• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Piping Pot Curry

Daily Delights with Easy and Healthy Meals

  • Home
  • Recipes
    • Instant Pot
    • Air Fryer
    • Indian
    • Cooking 101
  • Instant Pot
    • Instant Pot 101
    • Instant Pot Recipes
    • Meal Plan
  • Resources
    • Amazon Store
    • Indian Spices
    • Favorite Kitchen Appliances
    • Instant Pot
    • Instant Pot Accessories
    • Holiday Gift Guide
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes » Rice & Grains » Instant Pot Vegetable Biryani

Instant Pot Vegetable Biryani

Published September 27, 2019 Updated October 2, 2019 By Meeta Arora 36 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

873shares
Jump to Recipe
Vegetable Biryani Rice garnished with mint leaves
Vegetable Biryani Rice garnished with mint leaves and in the pot

One-pot Vegetable Biryani made in the instant pot, is so easy to cook with the same authentic flavors! Fragrant basmati rice cooked with lots of vegetables, and aromatic whole spices and herbs. This delicious flavorful Veg Biryani ready in less than 40 minutes, and is perfect for a weeknight dinner with a side of raita or for special occasions. 

Vegetable Biryani Rice garnished with mint leaves

This Vegetable Biryani is one recipe I have been wanting to share since a long time. However I also wanted it to have the authentic biryani flavors, and not be the same as Vegetable Pulao.

Biryani is special, something more elaborate, it has to include the aroma of whole spices, the tangy yogurt flavors and the flavors of fried onions, and nuts and raisins sautéed in ghee...my mouth is watering just talking about it!

So finally after a lot of testing, let me present to you this EASY Instant Pot Vegetable Biryani!

What is Biryani?

Biryani, also known as biriyani, biriani, birani or briyani, is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is said that it originates from birinj, the Persian word for rice or that it derives from biryan or beriyan, which is to fry or to roast. Biryani is made with Indian spices, rice, meat and/or vegetables or eggs.

There are many varieties of biryani like Chicken Biryani, Lamb Biryani, Paneer Biryani, Dum Biryani, Hyderabadi Biryani, etc.

I often get the question what is the difference between biryani and pulao. Now you will find many reasonings including here on wiki, but here are the main differences for me:

  1. Layering: Biryani has layering of meat/vegetables and rice. Often, the two are cooked separately and then layered. Then cooked on low flame (dum/slow cooking) to allow them to develop the flavors together. Now there are also one-pot ways to do the layering and make biryani, which is what we will do in this recipe. In pulao, there is no layering, meat/veggies and rice are cooked together.
  2. Marination: Often the meat is marinated before adding to a biryani. This helps to get tender well cooked meat. For vegetarian versions with vegetables, I still prefer to add yogurt to get the enhanced flavors. This also helps to make the biryani more saucy and moist. For pulao, marination is not required.
  3. Spices & Herbs: In biryani, often more spices, whole and ground are used. Spices are added when marinating and also when cooking meat/vegetables with the rice. Mint and cilantro (coriander) are often added in the layers to enhance the flavors of biryani. Pulao is simple and light on spices and herbs.
  4. Fried onions: Okay, fried onions may not be required for an authentic biryani. But I love the flavor of fried onions in the biryani and this makes biryani different from simple pulao. You can also brown onions before adding the other ingredients when cooking, if you want to skip fried onions.

As you can imagine, making biryani is an elaborate process which can be time consuming. Although well worth the effort!

Now lets come to easy weeknight cooking. It would not be possible to cook the traditional multi-step dum biryani on a weeknight after work. So here is where the pressure cooker and one-pot techniques come in handy.

In this Pressure Cooker Vegetable Biryani recipe, I will incorporate the main aspects of making biryani but in a single pot.

This biryani is vegetarian. It can be made vegan with replacing ghee with plant based oil and milk and yogurt with plant based options (see recipe notes). It can be made gluten-free by skipping store-bought fried onions or using gluten-free fried onions. You can also just caramelize onions in the instant pot or in a pan.

What ingredients are used to make Vegetable Biryani? 

Ingredients such as vegetables, rice, onions and spices

  1. Rice – For biryani, use long grain basmati rice. As rice is the main ingredient, it is important to use good quality basmati rice. If possible, get the rice with long or extra long grain. I like Royal brand basmati rice or Tilda long grain basmati rice.
  2. Vegetables – I used a variety of vegetables in this biryani - potatoes, green peas, carrots, cauliflower, green beans and bell peppers (capsicum). You can always vary the vegetables based on what you have on hand. Some other options are - mushrooms, corn, radishes, edamame, sweet potatoes. Make sure to keep in mind that all the veggies are cooking together with rice, so the cooking time must match to include them in the biryani. If some veggies cook quickly such as cauliflower, cut it into large florets, so it does not overcook. You can also add tofu or paneer to vegetarian biryani.
  3. Yogurt - You may skip yogurt or replace with vegan yogurt.
  4. Whole Spices – I used a variety of whole spices such as bay leaves, cumin seeds, cinnamon sticks, green cardamom, cloves and black peppercorns.
  5. Ground Spices – I added turmeric, coriander, garam masala and Kashmiri red chilli powder (mild) in this biryani. Paprika can be used as a substitute of Kashmiri red chili powder.
  6. Herbs - Mint and coriander leaves are used in this recipe.
  7. Saffron & Milk - This another ingredient that is a must add to make biriyani. It adds so much flavor and aroma. Soak saffron in water to make this vegan.
  8. Fried Onions - You can use store bought fried onions or brown onions at home in the pot before making the biryani and reserve some to top the biryani. For gluten-free option, skip fried onions or use gluten-free store-bought fried onions. You can also just caramelize onions in a pan and add to the biryani.
  9. Cashews and Raisins - I like to saute the nuts in ghee and then reserve to garnish the biryani before serving. You can saute in oil for a vegan biryani variation.
  10. Ginger, Garlic and Lime juice

How to make Instant Pot Vegetable Biryani?

Preparation:

  • Let's start with first soaking the rice.
  • While the rice is soaking, warm milk and soak saffron in it.
  • Heat ghee in the instant pot and sauté the cashews and raisins for about a minute till they are lightly browned. Take out and reserve for later.

Cooking the Vegetable Biryani:

  • Add whole spices to the ghee and sauté for about 30 seconds.
  • Add sliced onions and sauté for about 6 minutes until they have the golden brown color. If you don't have fried onions for this biryani, then you can add extra onions here and caramelize them. Then save half to garnish when serving.
  • Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the sauté mode. I do this so that the vegetables added in the next step don't start cooking.
Saute cashews and raisins in instant pot
Whole spices being sautéed in instant pot
Saute onions and whole spices in pressure cooker
  • Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.
  • Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.
  • Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.
  • Add the water for cooking on top such that the rice is just immersed under water. Do not stir the ingredients. Close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at low pressure for 6 mins. After the instant pot beeps, quick release the pressure manually.
Vegetables topped with spices in an instant pot
Rice topped with saffron to make biryani
Spiced vegetables topped with mint and fried onions
Biryani Cook
  • Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with the reserved cashews and raising in the port or when serving (I saved them for serving). Let it rest for 5 more minutes.

Vegetable Biryani in the instant pot liner

Serve hot with yogurt or raita and a squeeze of fresh lemon juice.

Vegetable Biryani rice closeup

Tips to make Perfect Vegetable Biryani in the Pressure Cooker

  1. Use good quality long grain basmati rice and soak rice for 20 minutes.
  2. Cut the vegetables that cook quickly into larger chunks such as cauliflower.
  3. Use good quality Garam Masala. Here is my homemade Garam Masala recipe.
  4. Deglaze the pot after adding the vegetables and yogurt. It is important to do this to avoid the burn message.
  5. Do not let the biryani sit in the instant pot after its done as the rice can get overcooked due to the residual heat. You can also just take the liner out of the pot and cover with a glass lid.

Vegetable Biryani Rice garnished with mint leaves

Why you will love this Vegetable Biryani made in Instant Pot?

  • Easy one-pot recipe
  • Authentic taste of biryani packed with flavors of whole spices, yogurt, fried onions and more!
  • Takes less than 40 minutes and just 15 minutes of hands on time.
  • Vegetarian, with an option to make it vegan and gluten-free.
  • Can be enjoyed as a complete meal with yogurt or raita.

I am sure you will love this flavorful and aromatic Vegetable Biryani made in the instant pot. Let me know how it turned out!

Other instant pot rice recipes you will enjoy - Lemon Rice, Lentil and Vegetable Khichdi, Beet Rice Pilaf and Zarda Sweet Rice.

Tried this recipe?Give a rating by clicking the ★ below
Vegetable Biryani Rice garnished with mint leaves and roasted nuts

Instant Pot Vegetable Biryani

Meeta Arora
One-pot Vegetable Biryani made in the instant pot, is so easy to cook with the same authentic flavors! Fragrant basmati rice cooked with lots of vegetables, and aromatic whole spices and herbs. This delicious flavorful Veg Biryani ready in less than 30 minutes, and is perfect for a weeknight dinner with a side of raita or for special occasions. 
4.88 from 40 votes
Print Recipe Pin Recipe
Servings: 4
Calories: 458
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Method: Instant Pot/Pressure Cooker
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Equipment

  • Electric Pressure Cooker

Ingredients
 
 

  • 1 cup Basmati Rice long grain, soaked for 20 minutes in 2 cups water
  • 3 tablespoon Milk (use water for vegan)
  • 1 pinch Saffron (Kesar) few strands
  • 1 1/2 tablespoon Ghee (use oil for vegan)
  • 10 Cashews
  • 10 Raisins
  • 1/2 Onion large size, finely sliced, about 1.25 cup
  • 1 teaspoon  Garlic minced
  • 1 teaspoon  Ginger grated
  • 1/4  cup  Plain Yogurt whisked (skip for vegan or use vegan yogurt)
  • 2 tablespoon Mint leaves (Pudhina) finely chopped
  • 1/4 cup  Fried Onions divided (skip for gluten-free or use gluten-free fried onions)
  • 1 1/4 cup Water
  • 2 tablespoon Cilantro leaves finely chopped

Whole Spices

  • 3 Green Cardamom (Elaichi)
  • 4  Cloves (Laung)
  • 8  Black Peppercorns
  • 1 stick Cinnamon (Dalchini) 1 inch long
  • 1 Bay leaf (Tej Patta)
  • 1 teaspoon  Cumin seeds (Jeera)

Vegetables

  • 1 Potato  medium sized, cut in 3/4 inch chunks, about 1 cup.
  • 1/2 cup  Green Peas  fresh or frozen
  • 1 cup Cauliflower cut in large florets about 1.5-2 inch
  • 1/2 cup Red bell pepper sliced about 1 inch lengthwise
  • 1/2 cup  Carrots  sliced in thin strips
  • 1/2 cup Green Beans cut in 1 inch pieces

Ground Spices

  • 1 teaspoon Kashmiri red chili powder adjust to taste
  • 1/4 teaspoon  Ground Turmeric (Haldi powder)
  • 1  teaspoon  Garam Masala
  • 1 teaspoon Salt adjust to taste

Instructions
 

  • Rinse the rice and soaking for 20 minutes. Then drain and keep aside.
  • Warm the milk slightly and soak the saffron in it.
  • Start the pressure cooker in sauté mode and heat ghee in it. Add cashews and raisins and saute them till lightly roasted. Take out and reserve for later.
  • Add all the whole spices and saute for 30 seconds.
  • Add sliced onions and sauté for about 6 minutes until they have the golden brown color. You can save some to garnish if you like.
  • Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode.
  • Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.
  • Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.
  • Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.
  • Add the water for cooking on top such that the rice is just immersed under water. Do not stir the ingredients. Close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at low pressure for 6 mins. After the instant pot beeps, quick release the pressure manually.
  • Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with reserved cashews and raisins. Let it rest for 5 more minutes.
  • Serve hot with yogurt or raita and a squeeze of fresh lemon juice.

Notes

Vegetables: Cut cauliflower and potatoes in large chunk so they don't overcook. ou can always vary the vegetables based on what you have on hand. Some other options are – mushrooms, corn, radishes, edamame, sweet potatoes. Make sure to keep in mind that all the veggies are cooking together with rice, so the cooking time must match to include them in the biryani. If some veggies cook quickly such as cauliflower, cut it into large florets, so it does not overcook. You can also add tofu or paneer to vegetarian biryani.
Fried Onions: If you dont have fried onions, add 1 cup extra onions initially when sautéing. Caramelize them and take half out. Then spread them in place of fried onions at the end when serving.
Gluten-free Variation: Skip fried onions or use gluten-free store-bought fried onions. You can also just caramelize onions in a pan or instant pot (see note above). 
Vegan Variation: Replacing ghee with plant based oil. Replace milk to soak saffron with water. Skip yogurt or use vegan plant based yogurt. 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 458kcalCarbohydrates: 68gProtein: 10gFat: 17gSaturated Fat: 8gCholesterol: 17mgSodium: 763mgPotassium: 695mgFiber: 8gSugar: 6gVitamin A: 3894IUVitamin C: 59mgCalcium: 118mgIron: 5mg
Keyword how to make veg biryani, instant pot vegetable biryani, pressure cooker biryani
Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

Reader Interactions

Comments

  1. Sheza Neospinster says

    December 24, 2020 at 7:05 am

    Hi, just finished cooking and find it to not be hot enough (too mild spice factor). How to correct this after the fact? Adding garam masala now would taste raw. Saute a chopped chili? Ideas?
    Thanks,

    Reply
    • Meeta Arora says

      December 28, 2020 at 11:12 pm

      Hi Sheza - You can make a tempering of ghee with green chili. When making the tempering, you can also add red chili powder if you like. Add it just after turning off the flame. Then you can add it on top of the biryani. I hope you enjoyed the flavors of the biryani.

      Reply
  2. Nishaa says

    December 06, 2020 at 3:39 pm

    Perfect to dot.Thanks for the perfect recipe!

    Reply
  3. Vidya says

    November 22, 2020 at 4:31 pm

    I made this with mushrooms! A HUGE hit at my house! Thank you! I’m doubling the recipe for Christmas dinner!!!!

    Reply
    • Piping Pot Curry says

      November 23, 2020 at 8:49 am

      Hi Vidya - So good to hear that. Thank you for sharing it 🙂

      Reply
  4. Preeth says

    November 10, 2020 at 6:03 am

    1. No tomatoes ?
    2. 1 cup is how much ml
    3. Which measuring cup ur referring?
    4. Can I use frozen veggies

    Reply
    • Meeta Arora says

      November 13, 2020 at 7:27 am

      Hi Preeth - I prefer to not add tomatoes to biryani. If making pulao, I do add tomatoes. But if you prefer, you can add a chopped tomato after adding ginger & garlic. Then saute for a couple of minutes before adding the veggies. You can surely use frozen vegetables in this recipe, and they work great. I use the US standard measuring cup. 1 cup = 237ml
      Hope you enjoy the biryani!

      Reply
  5. Naga says

    October 14, 2020 at 11:56 am

    Hi, thanks for the delicious recipe. If we want to double the recipe, does the cooking time change? Or 6 minutes would be enough?

    Reply
    • Meeta Arora says

      October 19, 2020 at 4:38 am

      Hi Naga - The cooking time will remain the same even if you double the recipe. Hope you enjoy it!

      Reply
  6. Neelima says

    October 05, 2020 at 12:43 pm

    We loved it - very tasty and flavorful. Followed the recipe exactly and it turned out great. Thank for the recipe!

    Reply
    • Piping Pot Curry says

      October 06, 2020 at 10:41 am

      Hi Neelima - So good to hear that. Thank you for sharing it! 🙂

      Reply
  7. Pat says

    August 25, 2020 at 11:24 am

    Hi Meeta, I look forward to trying this recipe vegan style. I have a question, maybe you can help? Whenever I go to the Indian grocery I like to try something new to me. I bought a package labeled by hand, "Biryani Flower." It looks like dried lichen that was scraped off a tree or rock, I don't know, really what it is. I assume it's some special thing to add when I make biryani, but I have no idea how this ingredient gets used. Are you familiar with it? Could you suggest how I would use it? It's so much fun to try new flavors from around the world! Thanks for any insight you may have.

    Reply
    • Meeta Arora says

      August 27, 2020 at 7:32 am

      Hi Pat - Based on the description, I think you are talking about black stone flower (dagga phool). It is used in making biryani spice mix. I usually just add the basic spices as in this recipe. But feel free to use a biryani masala recipe to make the spice mix, then add that to this recipe in place of the basic spices. Here is a resource with more details - https://www.chitrasfoodbook.com/2015/12/biryani-spices-listnamespictureshealth.html

      Reply
      • Pat says

        August 27, 2020 at 1:07 pm

        Thank you Meeta, now my mystery ingredient is solved! I couldn't find any information online because I didn't know the name. Looking forward to making your recipe!

  8. Ellie L. says

    July 12, 2020 at 8:15 pm

    This was wonderful! I made a few substitutions here and there, but I adored how it ended up! Thanks for sharing this!

    Reply
  9. Srinivas P says

    April 12, 2020 at 7:44 am

    Hello Meeta, I made this biryani yesterday and it came out well. I also made my 1st video following this recipe and enjoying cooking. Thanks for the ease veg Biryani recipe.
    https://youtu.be/krd-gxUE0xE

    Reply
    • Meeta Arora says

      April 23, 2020 at 11:24 am

      Hi Srinivas - Glad you enjoyed the recipe and made a video with it. It would be great if you give the credit back to the blog with a link to the recipe post on the video description. Thanks!

      Reply
    • Deepa says

      August 12, 2020 at 11:04 am

      Hi Meeta,
      We just had this for lunch and all my 3 kids said that this was the best biryani they have ever had 😊😊 It was absolutely delicious.
      Thank you for such a fool proof recipe ❤

      Reply
      • Deepa says

        August 12, 2020 at 11:06 am

        Oh they are all hard to please picky eaters 😀😀

      • Piping Pot Curry says

        August 12, 2020 at 12:29 pm

        Hi Deepa - So glad to hear that. Thank you for sharing back! 🙂

  10. Charlotte says

    April 10, 2020 at 7:27 pm

    We made this tonight and it was absolutely delicious! The cashews and raisins on top are soo good. We really appreciate the instructions about how to layer the ingredients - it cooks perfectly with no risk of burning. Can't wait to make it again! 🙂

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello! Welcome to my blog

Hi..I’m Meeta. I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer. Read More…

AS FEATURED ON

Sign up for email updates

Get a free cookbook with 15 best curry recipes!

Featured Recipes

Air fryer cooking time chart

Air Fryer Cooking Time Chart

Ven Pongal in a bowl garnished with cashews and curry leaves

Instant Pot Ven Pongal

Sweet Pongal garnished with cashews and raisins served in bowls

Instant Pot Sweet Pongal (Sakkarai Pongal)

Roasted broccoli topped with lemon and parmesan

Air Fryer Broccoli

5-day Eat your veggies challenge

5-Day Eat Your Veggies Challenge

Roasted carrots on a brown paper with a dip

Air Fryer Carrots

Footer

AS FEATURED ON
Featured on website logos
  • Home
  • About
  • Contact
  • Privacy Policy

Copyright © 2021 · Piping Pot Curry

Piping Pot Curry is a participant in the Amazon Services LLC Associates Program · Disclosure