Instant Pot Vegetable biryani

This is an ideal recipe for vegetable biryani is a delight to your family. Filled with the richness of different vegetables which have all necessary nutrients. Packed with exotic flavour. Best for vegetarians.

Instant Pot Vegetable biryani

5 from 3 votes

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Course: dinner, lunch, Main Course

Cuisine: Indian

Keyword: basmati rice, mix vegetables, Vegetable biryani

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2

Ingredients

• 1 1/2 tbsp oil
• 1 bay leaf
• 4 green cardamoms
• 4 whole cloves
• 6 black peppercorns
• 1 tsp cumin seeds
• 1 medium red onion sliced
• 1 green chili sliced
• 12 raw cashews broken
• 2 tsp ginger-garlic paste
• 1/2 cup frozen green peas soaked in warm water for 10 minutes
• 2 carrots sliced
• 1 medium potato cubed into small pieces
• 1/3 cup cilantro chopped
• 1/2 tsp garam masala
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1 cup basmati rice soaked in 2 cups water for 20 minutes
• 1 1/2 cups water

Instructions

• Turn on the instant pot and select sauté.
• Once it is hot, add oil in it.
  
• Add in bay leaf, green cardamom, whole cloves, cumin seeds, black peppercorns and sauté for 30 seconds.
  
• Add in onions, green chili, cashews and cook for 4 minutes.
  
• Add ginger garlic paste and cook for 1 minute.
  
• Ad all other remaining ingredients and toss to mix well.
  
• Close the lid of the instant pot.
  
• Set the instant pot to “Manual” at high pressure for 5 minutes, release the pressure naturally for 5 minutes through steam vent.
  
• Open the lid of the instant pot.
  
• Serve and enjoy.