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

Instant Pot Vegetable Biryani

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 15%
CARBS 59G68% OF CAL
6G FIBER7G SUGAR45G OTHER
FAT 10G25% OF CAL
4G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainindiangrain bowlgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
15M
SODIUM
1107MG
ESTIMATE
COMPLETE

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