Instant Pot Veg Biryani|Easy South Indian Biryani Recipe|Veg Biryani in Pressure Cooker

Recipe for making Vegetable Biryani in INSTANT POT/Pressure Cooker.South Indian Tamilnadu style biryani using basmati or seeraga samba rice.

This recipe shows preparing biryani using homemade biryani masala paste.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT recipes like

Instant Pot Coconut Milk Pulao

Instant Pot Jeera/Cumin Rice

Instant Pot Bisibelebath/Hot Lentil Rice

Instant pot Chickpea/Chole Biryani

Instant Pot Vegetable Pulav

Instant Pot Beetroot Rice

Instant pot Ghee Rice

Instant pot Whole Moong Dal/Green Lentil

Instant pot Quinoa in 1 minute,

Instant pot Mint Rice/Pudina Rice.

Instant pot Spinach Dal

Instant Pot Rice Pudding/Kheer

Instant Pot Soya Chunks Biryani

Instant Pot Veg Biryani Video Recipe

Instant Pot Veg Biryani Recipe Card

Instant Pot Veg Biryani

2017-09-14 17:24:48

Serves 3

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. measuring cup used ,1 cup = 250 ml

For Biryani Masala Paste

1. 6-7 Shallots OR 1/2 medium sized onion
2. 5 cloves garlic
3. 1 inch ginger
4. 3 green or dry red chillies (Add more if you want it really spicy)
5. 1" piece cinnamon
6. 3 cloves
7. 2 cardamom
8. 1 teaspoon,Cumin/Jeera Seeds
9. ½ tablespoon fennel seeds/Saunf
10. 5 cashew nuts(optional)
11. 1/4 cup water to grind

Other Ingredients

1. 1 Bayleaf
2. 1 Star Anise
3. 2 tablespoon Ghee/Clarified butter OR Coconut Oil
4. 1 medium sized onion, sliced
5. 1 tomato, chopped
6. 2 cups mix vegetables(carrot,beans,cauliflower,potato)
7. ½ teaspoon turmeric
8. 2 tablespoon,Yogurt/Curd
9. 1/4 cup,Mint/Pudina Leaves,chopped
10. 1/4 cup,Cilantro/coriander leaves,chopped
11. 1 cup (250 ml) ,Basmati Rice OR Seeraga samba
12. 1½ cups (375 ml), water
13. salt as per taste

INSTANT POT METHOD

1. Make a paste out of the ingredients listed under biryani masala and keep aside.
2. Press SAUTE mode on Instant Pot. Add ghee/oil in to the POT and add Bay leaf,star anise.
3. Add in the sliced onions and fry till the onions are soft. No need to brown the onions.
4. When the onions are soft, add in the chopped tomatoes. Fry till the tomatoes are cooked and mushy.
5. Add biryani masala paste to the POT and cook for a minute. Add in the turmeric powder and salt and saute for a minute more.
6. Add in the chopped veggies and fry for 2-3 minutes. Add in the chopped coriander leaves and mint leaves. Fry for a minute.
7. Add water,washed Basmati Rice,salt and give a stir.
8. Press CANCEL button on Instant Pot
9. Close the lid on the pot, and turn valve from VENTING to SEALING position.
10. Set the pot to MANUAL/PRESSURE COOK(High Pressure) and set timer to 6 minutes
11. Do a QUICK RELEASE(QR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
12. Remove lid away from you,mix well and fluff with a fork or spoon.
13. Vegetable Biryani is ready. Serve hot with kurma or raita or yogurt.

INDIAN PRESSURE COOKER METHOD

1. Make a paste out of the ingredients listed under biryani masala and keep aside.
2. Heat oil and ghee in a pressure cooker, add Bay leaf,star anise.
3. Add in the sliced onions and fry till the onions are soft. No need to brown the onions.
4. When the onions are soft, add in the chopped tomatoes. Fry till the tomatoes are cooked and mushy.
5. Add biryani masala paste to the POT and cook for a minute. Add in the turmeric powder and salt and saute for a minute more.
6. Add in the chopped veggies and fry for 2-3 minutes. Add in the chopped coriander leaves and mint leaves. Fry for a minute more.
7. Add water,washed Basmati rice/Seeraga samba ,salt and give a stir.
8. Close the lid place a whistle and cook for 2 whistles on medium flame.
9. Switch off the flame and let the pressure from the cooker release naturally.
10. Vegetable Biryani is ready. Serve hot with kurma or raita or yogurt.

Notes

1. 1.VEGANS can replace Ghee/Clarified butter with Coconut oil or any vegetable oil.
2. 2.VEGANS can replace yogurt/curd with plant based curd or 1 tablespoon of lime juice.
3. 3.This recipe shows preparing biryani using homemade biryani masala paste.
4. 4.If you already have BIRYANI MASALA POWDER then grind together onion,ginger,garlic,red or green chillies and 2 teaspoon of biryani powder together with little water.
5. 5.You can add vegetables of your choice like green peas,beets,capsicum.

By bhavana

indian veggie delight https://www.indianveggiedelight.com/