Instant Pot Vegetable Biryani Recipe – Authentic Indian Rice Dish

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Biryani Recipe – Authentic Indian Rice Dish

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you back to happy memories – family gatherings, festive celebrations, and just generally cozy times. I remember the first time I attempted biryani… it was a bit of a disaster! But trust me, with the Instant Pot, this classic Indian dish is so much more achievable, even on a weeknight. This Instant Pot Vegetable Biryani is a simplified version of my grandmother’s recipe, packed with flavor and perfect for a comforting meal.

Why You’ll Love This Recipe

This recipe is a game-changer. It delivers all the authentic flavors of a traditional biryani in a fraction of the time. The Instant Pot makes it incredibly easy – no more worrying about the rice sticking to the bottom of the pot! Plus, it’s a fantastic way to get your veggies in. It’s perfect for a satisfying weeknight dinner, a potluck, or a special occasion.

Ingredients

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

• 1.5 cup Basmati Rice
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 large onion (sliced)
• 1 tbsp onion-garlic paste
• 2 cups mixed vegetables (potatoes, carrots, peas, beans)
• 0.5 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 2 tbsp Biryani Masala
• 0.25 cup yogurt
• 0.5 cup cilantro
• 0.5 cup mint leaves
• 1.5 cups water
• 2 tsp ghee

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 the rice for biryani. It’s long-grained, fragrant, and stays fluffy. I prefer aged basmati for the best texture. (Approximately 195g)
• Biryani Masala: This is where things get interesting! There are so many regional variations. Some blends are spicier, some are more fragrant. I love MDH Biryani Masala, but feel free to use your favorite brand. You can even make your own if you’re feeling ambitious!
• Kashmiri Red Chili Powder: Don’t skip this! It gives the biryani its beautiful color and a mild, fruity heat. It’s different from regular chili powder. (Around 5g)
• Ghee: Ghee (clarified butter) adds a richness and aroma that’s just unmatched. But if you don’t have it, you can substitute with oil. (Approximately 10g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the basmati rice in 2 cups of water for about 20 minutes. This helps the grains cook evenly and become extra fluffy. Then, drain it completely.
2. Now, set your Instant Pot to SAUTE mode. Add the oil and cumin seeds. Wait until the cumin seeds start to sizzle and become fragrant – this usually takes about 30 seconds.
3. Add the sliced onions and cook until they turn translucent. Stir in the onion-garlic paste and cook for another minute until fragrant.
4. Time for the veggies! Add the mixed vegetables, turmeric powder, Kashmiri red chili powder, biryani masala, and yogurt. Mix everything well, ensuring the vegetables are nicely coated in the spices.
5. Gently fold in the drained rice, chopped cilantro, and mint leaves. Pour in the water and add salt to taste.
6. Secure the lid on your Instant Pot, making sure the valve is set to SEALING. Pressure Cook on LOW for 6 minutes.
7. Once the cooking time is up, do a Quick Release of the pressure (QPR) immediately. Let the biryani rest for about 5 minutes before opening the lid. This allows the steam to settle and the flavors to meld.
8. Finally, fluff the rice with a fork. Garnish generously with birista (fried onions) and serve hot with a side of raita.

Expert Tips

• Don’t overcook the rice! 6 minutes on low pressure is usually perfect, but cooking times can vary slightly depending on your Instant Pot.
• For extra flavor, you can marinate the vegetables in yogurt and spices for 30 minutes before cooking.
• Layering the biryani is traditional, but for the Instant Pot, mixing everything together works just as well and is much easier!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with oil and use a plant-based yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the label on your biryani masala to ensure it doesn’t contain any gluten.
• Spice Level Adjustment:
  • Mild: Reduce the Kashmiri red chili powder to ½ tsp.
  • Medium: Use 1 tsp Kashmiri red chili powder as the recipe states.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: My family always makes biryani for Eid and Diwali. For Eid, we add dried fruits like raisins and cashews. For Diwali, we sometimes add a touch of saffron for a richer flavor.

Serving Suggestions

Biryani is a complete meal on its own, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• Mirchi ka Salan (chili curry)
• A simple onion and lemon 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

Let’s answer some common questions:

1. What type of rice is best for biryani and can I use other varieties?

Basmati rice is the gold standard for biryani. Its long grains and fragrant aroma are perfect. While you can use other varieties like jasmine rice, the texture won’t be quite the same.

2. Can I make this biryani ahead of time?

You can definitely prep some components ahead of time! You can chop the vegetables, make the onion-garlic paste, and even soak the rice. But I recommend cooking the biryani fresh for the best flavor and texture.

3. What can I substitute for ghee in this recipe?

If you don’t have ghee, you can use any neutral-flavored oil like vegetable oil or canola oil.

4. How do I adjust the spice level of the biryani?

Adjust the amount of Kashmiri red chili powder to control the heat. You can also add a pinch of cayenne pepper for extra spice.

5. What is birista and can I make it at home?

Birista is crispy fried onions, used as a garnish. You can buy it pre-made, or make your own by thinly slicing onions and frying them in oil until golden brown and crispy.

6. What vegetables work best in vegetable biryani?

Potatoes, carrots, peas, and beans are classic choices. But feel free to experiment with other vegetables like cauliflower, mushrooms, or bell peppers!