Instant Pot Vegetable Biryani Recipe – Easy Basmati Rice & Pea Delight

Last Updated on 4 months by Neha Deshmukh

Instant Pot Vegetable Biryani Recipe – Easy Basmati Rice & Pea Delight

Hey everyone! If you’re anything like me, you love a good biryani. But let’s be real, sometimes the thought of making it from scratch feels… daunting. That’s where this Instant Pot Vegetable Biryani comes in! It’s a total game-changer – all the fragrant, flavorful goodness of traditional biryani, but ready in a fraction of the time. I first made this when I was craving comfort food but was seriously short on time, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Instant Pot Vegetable Biryani is perfect for a weeknight dinner, a festive gathering, or just when you need a little bit of spice in your life. It’s:

• Quick & Easy: Seriously, the Instant Pot does most of the work!
• Flavorful: Packed with aromatic spices and fresh veggies.
• Customizable: Easily adapt it to your spice preference and available vegetables.
• Vegetarian: A delicious and satisfying meat-free meal.

Ingredients

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

• 2 cups basmati rice
• 3.5 cups water
• 1 teaspoon oil
• 1 teaspoon ghee
• 3 cloves
• 2 green cardamoms
• 1 inch cinnamon stick
• 0.5 star anise
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1 red onion, chopped
• 2 large carrots, sliced
• 20-25 green beans
• 3 Thai green chillies, slit
• 1 cup frozen green peas
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your biryani turns out just right:

• Basmati Rice: This is key! Basmati has a lovely fragrance and fluffy texture that’s perfect for biryani. I prefer aged basmati for the best results. (About 195g)
• Ghee: Ghee adds a richness and flavor that’s hard to beat. It’s clarified butter, and you can find it at most Indian grocery stores. (About 15ml)
• Whole Spices: Don’t skimp on these! Cloves, cardamom, cinnamon, star anise, and black peppercorns are the foundation of biryani’s signature aroma.
• Regional Spice Variations: Feel free to experiment! Some families add a pinch of saffron for color and flavor, or a dash of biryani masala for extra depth. My grandmother always added a tiny piece of mace – it’s subtle but lovely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press “Sauté” on your Instant Pot and adjust the heat to “Low.”
2. Crush the cloves, green cardamoms, cinnamon stick, star anise, and black peppercorns. You can use a mortar and pestle or just give them a good bash with the flat side of a knife. Set aside.
3. Once the Instant Pot displays “HOT,” add the oil and ghee to the inner pot.
4. Add the bay leaf and crushed spices. Sauté for about 10 seconds, until fragrant. Then, add the chopped onion and slit green chilies.
5. Cook the onions for 2-3 minutes, until they become translucent – we want them softened, not browned.
6. Stir in the sliced carrots and green beans and sauté for another minute.
7. Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the biryani from becoming sticky. Drain well.
8. Add the rice, water, frozen peas, and salt to the pot. Mix gently to combine.
9. Secure the lid, making sure the vent is set to “Sealing.” Cook on “Manual” (High Pressure) for 4 minutes.
10. Allow for a 10-minute natural pressure release (let the pressure come down on its own). Then, carefully quick-release any remaining pressure.
11. Fluff the rice gently with a fork and serve warm!

Expert Tips

• Don’t overcook the rice! 4 minutes on high 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!
• Gentle mixing is key. You don’t want to break the rice grains.
• Let it rest. Allowing the biryani to sit for a few minutes after cooking helps the flavors meld together.

Variations

Want to make this biryani your own? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or avocado oil.
• Spice Level Adjustment: If you prefer a milder biryani, reduce the number of green chilies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper or a few more chilies. My friend, Priya, loves to add a dash of red chili powder!
• Festival Adaptations: During Eid or Diwali, I like to garnish this biryani with fried onions and chopped cilantro for a more festive look.

Serving Suggestions

This biryani is delicious on its own, but it’s even better with:

• Raita: A cooling yogurt dip.
• Salad: A simple cucumber and tomato salad.
• Papads: Crispy lentil wafers.

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.

FAQs

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

Basmati rice is the best choice for biryani. Its long grains and delicate flavor are perfect. While you can technically 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 of the ingredients ahead of time! Chop the vegetables and crush the spices the day before. However, it’s best to cook the biryani just before serving for the best texture.

3. How do I adjust the spice level in this recipe?

Easily! Reduce or increase the number of green chilies. Removing the seeds from the chilies also reduces the heat.

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

You can use any cooking oil, like vegetable oil, coconut oil, or avocado oil. However, ghee adds a unique flavor that’s hard to replicate.

5. My biryani is too mushy/dry – what went wrong?

Mushy biryani usually means too much water or overcooking. Try reducing the water slightly next time. Dry biryani means not enough water or undercooking. Add a little more water and cook for a minute or two longer.

6. Can I add other vegetables to this biryani?

Absolutely! Feel free to add potatoes, cauliflower, peas, or any other vegetables you like. Just adjust the cooking time accordingly.

Enjoy your delicious, homemade Instant Pot Vegetable Biryani! Let me know in the comments how it turns out for you. Happy cooking!