How To Make Vegetable Biryani In The Instant Pot:

Vegetable Biryani

Biryani:

Biryani is a South Asian mixed rice dish made with spices, rice, meat (chicken, beef, goat, fish), and/or vegetables. It is a flavorful and aromatic dish that is popular in India, Pakistan, and other nearby countries. Biryani can be made in many different styles and variations, with each region having its own unique twist on the dish.

Biryani

Vegetable Biryani:

Vegetable Biryani is a vegetarian version of the traditional South Asian mixed rice dish, Biryani. It is made with rice, spices, and a mixture of seasonal vegetables such as carrots, peas, potatoes, and bell peppers. It is a flavorful and aromatic dish that is enjoyed by vegetarians and non-vegetarians alike. It is commonly served as a main course for lunch or dinner and can be accompanied by raita (a yogurt-based side dish) or chutney.

Vegetable Biryani

Here is a basic recipe for making Vegetable Biryani in an Instant Pot:

Marinating the Veggies:

Marinating the vegetables before cooking to add extra flavor to your Vegetable Biryani. Here's how you can marinate the vegetables:

Ingredients:

• Mixed vegetables = 1 cup (such as carrots, peas, potatoes, and bell peppers)
• Plain yogurt = 2 tablespoons
• Turmeric powder = 1/2 teaspoon
• Red chili powder = 1/2 teaspoon (optional)
• Coriander powder = 1 teaspoon
• Garam masala = 1 teaspoon
• Salt = to taste

Method of Preparation:

Take the vegetables then wash and chop them into bite-sized pieces.

In a large bowl, mix together the yogurt, turmeric powder, red chili powder (if using), coriander powder, garam masala, and salt.

Add the chopped vegetables to the yogurt mixture and mix well to coat the vegetables evenly.

You can cover the vegetable bowl with plastic wrap and refrigerate it for at least 1 to 2 hours. This allows the flavors to penetrate the vegetables.

When ready to cook the biryani, add the marinated vegetables to the Instant Pot along with the other ingredients as instructed in the recipe.

Note: Marinate the vegetables before cooking to add extra flavor to your biryani, but this step is optional. If you are short on time, you can skip the marination and proceed with the cooking as instructed in the recipe.

To make Instant Pot Veg Biryani we need these things:

Ingredients:

• Basmati rice = 2 cups
• Onion = 1 finely chopped
• Tomatoes = 2 medium chopped
• Mixed vegetables = 1 cup (such as carrots, peas, potatoes, and bell peppers)
• Garlic minced = 2 cloves
• Ginger minced = 1-inch piece
• Cumin seeds = 1 tablespoon
• Coriander powder = 1 teaspoon
• Garam masala = 1 teaspoon
• Turmeric powder = 1/2 teaspoon
• Red chili powder = 1/2 teaspoon (optional)
• Salt = to taste
• Water = 1 cup
• Ghee or oil = 2 tablespoons
• Green chilies sliced = 2-3 (optional)
• Cilantro chopped = 1/4 cup
• Lemon juiced = 1 tablespoon

Vegetable biryani spices

Method of Preparation:

Take basmati rice and rinse the basmati rice properly and soak it in water for 10-15 minutes.

Turn on the Instant Pot and select the "Saute" function. Heat the ghee or oil in the pot.

When ghee or oil is hot add the cumin seeds and let them sizzle for a few seconds.

Now add the chopped onions and fry the onions until the onions are golden brown.

When the onion fry adds the minced garlic and ginger and continues to saute for more 2 minutes.

After that add the chopped tomatoes and stir until they are soft and mushy.

when tomatoes are soft add the mixed vegetables, coriander powder, garam masala, turmeric powder, red chili powder (if using), and salt. Stir well.

Drain the soaked rice and add it to the Instant Pot. In the vegetable mixture stir to combine well.

Now add water and give everything a good stir.

Close the Instant Pot and set it to "Manual" or "Pressure Cook" mode for about 5 minutes.

When the cooking time is over, let's release the pressure for about 10 minutes. after that quick-release any remaining pressure.

Open the Instant Pot and gently fluff the biryani with a fork.

Stir in the sliced green chilies (if using), cilantro, and lemon juice.

Serve hot with raita or chutney.

Biryani

Serving Suggestions for Vegetable Biryani:

Here are some serving suggestions for Vegetable Biryani.

Raita:

A cooling side dish made of yogurt mixed with chopped vegetables such as cucumber, tomatoes, or onions.

Chutney:

A condiment made from a blend of spices, herbs, and fruits. Popular options include mint chutney, tamarind chutney, or coriander chutney.

Papadum:

Thin, crisp, and spicy crackers that provide a nice crunchy texture.

Pickle:

A tangy and spicy condiment made from mixed vegetables or fruits.

Salad:

A fresh side dish of chopped vegetables such as lettuce, cucumber, and tomatoes with a light dressing.

Naan:

A soft and fluffy flatbread that is perfect for scooping up the biryani.

Boondi raita:

Creamy raita made with small, round-fried lentil balls.

Kachumber:

A refreshing Indian salad made with chopped vegetables such as tomatoes, cucumbers, and onions, mixed with lemon juice and spices.

These serving suggestions are meant to complement the flavors of the biryani and balance out its rich and savory taste.

Raita

Tips to make the Best Vegetable Biryani:

Here are some tips to make the best Vegetable Biryani:

Choose the right vegetables:

Use a variety of vegetables such as carrots, peas, potatoes, bell peppers, etc.

Cook the vegetables correctly:

Cook the vegetables just until they are tender, but still crisp, for the best texture and flavor.

Use good quality Basmati Rice:

Rinse the rice until the water runs clear, and soak it in water for 30 minutes before cooking.

Make a flavorful masala:

Roast and grind spices to make a flavorful masala, and saute the masala with onions, ginger, and garlic to release their flavors.

Use good quality saffron:

Soak saffron in warm milk to release its flavor and color.

Layer the Biryani:

Alternate layers of cooked rice, vegetables, and masala for a rich and flavorful dish.

Cook on low heat:

Cook the Biryani on low heat for 20-25 minutes, covered with a tight-fitting lid, to allow the flavors to develop and the rice to cook evenly.

Let it rest:

Once done, remove from heat and let it rest for 10 minutes before serving, to allow the flavors to meld together.

How To Store Biryani:

Here are some storage suggestions for Vegetable Biryani.

Cool the biryani:

Let the biryani cool down to room temperature before storing it.

Store in an airtight container:

Transfer the biryani to an airtight container to prevent it from drying out.

Refrigerate:

Refrigerate the biryani for up to 3-4 days.

Biryani in an airtight container

Reheat properly:

Reheat the biryani in the oven or on the stovetop, with a splash of water or broth to keep it from drying out.

Freeze:

You can also freeze the biryani for up to 2 months. To reheat, thaw the biryani overnight in the refrigerator, and then reheat as desired.

Note: Be sure to follow food safety guidelines when storing and reheating leftovers to prevent foodborne illness.