Authentic Vegetable Biryani Recipe – Instant Pot & Coconut Flavors

Last Updated on 5 months ago by Neha Deshmukh

Authentic Vegetable Biryani Recipe – Instant Pot & Coconut Flavors

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. It’s the celebratory dish in so many Indian households, and for good reason. Today, I’m sharing my go-to Vegetable Biryani recipe – made easy and incredibly flavorful in the Instant Pot! This version has a lovely hint of coconut, which adds a beautiful regional touch. Trust me, once you try it, you’ll be making it again and again.

Why You’ll Love This Recipe

This Vegetable Biryani is a winner for so many reasons. It’s relatively quick, especially with the Instant Pot doing most of the work. It’s packed with flavor – a beautiful blend of aromatic spices, fresh herbs, and tender vegetables. Plus, it’s easily adaptable to your taste preferences. I first made this when I was craving a comforting, flavorful meal but didn’t have hours to spend in the kitchen, and it’s been a family favorite ever since!

Ingredients

Here’s what you’ll need to create this delicious biryani:

• ?? tablespoon cooking oil
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1 cinnamon stick
• 4-5 peppercorns
• 4 cloves
• 7-8 garlic cloves
• 1 tablespoon ginger paste
• 1 onion
• 3 green chillies
• 1 cup mint leaves
• ?? cup cilantro
• 3 potatoes
• ?? cup green peas
• ?? cup shredded coconut
• 2 cups Basmati rice
• 2.5 cups water
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your biryani turns out perfectly!

Basmati Rice: Choosing the Right Grain

Basmati rice is essential for biryani. Look for aged Basmati – it’s longer, fluffier, and has a more distinct aroma. I usually go for the extra-long grain variety. Don’t skip the soaking step (more on that later!). About 200g of rice is equivalent to 1 cup.

Spice Blend: The Heart of Biryani

The spices are what truly make biryani sing! Don’t be intimidated by the list. These whole spices create a beautiful base flavor. You can adjust the quantities to your liking, but don’t skimp too much – they’re what give biryani its signature aroma.

Coconut: Regional Variations & Fresh vs. Dried

Coconut in biryani is more common in South Indian variations. I love the subtle sweetness it adds. You can use fresh or desiccated (dried) shredded coconut. If using dried, about 1/2 cup is a good starting point. My grandmother always used fresh, and the flavor is incredible if you can get it!

Green Chillies: Adjusting the Heat

Green chillies add a lovely kick. I usually use 3, but if you prefer a milder biryani, reduce to 1 or 2. Remember to remove the seeds for less heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 15 minutes. This helps the grains cook evenly and become nice and fluffy. Then, drain it well and set aside.
2. Turn your Instant Pot to the sauté mode. Add the oil, cumin seeds, bay leaves, cinnamon stick, peppercorns, and cloves. Sauté for a minute or two until everything is fragrant – you’ll know it’s ready when the cumin seeds start to sizzle.
3. Now, add the chopped onions, minced garlic, green chillies, and ginger paste. Sauté until the onions turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
4. Stir in the mint leaves, cilantro, and chopped potatoes. Cook for just a minute to let the flavors combine.
5. Add the garam masala, coriander-cumin powder, and salt. Then, toss in the green peas and shredded coconut. Give everything a good mix.
6. Add the soaked rice and water. Give it a final stir, and adjust the salt if needed. Secure the Instant Pot lid and cook on high pressure for 8 minutes.
7. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick-release any remaining pressure.
8. Finally, fluff the rice gently with a fork. Garnish with fresh mint, cilantro, and a squeeze of lemon juice. Serve warm and enjoy!

Expert Tips

• Don’t overcook the rice! 8 minutes on high pressure is usually perfect, but cooking times can vary slightly depending on your Instant Pot.
• Layering is key (optional): For a more traditional biryani, you can layer the rice and vegetable mixture instead of mixing them together.
• Saffron (optional): A pinch of saffron soaked in a little warm milk adds a beautiful color and aroma. Add it during the garnishing step.

Variations

Let’s get creative!

Vegan Biryani Adaptation

This recipe is already pretty close to vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Biryani

This recipe is naturally gluten-free.

Spice Level Adjustment

Want more heat? Add another green chilli or a pinch of cayenne pepper. Prefer it milder? Reduce the number of green chillies or remove the seeds.

Festival Adaptations (e.g., Eid, Diwali)

During festivals, I sometimes add a handful of fried onions (birista) for extra flavor and texture. It’s a little extra effort, but totally worth it!

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some sides! I love serving it with:

• Raita (yogurt dip)
• Mirchi ka Salan (chilli curry)
• A simple onion and tomato salad

Storage Instructions

Leftover biryani tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for biryani?

Basmati rice is the gold standard! Its long grains and fragrant aroma are perfect for biryani.

Can I make this biryani without an Instant Pot?

Yes, absolutely! You can make it in a traditional pot on the stovetop. It will take a bit longer, and you’ll need to be careful not to burn the bottom.

How can I adjust the spice level of this biryani?

Adjust the number of green chillies, or add a pinch of cayenne pepper for more heat.

What is the purpose of soaking the rice before cooking?

Soaking helps the rice cook evenly and become fluffy. It also reduces the cooking time.

Can I use frozen green peas in this recipe?

Yes, frozen peas work just fine! No need to thaw them beforehand.

What side dishes complement vegetable biryani?

Raita, mirchi ka salan, and a simple onion-tomato salad are all great choices.

How can I prevent the biryani from sticking to the bottom of the Instant Pot?

Make sure there’s enough liquid (water) in the pot, and avoid stirring the biryani too much during cooking.

Enjoy making this delicious Vegetable Biryani! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!