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A pan filled with food, with Biryani
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5 from 3 votes

Aloo Biryani - Instant Pot

Potato Biryani is a simple mixed rice dish that is prepared with Basmati rice and flavorful spices.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Peanut free, Soy free
Difficulty: Easy
Servings: 5 people
Calories: 674kcal




  • Marinate the peeled baby potatoes with 2 tablespoon coconut yogurt, ½ teaspoon red chili powder, and ¼ teaspoon turmeric powder.
  • Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil.
  • As the oil heats up, add cumin seeds, cinnamon, cardamom, and cloves, and ginger-garlic paste
  • Add sliced onions and garam masala, red chili powder, and turmeric powder. Saute for 2-3 minutes with regular stirring until they turn light brown in color.
  • Add salt, coconut yogurt, chopped carrots and cook for 30 seconds.
  • Add rinsed Basmati Rice, mint leaves, soaked saffron, marinated potatoes, star anise, and water then give a good stir.
  • Press 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 the timer to 4 minutes.
  • Wait for NATURAL PRESSURE RELEASE(NPR). Wait for the silver button on the lid to drop before opening the lid.
  • Aloo Biryani is ready! Serve it hot paired with coconut raita or potato chips.


  • You can use any kind of plain yogurt for this recipe. If you do not have plain yogurt, use lime juice as a substitute.
  • You can use cubed potatoes instead of baby potatoes.
  • Adjust the spices to suit your taste/preference.


Calories: 674kcal | Carbohydrates: 80g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 5686mg | Fiber: 10g | Sugar: 6g | Vitamin A: 146IU | Vitamin C: 235mg | Calcium: 169mg | Iron: 12mg