This Vegetable Biryani is one recipe I have been wanting to share it since a long time. However, I also wanted it to have the authentic biryani flavors and not be the same as Vegetable Pulao. Biryani is special, something more elaborate, it has to include the aroma of whole spices, the tangy yogurt flavors and the flavors of fried onions, and nuts and raisins sautéed in ghee…my mouth is watering just talking about it! So, finally after a lot of testing, let me present to you this EASY Instant Pot Vegetable Biryani!
What is Biryani?
Biryani, also known as biriyani, biriani, birani, or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is said that it originates from birinj, the Persian word for rice, or that it derives from biryan or beriyan, which means to fry or roast. Biryani is made with Indian spices, rice, meat, and/or vegetables or eggs. There are many varieties of biryani, like Chicken Biryani, Lamb Biryani, Paneer Biryani, Egg Biryani, Hyderabadi Biryani, etc. I often get the question what is the difference between biryani and pulao. Now you will find many reasonings, including here on wiki, but here are the main differences for me: As you can imagine, making biryani is an elaborate process which can be time consuming. Although well worth the effort! Now, let’s come to easy weeknight cooking. It would not be possible to cook the traditional multi-step dum biryani on a weeknight after work. So here is where the pressure cooker and one-pot techniques come in handy. In this Pressure Cooker Vegetable Biryani recipe, I will incorporate the main aspects of making biryani but in a single pot. This biryani is vegetarian. It can be made vegan by replacing ghee with plant-based oil and milk and yogurt with plant-based options (see recipe notes). It can be made gluten-free by skipping store-bought fried onions or using gluten-free fried onions. You can also just caramelize onions in the instant pot or in a pan.
What ingredients are used to make Vegetable Biryani?
How to make Instant Pot Vegetable Biryani?
Preparation:
Let’s start with first soaking the rice. While the rice is soaking, warm milk and soak saffron in it. Heat ghee in the instant pot and sauté the cashews and raisins for about a minute till they are lightly browned. Take out and reserve for later.
Cooking the Vegetable Biryani:
Add whole spices to the ghee and sauté for about 30 seconds. Add sliced onions and sauté for about 6 minutes until they have the golden brown color. If you don’t have fried onions for this biryani, then you can add extra onions here and caramelize them. Then save half to garnish when serving. Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the sauté mode. I do this so that the vegetables added in the next step don’t start cooking.
Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot. Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix. Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix. Add the water for cooking on top such that the rice is just immersed under water. Do not stir the ingredients. Close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at low pressure for 6 mins. After the instant pot beeps, quick release the pressure manually.
Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with the reserved cashews and raising in the port or when serving (I saved them for serving). Let it rest for 5 more minutes.
Serve hot with yogurt or raita and a squeeze of fresh lemon juice. Check out my post for what to serve with biryani for more side dish ideas.
Tips to make Perfect Vegetable Biryani in the Pressure Cooker
Why You’ll love this Vegetable Biryani made in Instant Pot?
Easy one-pot recipe Authentic taste of biryani packed with flavors of whole spices, yogurt, fried onions, and more! Takes less than 40 minutes and just 15 minutes of hands-on time. Vegetarian, with an option to make it vegan and gluten-free. Can be enjoyed as a complete meal with yogurt or raita.
I am sure you will love this flavorful and aromatic Vegetable Biryani made in the instant pot. Let me know how it turned out! Other instant pot rice recipes you will enjoy –
Lemon Rice Lentil and Vegetable Khichdi Beet Rice Pilaf Zarda Sweet Rice Tomato Rice
