Instant Pot Vegetable Dum Biryani

Instant Pot Vegetable Dum Biryani Recipe | How to make Instant Pot Vegetable Dum Biryani | ​​வெஜிடபிள் பிரியாணி  | Vegetable Biryani Instant Pot | Easy Vegetable Biryani using Instant Pot 

Biryani is something that happens almost every week  in our house served with some kind of salna on the side. Vegetable Dum Biryani using an instant pot is the most requested recipe and I ‘ve been wanting to post for a very long time and finally today is the day! 

How to make Vegetable Dum Biryani using Instant Pot?

Cooking any kind of rice dish in an instant pot is always tricky, though there is a pre-set rice mode which does the job but not always the way that we want it

The quality of rice, soaking time, cooking time, gravy measure…. every single thing matters and setting it manually is that one option to get the right texture.

Making layered biryani in Instant Pot is a little consuming but definitely rewarding, patience is the key!

In this recipe, you will learn how to cook  “The Perfect Vegetable Dum Biryani” easy peasy effortlessly using an Instant Pot. Hope you will like it!

Print Recipe

Instant Pot Vegetable Dum Biryani

Learn how to make simple flavorful Vegetable Dum Biryani effortlessly using an Instant pot.

Prep Time45 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: dinner, lunch, Main Course

Cuisine: Hyderabad, Indian, south indian

Keyword: instant pot biryani, instant pot veg dum biryani, instant pot vegetable biryani, vegetable dum biryani

Servings: 2

Author: Mullai Madavan

Ingredients

To cook rice

• 1 cup Basmati
• 3 cup Water
• 1 tsp Salt

To make the veg base gravy

• 2 tbsp Oil
• 1 tbsp Ghee
• 3 each Bay leaf
• 1 each Star anise
• 3 sticks Cinnamon
• 2 each Green cardamom
• 5 each Cloves
• 1/2 tsp Fennel seeds
• 1/2 tsp Cumin seeds
• 4 each Green Chili 1/2
• 1/2 cup Onion thinly sliced
• 1 tbsp Ginger Garlic paste
• 1/4 cup Tomato
• 1/4 tsp Turmeric powder
• 1 tsp Red Chili powder
• 1 tbsp Coriander powder
• 1.5 tsp Salt add 1/4 tsp salt or as per taste
• 1 tbsp Mint leaves
• 1 Tbsp Coriander leaves
• 1/4 cup Plain Yogurt
• 2 cup Mixed Vegetables ( carrots, beans, peas, potato & cauliflower )

For layering

• 1/4 cup Mint leaves
• 1/4 cup Coriander leaves
• 2 tbsp Ghee
• 3 strands Saffron
• 1/4 cup Warm milk

For Garnish

• 1 tbsp Ghee
• 2 tbsp Coriander leaves

Optional ingredients

• 10 each Cashews
• 10 pieces Fried Bread pieces fry white bread in some ghee until golden

Instructions

Prep work

• Soak basmati rice in enough water for at least 45 minutes.
• Vegetables does not need any marination but marinating ahead time will enhance flavor. If you decide to marinate, use the yogurt along with turmeric, coriander, red chili powder and little salt from the list and coat the veggies and refrigerate.

To cook rice

• Turn on SAUTE mode
• Add 3 cups of water and bring it to a boil.
• Rinse the rice a few times or until the water runs clear. Removing the starch will help to keep the rice non sticky and fluffy once cooked. Strain the rice using a colander.
• When the water starts to boil add just the rice along with 1 tsp of salt and cook for 6 to 7 minutes.
• Keep checking the rice from time to time, in about 7 minutes the rice will be 70% cooked with a fluffy soft texture on the outside and a little firm on the inside.
• Turn off the heat, cancel SAUTE mode. Strain the cooked rice and set aside.

To make veg base gravy

• Turn on SAUTE mode.
• Heat oil and ghee and season with bay leaf, cinnamon, star anise, cloves, cardamom, fennel seeds & cumin seeds.
• Fry green chilies along with onions until lightly golden. (6 to 7 minutes)
• Add ginger garlic paste along with tomatoes and cook until soft.
• Add turmeric powder, red chili powder, coriander powder & salt. Cook for few minutes or until the raw smell goes.
• Add thick yogurt and cook along until the gravy thickens.
• Add in mixed vegetables at this stage along with some mint leaves, coriander leaves and garam masala powder.
• Cook for 5 minutes until the veggies cook about 50%.
• Veg base gravy ready, turn off SAUTE mode.
• Transfer the base to a bowl and set aside.

Layering

• Start layering by placing some veg base, tp it with some cooked rice, fresh mint leaves, coriander leaves and drizzle a little of saffron milk for every layer.
• Adding cashews is optional.
• Repeat the process until all the rice and gravy is finished.
• Top it with little ghee.

Dum process

• Turn on SLOW COOK mode.
• There are 3 options under slow cook mode - you may choose any one of the options
• 1. Slow cook under low pressure mode - 2 hours cooking time with Natural Pressure Release.
• 2. Slow cook under normal pressure mode - 1 hour cooking time with Natural Pressure Release.
• 3. Slow cook under high pressure mode - 30 minutes cooking time with Manual Pressure Release or Natural Pressure Release for soft rice texture.
• Cancel SLOW COOK mode.
• Open the lid after the pressure settles. Drizzle some ghee and garnish with some fresh coriander leaves.
• Gently mix to fluff up and immediately transfer to different dish to avoid over cooking.
• Serve biryani with simple raita!

Instructions