Veg Biryani – Instant Pot & Stovetop

Ingredients

Biryani is a dish that is replete with spices. It is the whole spices that make Biryani special. Generally, this is a meat based dish. But today, we will be making a vegetarian version. 

Oil or ghee

Typically, we use ghee to make any kind of biryani. However, if you are looking for a vegan version, skip the ghee and use any neutral flavored vegetable oil.

Whole spices

There is no substitute to whole spices in a biryani recipe. While it may be difficult to source all of them, you will be good to go if you have bay leaves, cloves, green cardamom and cinnamon.

Onions

Any variety of onions are okay for this recipe. I have used purple onions but you can also use yellow or white onions instead.

Ground paste

Different people have different ways of making biryani. I learned this version from my BFF and have been making it forever now. The ground paste here gives a wonderful flavor to the dish. It is a combination of fresh mint, cilantro, green chilis, ginger and garlic with a hint of fennel.

Yogurt

Again, yogurt is something that is very commonly used in a biryani, especially, in recipes where there is a marinade involved. While we will not be marinating our veggies today, we will be using 2 tbsp thick fresh yogurt. If you want the biryani to be vegan, skip this completely or use cashew yogurt in its place.

Vegetables

Carrots, green beans, baby corn cauliflower, potatoes and mushrooms are the best veggies for any biryani. I have used carrots, baby corn, peas, beans and cauliflower. As for the quantity, a good rule of thumb is to use 2 times more veggies than rice. So for every 1 cup of rice, we need 2 cups of veggies.

Basmati rice

Fragrant Basmati is the best variety for making Biryani. Beautifully long and aromatic, this rice is not only flavor-packed but also easy to cook.

Water

Since we will be using yogurt and the ground paste, we are not going to be following the usual proportion of rice and water for this recipe.

Cashews and raisins

These are completely optional but highly recommended. They make the Biryani richer. Crunchy cashews and sweet raisins is something that I just cannot omit when making this.

Variations

1. There are so many ways to make this classic. In case you are looking for one that has saffron milk, then check out our Veg Dum Biryani recipe.
2. I do not add any spice blends like Biryani masala powder for this version. If you like a strong spice flavor, you can add 1 tsp biryani masala spice blend right after you add the ground paste and yogurt.
3. You can add veggies of your choice to this biryani. I often make this as a fridge clean out meal as well.

Recipe notes

1. Follow the measurements for water to the T at every step in this recipe for the best Instant Pot biryani you can make.
2. Adding screw pine water ( Pandan extract) or rose water enhances the flavors. Make sure you use food grade rose water or screw pine water.

Tips to make the best Instant Pot Veg Biryani

1. Soak the Basmati rice for only 10 minutes. Start a kitchen timer as soon as you dunk the rice in water. Drain the soaked rice completely in a colander before adding it to the Instant Pot.
2. Use a measuring cup to measure both rice and water. I have used 250 ml measuring cup for measuring both rice and water. Use the same cup to measure both.
3. Do not add more than 3 tbsp water while grinding the mint and cilantro paste.
4. Fluff the cooked biryani with a fork once done.
5. If your biryani is mushy, spread it out on a wide plate and allow it to cool down. Do not let the biryani sit in the Instant Pot as soon as it is done. Avoid switching on the KEEP WARM mode. The rice cooks further in the residual heat. So, transfer the cooked biryani to an insulated hot box.

Method

Soak the rice

Wash the Basmati rice in a colander under running water once. Transfer the washed rice to a mixing bowl and add 2 cups water. Allow this to soak for 10 minutes. Start a kitchen timer to keep an eye on the soaking time. While the rice soaks, prep the remaining stuff.

Chop the veggies

Wash and prep the baby corn, cauliflower, beans and carrots. Set aside. Chop the onions towards the end. 

Make the paste

Grind together mint, cilantro, green chilis, fennel seeds, garlic cloves and ginger with 3 tbsp water to a smooth paste. Set aside.

Drain the soaked rice

Once the ten minutes are up, drain the soaked rice in a colander completely. Please do not let the rice soak longer than mentioned here.

How to make Instant Pot Vegetable Biryani?

Insert the inner pot into the Instant Pot. Plug in the Instant Pot and press SAUTE MODE on NORMAL. Set the timer to 8 minutes. When the display reads HOT, add the oil or ghee. 

Tip in the green cardamoms, bay leaf, cloves, cinnamon stick and mace. Saute for 20 seconds. Now, add the onions and mix well. Add salt and cook the onions till they become pink and soft.

At this stage, add the ground paste and mix well. Now, add 2 tbsp thick yogurt. Stir well to combine and cook this paste for 3 minutes till the mixture is a bit dry.

Now, add the chopped veggies and combine well. Tip in the soaked rice and 1 cup water. Now, add the turmeric powder and the screw pine extract or rose water . Stir well to combine.

Cooking time and mode

Switch off the Instant Pot. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING. Switch on the Instant Pot again. Press PRESSURE COOK mode on LOW PRESSURE for 5 minutes.

Allow the cooking cycle to complete. When done, immediately do a quick pressure release. After releasing the pressure, open the lid and fluff the biryani with a fork. 

Garnishing

Heat a small pan with ghee or oil. Add the broken cashews and wait for them to begin to brown. At this stage, add the raisins and allow them to just puff up and become plump. Immediately add this to the biryani and mix gently.

Pressure cooker veg biryani

We can make the same recipe in a regular stovetop pressure cooker as well. 

Heat a 4 liter deep pressure pan with oil. Add the whole spices and saute for 1 minute on medium flame. Now, add the chopped onions and salt. Mix and allow the onions to become soft and pink. Add the ground spice paste and the yogurt next.

Stir to combine and cook till the mixture becomes almost dry. Add the veggies now and mix well. Cook for 2 minutes on medium flame. Once done, add the soaked and drained rice.

Add 1.5 cups water and mix well. Tip in the turmeric powder now. Mix well. Stir in the rose water or screw pine extract. Close the lid. Put the weight on and cook on medium heat for 1 whistle.

Once you hear the whistle, switch off the flame. Wait for 2 minutes and then manually release the pressure by lifting the weight with the help of a ladle or a long handled spoon.

Fluff the rice with a fork. 

Garnishing

Heat a small pan with ghee or oil. Add the broken cashews and wait for them to begin to brown. At this stage, add the raisins and allow them to just puff up and become plump. Immediately add this to the biryani and mix gently.

Print Recipe

4.67 from 3 votes

Vegetable Biryani

The classic Biryani in a vegetarian avatar. This medley of rice and veggies with whole spices is just what you need for a party or on a weekend.

Prep Time15 minutes mins

Cook Time13 minutes mins

Course: Main Course, Mains

Cuisine: Indian

Servings: 4 persons

Calories: 398kcal

Equipment

• Instant Pot
• Blender
• Spatula

Ingredients

For the spice paste

• 1/2 cup finely chopped cilantro leaves
• 15 mint leaves
• 3 green chilis Serrano peppers work well here.
• 4 cloves garlic peeled and chopped
• 1/2 inch ginger peeled and chopped
• 1 tsp fennel seeds
• 2 tbsp water

For soaking the rice

• 1 cup Basmati rice
• 2 cups water

For the Biryani

• 1.5 tbsp oil or ghee
• 1 bay leaf
• 3 cloves
• 3 whole green cardamoms
• 1/2 inch cinnamon stick
• 1 mace
• 1 cup finely chopped onions
• 2 cups mixed vegetables I used carrots, peas, baby corns, beans and cauliflower
• 2 tbsp thick fresh yogurt
• 1.5 tsp Kosher salt or to taste
• 1.25 cup water
• 1 tsp ground turmeric
• 1 tsp screw pine extract or 1 tsp edible rose water

For garnishing

• 1 tbsp oil or ghee
• 2 tbsp broken cashews
• 1.5 tbsp raisins or sultanas

Instructions

Soak the rice

• Wash the Basmati rice in a colander under running water once.
• Transfer the washed rice to a mixing bowl and add 2 cups water.
• Allow this to soak for 10 minutes. Start a kitchen timer to keep an eye on the soaking time.

Chop the veggies

• Wash and prep the baby corn, cauliflower, beans and carrots.
• Set aside.
• Chop the onions towards the end.

Make the paste

• Grind together mint, cilantro, green chilis, fennel seeds, garlic cloves and ginger with 3 tbsp water to a smooth paste. Set aside.
• Drain the soaked rice
• Once the ten minutes are up, drain the soaked rice in a colander completely.
• Please do not let the rice soak longer than mentioned here.

Instant Pot Vegetable Biryani

• Insert the inner pot into the Instant Pot.
• Plug in the Instant Pot and press SAUTE MODE on NORMAL.
• Set the timer to 8 minutes.
• When the display reads HOT, add the oil or ghee.
• Tip in the green cardamoms, bay leaf, cloves, cinnamon stick and mace.
• Saute for 20 seconds. Now, add the onions and mix well.
• Add salt and cook the onions till they become pink and soft.
• At this stage, add the ground paste and mix well.
• Now, add 2 tbsp thick yogurt.
• Stir well to combine and cook this paste for 3 minutes till the mixture is a bit dry.
• Now, add the chopped veggies and combine well.
• Tip in the soaked rice and 1 cup water.
• Add the screw pine extract and rose water along with the ground turmeric. Stir well to combine.

Cooking time and mode

• Switch off the Instant Pot.
• Ensure that the sealing ring has been fitted properly into the lid.
• Close the Instant Pot and turn the VALVE to SEALING.
• Switch on the Instant Pot again.
• Press PRESSURE COOK mode on LOW PRESSURE for 5 minutes.
• Allow the cooking cycle to complete.
• When done, immediately do a quick pressure release.
• After releasing the pressure, open the lid and fluff the biryani with a fork.

Garnishing

• Heat a small pan with 1 tbsp oil or ghee.
• Add the cashews and fry on medium heat till it begins to brown.
• Immediately, tip in the raisins and wait for them to puff up.
• Transfer the fried nuts and raisins to the biryani.
• Mix well and serve hot.

Pressure cooker veg biryani

• Heat a 4 liter deep pressure pan with oil.
• Add the whole spices and saute for 1 minute on medium flame.
• Now, add the chopped onions and salt.
• Mix and allow the onions to become soft and pink.
• Add the ground spice paste and the yogurt next.
• Stir to combine and cook till the mixture becomes almost dry.
• Add the veggies now and mix well.
• Cook for 2 minutes on medium flame.
• Once done, add the soaked and drained rice.
• Add 1.5 cups water and ground turmeric and mix well.
• Stir in the rose water or screw pine extract.
• Close the lid. Put the weight on and cook on medium heat for 1 whistle.
• Once you hear the whistle, switch off the flame.
• Wait for 2 minutes and then manually release the pressure by lifting the weight with the help of a ladle or a long handled spoon.
• Fluff the rice with a fork. 
• Heat a small pan with ghee or oil.
• Add the broken cashews and wait for them to begin to brown.
• At this stage, add the raisins and allow them to just puff up and become plump.
• Immediately add this to the biryani and mix gently.Garnishing

Notes

1. Follow the measurements for water to the T at every step in this recipe for the best Instant Pot biryani you can make.
2. Adding screw pine water ( Pandan extract) or rose water enhances the flavors. Make sure you use food grade rose water or screw pine water.
3. Instant Pot timings may vary based on geographic locations.
4. Nutrition values provided here are a rough guide and given as a courtesy. Please consult a certified nutrition expert for more details.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 398kcal | Carbohydrates: 65g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1052mg | Potassium: 488mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4931IU | Vitamin C: 20mg | Calcium: 99mg | Iron: 3mg

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