By Anonymous Pancetta
Instant Pot Vegetable Biryani
13 steps
Prep:10minCook:15min
This Instant Pot Vegetable Biryani is a quick and easy vegetarian meal to make any day of the week. Ready to serve in only 25 minutes.
Updated at: Thu, 15 Feb 2024 14:39:47 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
23
High
Nutrition per serving
Calories250.2 kcal (13%)
Total Fat4.8 g (7%)
Carbs46.1 g (18%)
Sugars6.6 g (7%)
Protein6.4 g (13%)
Sodium772.9 mg (39%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonvegetable oil
1onion
chopped
2cloves garlic
minced
1 pieceginger
grated
1 teaspoonground cumin
½ teaspoonground coriander
¼ teaspoonturmeric
¼ teaspoongaram masala
½ teaspoonsalt
¼ teaspoonblack pepper
16 ouncescan diced tomatoes
undrained
1 cupvegetable broth
1 cupbasmati rice
rinsed
16 ouncesmixed vegetables
can, drained
¼ cupfresh cilantro
chopped
Instructions
Step 1
Set your Instant Pot to "Sauté" mode. Heat the oil and add the onion. Cook for 3-4 minutes, until softened.
Step 2
Add the garlic and ginger and cook for another minute, until fragrant.
Step 3
Stir in the cumin, coriander, turmeric, garam masala, salt, and pepper. Cook for 30 seconds, until fragrant.
Step 4
Add the diced tomatoes, vegetable broth, and rice. Stir to combine.
Step 5
Cancel the "Sauté" mode and close the lid. Secure the valve and set to "Manual" (High Pressure) for 5 minutes.
Step 6
Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Step 7
Open the lid and gently fluff the rice with a fork. Stir in the drained mixed vegetables and cilantro.
Step 8
Serve hot.
Step 9
Tips:
Step 10
You can use any type of mixed vegetables you like.
Step 11
For a richer flavor, you can use ghee instead of vegetable oil.
Step 12
You can add other vegetables to this dish, such as peas, carrots, or potatoes.
Step 13
If you don't have fresh cilantro, you can use dried cilantro or another fresh herb, such as parsley.
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