Oh My God! You can’t get over the taste of that delightful Veg Biryani from your favorite Restaurant? You are dying to make it at your home but found the numerous online recipes overwhelmingly complicated & decided to give up? If this sounds like You, then here is your easy guide to making a mouth-watering One-pot Veg Biryani recipe in the comfort of your home. All you need is your magical Instant Pot & 30 minutes to win over your family 🙂 In addition, See the Veg Biryani Video here to get a better idea of how to cook vegetable dum biryani on Instant Pot. Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. You can use any equivalent electric pressure cooker like Mealthy Multipot.
What is Biryani?
Biryani, also known as beriani, biriani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, meat, and/or vegetables in certain regional varieties. - Source Wiki A lot of people get confused about the difference between Biryani and Pulao. In the traditional Biryani recipe, rice and meat or vegetables are cooked separately, assembled in layers, and then cooked on low flame (dum style) so that all the flavors are infused during the slow cooking. As a result, it is much richer due to ghee, fried onions, and more spices. Whereas Pulao is a medley of rice with either vegetables or meat, and both these things are cooked together with a mixture of spices.
Ingredients
How to Make Vegetable Biryani in Instant Pot
Pre Preparation
Rinse the basmati rice and soak for 15-20 minutes. Drain and keep aside. Add warmed milk to a bowl and soak the saffron strands in it. Keep aside.
Marinating the Veggies
Take yogurt, ginger-garlic paste, turmeric, red chili powder, biryani masala powder, lemon juice, and salt in a large mixing bowl and mix well. Now add the chopped vegetables, mix very well, and marinate for at least 15 to 20 minutes. However, if you don’t have time, skip this step and add the veggies, and yogurt into the instant pot directly and saute.
Method
Press SAUTE on Instant Pot. Add ghee or oil into the pot along with the whole spices and saute for 30 seconds.
Secondly, Add sliced onions and saute for about 4-5 minutes or till onions caramelize.
Furthermore, add the marinated vegetables to the pot. Mix everything well and saute for 1 minute. Also, Deglaze the bottom of the pot using liquids from the vegetables to remove any stuck bits to avoid BURN alert.
Top with half of the coriander leaves, mint leaves, and fried onions. Do not mix. Spread the soaked basmati rice evenly over the veggies.
Now again, top with leftover coriander leaves, mint leaves, and fried onions. Sprinkle saffron milk on top of the rice, and do not mix. Add water gently all around along the sides of the pot. Don’t add water in the center. Make sure rice is just immersed under water. Do not mix the ingredients. After that, add 1 tablespoon of ghee over the rice, this is optional.
Select “MANUAL/PRESSURE COOK” (LOW Pressure) and adjust the time to 6 minutes. After the pot beeps, Quick Pressure Release to stop overcooking the rice and vegetables. Open the pot and fluff up the rice. Garnish with some more fried onions and coriander leaves. Most importantly, Remove the steel insert, as it prevents the rice at the bottom from overcooking. Lastly, Serve this Instant pot Vegetable Biryani with your favorite raita, salad, or kurma.
Stovetop Pressure Cooker Method
Follow the same steps as that of Instant Pot. Close the pressure cooker lid and cook on the lowest flame for about 20-25 minutes. Even if the pressure cooker whistles, it’s fine. Serve this easy pressure cooker biryani with your favorite raita, salad, or kurma.
Serving Suggestions for Veg Biryani
Serve Vegetable Dum Biryani recipe with any kurma, or serve it with a side of raita and Mango Lassi.
Tips to make the best Vegetable Biryani
Storage Suggestions
Storage:Â Leftover veg biryani will last in the refrigerator for 1 to 2 days when stored in an airtight container. Freezer:Â You can freeze in a freezer-safe container or ziplock for up to 2 months in the freezer. Make sure to cool down the biryani to room temperature before storing it in the freezer. Reheat:Â Add a few tablespoons of water and reheat in a microwave or stovetop until warm through.
More Veg Style Biryani Recipes
Paneer Biryani Spinach Biryani Mushroom Biryani Chickpeas Biryani Soya Chunks Biryani Quinoa Veg Biryani More Instant Pot Indian Rice Recipes
If you’ve tried this easy veg biryani recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
