Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Biryani Recipe – Paneer & Basmati Rice

Introduction

Okay, let’s be real – biryani is comfort. It’s the kind of dish that just feels like a hug on a plate, right? I remember the first time I tried to make biryani, it felt a little intimidating. All those spices! But trust me, with the Instant Pot, it’s surprisingly easy. This Instant Pot Vegetable Biryani with Paneer is my go-to when I want something flavorful, satisfying, and relatively quick. It’s packed with veggies, soft paneer, and fragrant basmati rice – a total winner!

Why You’ll Love This Recipe

This recipe is a game-changer for weeknights or when you’re craving something special but don’t want to spend hours in the kitchen. The Instant Pot cuts down on cooking time significantly, and the result is a beautifully layered, aromatic biryani that rivals anything you’d get at a restaurant. Plus, it’s easily customizable to your spice preference and veggie choices.

Ingredients

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

• 1 tbsp ghee
• 1 onion
• 1 tsp cumin seeds
• 4-5 cardamom pods
• 3-4 cloves
• 1 bay leaf
• 1 cup basmati rice (about 195g)
• 2 cups mixed vegetables (carrots, beans, mushrooms, red pepper, corn) – about 300g total
• 1 cup paneer cubes (about 200g)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1.5 tsp garam masala
• 1.5 cups water (360ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Ghee: Types and Substitutions

Ghee is clarified butter and adds a wonderful richness. You can use store-bought or 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.

Basmati Rice: Choosing the Right Grain

Basmati rice is key for that fluffy, fragrant biryani texture. Look for aged basmati – it tends to be longer and less sticky. I usually get the Daawat or India Gate brands.

Spice Blend: The Heart of Biryani – Cumin, Cardamom, Cloves & Garam Masala

Don’t skimp on the spices! Freshly ground spices are best, but pre-ground work too. Garam masala is a blend, so check the ingredients to ensure it suits your taste. I like MDH brand garam masala.

Paneer: Fresh vs. Store-Bought

Paneer is Indian cheese. Fresh paneer is amazing, but store-bought works perfectly fine. If using store-bought, make sure it’s not too rubbery. You can gently warm it in milk for 10 minutes to soften it up.

Mixed Vegetables: Regional Variations & Seasonal Choices

Feel free to get creative with your veggies! I love using carrots, beans, mushrooms, red pepper, and corn. But you can also add peas, cauliflower, or potatoes. My grandma always added green papaya – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice: Rinse 1 cup (195g) of basmati rice under cold water until the water runs clear. Then, soak it in water for about 20 minutes. This helps the grains cook up fluffy. Drain well and set aside.
2. Sauté the Onions: Set your Instant Pot to the ‘Sauté’ function (High). Add 1 tbsp of ghee and let it melt. Add 1 chopped onion and caramelize it until golden brown. This takes patience, but it’s so worth it. Reserve about half of the caramelized onions for garnish.
3. Bloom the Spices: Add 1 tsp cumin seeds, 4-5 cardamom pods, 3-4 cloves, and 1 bay leaf to the Instant Pot. Sauté for about 30 seconds until fragrant. This wakes up the spices and releases their flavors.
4. Add Veggies & Paneer: Add 2 cups (300g) of mixed vegetables and 1 cup (200g) of paneer cubes to the pot. Deglaze the pot with a splash of water to scrape up any browned bits from the bottom – this prevents burning!
5. Spice it Up: Sprinkle in 1 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp garam masala, and salt to taste. Mix everything well. Now, gently layer the drained basmati rice over the vegetables. Tuck in a few fresh mint leaves for extra freshness.
6. Pressure Cook: Pour in 1.5 cups (360ml) of water, making sure the rice is submerged. Secure the lid and set the Instant Pot to ‘Low’ pressure for 5 minutes.
7. Quick Release & Garnish: Once the cooking time is up, do a quick pressure release. Carefully open the lid and fluff the biryani with a fork. Garnish with the reserved caramelized onions and some fresh cilantro. Serve hot with raita or yogurt!

Expert Tips

Here are a few things I’ve learned over the years to make this biryani perfect:

Achieving Fluffy Rice Every Time

Soaking the rice is crucial! It helps the grains cook evenly and prevents them from sticking together.

Caramelizing Onions for Maximum Flavor

Don’t rush the onions! Low and slow is the key to getting that deep, sweet flavor.

Layering Techniques for Even Cooking

Layering the rice gently over the vegetables ensures everything cooks evenly. Don’t stir it after adding the water.

Adjusting Spice Levels to Your Preference

Feel free to adjust the amount of red chili powder to control the heat. Start with less and add more to taste.

Variations

Biryani is super versatile!

Vegan Biryani Adaptation

Simply omit the paneer and use vegetable broth instead of water. You can also add some chickpeas or lentils for extra protein.

Gluten-Free Confirmation

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

Spice Level Adjustments: Mild, Medium, Hot

• Mild: Reduce red chili powder to ½ tsp or omit it entirely.
• Medium: Use 1 tsp red chili powder.
• Hot: Add 1.5 tsp or more red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations: Biryani for Eid, Diwali, or Weddings

For special occasions, you can add saffron strands soaked in warm milk to the rice for a beautiful color and aroma. My aunt always makes a huge pot for Eid!

Serving Suggestions

Biryani is fantastic on its own, but it’s even better with some sides!

• Raita: A cooling yogurt dip with cucumber and spices.
• 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.

FAQs

Let’s answer some common questions!

What type of rice is best for biryani?

Basmati rice is the best choice. It’s long-grained, fragrant, and cooks up fluffy.

Can I make this biryani without an Instant Pot?

Yes! You can make it in a regular pot on the stovetop. It will take longer, and you’ll need to be more careful about preventing the rice from sticking.

How can I prevent the rice from sticking to the bottom of the Instant Pot?

Deglazing the pot after sautéing the onions and ensuring there’s enough water are key. Don’t stir the biryani after adding the water.

What vegetables can I substitute in this recipe?

Feel free to use any vegetables you like! Peas, cauliflower, potatoes, and spinach are all great options.

Can I add meat to this biryani recipe?

Absolutely! You can add chicken, lamb, or beef. Brown the meat before adding the vegetables.

How do I make the caramelized onions ahead of time?

You can caramelize the onions a day or two in advance and store them in an airtight container in the refrigerator.