Piping Pot Curry· by Meeta Arora★ 4.8 (116)

Instant Pot Vegetable Biryani

Name: Instant Pot Vegetable Biryani
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: indian
Ingredients: 1 cup Basmati Rice (long grain, soaked for 20 minutes in 2 cups of water); 3 tablespoon Milk ((use water for vegan)); 1 pinch Saffron (Kesar) (few strands); 1 1/2 tablespoon Ghee ((use oil for vegan)); 10 Cashews; 10 Raisins; 1/2 Onion (large size, finely sliced, about 1.25 cup); 1 teaspoon Garlic (minced); 1 teaspoon Ginger (grated); 1/4 cup Plain Yogurt (whisked (skip for vegan or use vegan yogurt)); 2 tablespoon Mint leaves (Pudhina) (finely chopped); 1/4 cup Fried Onions (divided (skip for gluten-free or use gluten-free fried onions)); 1 1/4 cup Water; 2 tablespoon Cilantro leaves (finely chopped); 3 Green Cardamom (Elaichi); 4 Cloves (Laung); 8 Black Peppercorns; 1 stick Cinnamon (Dalchini) (1 inch long); 1 Bay leaf (Tej Patta); 1 teaspoon Cumin seeds (Jeera); 1 Potato ( medium sized, cut in 3/4 inch chunks, about 1 cup.); 1/2 cup Green Peas (fresh or frozen); 1 cup Cauliflower (cut in large florets about 1.5-2 inch); 1/2 cup Red bell pepper (sliced about 1 inch lengthwise); 1/2 cup Carrots (sliced in thin strips); 1/2 cup Green Beans (cut in 1 inch pieces); 1 teaspoon Kashmiri red chili powder (adjust to taste); 1/4 teaspoon Ground Turmeric (Haldi powder); 1 teaspoon Garam Masala; 1 teaspoon Salt (adjust to taste)

Nutrition Facts

Per serving · recipe makes 4 · 40m total

Servings

Calories

16% of a 2,000 cal day

327KCAL

Protein

9g18% DV

% DAILY VALUE

Total Fat8g

11%

Saturated4g

19%

Unsaturated5g

—

Total Carbs61g

22%

Fiber6g

23%

Total Sugars7g

—

incl. Added Sugars0g

Starch48g

—

Sodium658mg

29%

% Daily Value is based on a 2,000 calorie day.

Fragrant basmati rice cooked in an Instant Pot with vegetables, aromatic spices, and saffron. A one-pot Indian rice dish ready in under 30 minutes, suitable for weeknights or special occasions.

Ingredients

4 SERVINGS

1 cupBasmati Rice — long grain, soaked
3 tbspMilk — or water
1 pinchSaffron (Kesar) — few strands
1½ tbspGhee — or oil
10Cashews
10Raisins
½large onion — finely sliced, 1¼ cup
1 tspGarlic (minced)
1 tspGinger — grated
¼ cupPlain Yogurt) — whisked (skip for vegan or use vegan yogurt
2 tbspMint leaves (Pudhina) — fresh, finely chopped
¼ cupFried Onions — divided, or gluten-free fried onions
1¼ cupsWater
2 tbspCilantro leaves — finely chopped
3Green Cardamom (Elaichi)
4Cloves (Laung)
8Black Peppercorns
1Cinnamon (Dalchini)
1Bay leaf (Tej Patta)
1 tspCumin seeds (Jeera)
1medium potato — 1 cup
½ cupfresh green peas — or frozen green peas
1 cupCauliflower
½ cupRed bell pepper — sliced
½ cupCarrots — sliced into thin strips
½ cupGreen Beans
1 tspKashmiri red chili powder — adjust to taste
¼ tspGround Turmeric (Haldi powder)
1 tspGaram Masala
1 tspSalt

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on Piping Pot CurryMeeta Arora’s original page

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mainindiangrain bowlgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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