Easy Vegetable Biryani – Instant pot and stovetop

This Easy Vegetable Biryani is the recipe you need to try to enjoy the weekend without much fuss. Pair it with some onion raita or carrot raita. It’s so delicious. I here give you both the Instant pot and stovetop method.

Easy Vegetable Biryani

Usually, biryani is made using basmati or Jeeraka samba. Here, I tried it with boiled ponni rice. I was skeptical about how it turned out. But I am not disappointed but rather more satisfied. It tasted amazing, even the rice cooked perfectly. The only thing you miss in this biriyani is the aroma of basmati rice. Apart from that everything is awesome.

This Vegetable Biryani is so easy to put up and the Instant Pot makes the job easier for you. As I said earlier, I made this using boiled ponni rice. You can make this recipe using Basmati rice too. The only thing you need to note is the water ratio. If using Basmati rice, use 1: 2 rice and water ratio.

Important tip – If using basmati rice, use Rice – water ratio 1:2.

How to make vegetable biryani

Ingredients used

Stovetop Method

Soak the rice for 30 minutes and drain it in a strainer. Grind tomatoes, fennel seeds, ginger, and garlic to a smooth paste. Turn on the stove and keep a pressure cooker pan. Add oil and ghee. When it is hot, add the whole spices. Then add the sliced onions. Saute’ it till translucent. 

Then add the ground tomato paste and spice powders. Saute’ it till the raw smell goes. Then add the chopped vegetables and saute them. Then add soaked and drained rice. Add water, coconut milk, salt, mint, and chopped cilantro. Close the pressure cooker lid and cook until 2 whistles. Let the pressure release naturally then open the lid and mix the rice gently. Serve with raita.

A short video

Vegetable Biryani In Instant Pot

The procedure starts with soaking the rice. We need to soak rice for at least 30 minutes. Then drain the rice in a strainer. Then switch on the Instant Pot. Press the ‘saute’ button. Add the oil, ghee, and the whole spices. Saute and add sliced onions. 

When translucent, add the ground tomato paste. When the raw smell goes, add the spice powders and vegetables. Cover with a glass lid and cook for 2 minutes. Then add rice, water, coconut milk, and the required salt along with chopped cilantro. Check the salt and close the lid. Check the vent is in the closed position. Press the cancel button and then the pressure button and set the timer for 6 minutes in high pressure. Once it is done, let the pressure release naturally. Once it is done, open the lid and serve.

Frequently asked questions

Is vegetable biryani vegan?

You can make this vegetable biryani vegan by using coconut oil instead of ghee. Use 1 tsp of lemon juice instead of yogurt.

Are veg biryani and pulao the same?

Though both are rice dishes, it will be a great mistake to call Pulao, a biryani or vice versa. Researchers believe pulao originated in India and made its way back through central Asia. Pilaf or Pulao is considered to be derived from the Sanskrit word “Pulla” which means rice and vegetables.

On the other hand, biryani originated in Persia and traveled to India by the Mughals.

The preparation also differs between the both. We use less spice to no spice powders in Pulao and it’s mostly mild. Whereas biryani, it’s rich in spices and flavor.

What to eat with veg biryani?

You can serve carrot raita, onion raita or mango raita. Mixed vegetable korma also tastes best with this rice. 

For meat lovers, chettinad chicken curry tastes great.

Also do not forget to serve sweet and salty lemonade or mango ginger lemonade with this biryani. That helps in digestion.

More rice recipe for you

Vegetable Pulao

Mushroom Biryani

Fried Chicken Biryani

Raw Mango Rice

Lemon Rice

Cumin Rice

Tomato rice

For more such delicious Lunch recipes, check out our Indian Lunch recipes.

Easy Vegetable Biryani recipe with step-wise pictures

Ingredients

Boiled ponni rice – 1 1/2 cup

Water – 2 cups

Coconut milk – 1 1/2 cups

Onion – 1/2 cup thinly sliced

Mixed veggies – 1 cup ( I used potato, corn, green peas, carrot)

Turmeric powder – 1/4 tsp

Red chili powder – 1 tsp

Biryani powder – 1 1/2 tsp

Salt – as required

Cinnamon – a small piece

Cloves – 2 or 3

Elaichi – 2

Marathi Moggu – 1

Star anise – 1

Cardamom – 2

Peppercorns – 2

Bay leaf – 1

Coriander leaves – 1/4 cup

Mint leaves – 2 tbsp

Yogurt – 1 Tablespoon

Ghee – 2 tsp

Oil – 1 tsp

To grind

Green chili – 1 or 2

Ginger – 1/4 inch

Garlic –  3 or 4 pods

Tomato – 1 medium-sized

Fennel seeds – 1 tsp

Method

Stovetop

• Soak the rice for 30 minutes and drain it in a strainer. 
• Grind tomatoes, fennel seeds, ginger, and garlic to a smooth paste. 
• Turn on the stove and keep a pressure cooker pan. 
• Add oil and ghee. When it is hot, add the whole spices. Then add the sliced onions. Saute’ it till translucent. 
• Then add the ground tomato paste and spice powders. 
• Saute’ it till the raw smell goes. Then add the yogurt, chopped vegetables and saute it. 
• Then add soaked and drained rice. 
• Add water, coconut milk, required salt, chopped cilantro, and mint. 
• Close the pressure cooker lid and cook until 2 whistles. 
• Let the pressure release naturally then open the lid and mix the rice gently. Serve with raita.

Instant pot method

• The procedure starts with soaking the rice.
•  We need to soak rice for at least 30 minutes. Then drain the rice in a strainer. 
• Then switch on the Instant Pot. Press the saute button. Add the oil, ghee, and the whole spices.
•  Saute and add sliced onions. 
• When translucent, add the ground tomato paste. 
• When the raw smell goes, add the spice powders, yogurt, and vegetables. 
• Cover with a glass lid and cook for 2 minutes. Then add rice, water, coconut milk, and the required salt along with chopped cilantro. 
• Check the salt and close the lid. Check the vent is in the closed position.
• Press the cancel button and then the pressure button. 
•  Set the timer for 6 minutes in high pressure. Once it is done, let the pressure release naturally. 
• Once it is done, open the lid and serve.

Notes

1. You can use just water or coconut milk.
2. Adjust spice according to your taste.
3. You can follow the same procedure with basmati rice too. The only thing you have to remember is the rice–water ratio. Here I used 1 1/2: 3 1/2 but for basmati 1: 2.
4. I used kashmiri chili powder.

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