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I'm absolutely thrilled to share my go-to instant pot vegetable biryani recipe! This aromatic dish bursts with flavor, combining fragrant basmati rice and colorful veggies in a symphony of spices. What's fantastic about this version? It's ready in no time, thanks to pressure cooking magic. Perfect for busy weeknights or when you're craving something special without fuss. Trust me, once you try this, you'll be hooked on its simplicity and deliciousness. Let's dive into this mouthwatering adventure together!
Ingredients for Vegetable Biryani in the Instant Pot
- Basmati rice: Long-grain rice with a fragrant aroma, essential for biryani, absorbs flavors well, and cooks to a fluffy texture.
- Mixed vegetables: Colorful medley of carrots, peas, and bell peppers add texture, flavor, and nutrients to the biryani dish.
- Onion: Adds a sweet and savory flavor base when caramelized, enhancing the overall taste profile of the vegetable biryani.
- Tomatoes: Provide a tangy sweetness and moisture to the dish, balancing the spices and adding depth to the flavors.
- Yogurt: Tenderizes the vegetables and rice, adds a creamy tanginess, and complements the spices in the biryani recipe.
- Ginger-garlic paste: Infuses the dish with a pungent and aromatic flavor, enhancing the overall taste and aroma of the biryani.
- Cumin seeds: Adds a warm, earthy flavor and a subtle crunch to the biryani, enhancing the overall aromatic profile of the dish.
- Garam masala: A blend of warm spices that adds depth, warmth, and complexity to the biryani, elevating its overall flavor.
- Turmeric powder: Imparts a vibrant color, earthy flavor, and subtle bitterness to the dish, enhancing both visual appeal and taste.
- Red chili powder: Adds heat and a rich red color to the biryani, balancing the flavors with a spicy kick.
- Fresh cilantro: Brightens the dish with a fresh, citrusy flavor and a pop of color, adding a refreshing herbal note.
- Water: Essential for cooking the rice and vegetables in the instant pot, ensuring proper hydration and steam for a perfect biryani.
Read more: Instant Pot Paneer Biryani Recipe
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Speeds up cooking process, allows for pressure cooking rice and vegetables together efficiently.
- Sauté Pan: Essential for sautéing onions, tomatoes, and spices to build flavor in the biryani.
- Cutting Board: Needed for chopping vegetables like carrots, peas, and bell peppers for the biryani recipe.
- Knife: Essential tool for cutting and chopping vegetables and other ingredients for the biryani dish.
Instant Pot Vegetable Biryani Recipe
This Instant Pot Vegetable Biryani is a quick and easy one-pot meal that's perfect for a weeknight dinner. It's packed with vegetables and aromatic spices, making it a delicious and nutritious option for the whole family.
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Equipment
- Instant Pot
- Spatula
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 1 cup basmati rice rinsed
- 1 cup mixed vegetables carrots, peas, bell peppers
- 1 onion thinly sliced
- 2 tomatoes chopped
- 1/2 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 cups water
- Fresh cilantro for garnish
Read more: Instant Pot Biryani Recipe: Flavorful & Fast
Instructions:
- Rinse the basmati rice and set aside.
- Turn on the Instant Pot to sauté mode and heat some oil.
- Add cumin seeds and let them splutter, then add sliced onions and sauté until golden brown.
- Add ginger-garlic paste, tomatoes, and spices. Cook until the tomatoes are soft.
- Stir in the mixed vegetables and cook for a few minutes.
- Add the rinsed rice, yogurt, and water. Stir well.
- Close the Instant Pot lid, set to manual high pressure for 5 minutes.
- Once done, let the pressure release naturally for 5 minutes, then do a quick release.
- Fluff the biryani with a fork, garnish with cilantro, and serve hot.
Notes:
This recipe is perfect for a quick and easy weeknight dinner. Feel free to customize the vegetables based on what you have on hand.
Nutrition value:
Calories: 320kcalCarbohydrates: 65gProtein: 8gFat: 2gSaturated Fat: 0.5gCholesterol: 2mgSodium: 700mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Onion Casserole Recipe
Prep and Storage Tips for Instant Pot Vegetable Biryani
Make Ahead Instructions
- Prepare the vegetable biryani as per the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
- Cool the biryani completely.
- Transfer to a freezer-safe container or ziplock bag.
- Label with the date and freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm in the microwave or on the stovetop.
Adding a pinch of saffron soaked in warm milk to this vegetable biryani will enhance the flavor and give it a beautiful color.
Common Questions About Making Vegetable Biryani in the Instant Pot
FAQ:
Can I use any other type of rice for this biryani recipe?
You can use other types of rice, but basmati rice is traditionally used for biryani for its fragrance and texture.
Can I add more vegetables to this recipe?
Yes, feel free to add more vegetables or customize the mix to your liking.
How can I make this biryani spicier?
To make it spicier, you can increase the amount of red chili powder or add some chopped green chilies.
Can I skip the yogurt in this recipe?
The yogurt adds a tangy flavor and helps tenderize the rice, but you can omit it if needed.
Can I double the recipe in the instant pot?
It's possible to double the recipe, but make sure not to fill the instant pot past its maximum capacity to avoid issues with cooking.
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