Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Biryani Recipe – Easy Basmati Rice Dish

Introduction

Okay, let’s be real – biryani can seem intimidating, right? All those layers, the delicate balance of spices… But trust me, this Instant Pot Vegetable Biryani is a game-changer. I first made this when I was craving a comforting, flavorful meal but was short on time. The Instant Pot makes it so much easier, and the result is a fragrant, delicious biryani that rivals anything you’d get at a restaurant. It’s perfect for a weeknight dinner, a festive gathering, or just when you need a little bit of spice in your life!

Why You’ll Love This Recipe

This Instant Pot Vegetable Biryani is a winner for so many reasons! It’s quick – seriously, from start to finish in under 30 minutes. It’s easy, even if you’re new to Indian cooking. And it’s packed with flavor and healthy veggies. Plus, the Instant Pot keeps everything wonderfully moist and tender. You get all the aromatic goodness of biryani without the fuss.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup Basmati Rice
• 1 tablespoon Oil
• ?? teaspoon Cumin Seeds
• 2 Bay Leaves
• 1 Cinnamon Stick
• 15 Black Peppercorns
• 3 small Onions
• 2 teaspoon Ginger Garlic Paste
• 2 cups Mixed Vegetables (carrot, peas, corn, pepper)
• 1 cup Spinach Puree
• ?? teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• 1 ½ cups Water
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your biryani is perfect:

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for aged basmati – it’s longer, fluffier, and has a more pronounced aroma. I usually get the Daawat or India Gate brands. Rinse the rice really well under cold water until the water runs clear. This removes excess starch and prevents stickiness. (About 250g uncooked rice)

Oil: Regional Oil Variations for Biryani

Traditionally, ghee (clarified butter) is used for biryani, and it adds a beautiful richness. But vegetable oil works perfectly well too! Some people in South India like to use a little bit of sesame oil for extra flavor.

Whole Spices: The Significance of Bay Leaves, Cinnamon, and Peppercorns

Don’t skip the whole spices! They’re what give biryani its signature aroma. Bay leaves add a subtle tea-like flavor, cinnamon brings warmth, and peppercorns a gentle spice. Lightly crushing the peppercorns before adding them releases even more flavor.

Cumin Seeds: Toasting for Maximum Flavor

Toasting cumin seeds is a must. It transforms them from bland to wonderfully fragrant. You’ll notice a huge difference!

Spinach Puree: Achieving the Perfect Color and Nutrition

Spinach puree adds a beautiful color and a boost of nutrients. You can use fresh or frozen spinach. If using frozen, make sure to thaw it completely and squeeze out any excess water. I sometimes add a tiny squeeze of lemon juice to the puree to keep the color vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Spices: Activate Sauté mode on your Instant Pot. Add the oil, cumin seeds, bay leaves, cinnamon stick, and peppercorns. Toast for about 30-60 seconds, until fragrant. Be careful not to burn them!
2. Sauté the Onions: Add the sliced onions and sauté until they turn translucent and light golden brown. This usually takes about 5-7 minutes.
3. Add Ginger Garlic Paste: Mix in the ginger garlic paste with a splash of water (about a tablespoon) to prevent it from burning. Sauté for another minute until fragrant.
4. Cook the Vegetables: Stir in the mixed vegetables and spinach puree. Cook for 2 minutes, stirring occasionally, until some of the moisture evaporates.
5. Add Rice and Seasonings: Add the turmeric powder, garam masala, rinsed basmati rice, water, and salt. Mix everything well, ensuring the rice is evenly distributed.
6. Pressure Cook: Secure the lid and set the Instant Pot to Pressure Cook on Low for 4 minutes.
7. Natural Release: Allow a 10-minute natural pressure release (NPR) before manually releasing any remaining pressure.
8. Fluff and Serve: Gently fluff the rice with a fork and serve warm.

Expert Tips

• Don’t overcook the rice! 4 minutes on low pressure is usually perfect, but cooking times can vary slightly depending on your Instant Pot.
• Rinsing the rice is crucial. Seriously, don’t skip this step.
• Adjust the water level. If you prefer softer rice, add a little more water (up to ¼ cup).
• Layering isn’t essential in the Instant Pot. Unlike traditional biryani, you don’t need to layer the ingredients.

Variations

Biryani is super versatile! Here are a few ideas to customize it:

Vegan Biryani Adaptation

Simply ensure your garam masala doesn’t contain any animal-derived ingredients. You can also use a plant-based oil instead of ghee.

Gluten-Free Confirmation

This recipe is naturally gluten-free! Just double-check the label on your garam masala to be sure.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the amount of turmeric and garam masala to ½ teaspoon each.
• Medium: Use the amounts listed in the recipe.
• Hot: Add ½ – 1 teaspoon of chili powder or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!

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

During Eid, my family loves to add fried onions (birista) on top for extra flavor and texture. For Diwali, we sometimes add a handful of cashew nuts and raisins.

Serving Suggestions

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

• Raita: A cooling yogurt dip with cucumber and spices.
• Yogurt: Plain yogurt is also a great accompaniment.
• Salad: A simple onion and tomato salad.
• Pickles: Indian pickles add a tangy kick.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to prevent it from drying out.

FAQs

What type of rice works best in this Instant Pot Biryani?

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

Can I use frozen vegetables in this recipe?

Yes, absolutely! Just make sure to thaw them completely and drain any excess water.

How can I adjust the spice level to suit my preference?

See the “Spice Level Adjustment” section above for tips on making it milder or spicier.

What is the best way to make spinach puree for this biryani?

You can blanch fresh spinach in boiling water for a minute, then blend it with a little water until smooth. Or, thaw frozen spinach, squeeze out the excess water, and blend.

Can this biryani be made ahead of time?

You can prepare the vegetable mixture and rice ahead of time, but it’s best to cook the biryani just before serving for the best texture.

How does this recipe differ from a traditional Biryani?

Traditional biryani involves layering the rice and vegetables and slow-cooking it on the stovetop. This Instant Pot version is a quicker and easier way to achieve similar flavors.