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Instant Pot Vegetable Biryani - with Mushroom Fry

Instant Pot Vegetable Biryani

Parveen's Kitchen
A simple, delicious recipe for vegetable biryani which is not too spicy and doesn't take much of your effort - Made in a one Pot in the Instant Pot.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Biryani, dinner, lunch, Main Course
Cuisine Indian, South Indian
Servings 4
Calories 280 kcal

Equipment

  • Instant Pot - Electric Pressure Cooker

Ingredients
  

Ginger Garlic Paste - Prep ahead

  • 2 tsp Ginger Garlic Paste Peel and grind the garlic and ginger into a fine paste.

Vegetables - Prep Ahead

  • 1 Carrot Peel and chop
  • 1/2 Beetroot Peel and chop
  • 12-15 French Beans - Green Beans Trim the ends and chop
  • 1 Large Potato Peel and cube
  • 1/2 Cup Fresh Green Peas Or Soaked dry peas
  • 1/2 Cup Paneer Optional - I didn't use

Vegetable Biryani - Ingredients

  • 2 tbsp Olive Oil Use any Vegetable oil
  • 1/2 tsp Whole Spices Cinnamon Bark, cloves and a bay leaf
  • 2 tbsp Ginger Garlic Paste From prep ahead
  • 1 Large Onion Sliced
  • 1 small Tomato Cut into pieces
  • 3 whole Green Chilli No need to cut or slit.
  • 3-4 Sprigs Coriander Leaves Cleaned and chopped
  • 3-4 Sprigs Fresh Mint Cleaned and chopped
  • All Chopped Vegetables From prep ahead
  • 1/2 Lemon Juiced. Or Use 1 tsp of bottled juice
  • 1 tbsp Thick Yogurt
  • 1 tsp Salt Adjust as per taste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 1/4 Cup Regular or Basmati rice - 250 grams Washed and drained
  • 2 1/2 Cups Water If using Basmati rice, add only 1 3/4 cups of water

To Serve

  • Raita/ Spiced mixed vegetable Yogurt

Instructions
 

  • Make the Ginger garlic paste.
  • Clean, peel and chop the vegetables.
  • Switch On your instant pot, and set SAUTE mode.
  • Add oil, whole spices and wait until they heat up.
  • Add few slices of onion and add the ginger garlic paste. Saute well.
  • Once the ginger garlic paste is cooked, slightly browned add the rest of the onions, tomato, green chilli, and all the prepared vegetables. Cook for a few minutes, say 2-3 minutes.
  • Add the chopped mint and coriander leaves. Saute for half a minute.
  • Add the salt, turmeric and red chilli powder. Mix well into the vegetables.
  • Add the lemon juice and yogurt. Mix well.
  • Add the cleaned rice and mix.
  • Add the water [See note for the types of rice like Basmati]
  • Cancel the Saute mode.
  • Close the instant pot lid. Seal the pressure valve.
  • Set the rice mode and relax!!
  • Once the timer is off in the instant pot, quick or natural release as per your wish.
  • Open the lid after venting the pressure completely and give the rice a quick mix.
  • Server hot with raita.

Notes

  1. Use any rice you have - For 1 cup rice you will need 2 cups of water in general. But if using basmati rice, for 1 cup rice add only 1 1/2 cups of water.
  2. Replace the vegetables group of ingredients with Prawns for Prawn Biryani.
  3. Replace the vegetables group with chicken for chicken biryani.
  4. Follow the instant pot method and guidelines properly.
  5. Serve hot although the biryani will stay warm for a long time in the instant pot.
Keyword Biryani, Cooking made easy, Instant Pot, Instant pot biryani, Vegetable biryani