Instant Pot Veg Biryani

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recipe by Garima Gakkhar

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Instant Pot Veg Biryani is an aromatic dish made by adding vegetables (like carrots, bell pepper, cauliflower, beans, etc.) along with some biryani spices and whole spices. Traditionally biryani is made by dum cooking with some meat, vegetables and aromatic biryani spices. But later on, as the tastes changed, people started experimenting with new flavors in biryani like paneer biryani, lentils biryani, lamb biryani, Hyderabadi biryani, etc. I was so scared in making biryani earlier, as the process seems like a lengthy one. When I tried, the earlier few attempts were totally a mess. That is, the rice came out perfectly but didn’t taste good. After many attempts and thanks to my Instant Pot, I now get a delicious biryani every time. To make the most aromatic recipe, Biryani Masala plays an important role. I tried many different masalas for the recipe: some store brought and some freshly made at home. After many trials & error, I finally have the recipe which is aromatic and gives a nice flavor to the Biryani. I add all the fresh whole spices to the recipe including Cardamoms, cloves, Mace flower, Nutmeg, Cinnamon, Kashmiri Red Chilies and many more. Adding fresh ingredients gives a nice aroma and is really important. Once I make the Masala, I freeze it so that it still has the freshness when making Biryani the next time. TIPS TO REMEMBER Rinse rice very well and leave it in water for 15- 20 minutes. This will reduce the cooking time. And it’s best to cook with basmati rice as long rice makes Biryani taste great. Biryani usually turns out great in more oil so don’t refrain yourself in adding it. The first step is frying lots of onions. Once onions are brown, take half out from the pot as we will use it later on over the rice. Veggies are added after frying Onions. So cut all the veggies in a similar manner. For example: if you are cutting potatoes in chunks, so cut all the veggies in chunks this will give even flavor in the Biryani. Before adding Yogurt to the Biryani, mix it so that there are no lumps as this will give a nice texture.

Inspired by:

recipe updated Jun 8, 2020


  • Basmati rice icon
    Basmati rice
    2 cups (394g)
  • Onion icon
    2 (280g)
  • Plain yogurt icon
    Plain yogurt
    1 cup (240g)
  • Mint icon
    about ¼ cup (7g)
  • Water icon
    3.5 cups (840ml)
  • Ghee icon
    2 tbsp (28g)
  • Tomato icon
    2 (280g)
  • Ginger-garlic paste icon
    Ginger-garlic paste
    2 tbsp (30g)
  • Mixed vegetables icon
    Mixed vegetables
    1.5 cups (360g)
  • Cardamom pods icon
    Cardamom pods
  • Cloves icon
  • Cinnamon stick icon
    Cinnamon stick
    1¼ cups
  • Biryani masala icon
    Biryani masala
    2 tbsp (12g)
  • Prunes icon
  • Milk icon
    ¼ cup (60ml)
  • Saffron icon
    1 pinch
  • Cilantro icon
    about ¼ cup (7g)
  • Cashew nuts icon
    Cashew nuts
    20g (about 2¼ tbsp)
  • Rose water icon
    Rose water
    2 tbsp (30ml)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Inner pot
  • kCook icon Muslin cloth

Step preview

  1. Soak rice in a clean medium bowl
  2. Pre-heat - Sauté, Normal
  3. Add ghee and onion to the inner pot
  4. Sauté until golden brown while stirring frequently - approx 5 min
  5. Fry cashew nuts in frying pan
  6. Transfer half of content of inner pot to small bowl
  7. Add tomato to the inner pot
  8. Sauté until soft while stirring frequently - Sauté, approx 5 min
  9. Then add ginger-garlic paste to the inner pot
  10. Sauté until fragrant while stirring occasionally - approx 2 min
  11. Add mixed vegetables to the inner pot
  12. Sauté while stirring occasionally - approx 5 min
  13. Wrap a clean muslin cloth with spices
  14. Place muslin cloth in the inner pot
  15. Add plain yogurt and biryani masala to the inner pot
  16. Cook until oil separates
  17. Add prunes to the inner pot
  18. Cancel - Sauté
  19. Boil milk mixture in a clean saucepan
  20. Add rice to vegetables in an even layer
  21. Transfer saffron-milk to inner pot
  22. Transfer reserved fried onions to inner pot
  23. Add water, cilantro, cashew nuts, mint and rose water to the inner pot
  24. Close and lock the lid and turn the steam release handle to Sealing
  25. Pressure cook - Manual, High, 4 min
  26. Natural release
  27. Remove muslin cloth
  28. Mix well
  29. Serve
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