Biryani is an Indian rice dish made with fragrant Basmati rice layered with meat or vegetables and flavored with exotic spices like saffron. There are many variations of the dish depending on where it’s from. Traditionally Biryani is cooked in a thick-bottomed pot on low heat for hours. This version I have here is a quicker and easier one. It’s a one pot instant pot biryani.
| Prep | Cook | Serves |
|---|---|---|
| 15 Minutes | 25 Minutes | 4 |
Ingredients
▪️1 cup long grain Basmati rice soaked for 15 minutes
▪️1 red onion thinly sliced
▪️1 medium red potato cut lengthwise in half inch thick slices
▪️1 cup cauliflower cut in large florets (optional, since it can get mushy if not cut into large florets)
▪️1/2 red pepper sliced lengthwise
▪️1/2 cup carrots sliced in strips
▪️1/2 cup green beans cut in 1 inch pieces
▪️1/2 cup green peas
▪️2-3 cloves garlic minced
▪️ 1 tsp minced ginger
▪️2 tblsps chopped cilantro
▪️2 tblsps chopped mint leaves
▪️1 pinch saffron strands
▪️2 tblsps dairy free milk
▪️2 tblsps dairy free yogurt
▪️1/4 cup toasted cashews for garnish
▪️1 1/2 tblsps olive oil
▪️1 1/4 cups water
Whole spices
▪️1 bay leaf
▪️1 inch cinnamon stick
▪️ 4 cloves
▪️3 whole green cardamom pods
▪️1 tsp cumin seeds
Ground spices
▪️ 1 tsp red chili powder/cayenne pepper (reduce to 1/2 tsp if sensitive to spice)
▪️1 tsp garam masala
▪️1 tsp turmeric powder
▪️ salt to taste
Recipe Credit
Hi, I’m Devasena (aka Dev) and I’m passionate about healthy cooking. I’ve been a vegetarian my entire life and gave up dairy since 2018. I have an eCornell Plant-Based Nutrition Certificate, am into fitness, and enjoy traveling. Follow my culinary adventures @Sattvic_Chef
Instructions
- Rinse the rice that has been soaking and set aside.
- Warm the plant milk and soak saffron strands.
- Set the instant pot to saute mode.
- Add the oil and the dry spices and saute for a few seconds till fragrant.
- Add the onions and till slightly browned.
- Add the ginger and garlic and saute for a few seconds.
- Add the veggies and saute for 1-2 minutes.
- Cancel the saute mode.
- Mix in the yogurt, dry spices and salt and scrape the browned bits from the bottom.
- Sprinkle the green herbs reserving a little for garnish.
- Spread the drained rice and pour the saffron infused milk evenly on top.
- Add the water.
- Close the lid and set to sealed position.
- Set the instant pot to pressure cook mode for 5 minutes.
- Release the pressure manually when it beeps.
- Open the lid and let cool for a few minutes.
- Fluff with a fork, transfer to serving dish, top with toasted cashews and herbs and serve warm with raita.
Recipe Credit
Hi, I’m Devasena (aka Dev) and I’m passionate about healthy cooking. I’ve been a vegetarian my entire life and gave up dairy since 2018. I have an eCornell Plant-Based Nutrition Certificate, am into fitness, and enjoy traveling. Follow my culinary adventures @Sattvic_Chef