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Instant Pot Vegan Biryani

Vegan Biryani is a delightful plant-based dish packed with vibrant flavors and wholesome ingredients. Marinated vegetables, aromatic spices, and fragrant rice come together to create a satisfying and delicious meal. Whether you're a vegan enthusiast or simply looking for a flavorful culinary experience, Vegan Biryani promises a gastronomic adventure that everyone will love.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 6 People
Calories 320 kcal

Equipment

  • 1 Large wide pan
  • 1 Rice cooker or pot for making rice
  • 1 One Set of measuring cups
  • 1 Set of Measuring Spoons
  • Cutting Boards and Knives

Ingredients
  

For Rice:

  • 1.5 cup rice
  • 1 teaspoon cumin seeds
  • 1 tablespoon oil
  • 1/2 tsp salt

For Vegetable Mix:

Whole Spices: (Crush lightly to release oils and flavors)

  • 1 teaspoon whole cumin seeds
  • 6 green cardamoms
  • 2 brown cardamoms
  • 2 bay leaves
  • 2 red whole chilies
  • 2 inch cinnamon stick
  • 2 whole star anise
  • 4 whole cloves

Ground Spices and Salt:

  • 1/2 teaspoon turmeric powder
  • 1 teaspoon paprika or chilli powder
  • 2 tablespoons Biryani Masala store-bought or homemade
  • 1.5 teaspoons salt

Vegetable Mix

  • 6 tablespoons oil
  • 2 medium red or yellow onions thinly sliced
  • 2 tablespoons ginger-garlic paste
  • 2 medium tomatoes or 1/2 cup of canned tomato sauce
  • 2 cups potatoes 1" cubed
  • 2 cups Mixed Vegetables
  • 2 cups soya nuggets soaked in hot water first
  • 1/2 cup fried onions optional

Saffron:

  • A few strands of saffron soaked in 1/4 cup of warm oat milk

Nuts and Dried Fruits:

  • ¼ cup toasted cashew nuts
  • ¼ cup slivered almonds
  • 2 tablespoons raisins or chopped dried apricots or any dried fruit of your choice

For Garnish:

  • 2 tablespoons toasted nuts
  • 1/2 cup chopped coriander
  • 1/2 cup chopped mint
  • 2 tablespoons of fried onions optional

Instructions
 

Prepare soya nuggets

  • Soak Soya nuggets in hot water for at least 30 minutes

Cook Rice:

  • Rinse the rice until the water runs clear.
  • Soak the rice in 2 cups of water along with cumin seeds and oil for at least 30 minutes.
  • Cook rice with using your preferred method (e.g., rice cooker)
  • Fluff and set aside

Making Biryani Vegetable-Spice Mix

  • Heat oil in a wide pan
  • Add whole cumin seeds and the rest of the whole spices.
  • Once fragrant, add thinly sliced onions and sauté until slightly brown.
  • Add ginger-garlic paste and tomato paste, followed by ground spices (turmeric, paprika, and Biryani Masala) and salt Stir well.
  • Add vegetable mix and soya chunks.
  • Pour in 1 cup of water boil and cook on low until vegetables are soft. Takes about 10 to 15 minutes.
  • Once the vegetables are soft cook off all extra liquid till the mixture is dry
  • At this point, you can add 1/2 cup fried onions. This step is optional. I think it makes the biryani more savory

Assembly:

  • In a serving bowl, layer cooked rice and vegetable-spice mix, alternating until all is used up. Add spoonfuls of saffron milk between layers.
  • Top with toasted nuts and dried fruits, mixing gently to combine.

Garnish:

  • Garnish with chopped coriander, mint, toasted nuts, and fried onions.
  • Serve and enjoy your flavorful vegan vegetable biryani!

Notes

1. Adjust spice levels to suit personal taste.
2. Use fresh vegetables for optimal flavor and texture.
3. Garnish with fresh herbs for a burst of freshness.
4. Substitute nuts and dried fruits according to preference.
5. Substitute vegetables and protien as per taste.
*Calories per serving is approximate
Keyword biryani, rice dish