Biryani is one of those dishes which is usually saved for special occasions because of how long the process takes. Lucky for you, we’ve turned this day long process into a super quick and easy recipe. Now, you can surprise your family with this hearty, flavorful and nutritious biryani no time at all!
Vegetable Biryani
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- ½ bunch cilantro, washed and chopped
- ½ cup frozen mixed vegetables washed
- 1.5 tablespoons of Biryani paste (we used Patak’s paste) or 3 tablespoons of Biryani masala powder **see notes below
- 2 tablespoons oil
- 2 teaspoons salt
- 1 tablespoon jeera (cumin seeds)
- 1.5 large onions sliced thin
- ¼ teaspoon garam masala powder
- Juice of 1 lime
- 2 tablespoons minced ginger
- 3 cloves of garlic minced
- 2 green chilies minced
- 2 roma tomatoes diced
- 1 large bell pepper (capsicum) cut into chunks (you may use any color)
- 1 medium potato peeled, washed and cut into chunks
- 1 cup rice washed
- 2 cups water
- Small handful of fresh or dry mint leaves
- ¼ bunch cilantro chopped
Instructions
- Turn on InstaPot to SAUTE mode
- Add oil to pot and allow to heat for 1-2 minutes; the oil will become thin and move to the edges of the pot
- Add sliced onions into the pot and allow to caramelize (turn brown) for about 5-7 minutes- use a glass lid to cover the InstantPot while the onions are cooking; stir occasionally
- Once caramelized, remove the onions into a separate bowl and keep aside
- Add to the InstantPot the rice, water, mixed vegetables, biryani paste or powder, garam masala, lime juice, ginger, garlic, chilies, tomatoes, bell pepper, potato, jeera (cumin), salt, cilantro and mint leaves (all remaining ingredients)
- Stir well to incorporate all ingredients
- Allow to simmer for 5 minutes with a glass lid on the InstantPot
- Layer the caramelized onions on top of the biryani mixture-do not mix
- Close and lock the lid of the InstantPot
- Turn vent on the lid to CLOSE VENT to prevent steam from escaping
- Turn OFF the InstantPot
- Set pot to MANUAL mode
- Set to HIGH PRESSURE
- Set to 5 minutes
- After the timer goes off, allow to sit for 2-3 minutes
- Manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
- Open the lid of the InstantPot
- Serve, garnish with fresh chopped cilantro and enjoy!
Notes
Variations:
Use any brand of Biryani paste or masala powder you prefer
Add more chilies if you want a spicier dish
Add more biryani paste or masala for a more intense flavor
You may add any other vegetable you like to this dish: cauliflower, green beans, etc etc.
NO ONION/NO GARLIC VARIATION: You can take out the onion and garlic from the recipe and continue with the other steps.
VEGAN VARIATION: This recipe is completely vegan!
Use any brand of Biryani paste or masala powder you prefer
Add more chilies if you want a spicier dish
Add more biryani paste or masala for a more intense flavor
You may add any other vegetable you like to this dish: cauliflower, green beans, etc etc.
NO ONION/NO GARLIC VARIATION: You can take out the onion and garlic from the recipe and continue with the other steps.
VEGAN VARIATION: This recipe is completely vegan!
Chaas/Buttermilk
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 1 cup yogurt
- salt to taste
- ½ teaspoon roasted cumin powder
- ¼ teaspoon black pepper powder
- 1 ¼ cups cold water
- ¼ teaspoon of black salt (optional)
Instructions
- Mix 1 cup yogurt, salt to taste, ½ teaspoon roasted cumin powder, ¼ teaspoon black pepper powder and 1 ¼ cups cold water
- Traditionally, ¼ teaspoon of black salt is also added (optional)
- Mix well with a whisk or in a blender until all the ingredients are fully incorporated and the chaas is smooth.
Raita
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 1 cup yogurt
- salt to taste
- ½ teaspoon roasted cumin powder
- ½ diced tomato
- ½ diced cucumber
- ¼ purple onion diced
- 5-6 leaves of fresh mint
Instructions
- Mix 1 cup yogurt, salt to taste, ½ teaspoon roasted cumin powder, ½ diced tomato,
- ½ diced cucumber, ¼ purple onion diced, 5-6 leaves of fresh mint cut into thin slivers (julienned).
- Mix the ingredients well until they are full incorporated into the yogurt.
- Serve chilled.
