South Indian vegetable biryani in Instant Pot

South Indian vegetable biryani in Instant Pot

South Indian vegetable biryani step-by-step recipe - a delicious one pot dish that is wholesome. A perfect way to include a balanced meal with protein, carbs and healthy fats.

Course Lunch, Main Course

Cuisine South Indian

Keyword Rice Recipes, Vegetarian

Prep Time 10

Cook Time 10

Pressure Cook Time 10

Total Time 30

Servings people

Calories 465kcal

Author Niveditha

Equipment

Instant Pot

Ingredients

4 tablespoon Peanut Oil
2 tablespoon Ghee
2 Cloves*
2 Cardamom pods*
2 inch Cinnamon stick*
2 Large Bay leaves , dried
2 medium Onions , (140 g), washed and julienned
1 tablespoon Ginger Garlic Paste , homemade preferably
4 medium Green Chillies , (20 g), slit
1 big Tomato , (120 g), washed and chopped
2 medium carrots , (140 g), washed
10-15 French Beans , (100 g), washed
3 small Potatoes , (190 g), peeled and washed
1 cup Chickpeas* , (150 g), soaked and cooked (see notes below)
1 cup Soybean meal / Meal Maker* , (20 g)
1 cup Mint Leaves , (20 g), loosely packed, washed
1 cup Cilantro Leaves , (20 g), loosely packed, washed
½ teaspoon Garam Masala
½ - 1 teaspoon Red Chilli powder
1 tablespoon Rock Salt
2 cup Seeragasamba Rice , (400 g)
3 + ⅓ cups Water

Instructions

Place the Instant Pot bowl into the Instant Pot. Set to SAUTE mode for 10 minutes.
Add oil and let it get hot. Add the whole spices : cloves, cinnamon, cardamom and bay leaves. Let the cloves bulge up.
Tip in the julienned onions and sauté until it begins to brown.
Add the ginger garlic paste and green chillies. Sauté for 2 minutes.
Then add the tomatoes and salt; sauté until it becomes soft and mushy.
Sprinkle the mint leaves and cilantro leaves. Stir once.
Add all the vegetables in (carrots, beans, potatoes), chickpeas and soy meal maker.
Sprinkle the garam masala and chilli powder.
Sauté for about 5 minutes or so until it all comes together.
Finally, add the rice and water. Mix it all together.
Cover with Instant Pot lid, SEAL the vent and set it to PRESSURE COOK mode for 10 minutes.
After 10 minutes, QUICK RELEASE, gently stir with a fork and serve hot!

Notes

USE THE SERVING SIZE ADJUSTOR ABOVE TO ALTER THE INGREDIENT MEASUREMENTS FOR AS MANY NUMBER OF PEOPLE YOU LIKE.
You can skip the whole spices (cloves, cardamom, cinnamon) if you don't have them. In that case, increase the garam masala to 1 tsp.
Chilli Powder: Based on your spice tolerance level, you can use ½ teaspoon for medium hotness or skip chilli powder altogether for a mildy spicy vegetable briyani. If you like spicy hot briyanis, go for 1 teaspoon or 1.5 teaspoon (very spicy)
Chickpeas: I like to use any leftover chickpeas. But for times when I dont have any leftover chickpeas, I cook them just to make this briyani. To do that, soak the chickpeas for 8 hours, drain the saoked water, add the chickpeas to a with some fresh water, cook until half cooked. Add that to the Instant Pot while cooking this briyani.
Cooking soybean meal: Boil some water enough to hold the meal makers. Once the water comes to a rolling boil, add the meal makers and boil for 10 minutes. Remove from flame and drain through a colander. Let it cool down. Squeeze the water by gently pressing each nugget. Add it to the Instant Pot while making the briyani.
To make this with Basmati Rice: Use 2.5 cups of Basmati Rice and 2.5 cups of water for an al dente texture. If you like a softer rice, add 2.75 cups of water.

Nutrition