Instant Pot Vegetable Biryani – A Flavorful and Easy One-Pot Meal

Craving a flavorful yet easy-to-make meal that’s packed with vibrant vegetables and fragrant spices? This Instant Pot Vegetable Biryani is the perfect dish to satisfy those cravings. It’s a simple one-pot recipe, full of wholesome vegetables and basmati rice, infused with aromatic whole and ground spices. Ideal for a quick lunch or dinner, this biryani can be customized with your favorite veggies and comes together quickly with the help of the Instant Pot. It’s a wonderful vegetarian dish, perfect for those looking for a flavorful and nutritious meal.

Ingredients :

Rice:

• 1 cup basmati rice, soaked for 15 minutes

Oil and Whole Spices:

• 2 tablespoons oil
• 5 cardamom pods
• 4 whole cloves
• 2 bay leaves
• 1/2 cinnamon stick
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds

Aromatics:

• 1 onion, thinly sliced
• 2 teaspoons minced garlic or garlic paste
• 1 teaspoon of finely minced ginger or ginger puree for a fresh, zesty kick.

Ground Spices:

• 1 1/2 teaspoons salt
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1/2 teaspoon garam masala
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne, adjust to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon turmeric

Vegetables:

• 1 bell pepper, cut into strips
• 1 cup baby carrots, cut in half
• 2 cups frozen vegetables (e.g., 1 cup corn and 1 cup peas)
• 4 small gold potatoes, halved (about 1/2 pound)

Liquid:

• 1 cup water

Garnishes (Optional):

• Cilantro leaves, chopped
• Mint leaves, chopped
• Ghee-coated cashews and raisins, optional

Instructions:

Step 1: Prepare the Rice

• Rinse the basmati rice thoroughly under cold water and soak it for 15 minutes.
• Drain and set aside.

Step 2: Sauté the Whole Spices

• Set your Instant Pot to the “Sauté” mode and add 2 tablespoons of oil.
• Once the oil is hot, add the whole spices—cardamom pods, cloves, bay leaves, cinnamon stick, cumin seeds, and fennel seeds.
• Sauté for about 30 seconds until they release their aroma.

Step 3: Cook the Aromatics

• Add the sliced onion to the pot and sauté until it turns golden brown.
• Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 4: Add Ground Spices and Vegetables

• Stir in the ground spices—salt, coriander powder, paprika, garam masala, black pepper, cayenne, cumin, and turmeric.
• Mix well to coat the onions.
• Add the bell pepper, baby carrots, frozen veggies (peas and corn), and halved potatoes. Stir everything together to combine.

Step 5: Add Rice and Water

• Gently add the soaked and drained basmati rice to the Instant Pot, spreading it evenly over the vegetables.
• Pour in 1 cup of water over the rice.
• Do not stir the rice into the vegetable mixture—simply spread it on top to ensure even cooking.

Step 6: Cook in the Instant Pot

• Close the Instant Pot lid and set the valve to “Sealing.”
• Cook on high pressure for 6 minutes.
• Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.

Step 7: Garnish and Serve

• Open the lid and gently fluff the biryani with a fork.
• Garnish with freshly chopped cilantro, mint leaves, and optionally, ghee-coated cashews and raisins for a rich, luxurious touch.
• Serve hot with raita or a side of your choice.

Conclusion:

This Instant Pot Vegetable Biryani is a fragrant and comforting one-pot meal that’s full of delicious spices and vibrant vegetables. With the ease of an Instant Pot, you can enjoy a flavorful biryani in no time. The fluffy basmati rice combined with tender vegetables and aromatic spices makes for a perfect meal for any day of the week, whether it’s a casual lunch or a cozy dinner.