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.

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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.
Nutrition
Calories: 641kcal Carbohydrates: 112g Protein: 12g Fat: 16g Saturated Fat: 2g Polyunsaturated Fat: 4g Monounsaturated Fat: 9g Trans Fat: 1g Sodium: 1019mg Potassium: 986mg Fiber: 9g Sugar: 8g Vitamin A: 10638IU Vitamin C: 33mg Calcium: 112mg Iron: 4mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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