Instant Pot Vegetable Biryani Recipe – Easy Indian Rice & Lentils

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Biryani Recipe – Easy Indian Rice & Lentils

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 all the flavor of a traditional biryani, but so much easier and quicker to make. I first made this when I was craving comfort food but was short on time, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Instant Pot Vegetable Biryani is a game-changer. It’s perfect for a weeknight dinner, a potluck, or even a festive occasion. It’s packed with colorful veggies, fragrant spices, and fluffy rice and lentils. Plus, the Instant Pot does all the hard work for you! Seriously, it’s a set-it-and-forget-it kind of meal.

Ingredients

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

• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 tablespoon ginger, grated
• 1 carrot, chopped
• 0.25 cup green beans, chopped
• 0.25 cup frozen green peas
• 1 red potato, chopped
• 1 tomato, chopped
• 1 cup cauliflower florets
• 1 cup cabbage, shredded
• 1 cup spinach, roughly chopped
• 0.5 teaspoon ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 2 teaspoons kosher salt
• 1 cup white rice, basmati preferred
• 1 cup mixed lentils (toor dal, moong dal, chana dal)
• 6 cups water
• 0.25 cup cilantro, chopped for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Ghee: Types and Substitutions

Ghee adds a beautiful richness to the biryani. You can use store-bought ghee, or even make your own! If you don’t have ghee, you can substitute with vegetable oil or coconut oil, but the flavor won’t be quite the same.

Cumin Seeds: Regional Variations & Flavor Profile

Cumin seeds are a staple in Indian cooking. Toasting them lightly in the ghee really brings out their aroma. You can find them whole or pre-ground, but whole seeds are always best for maximum flavor.

Kashmiri Red Chili Powder: Color and Mild Heat

Kashmiri red chili powder is amazing! It gives the biryani a gorgeous red color without a lot of heat. If you can’t find it, you can use regular red chili powder, but start with less and add more to taste.

Mixed Lentils: Choosing the Right Blend

I like to use a mix of toor dal (split pigeon peas), moong dal (split yellow lentils), and chana dal (split chickpeas). This gives the biryani a lovely texture and flavor. You can adjust the proportions to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn your Instant Pot to Saute mode and heat the ghee. Once melted, add the cumin seeds and grated ginger. Cook for about 30 seconds, until fragrant. You’ll know it’s ready when the cumin seeds start to sizzle.
2. Add all the chopped vegetables – carrots, green beans, peas, potato, tomato, cauliflower, cabbage, and spinach – to the Instant Pot. Give everything a good mix to coat the veggies in the ghee and spices.
3. Sprinkle in the turmeric, Kashmiri red chili powder, and salt. Now, add the rice, lentils, and water. Give it one final stir to make sure everything is combined.
4. Close the Instant Pot lid, making sure the pressure valve is set to sealing.
5. Press the Rice button (usually 12 minutes). Once the cooking cycle is complete, let the pressure release naturally. This usually takes about 15-20 minutes.
6. Once the pressure has released, carefully open the lid. Fluff the biryani with a fork and garnish with fresh cilantro.
7. Serve hot with papad and your favorite pickle!

Expert Tips

• Don’t skip the natural pressure release! It helps the rice and lentils cook perfectly.
• If you find the biryani is a little too dry, add a splash of hot water before serving.
• For extra flavor, you can add a bay leaf or a cinnamon stick to the Instant Pot along with the cumin seeds.

Variations

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

Vegan Adaptation

Simply substitute the ghee with vegetable oil. It’s that easy!

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of Kashmiri red chili powder to control the heat. For a milder biryani, use ½ teaspoon. For a spicier biryani, add up to 1.5 teaspoons or a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for an extra kick!

Festival Adaptations (Navratri, Janmashtami)

During Navratri, you can skip the onion and garlic to make a vrat-friendly version. For Janmashtami, some families add a touch of cardamom for a sweeter flavor.

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)
• Papadums (crispy lentil wafers)
• Pickle (mango or lime pickle are my favorites)
• A simple salad

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 can also freeze it for up to 2 months.

FAQs

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

Basmati rice is the traditional choice for biryani. It’s long-grained, fluffy, and has a lovely aroma.

Can I use brown rice instead of white rice? If so, what adjustments do I need to make?

Yes, you can use brown rice, but you’ll need to increase the cooking time and the amount of water. Use 1.5 cups of brown rice and 7-8 cups of water, and cook on high pressure for 22-25 minutes, followed by a natural pressure release.

What are some good accompaniments to serve with Vegetable Biryani?

Raita, papadums, and pickle are classic accompaniments. A simple cucumber and tomato salad also works well.

Can this biryani be made ahead of time?

Yes! You can prepare the biryani up to the point of pressure cooking, then refrigerate it overnight. When you’re ready to eat, simply finish cooking it in the Instant Pot.

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

Adjust the amount of Kashmiri red chili powder. Start with less and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Enjoy! I hope you love this Instant Pot Vegetable Biryani as much as my family does. Let me know in the comments how it turns out for you!