Instant Pot Vegetable Biryani
The vegetable biryani is one of the authentic and aromatic rice dishes prepared with a rich creamy base and vegetables.
Servings: 5 people
Calories: 304kcal
Equipment
Ingredients
- 2 cups basmati rice
- 1 tablespoon vegan butter or oil
Whole spices
- 2 green cardamom
- 4 cloves
- 2 maces
- 1 bay leaf
- 3- star anise
- ½ inch cinnamon stick
- ½ teaspoon cumin seeds
Ground spices
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ - 1 teaspoon red chili powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder
Other ingredients
- 1 cup cubed potatoes
- ½ cup chopped carrots
- ½ cup chopped beans
- ½ cup of frozen corn or peas
- 1 Onion sliced lengthwise
- 1 teaspoon grated ginger
- 2 garlic cloves minced
- 1 ¾ cup water
- ½ cup vegan yogurt or use yogurt
- 1 tablespoon nutritional yeast optional
- Cilantro leaves chopped
- Mint leaves chopped
Instructions
- Soak the basmati rice for 10- 15 mins after a good rinse.2 cups basmati rice
- Press ‘SAUTE’ mode on the Instant Pot and add vegan butter or oil to the inner pan.1 tablespoon vegan butter or oil
- As the oil heats up add cumin seeds, cinnamon, cardamom, mace, cloves, bay leaf, and star anise.2 green cardamom, 4 cloves, 2 maces, 1 bay leaf, ½ inch cinnamon stick, ½ teaspoon cumin seeds, 3- star anise
- As the cumin seeds fry, add sliced onions and ginger-garlic paste. Saute for 2-3 minutes with regular stirring until they turn light brown in color.1 Onion sliced lengthwise, 1 teaspoon grated ginger, 2 garlic cloves minced
- Now add salt and mixed vegetables of your choice and cook for 20-30 seconds.1 cup cubed potatoes, ½ cup chopped carrots, ½ cup chopped beans, ½ cup of frozen corn or peas
- Add coconut yogurt, chopped cilantro, mint leaves, and the spice mix (Turmeric powder, red chili powder, cumin, and garam masala powder).½ teaspoon cumin powder, ½ - 1 teaspoon red chili powder, 1 teaspoon garam masala, ¼ teaspoon turmeric powder, ½ cup vegan yogurt or use yogurt, Cilantro leaves chopped, Mint leaves chopped, 1 teaspoon coriander powder
- Stir well and continue to cook for about 30 seconds.
- Add nutritional yeast, rinsed Basmati Rice, and water then give a good stir for an even mix.1 tablespoon nutritional yeast, 1 ¾ cup water
- Press the CANCEL button on Instant Pot.
- Close the lid on the pot, and turn the valve from VENTING to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set a timer to 5 minutes.
- Let it cook for 5 minutes and let it cook with the NATURAL PRESSURE RELEASE(NPR) option. For that, you would wait for the silver button on the lid to drop before opening the lid.
- Instant Pot Vegetable Biryani is ready! Serve it hot paired with raita and cucumber.
Video
Notes
- This veg biryani is a vegan version with dairy-free yogurt and nutritional yeast.
- Try soaking the basmati rice for 10 - 15 mins prior to cooking the rice.
- The vegetables you pick for the recipe are really up to you as long as they are not cut too big. It is typical to use green beans, carrots, peas, and bell peppers. You could also add fried cashews and raisins for an authentic taste.
- Be sure to vary the chili powder to your liking. I like to get it a little on the spicy side. I also made a few subtle changes to pack in better flavor.
- Nutritional yeast is optional for this biryani. You can use either vegan yogurt or else use 2 teaspoon of lemon.
- Remove bay leaf at the end. You could take it out all the whole spices, even though it's edible.
Nutrition
Calories: 304kcal | Carbohydrates: 66g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 193mg | Fiber: 3g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg