Name: Instant Pot Veg Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 70 min
Ingredients: 395 g rinsed Basmati rice; 2 finely sliced Onion; 230 g whipped Plain yogurt; 7 g leaves of Mint leaves; 840 ml Water; 2 tablespoons Ghee; 2 Tomato; 2 tablespoons Ginger-garlic paste; 205 g Mixed vegetables; 4 Cardamom pods; 170 g Cinnamon stick; 2 Cloves; 2 tablespoons Biryani masala; 6 Prunes; 60 ml Milk; 1 pinch Saffron; 7 g Cilantro; 2 tablespoons Rose water; 20 g Cashew nuts

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Instant Pot Veg Biryani

Garima Gakkhar

Posted February 4, 2021 (Last updated November 17, 2021)

Serves

Total Time

1hrs 10mins

Calories

696

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 d...

Ingredients

Basmati rice395 grinsed
Onion2finely sliced
Plain yogurt230 gwhipped
Mint leaves7 gleaves of
Water840 ml
Ghee2 tablespoons
Tomato2
Ginger-garlic paste2 tablespoons
Mixed vegetables205 g
Cardamom pods4
Cinnamon stick170 g
Cloves2
Biryani masala2 tablespoons
Prunes6
Milk60 ml
Saffron1 pinch
Cilantro7 g
Rose water2 tablespoons
Cashew nuts20 g

Method

1. Soak rice in a clean medium bowl
2. Pre-heat the inner pot - Sauté, Normal
3. Then add ghee and onion to the inner pot
4. Sauté until golden brown while stirring frequently - Sauté, 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 - Sauté, approx 2 min
11. Then add mixed vegetables to the inner pot
12. Sauté while stirring occasionally - Sauté, 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. Then add prunes to the inner pot
18. Boil milk mixture in a clean saucepan
19. Add rice to vegetables in an even layer
20. Transfer saffron-milk to inner pot
21. Transfer reserved fried onions to inner pot
22. Add water, cilantro, cashew nuts, mint leaves and rose water to the inner pot
23. Close and lock the lid and turn the steam release handle to Sealing
24. Pressure cook, High, 4 min, then allow natural pressure release
25. Remove muslin cloth
26. Mix well
27. Serve

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