Instant Pot Vegetable Biryani Recipe – Easy Indian Rice Dish

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Biryani Recipe – Easy Indian Rice Dish

Hey everyone! If you’re anything like me, you love a good biryani. But let’s be real, traditional biryani can be a bit of a project, right? That’s why I’m so excited to share my Instant Pot Vegetable Biryani recipe with you. It’s all the flavour of a classic biryani, but ready in a fraction of the time. I first made this when I was craving biryani but didn’t have all day to spend in the kitchen – and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Instant Pot Vegetable Biryani is a game-changer. It’s incredibly easy, perfect for weeknights, and delivers that authentic, aromatic biryani taste we all crave. Plus, using the Instant Pot means perfectly cooked rice every time. No more worrying about sticking or burning! It’s a vibrant, flavorful dish that’s sure to impress.

Ingredients

Here’s what you’ll need to make this delicious Vegetable Biryani:

• 200g Basmati Rice
• 100g Onion
• 1 tsp Ginger and Green Chilli Paste
• ¼ cup Green Peas
• ¼ cup Chopped Green Beans
• ¼ cup Cubed Potato
• ¼ cup Carrots
• 1.5 cups Water (360ml)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds (Jeera)
• 1 Bay Leaf (Tej Patta)
• 2-3 Cloves (Laung)
• 1 inch Cinnamon (Dalchini)
• 1 Star Anise
• 1 tsp Red Chilli Powder
• 1 tsp Garam Masala Powder
• 1.5 cups Water (360ml)

Ingredient Notes

Let’s talk ingredients! Using good quality basmati rice is key – it’s what gives biryani that lovely fluffy texture. I always rinse my basmati rice until the water runs clear; this helps remove excess starch and prevents stickiness.

Ghee adds a richness and flavour that’s just unbeatable in biryani. But if you’re looking for a lighter option, you can definitely use oil.

And don’t skimp on the whole spices! The combination of cumin, bay leaf, cloves, cinnamon, and star anise creates that signature biryani aroma. Speaking of spices, biryani spice blends can vary so much regionally. Some families add a pinch of saffron, others use a little more red chilli powder for extra heat. Feel free to adjust to your liking! Garam masala is also a must – it ties all the flavours together beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Instant Pot in SAUTE mode. Add the ghee and let it melt.
2. Once the inner pot is hot, add the whole spices (cumin seeds, bay leaf, cloves, cinnamon, star anise) and sauté for about 30 seconds, until fragrant. You’ll know it’s ready when you can really smell those spices bloom!
3. Add the chopped onions, ginger-green chilli paste, and sauté until the onions turn golden brown. This usually takes about 5-7 minutes. Patience is key here – nicely browned onions are the foundation of a great biryani.
4. Add the cubed potatoes, green peas, carrots, green beans, and rinsed basmati rice. Sauté for 2-3 minutes, just to lightly coat everything in the spices.
5. Mix in the red chilli powder, garam masala, salt, and water. Give it a good stir to make sure everything is well combined.
6. Close the lid, set the valve to SEALING, and pressure cook on HIGH for 5 minutes.
7. Once cooking is complete, perform a quick pressure release. Be careful of the steam!
8. Gently fluff the rice with a fork and serve hot with raita, yogurt, or pickle.

Expert Tips

• Don’t open the lid immediately after pressure cooking. Let the pressure release naturally for a few minutes before doing a quick release. This helps prevent the rice from becoming mushy.
• If you find the rice is slightly too wet, you can sauté it in SAUTE mode for a couple of minutes to evaporate some of the excess moisture.
• For extra flavour, you can add a tablespoon of fried onions (birista) on top before serving.

Variations

• Vegan Adaptation: Simply swap the ghee for vegetable oil. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you like things spicier, add a little more red chilli powder or a pinch of cayenne pepper. My friend, Priya, always adds a finely chopped green chilli for an extra kick!
• Festival Adaptations: This biryani is perfect for special occasions like Eid or Diwali. You can add a handful of dried fruits like raisins or cashews for a festive touch.

Serving Suggestions

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

• Raita (yogurt dip)
• A simple cucumber and tomato salad
• Pickle
• Papadums (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. You might need to add a splash of water to prevent it from drying out.

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 flavour are perfect. While you can technically use other varieties, the texture won’t be quite the same.

2. Can I make this biryani ahead of time?

You can definitely cook the biryani ahead of time and reheat it. However, the rice might lose a little of its fluffiness.

3. How do I adjust the spice level of this biryani?

Easy! Just adjust the amount of red chilli powder. Start with less and add more to taste.

4. What can I serve with Vegetable Biryani to make it a complete meal?

Raita, salad, pickle, and papadums are all great options!

5. My biryani rice is mushy – what went wrong?

Mushy rice is usually caused by too much water or not rinsing the rice properly. Make sure you’re using the correct water ratio and rinsing the rice until the water runs clear.