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Vegetable Biryani in Instant Pot

Vegetable Biryani cooked in Instant Pot within 30 minutes. A one pot gluten-free meal. Easy and quick to prepare Vegetable Biryani in Instant Pot.
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Prep Time 15 minutes
Cook Time 6 minutes
Rice Soaking Time 1 hour
Total Time 21 minutes
Course Brunch, Lunch, Main
Cuisine Indian, Mughlai
Servings 4

Ingredients
  

  • 2 Cups Basmati Rice
  • 1 Cup Mixed Vegetables(Fresh or Frozen)
  • 1/2 Cup Paneer/Indian Cottage Cheese
  • 1/2 Cup Yogurt/Curd
  • 1/4 Cup Milk
  • 1 Cup Finely Sliced Onions
  • 4-5 Garlic Cloves
  • 1" Ginger piece
  • 1-2 Green Chillies
  • 1/2 Cup Mint and Coriander

Whole Spices

  • 1-2 Bay Leaves
  • 1-2 Black Cardamom
  • 1 Cinnamom Stick(small)
  • 4-5 Black Pepper
  • 4-5 Cloves
  • 1 tsp Cumin Seeds
  • 8-10 Saffron Strands for Saffron Infused Milk

Dry Spice Powder

  • 1-2 tsp Garam Masala
  • 1 tsp Red Chilli Powder(or as required)
  • 1/2 tsp Turmeric Powder
  • Salt as required

Instructions
 

  • Wash and soak rice. Soak rice for at least 30 min. Add saffron strands in milk and keep it aside.
  • If using fresh vegetables cut into desired shape and size. Cut vegetable pieces of the same size for the uniform cooking. Cut Paneer into cubes.
  • Make paste of ginger garlic and chillies. I did not use green chilli this time. Use chillies as per your spice level.
  • Switch on the Instant Pot, to SAUTE mode on HIGH set the timer for 10 minutes.When the display shows 'HOT' add ghee in the inner pot, add the whole spices and cumin seeds. Then add the finely sliced onions, and saute onion still these start turning brown. 
  • Cancel the 'SAUTE' mode.Take out half of onions and keep aside for later use. Add some water(about 2-3 tbsp) to clean the bottom of inner pot as onions stick to it while frying.
  • Mix dry spices in curd, and then add to the inner pot. Stir curd well after adding to onions. 
  • Next add vegetables and paneer and mix well with the curd onion mixture. Cancel the SAUTE Mode.
  • Add rice and salt and mix lightly. Add water around 1/2 cup and saffron infused milk. Add roughly torn mint and coriander leaves.
  • Seal the lid of the Instant Pot, set the PRESSURE COOK Mode to 5 minutes on HIGH. 
  • Once the timer goes off, wait for 3 minutes, then do the Quick Pressure Release, open the lid, and check for the doneness of rice. Fluff lightly with spoon or fork. 
  • Add the fried onions and garnish with more fresh coriander leaves and close for another 2-3 minutes. Serve hot with raita of your choice.

Notes

For Vegan option...
  • Use any Plant-based Milk instead of Dairy milk, use vegan unsweetened curd/yogurt.
  • USe oil instead of ghee and substitute Tofu with Paneer.
You can use store-bought Ginger-garlic paste instead of making fresh paste.
Keyword Briyani in Instant Pot, Instant Pot Rice recipes, One Pot Meal, Vegetable Biryani
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