Instant Pot Vegetable Biryani
A delicious Veg Biryani made in Instant Pot. Biryani is usually served with Raita or Salna as a Main Course in Indian Cuisine
Equipment
- Instant Pot
- Knife
- Wet Blender
Ingredients
- 2 cups Basmati rice or any long grained rice
- 1/4 cup Milk Warm milk (to soak the saffron)
- 4 strands Saffron
- 1.5 tsp salt
- 2 cups Mixed Veggies I used Beans, Cauliflower, potato, Carrots
- 1/2 cup Fried Onions Homemade Birista - recipe coming up soon
- 2 Onions
- 2 Green Chillies adjust to taste
- 1 inch Ginger
- 4 Garlic pods
- 1 inch Cinnamon
- 1 Green Cardamom
- 1 Black Cardamom
- 2 Bay leaf
- 1.5 tsp Cumin seeds jeera
- 2 cloves
- 2 tsp Ghee clarified butter - skip for vegan and sub with 2 tsp oil extra
- 1/4 cup Mint Leaves sorted and washed
- 1/4 cup Green coriander leaves sorted and washed, chopped coarse - opt.
- 2 tsp Biryani Masala
- 1 tsp Garam Masala
- 1 TBSP Coriander Powder
- 1 tsp Red Chilli Powder
- 1/2 cup Yoghurt
- 3 TBSP Oil any neutral oil
Instructions
- Make a paste of the onions, green chillies, garlic and ginger without adding any additional water.
- In the meanwhile, wash and chop the veggies (keep the veg chunks fairly large for a nice bite).
- Soak the potato chunks in water till used.
- Soak the saffron strands in the warm milk while the veggies are being chopped
- Wash mint and coriander leaves
- Set IP to SAUTE mode.
- Once hot, add oil +ghee (reserving a bit for later), add the whole spices
- Saute for 30 seconds
- Add the onion paste and saute for 2-3 mins till raw smell disappears.
- Now add the spice powders + salt. Saute for another 2 minutes till it coats the onions evenly.
- Add the veggies one by one into the Instant Pot.
- Saute the veggies well till the masala coats it evenly.
- Add the washed and drained mint (and coriander if using) leaves, reserving a few till the end
- Add the washed and drained rice and gently mix, taking care not to break the grains.
- Now add the yogurt and gently mix so the yoghurt is covered with the masala
- Add the rest of the mint leaves now
- Add half the saffron soaked milk and gently mix
- Tip in the rest of the ghee and oil now
- Top with half of the birista and the rest of the saffron milk now
- Add water as required . Mix gently
- Top with the rest of the birista
- Deglaze the pan really well
- Cancel SAUTE mode.
- Set to PRESSURE COOK (LOW) for 5 mins
- Once Pressure drops, do a quick release
- When the pin falls, wait for 4-5 more mins and open the lid.
- Fluff up the biryani with a fork / light ladle.
- Serve hot / warm with some raita / papad on the side.
Video
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