Instant Pot Vegetable Biryani Recipe – Traditional Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Instant Pot Vegetable Biryani Recipe – Traditional Indian Flavors

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. It’s the celebratory dish in so many Indian households, and for good reason. Today, I’m sharing my go-to Instant Pot Vegetable Biryani recipe – it’s packed with flavour, surprisingly easy, and perfect for a weeknight dinner or a special occasion. I first made this when I was craving a taste of home while living away from family, and it’s been a favourite ever since!

Why You’ll Love This Recipe

This Instant Pot Vegetable Biryani is a game-changer. It delivers all the authentic flavours of a traditional biryani, but in a fraction of the time. Seriously, the Instant Pot makes it so much simpler! It’s also wonderfully customizable – feel free to swap in your favourite veggies. Plus, it’s a fantastic way to enjoy a delicious, aromatic meal without spending hours in the kitchen.

Ingredients

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

• 3 tbsp Cooking oil
• 1 piece Cinnamon (about 2 inches)
• 3 pieces Cloves
• 1 piece Cardamom
• 1 piece Bay leaf
• 1 piece Black stone flower (kalpasi)
• 0.5 tsp Fennel seeds
• 1 tbsp Ginger garlic paste
• 4 whole Ripe tomatoes
• 2 whole Big onions
• 1 handful Mint leaves
• 1 handful Green peas
• 1.5 tsp Red chilli powder
• 0.25 tsp Turmeric powder
• 0.25 tsp Garam masala powder
• 1.5 cups Water (360ml)
• 1 cup Basmati rice (about 195g)

Ingredient Notes

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

• 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. Don’t skip the soaking step – it helps the grains cook evenly.
• Kalpasi/Black Stone Flower: This might sound unusual, but it adds a unique smoky flavour that’s characteristic of South Indian biryanis. You can find it at Indian grocery stores.
• Garam Masala: Every family has their own garam masala blend! Feel free to use your favourite. Store-bought is fine too, but freshly ground is always best.
• Biryani Spices – Regional Variations: Biryani spice blends vary hugely across India. Some regions use saffron, rose water, or kewra water for extra fragrance. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in water for about 15 minutes. While that’s happening, chop the onions and tomatoes finely.
2. Turn on your Instant Pot and select the ‘Sauté’ function. Add the cooking oil and let it heat up.
3. Add the cinnamon, cloves, cardamom, bay leaf, kalpasi, and fennel seeds. Sauté for about a minute until fragrant – this blooms the spices and releases their flavour.
4. Now, add the chopped onions and sauté until they turn translucent. Mix in the ginger garlic paste and cook until you can smell that wonderful aroma.
5. Stir in the mint leaves, followed by the chopped tomatoes and salt. Cook until the tomatoes soften and break down.
6. Add the red chilli powder, turmeric powder, and garam masala powder. Sauté for another minute, stirring constantly to prevent burning.
7. Pour in the water and add the soaked rice. Give everything a good mix, and adjust the salt and spices to your liking.
8. Close the Instant Pot lid, making sure the pressure valve is set to ‘Sealing’. Pressure cook on high for 8 minutes.
9. Once the cooking time is up, let the pressure release naturally (this takes about 11 minutes). Then, open the lid and gently fluff the rice with a fork.

Expert Tips

• Don’t overcook the rice! 8 minutes is usually perfect, but cooking times can vary slightly depending on your Instant Pot.
• Natural Pressure Release is best: This prevents the rice from becoming mushy.
• Gentle Fluffing: Avoid stirring vigorously, as this can break the rice grains.

Variations

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

• Vegan Adaptation: Skip any dairy-based raita and use plant-based yogurt instead.
• Spice Level Adjustment: Reduce the red chilli powder for a milder biryani, or add more for a spicier kick. My friend, Priya, loves to add a pinch of cayenne pepper!
• Festival Adaptations: During Eid or Diwali, I like to add a sprinkle of saffron strands soaked in warm milk for a touch of luxury.
• Add More Veggies: Feel free to add other vegetables like carrots, potatoes, cauliflower, or beans. My family loves adding mushrooms too!

Serving Suggestions

Serve this Vegetable Biryani hot with a side of cooling onion raita. A simple cucumber salad also complements it beautifully. It’s perfect for a family dinner, a potluck, or a festive celebration.

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 gold standard for biryani. Its long grains and delicate flavour are perfect. While you can use other varieties like jasmine rice, the texture won’t be quite the same.

2. What is Kalpasi and where can I find it? Can I substitute it?

Kalpasi, or black stone flower, is a unique spice that adds a smoky flavour. You can find it at Indian grocery stores. If you can’t find it, you can try substituting with a tiny pinch of smoked paprika, but it won’t be exactly the same.

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

Easily! Reduce the amount of red chilli powder for a milder flavour, or add more for a spicier kick. You can also add a pinch of cayenne pepper for extra heat.

4. Can I make this biryani on the stovetop instead of using an Instant Pot?

Yes, absolutely! You’ll need to cook it in a heavy-bottomed pot with a tight-fitting lid. The cooking time will be longer – around 30-40 minutes – and you’ll need to be careful to prevent the rice from sticking to the bottom.

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

Make sure you’re using enough water and that the Instant Pot is properly sealed. Also, avoid stirring the rice too much during cooking.

6. What is the best way to serve Vegetable Biryani for a special occasion?

For a special occasion, serve the biryani in a large serving dish garnished with fresh cilantro and fried onions. Accompany it with raita, a salad, and perhaps some papadums. A little presentation goes a long way!

Enjoy! I hope this recipe brings a little bit of Indian flavour into your kitchen. Let me know how it turns out in the comments below!