Instant pot vegetable biryani, one pot style. A spicy flavorful easy method made in one pot. Quick video, step by step photos.
When I received Instant pot last year, one of the very first dishes I tried was Biryani.
Since I make weekly once or 10 days once, I made the same one I make over stove top in Instant pot.
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Later I wanted to post a simpler version without any grinding part, so tried few times until now and thought of sharing it here too.
Though I am using IP everyday, some how not posting much as I am in dilemma whether to post as new or update the old posts with an added section.
But when it comes to biryani, I thought it deserves a separate post. This is a short cut version of the biryani, made in one pot, not the layered version.
Video
Are videos more your thing?
You can adapt your own recipe too keeping this as guidance, slightly varying the recipe and method.
Only thing to watch out for is to avoid Burnt warning. There are two places where you can encounter the problem.
Once is while adding ginger garlic paste and spice powders, the other is when pressure cooking rice.
So I add ¼ cup water along ginger garlic paste to get a gravy kind and avoid the first situation.
Second can be avoided just if you add water correctly. Please note down what you are adding and adjust the recipe and method slightly as per your requirement.
I used Indiagate Premium and Organic sea salt. So according to the brand you use you can adjust if there is any need.
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Recipe card
Instant pot vegetable biryani
Instant pot vegetable biryani, one pot style. A spicy flavorful easy method made in one pot. Quick video, step by step photos.
Equipments (Amazon Affiliate links)
Ingredients
- 1 cup Basmati rice
- 1 Carrot
- 1 Potato
- 8 Beans
- ¼ cup Green peas
- 10 Cauliflower florets
- 1 Onion
- 1 tbsp Ginger garlic paste
- 1 Tomato chopped
- 3 Green chilli slit
- ¼ cup Mint leaves Roughly chopped
- ¼ cup Coriander leaves Roughly chopped
- 1 tablespoon Curd/ Plain yogurt
- ½ Lemon I used Indian variety
- 1 & ½ teaspoon Sea salt Organic
- 1 teaspoon Chilli powder
- ½ teaspoon Coriander powder
- ¼ teaspoon Garam masala
- ¼ teaspoon Kitchen king masala
- ¼ teaspoon Turmeric powder
To temper
- 2 tablespoon Oil
- 1 tablespoon Ghee
- 1 Biryani leaf
- 1 Inch Cinnamon
- 1 Cardamom
- 1 Clove
- ½ Star anise
- Few stone flowers
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Instructions
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Wash basmati rice 2-3 times gently until water drains clear. Soak for minimum 10 mins.
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Gather all ingredients needed.
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Press Sautee mode Normal heat for 15 mins. Add oil, ghee. Once ghee melts, add whole spices. Give it a roast.
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Add sliced onion and sautee until it turns golden here and there.
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Tip in chopped tomato, green chilli, ginger garlic paste, curd and ¼ cup water. Now add all spice powders.
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Add roughly chopped mint and coriander leaves. Sprinkle a pinch of salt and mix well.
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Now add the chopped vegetables. Cook for 5-6 mins stirring in regular intervals to avoid burnt bottom.
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Add water, required salt, rice drained from water, lemon juice and mix well. Make sure rice is immersed in water.
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Cancel the sautee mode if its remaining. Close the lid and make sure to seal the steam vent.
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Pressure cook for 5 mins in Normal High Pressure.
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Once timer is up, quick release the steam. Open and gently fluff.
Video
Notes
- I like to give 10 mins standing time before serving. (Keep it closed with the lid, no keep warm required)
Stepwise photos
1. Wash basmati rice 2-3 times gently until water drains clear. Soak for minimum 10 mins.
2. Gather all ingredients needed. Press Sautee mode Normal heat for 15 mins. Add oil, ghee. Once ghee melts, add whole spices. Give it a roast.
3. Add sliced onion and sautee until it turns golden here and there.
4. Tip in chopped tomato, green chilli, ginger garlic paste, curd and ¼ cup water. In goes spices powders. Add roughly chopped mint and coriander leaves.
5. Sprinkle a pinch of salt and mix well. Now add the chopped vegetables.
6. Cook for 5-6 mins stirring in regular intervals to avoid burnt bottom. (Just until again oil oozes and masala dries up. Add 1 & ¾ cup water.
7. In goes required salt, rice drained from water.
8. Squeeze lemon and mix well. Make sure rice is immersed in water.
9. Cancel the sautee mode if its remaining. Close the lid and make sure to seal the steam vent. Pressure cook for 5 mins in Normal High Pressure.
10. Once timer is up, quick release the steam. Open and gently fluff. I like to give 10 mins standing time before serving. (Keep it closed with the lid, no keep warm required)
Serve hot with Onion raita or Brinjal masala.
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