Vegetable Biriyani - Instant Pot Recipe

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We are not big fans of vegetable biriyani, but we do make them once in a while for change in pallette. I have many different types of vegetable biriyani in my blog and this one is made in the instant pot. Quite simple to make and makes a great one pot meal when served with raita of your choice.

Try some of my other Biriyani Recipes:
Vegetable Biriyani

Serves 3-4
Ingredients Required:
Basmati rice - 1 cup, soaked in water for 20 minutes

Vegetables: cubed in big pieces
Potato - 1 medium size
Carrot - 1 medium size
Beans - 10
Peas - 1/4 cup
Bell pepper - 1
Paneer - 1 cup

Marinade:
Thick curd - 1 cup (I used greek yogurt)
Ginger garlic paste - 1 tblsp
Kashmiri Chilli powder - 1 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Salt - 2 tsp
Oil - 1 tsp

Other:
Onion - 1 cup, thinly sliced
Cinnamon - 1 stick
Cloves - 4
Oil - 3 tblsp
Ghee - 1 tblsp
Water - 3/4 cup
Mint - handful
Cilantro - handful
Saffron - pinch soaked in 2 tblsp of milk


How to make:
Rice :
Soak the rice in water and then start with other preparation.

Marinade:
In a large mixing bowl, mix all the ingredients under the marinade section to a smooth paste.
Add the chopped vegetables and paneer and mix well.
Close and set in the refrigerator till the next step.

Instant pot:
Set the instant pot in saute mode.
Add oil and when hot, add the whole spices and onion.
Saute till well caramelized and golden in color.
Will take 5-7 minutes.
Layer 1: Add half of the vegetable marinade and saute well with the onions.
Layer 2: Drain the rice and layer them on top of the vegetable marinade as a single layer.
Layer 3: Sprinkle some saffron milk mixture.
Layer 4: Sprinkle some mint and cilantro.
Layer 5: Layer the remaining vegetable marinade.
Layer 6: Sprinkle remaining of the mint and cilantro. 
Layer 7: Pour 3/4 cup water on the sides and do not mix the layers.
Add ghee on top.
Close the lid and press cook for 6 minutes.
Release the pressure manually and let sit for a couple of minutes.
Fluff the rice and serve hot with raita of your choice.

Notes:
Do not mix the layers after layering them in the instant pot. The idea is the rice in between the marinade layers will get cooked with the moisture from them and the minimal water poured on the sides.
Use thick yogurt for best results.
If using home made yogurt, use 1/2 cup of water instead of 3/4 due to the extra moisture content.

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