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Easy Instant Pot Veggie Biryani


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  • Author: The Plant-Powered Dietitian
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Make this easy, vegan, gluten-free vegetable chickpea biryani recipe in about 35 minutes, thanks to your trusty Instant Pot.


Ingredients

Scale

Biryani:

Garnish:

  • 1/4 cup raisins
  • 1/4 cup toasted cashews
  • 2 tablespoons fresh mint, parsley and/or cilantro

Instructions

  1. Place basmati rice in a small bowl and cover with 2 cups water. Set aside and soak for 15 minutes.
  2. Meanwhile, prepare all ingredients.
  3. Place vegetable oil in the container of the Instant Pot and place on the “sauté” setting.
  4. Add onion, ginger, garlic, chili pepper, and carrots, and sauté for 9 minutes, stirring frequently.
  5. Add garam masala, turmeric, and black pepper and stir well.
  6. Add rice with water and the coconut milk and stir well.
  7. Cover Instant Pot with the lid, and press the “pressure” setting using the “manual” button (“pressure cook” for newer models) and set cooking time to 12 minutes (using the + sign to increase time). Refer to manufacturer’s directions for more information on settings.
  8. When cooking cycle is done, release the steam and open the lid.
  9. Stir well, and add peas, chickpeas, and cauliflower. Press the “sauté” button and sauté, stirring frequently, for about 5-10 minutes, just until vegetables are at desired tenderness. If the mixture gets too dry, may add 1-2 tablespoons of water, if needed.
  10. Season with salt, if desired.
  11. Remove from Instant Pot, and transfer to a dish or platter. Top with raisins, cashews, and mint/parsley/and or cilantro and serve.
  12. Makes 8 servings (1 cup each).
  • Prep Time: 15 minutes
  • Cook Time: 31 minutes
  • Category: Entree
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 308
  • Sugar: 9 g
  • Sodium: 321 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Carbohydrates: 52 g
  • Fiber: 7 g
  • Protein: 10 g