Instant Pot Vegetable Biryani Recipes

VEGETABLE BIRYANI (INSTANT POT)

Steps:

• In warm milk soak the saffron and keep aside.
• Soak the rice for about 10 minutes, then drain the water and keep aside.
• Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
• Add all the whole spices and sauté for 30 seconds, they will become aromatic.
• Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
• Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
• Add the water for cooking on top of the rice. Rice should be just immersed under water.
• You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
• Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
• After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
• Open the pot and fluff the rice gently with a fork.

INSTANT POT VEGETABLE BIRYANI

Steps:

• Wash basmati rice under running water once and soak it for 15 minutes making sure that the rice is fully immersed in water. After 15 mins, drain the water completely and set the rice aside.
• Soak saffron strands in 2 tbsp milk and set aside.
• Turn on 'saute' mode and adjust the heat to 'Less'. After the display reads 'hot', add ghee and oil.
• Add the whole spices - bay leaf, cardamom. black stone flower, cinnamon & cloves. Saute for few seconds till they become fragrant.
• Add onions, green chillies and saute for 2 to 3 mins till the onions turn translucent.
• Add veggies - carrots, french beans, peas, potatoes, 2 tbsp each of mint and coriander leaves. Saute for 2 to 3 mins till the vegetables soften and the leaves shrink well. Add ginger garlic paste and saute for 1 min.
• Add spice powders - red chilli, coriander, biryani masala or garam masala, turmeric. Add fresh and well beaten curd. Stir everything well to combine. Using the curd as a deglaze, scrape off any bits or pieces of veggies sticking to the bottom of the inner pot.
• Add drained basmati rice, paneer cubes, salt, 1-1/4 cup water, saffron soaked milk and mix gently to combine.
• Add remaining mint and coriander leaves on top. If there are any ingredients sticking to the sides of the pan, gently press them into the water using the spatula.
• Cancel the saute function and press the 'Pressure Cook' button. Adjust the heat to 'Less' and the pressure cook level to 'High'. Set the cooking time for 6 mins. Cancel the 'Keep Warm' function. Make sure that the steam release handle is in 'Sealing' position.
• After the cooking finishes, the display panel will flash 'End' with a beeping sound. Carefully release the pressure (quick release) by flipping the steam release handle to 'venting' position. After all the pressure realeases and the pin drops, open the lid.
• With the help of mitts, lift the inner pot and place it on any heat resistant surface and let it sit uncovered and undisturbed for 5 mins. This will prevent the biryani from over cooking and helps to release excess moisture keeping the rice fluffy and separate.
• After 5 mins, gently fluff the rice with a fork. Serve this vegetable biryani with raita or any gravy.