Instant Pot Vegetable and Paneer Biryani
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Ministry of Curry · by Archana Mundhe★ 4.7 (151)

Instant Pot Vegetable and Paneer Biryani

NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 28%
CARBS 62G58% OF CAL
3G FIBER5G SUGAR55G OTHER
FAT 16G32% OF CAL
10G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Basmati rice layered with vegetables, paneer, and fragrant whole spices in a pressure cooker. This is a classic Indian one-pot meal with aromatic flavors.

mainindiangrain bowlgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 cups Extra long grain Basmati rice
  • 2 cups water (for soaking)
  • 3 tablespoons ghee (divided)
  • 1 large yellow onion (thinly sliced)
  • 1 teaspoon cumin seeds
  • 4 whole green cardamoms
  • 4 cloves
  • 10 whole black peppercorns
  • 2 bay leaves
  • 1 cup carrots (chopped lengthwise into 1-inch x ¼ inch strips)
  • 1 cup green beans (chopped into 1-inch pieces)
  • 1 cup white mushrooms (halved)
  • ½ cup red pepper (chopped into 1-inch x ½ inch strips)
  • ½ cup corn
  • 1 cup paneer (cubed into ½ inch cubes)
  • ½ tablespoon ginger (grated)
  • ½ tablespoon garlic (minced)
  • ¼ teaspoon ground turmeric
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon garam masala
  • 3 teaspoons kosher salt (divided)
  • 2 cups water (for cooking )
  • 2 tablespoons fresh mint chopped
  • ½ cup cilantro (chopped)
PREP
30M
SODIUM
917MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.