Go Back
–+ servings
Print Pin
5 from 3 votes

Instant Pot Vegetable biryani

Vegetable biryani is pleasingly aromatic and vibrant rice dish infused with rich and traditional South Asian flavors. This vegetarian dish is packed with healthy goodness of vegetables, crunch of the cashews and taste of the exotic spices.
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
Calories 641kcal
Author Corrie

Ingredients

  • 1 ½ tablespoon oil
  • 1 bay leaf
  • 4 green cardamoms
  • 4 whole cloves
  • 6 black peppercorns
  • 1 teaspoon cumin seeds
  • 1 medium red onion sliced
  • 1 green chili sliced
  • 12 raw cashews broken
  • 2 teaspoon ginger-garlic paste
  • ½ cup frozen green peas soaked in warm water for 10 minutes
  • 2 carrots sliced
  • 1 medium potato cubed into small pieces
  • ⅓ cup cilantro chopped
  • ½ teaspoon garam masala
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt
  • 1 cup basmati rice soaked in 2 cups water for 20 minutes
  • 1 ½ 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