Instant Pot Vegetable Biryani Recipe – Authentic Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Biryani Recipe – Authentic Indian 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 honestly, just thinking about it makes my mouth water. I used to be intimidated by making biryani – it always seemed so complex! But then I discovered the magic of the Instant Pot, and now I can enjoy this flavorful masterpiece any day of the week. This Instant Pot Vegetable Biryani is packed with fragrant spices and tender veggies, and it’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a game-changer for weeknight dinners or when you’re craving a taste of India without spending hours in the kitchen. The Instant Pot drastically cuts down on cooking time, while still delivering that authentic, rich biryani flavor. Plus, it’s a fantastic way to sneak in a bunch of veggies! It’s comforting, flavorful, and guaranteed to impress.

Ingredients

Here’s what you’ll need to create this delicious Instant Pot Vegetable Biryani:

• 1.5 cup basmati rice
• 3 tablespoons oil
• 2 small tej patta (Indian bay leaf)
• 2-3 cloves
• 4-5 black peppercorns
• 1 small piece stone flower (kalpasi)
• 0.5 inch cinnamon stick
• 2 green cardamoms
• 1 black cardamom
• 1-2 mace strands
• 1 star anise
• 1 teaspoon fennel seeds
• 0.5 teaspoon cumin seeds
• 0.5 cup onions
• 2 teaspoons ginger-garlic paste
• 1-2 green chilies
• 2 tablespoons coriander leaves (cilantro)
• 1 tablespoon mint leaves
• 0.33 cup chopped tomatoes
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 pinch asafoetida (hing)
• 3 cups mixed vegetables (cauliflower, beans, potatoes, carrots)
• 0.25-0.33 cup peas
• 2 cups water
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a biryani, so here are my tips:

• Basmati Rice: This is key. Use good quality aged basmati rice for the best fluffy texture. I usually rinse mine really well under cold water until the water runs clear – this helps remove excess starch.
• Whole Spices: Don’t skimp on these! They’re what give biryani its signature aroma.
  • Tej Patta (Indian Bay Leaf): Adds a lovely subtle sweetness.
  • Kalpasi (Stone Flower): This one’s a bit unique! It has a smoky, earthy flavor that’s essential for authentic biryani. You can find it at Indian grocery stores.
  • Mace & Star Anise: These add warmth and complexity.
  • Fennel Seeds: A little goes a long way – they add a beautiful anise flavor.
• Vegetable Variations: Feel free to get creative with your veggies! I love using a mix of cauliflower, beans, potatoes, and carrots, but you can also add bell peppers, peas, or even mushrooms. My mom always adds a handful of green beans, and my friend swears by adding some chopped sweet potatoes.

Step-By-Step Instructions

Alright, let’s make some biryani!

1. First, rinse and soak the basmati rice in water for 20-30 minutes. This helps the grains cook up nice and fluffy. Drain and set aside.
2. Now, set your Instant Pot to the ‘Sauté’ mode (on the ‘Less’ heat setting). Add the oil and whole spices (tej patta, cloves, peppercorns, kalpasi, cinnamon, cardamoms, black cardamom, mace, star anise, fennel seeds, and cumin seeds). Sauté for about 1-2 minutes, until fragrant. You’ll know it’s ready when you can really smell those spices!
3. Add the sliced onions and sauté on ‘Normal’ mode until golden brown, stirring frequently. This takes patience, but trust me, it’s worth it!
4. Mix in the ginger-garlic paste, green chilies, coriander leaves, and mint leaves. Sauté for another 30 seconds, until the raw aroma disappears.
5. Add the chopped tomatoes and cook for 1-2 minutes, until they soften.
6. Cancel the ‘Sauté’ mode. Stir in the turmeric powder, red chili powder, coriander powder, and asafoetida.
7. Add the chopped mixed vegetables and peas. Sauté for 3-4 minutes on ‘Medium’ mode to deglaze the pot – this prevents sticking and adds tons of flavor.
8. Gently stir in the soaked rice and sauté for 1 minute to coat the grains with oil.
9. Pour in the water, add salt to taste, and mix well. Close the lid, and make sure the valve is set to ‘Sealing’.
10. Pressure cook on ‘High’ for 5 minutes. Once the cooking time is up, allow for a 10-minute natural pressure release, then quick release any remaining pressure.
11. Fluff the rice gently with a fork. Serve hot!

Expert Tips

• Don’t open the lid immediately after cooking! Letting the pressure release naturally helps the rice stay fluffy.
• If the biryani seems a little dry, you can add a tablespoon or two of hot water after cooking and fluff it in.
• For extra flavor, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

• Vegan Adaptation: Simply ensure your ghee (if using) is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
  • Medium: Use the ½ teaspoon as written.
  • Hot: Add an extra ¼ teaspoon of red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: My family always makes this biryani for Eid and Diwali. For Eid, we often add fried onions on top for extra crunch. For Diwali, we sometimes add a handful of cashew nuts.

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)
• A simple salad
• Papadums (Indian crispy wafers)

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

• Can I use a different type of rice for this biryani? While basmati is best, you can use long-grain rice in a pinch. Just adjust the cooking time accordingly.
• What vegetables are best suited for Instant Pot Biryani? Root vegetables like potatoes and carrots hold their shape well, as do cauliflower and beans.
• How can I adjust the spice level of this biryani? See the “Spice Level Adjustment” section above!
• Can I make this biryani ahead of time? You can prepare everything up to the pressure cooking stage and then refrigerate it. Add the water and cook when you’re ready to serve.
• What is Kalpasi and where can I find it? Kalpasi, also known as stone flower, is a unique spice with a smoky flavor. You can find it at most Indian grocery stores.

Enjoy! I hope this Instant Pot Vegetable Biryani becomes a staple in your kitchen, just like it has in mine. Let me know in the comments how it turns out for you!