Go Back
+ servings
Close up shot of instant pot vegetable biryani served in black plate.
Print Recipe
4.73 from 48 votes

Vegetable Biryani Recipe

This 30 minutes one pot meal of fragrant basmati rice cooked with choice of mixed vegetables, basic Indian spices and herbs is just irresistible.
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Gluten Free, Indian
Diet: Gluten Free
Servings: 5
Calories: 606kcal
Author: Farrukh Aziz


To make vegetable biryani recipe

  • 2.5 cups Long grain Basmati Rice (soaked for 15 minutes)
  • 1 Onion large sized, finely sliced
  • 3 Potatoes medium sized, cut in large chunks
  • 1 cup Green Peas fresh or frozen
  • cup Cauliflower cut in large florets
  • 1 Capsicum sliced thickly
  • 3 Carrots sliced
  • ¼ cup Yogurt whisked well
  • ½ cup Coriander leaves finely chopped
  • 3 tbsp Mint leaves finely chopped
  • cup Fried Onions or Caramelised onions
  • 1.5 tsp Garlic paste
  • 1.5 tsp Ginger paste
  • 2-3 Green chilies slit
  • 2 tbsp Ghee
  • 3 tbsp Oil
  • 3 cups Water

Whole Spices for veg biryani

  • 4-5 Cardamom
  • 4-5 Cloves
  • 7-8 Black peppercorns
  • 2 sticks of cinnamon (1 inch sized)
  • 2-3 Bay leaves
  • 1 Star Anise
  • 1.5 tsp Cumin seeds

Spice powders for biryani

  • 1 tsp Red chilli powder
  • 1.5 tsp Coriander powder
  • ½ tsp Turmeric powder
  • 1 tsp Garam Masala Powder

Other ingredients

  • Few strands of saffron soaked in milk or water


  • Switch on the IP and press Sauté mode and place the inner pot
  • Once it displays 'Hot', heat oil and ghee together in the inner pot of the IP
  • Add, whole spices and fry for 30 seconds
  • Then, add sliced onions and sauté until it just starts picking up golden colour
  • Add, cauliflower, peas, carrot, potato, ginger garlic paste and green chilies and sauté for 30 seconds
  • Then, add whisked yogurt, spice powders, little salt and mix. Add 1 cup from the sides of the inner pot.
  • Top vegetable layer with chopped mint and coriander leaves, fried or caramelised onions.
  • Layer the soaked and strained rice evenly, sprinkle saffron water, salt and lemon juice on the top.
  • Pour 2 more cups of water from the side of the pot such that rice is just immersed under water. Do not stir at this point.
  • Immediately cover the IP lid with the vent in sealing position and cancel the 'Sauté' mode. Switch on the 'Manual/Pressure Cooker Mode'
  • Pressure cook the veg biryani of low pressure for 6 minutes.
  • Once the IP beeps, manually release the pressure carefully and open the pot, allow it to rest for few minutes.
  • Top the biryani with some more caramelised or fried onions and fluff up the rice using fork.
  • Serve Veg biryani with raita of your choice.


How to make vegetable biryani in Pressure Cooker on Stove top

  • To make veg biryani in pressure cooker, heat mix of oil and ghee or either of them. 
  • Add whole spices and fry for few seconds. Add sliced onions and fry until it starts picking up golden tint.
  • Now, add cut vegetables, ginger paste, garlic paste, capsicum, green chilies slit and sauté on high for a minute
  • Add whisked yogurt, red chilli powder, turmeric, coriander powder, garam masala powder, salt and mix. Cook for a minute.
  • Then, top the vegetables with chopped mint leaves, coriander leaves, fried onions.
  • Without mixing, layer the soaked and strained rice and saffron milk. 
  • Add 3.5 cups of water and lemon juice, check for salt and add some more.  
  • Pressure for 2 whistle on medium flame and then switch off the heat. Allow the pressure to release naturally.
  • Serve with raita of your choice.

Important notes 

  1. Cut cauliflower and potatoes in large chunk to avoid getting mushy
  2. You can add any vegetables of your choice along with paneer, tofu and even mushrooms.
  3. Adjust the spiciness as per your liking.
  4. To make vegan vegetable biryani, skip using yogurt and ghee.
  5. To make no onion no garlic veg biryani, skip onions and garlic and proceed with the rest.


Calories: 606kcal | Carbohydrates: 107g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 130mg | Potassium: 1051mg | Fiber: 9g | Sugar: 7g | Vitamin A: 7240IU | Vitamin C: 76.9mg | Calcium: 137mg | Iron: 6.6mg