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

Tomato Blues logo

  • Recipes
  • Launch Your Food Blog
  • Shop
  • About
    • YouTube

Home » Recipes » Lunch Box Recipes

Veg Biryani – Instant Pot & Stovetop

Last Modified: December 24, 2021

Jump to Recipe Print Recipe

Veg Biryani is a classic Indian rice dish that no one can ever say no to. In case you are wondering what is veg, it is short for vegetable. A combination of aromatic Basmati rice and veggies, this is a fantastic main course for a party. In this post, I will share how to make this as an one pot dish in the Instant Pot and on stove-top.

Follow us on Pinterest for delicious pins.

vegetable biryani made in the Instant pot and served in a blue cast iron enameled dutch oven

Veg Biryani, vegetable biryani or biriyani, however you choose to call it, really does not matter. What matters is that we dig into that plate of awesomeness as quickly as possible.

Jump to:
  • Ingredients
  • Variations
  • Recipe notes
  • Tips to make the best Instant Pot Veg Biryani
  • Method
  • Pressure cooker veg biryani
  • 📖 Recipe
  • More Biryani Recipes

Ingredients

Biryani is a dish that is replete with spices. It is the whole spices that make Biryani special. Generally, this is a meat based dish. But today, we will be making a vegetarian version. 

Oil or ghee

Typically, we use ghee to make any kind of biryani. However, if you are looking for a vegan version, skip the ghee and use any neutral flavored vegetable oil.

Whole spices

There is no substitute to whole spices in a biryani recipe. While it may be difficult to source all of them, you will be good to go if you have bay leaves, cloves, green cardamom and cinnamon.

Onions

Any variety of onions are okay for this recipe. I have used purple onions but you can also use yellow or white onions instead.

Ground paste

Different people have different ways of making biryani. I learned this version from my BFF and have been making it forever now. The ground paste here gives a wonderful flavor to the dish. It is a combination of fresh mint, cilantro, green chilis, ginger and garlic with a hint of fennel.

Yogurt

Again, yogurt is something that is very commonly used in a biryani, especially, in recipes where there is a marinade involved. While we will not be marinating our veggies today, we will be using 2 tablespoon thick fresh yogurt. If you want the biryani to be vegan, skip this completely or use cashew yogurt in its place.

Vegetables

Carrots, green beans, baby corn cauliflower, potatoes and mushrooms are the best veggies for any biryani. I have used carrots, baby corn, peas, beans and cauliflower. As for the quantity, a good rule of thumb is to use 2 times more veggies than rice. So for every 1 cup of rice, we need 2 cups of veggies.

Basmati rice

Fragrant Basmati is the best variety for making Biryani. Beautifully long and aromatic, this rice is not only flavor-packed but also easy to cook.

Water

Since we will be using yogurt and the ground paste, we are not going to be following the usual proportion of rice and water for this recipe.

Cashews and raisins

These are completely optional but highly recommended. They make the Biryani richer. Crunchy cashews and sweet raisins is something that I just cannot omit when making this.

Variations

  1. There are so many ways to make this classic. In case you are looking for one that has saffron milk, then check out our Veg Dum Biryani recipe.
  2. I do not add any spice blends like Biryani masala powder for this version. If you like a strong spice flavor, you can add 1 teaspoon biryani masala spice blend right after you add the ground paste and yogurt.
  3. You can add veggies of your choice to this biryani. I often make this as a fridge clean out meal as well.

Recipe notes

  1. Follow the measurements for water to the T at every step in this recipe for the best Instant Pot biryani you can make.
  2. Adding screw pine water ( Pandan extract) or rose water enhances the flavors. Make sure you use food grade rose water or screw pine water.

Tips to make the best Instant Pot Veg Biryani

  1. Soak the Basmati rice for only 10 minutes. Start a kitchen timer as soon as you dunk the rice in water. Drain the soaked rice completely in a colander before adding it to the Instant Pot.
  2. Use a measuring cup to measure both rice and water. I have used 250 ml measuring cup for measuring both rice and water. Use the same cup to measure both.
  3. Do not add more than 3 tablespoon water while grinding the mint and cilantro paste.
  4. Fluff the cooked biryani with a fork once done.
  5. If your biryani is mushy, spread it out on a wide plate and allow it to cool down. Do not let the biryani sit in the Instant Pot as soon as it is done. Avoid switching on the KEEP WARM mode. The rice cooks further in the residual heat. So, transfer the cooked biryani to an insulated hot box.

Method

Soak the rice

Wash the Basmati rice in a colander under running water once. Transfer the washed rice to a mixing bowl and add 2 cups water. Allow this to soak for 10 minutes. Start a kitchen timer to keep an eye on the soaking time. While the rice soaks, prep the remaining stuff.

Chop the veggies

Wash and prep the baby corn, cauliflower, beans and carrots. Set aside. Chop the onions towards the end. 

Make the paste

Grind together mint, cilantro, green chilis, fennel seeds, garlic cloves and ginger with 3 tablespoon water to a smooth paste. Set aside.

Drain the soaked rice

Once the ten minutes are up, drain the soaked rice in a colander completely. Please do not let the rice soak longer than mentioned here.

How to make Instant Pot Vegetable Biryani?

Insert the inner pot into the Instant Pot. Plug in the Instant Pot and press SAUTE MODE on NORMAL. Set the timer to 8 minutes. When the display reads HOT, add the oil or ghee. 

Tip in the green cardamoms, bay leaf, cloves, cinnamon stick and mace. Saute for 20 seconds. Now, add the onions and mix well. Add salt and cook the onions till they become pink and soft.

At this stage, add the ground paste and mix well. Now, add 2 tablespoon thick yogurt. Stir well to combine and cook this paste for 3 minutes till the mixture is a bit dry.

Now, add the chopped veggies and combine well. Tip in the soaked rice and 1 cup water. Now, add the turmeric powder and the screw pine extract or rose water . Stir well to combine.

Cooking time and mode

Switch off the Instant Pot. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING. Switch on the Instant Pot again. Press PRESSURE COOK mode on LOW PRESSURE for 5 minutes.

Allow the cooking cycle to complete. When done, immediately do a quick pressure release. After releasing the pressure, open the lid and fluff the biryani with a fork. 

Garnishing

Heat a small pan with ghee or oil. Add the broken cashews and wait for them to begin to brown. At this stage, add the raisins and allow them to just puff up and become plump. Immediately add this to the biryani and mix gently.

Pressure cooker veg biryani

We can make the same recipe in a regular stovetop pressure cooker as well. 

Heat a 4 liter deep pressure pan with oil. Add the whole spices and saute for 1 minute on medium flame. Now, add the chopped onions and salt. Mix and allow the onions to become soft and pink. Add the ground spice paste and the yogurt next.

Stir to combine and cook till the mixture becomes almost dry. Add the veggies now and mix well. Cook for 2 minutes on medium flame. Once done, add the soaked and drained rice.

Add 1.5 cups water and mix well. Tip in the turmeric powder now. Mix well. Stir in the rose water or screw pine extract. Close the lid. Put the weight on and cook on medium heat for 1 whistle.

Once you hear the whistle, switch off the flame. Wait for 2 minutes and then manually release the pressure by lifting the weight with the help of a ladle or a long handled spoon.

Fluff the rice with a fork. 

Garnishing

Heat a small pan with ghee or oil. Add the broken cashews and wait for them to begin to brown. At this stage, add the raisins and allow them to just puff up and become plump. Immediately add this to the biryani and mix gently.

vegetable biryani made in the Instant pot and served in a blue cast iron enameled dutch oven

📖 Recipe

vegetable biryani made in the Instant pot and served in a blue cast iron enameled dutch oven
Print Recipe
4.67 from 3 votes

Vegetable Biryani

The classic Biryani in a vegetarian avatar. This medley of rice and veggies with whole spices is just what you need for a party or on a weekend.
Prep Time15 mins
Cook Time13 mins
Course: Main Course, Mains
Cuisine: Indian
Servings: 4 persons
Calories: 398kcal

Equipment

  • Instant Pot
  • Blender
  • Spatula

Ingredients

For the spice paste

  • ½ cup finely chopped cilantro leaves
  • 15 mint leaves
  • 3 green chilis Serrano peppers work well here.
  • 4 cloves garlic peeled and chopped
  • ½ inch ginger peeled and chopped
  • 1 teaspoon fennel seeds
  • 2 tablespoon water

For soaking the rice

  • 1 cup Basmati rice
  • 2 cups water

For the Biryani

  • 1.5 tablespoon oil or ghee
  • 1 bay leaf
  • 3 cloves
  • 3 whole green cardamoms
  • ½ inch cinnamon stick
  • 1 mace
  • 1 cup finely chopped onions
  • 2 cups mixed vegetables I used carrots, peas, baby corns, beans and cauliflower
  • 2 tablespoon thick fresh yogurt
  • 1.5 teaspoon Kosher salt or to taste
  • 1.25 cup water
  • 1 teaspoon ground turmeric
  • 1 teaspoon screw pine extract or 1 teaspoon edible rose water

For garnishing

  • 1 tablespoon oil or ghee
  • 2 tablespoon broken cashews
  • 1.5 tablespoon raisins or sultanas

Instructions

Soak the rice

  • Wash the Basmati rice in a colander under running water once.
  • Transfer the washed rice to a mixing bowl and add 2 cups water.
  • Allow this to soak for 10 minutes. Start a kitchen timer to keep an eye on the soaking time.

Chop the veggies

  • Wash and prep the baby corn, cauliflower, beans and carrots.
  • Set aside.
  • Chop the onions towards the end.

Make the paste

  • Grind together mint, cilantro, green chilis, fennel seeds, garlic cloves and ginger with 3 tablespoon water to a smooth paste. Set aside.
  • Drain the soaked rice
  • Once the ten minutes are up, drain the soaked rice in a colander completely.
  • Please do not let the rice soak longer than mentioned here.

Instant Pot Vegetable Biryani

  • Insert the inner pot into the Instant Pot.
  • Plug in the Instant Pot and press SAUTE MODE on NORMAL.
  • Set the timer to 8 minutes.
  • When the display reads HOT, add the oil or ghee.
  • Tip in the green cardamoms, bay leaf, cloves, cinnamon stick and mace.
  • Saute for 20 seconds. Now, add the onions and mix well.
  • Add salt and cook the onions till they become pink and soft.
  • At this stage, add the ground paste and mix well.
  • Now, add 2 tablespoon thick yogurt.
  • Stir well to combine and cook this paste for 3 minutes till the mixture is a bit dry.
  • Now, add the chopped veggies and combine well.
  • Tip in the soaked rice and 1 cup water.
  • Add the screw pine extract and rose water along with the ground turmeric. Stir well to combine.

Cooking time and mode

  • Switch off the Instant Pot.
  • Ensure that the sealing ring has been fitted properly into the lid.
  • Close the Instant Pot and turn the VALVE to SEALING.
  • Switch on the Instant Pot again.
  • Press PRESSURE COOK mode on LOW PRESSURE for 5 minutes.
  • Allow the cooking cycle to complete.
  • When done, immediately do a quick pressure release.
  • After releasing the pressure, open the lid and fluff the biryani with a fork.

Garnishing

  • Heat a small pan with 1 tablespoon oil or ghee.
  • Add the cashews and fry on medium heat till it begins to brown.
  • Immediately, tip in the raisins and wait for them to puff up.
  • Transfer the fried nuts and raisins to the biryani.
  • Mix well and serve hot.

Pressure cooker veg biryani

  • Heat a 4 liter deep pressure pan with oil.
  • Add the whole spices and saute for 1 minute on medium flame.
  • Now, add the chopped onions and salt.
  • Mix and allow the onions to become soft and pink.
  • Add the ground spice paste and the yogurt next.
  • Stir to combine and cook till the mixture becomes almost dry.
  • Add the veggies now and mix well.
  • Cook for 2 minutes on medium flame.
  • Once done, add the soaked and drained rice.
  • Add 1.5 cups water and ground turmeric and mix well.
  • Stir in the rose water or screw pine extract.
  • Close the lid. Put the weight on and cook on medium heat for 1 whistle.
  • Once you hear the whistle, switch off the flame.
  • Wait for 2 minutes and then manually release the pressure by lifting the weight with the help of a ladle or a long handled spoon.
  • Fluff the rice with a fork. 
  • Heat a small pan with ghee or oil.
  • Add the broken cashews and wait for them to begin to brown.
  • At this stage, add the raisins and allow them to just puff up and become plump.
  • Immediately add this to the biryani and mix gently.Garnishing

Notes

  1. Follow the measurements for water to the T at every step in this recipe for the best Instant Pot biryani you can make.
  2. Adding screw pine water ( Pandan extract) or rose water enhances the flavors. Make sure you use food grade rose water or screw pine water.
  3. Instant Pot timings may vary based on geographic locations.
  4. Nutrition values provided here are a rough guide and given as a courtesy. Please consult a certified nutrition expert for more details.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 398kcal | Carbohydrates: 65g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1052mg | Potassium: 488mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4931IU | Vitamin C: 20mg | Calcium: 99mg | Iron: 3mg
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

More Biryani Recipes

  • a-bowl-of-paneer-biryani-served-in-a-white-platter-with-onion-raita-and-cutlery-by-the-side
    Easy Paneer Biryani
  • instant pot Jeera rice biryani served in a brown bowl placed on a burlap mat
    Seeraga Samba Biryani- Instant Pot & Stovetop
  • Mushroom Dum Biriyani
    Mushroom Dum Biriyani Recipe +Video
  • veg dum biriyani
    Veg Dum Biriyani
« Instant Pot Fudge
Sakkarai Pongal | Easy Sweet Pongal »

Reader Interactions

Comments

  1. DineIn says

    June 01, 2012 at 12:33 pm

    Really, When i saw this i feel to eat it…!!! yammy :)<br />Healthy veg briyani…

    Reply
  2. Priya says

    April 14, 2012 at 4:22 pm

    Wat a super flavourful one pot meal..Makes me hungry..

    Reply
  3. Archana says

    April 14, 2012 at 12:14 pm

    Yum yum. Like Radhika above says you will have to dish out one more handi you are making me mighty hungry.

    Reply
  4. Radhika says

    April 14, 2012 at 7:51 am

    Hmmm.. You are making me so hungry with that handi of biryani Anu. I want the whole thing. Btw, thanks for mentioning abt the boxes. FB Like box code was not working properly due to the new layout which I removed and re installed again. Thanks gal.

    Reply
  5. Lavanya T R says

    April 13, 2012 at 11:41 pm

    Looks fantastic. Loved ur pics :)<br />http://lavanyasrecipes.blogspot.com/

    Reply
  6. Shobha says

    April 13, 2012 at 5:37 pm

    yummy yummy…

    Reply
  7. Mélange says

    April 13, 2012 at 5:34 pm

    This Biryani is absolutely a winner.I too prepare with grated coconut and all.yet it&#39;s different..Feel like grabbing from screen Anusha..happy New year to you and family.

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

HELLO AND WELCOME

Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

BAKING RECIPES

  • soft cinnamon rolls from scratch baked in the air fryer oven recipes
  • freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.
  • Cheesy Garlic Herb Pull Apart Bread

EASY WEEKNIGHT DINNERS

Easy and fresh Healthyish Weeknight Dinners
Weeknight Dinner Ideas

Asian Inspired Recipes

  • A platter featuring essential Thai herbs including galangal and lemongrass
    A beginner’s guide to Thai Herbs
  • Instant pot vegan Thai noodle soup
    Vegan Thai Noodle Soup (Instant Pot)
  • vegan summer rolls served on a plate with a spicy dipping sauce and herbs
    Vegan Summer Rolls- Rice Paper Rolls
  • Spaghetti Squash Pad Thai served on a teal blue plate with a lime wedge and chopsticks
    Spaghetti Squash Pad Thai | Gluten-free

Footer

^ back to top

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Anusha Rajagopal www.tomatoblues.com

Privacy Policy