Instant Pot Vegetable and Paneer Biryani

Ingredients

• 380 g (2 cups)extra-long-grain basmati rice
• 475 ml (2 cups)water, for soaking
• 45 ml (3 tablespoons), dividedghee
• 1 largeyellow onion, thinly sliced
• 5 ml (1 teaspoon)cumin seeds
• 4whole green cardamom pods
• 4cloves
• 10whole black peppercorns
• 2bay leaves
• 150 g (1 cup)carrots, cut lengthways into 2.5 cm × 6 mm strips
• 125 g (1 cup)green beans, cut into 2.5 cm pieces
• 70 g (1 cup)white mushrooms, halved
• 75 g (1/2 cup)red pepper, cut into 2.5 cm × 1 cm strips
• 80 g (1/2 cup)corn
• 150 g (1 cup)paneer, cut into 1.25 cm cubes
• 7.5 ml (1/2 tablespoon)fresh ginger, grated
• 7.5 ml (1/2 tablespoon)garlic, minced
• 1.25 ml (1/4 teaspoon)ground turmeric
• 5 ml (1 teaspoon)Kashmiri red chilli powder
• 5 ml (1 teaspoon)garam masala
• 15 ml (3 teaspoons), dividedkosher salt
• 475 ml (2 cups)water, for cooking
• 30 ml (2 tablespoons)fresh mint, chopped
• 75 g (1/2 cup)fresh coriander, chopped

Instructions

1. 1

   Rinse and soak

   Rinse the rice, then soak it in the soaking water for 20 minutes. Drain it well.

2. 2

   Caramelise onions

   Set the Instant Pot to Sauté (More) and heat half the ghee. Add the sliced onion and cook for 5–7 minutes, until lightly caramelised. Remove half the onion and set it aside for the garnish.

3. 3

   Cook spices and vegetables

   Add the remaining ghee, cumin seeds, cardamom, cloves, peppercorns and bay leaves. Cook for 30 seconds, then add the carrots, green beans, mushrooms, red pepper, corn and paneer. Press Cancel and deglaze the pot, scraping off any browned bits; use 1–2 tablespoons of water if needed.

4. 4

   Add rice and herbs

   Stir in the ginger, garlic, turmeric, red chilli powder, garam masala and half the salt. Add the mint, drained rice and remaining salt, followed by the cooking water. Mix well, ensuring most of the rice is under the water.

5. 5

   Pressure cook

   Close the Instant Pot and set the pressure valve to Sealing. Pressure Cook on low pressure for 5 minutes, then use Quick Release. Open the pot and garnish with the reserved caramelised onions and coriander. Serve hot with raita or yoghurt.

What is vegetable and paneer biryani?

Biryani is a South Asian rice dish associated with Indian cooking, in which fragrant rice is combined with spices and other ingredients. This version brings together basmati, mixed vegetables and paneer in one pressure-cooker pot.

Whole spices perfume the ghee, while garam masala, mint and coriander add further layers of flavour. Reserving some of the onions for the top gives the finished dish a savoury garnish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 453 calories, 12g protein, 61g carbs, 17g fat.

The basmati rice and vegetables provide most of the carbohydrate, while ghee contributes much of the fat. Paneer supplies protein as well as some fat. For a balanced plate, serve a measured portion with raita or yoghurt and extra vegetables on the side.

The rice and soaking

Basmati rice: its long grains suit a biryani, where distinct grains are a useful texture cue. Rinse it before soaking to wash away loose surface starch.

Soaking: leave the rice in water for 20 minutes, then drain it before it goes into the pot. This step is part of the recipe’s timing, so prepare it before starting the sauté.

Build the spice base

Whole spices: cumin, cardamom, cloves, peppercorns and bay leaves cook briefly in ghee. Keep to the stated 30 seconds so they have a chance to release their aroma without being left unattended.

Onions: cook them until lightly caramelised, then reserve half for the finish. The rest stays in the pot to flavour the vegetables and rice.

Manage the vegetables and paneer

Even pieces: cut the carrots, beans and pepper to the sizes listed, and halve the mushrooms. Consistent pieces help the mixture cook together.

Paneer: add it with the vegetables before pressure cooking. After sautéing, deglaze the pot and loosen any browned bits from the bottom; add 1–2 tablespoons of water if necessary.

Get the rice cooking liquid right

Water level: mix the drained rice with the cooking water so most of the grains are submerged before closing the lid. The soaking water is drained and is separate from the 2 cups used for cooking.

Seasoning: half the salt goes in with the spices and the rest is added with the rice. Stir the mixture together before pressure cooking so the ingredients are evenly distributed.

Pressure and release

Low pressure: cook for 5 minutes with the valve set to Sealing, as specified in the method. The recipe then calls for Quick Release rather than a natural release.

Finish: open the pot after releasing the pressure and add the reserved onion and coriander. Serve the biryani hot, with raita or yoghurt alongside.

What to serve alongside

Cool accompaniment: raita or plain yoghurt is suggested in the recipe and makes a simple contrast to the spiced rice. Serve it on the side so everyone can add as much as they like.

Fresh finish: the coriander and reserved onions are the listed garnish. Add them just before serving to keep their flavours distinct.

Recipe notes & tips

• Measure the soaking water separately from the water used to cook the rice.
• Drain the rice thoroughly after its 20-minute soak.
• Set aside half the onions before adding the whole spices.
• Scrape the base well while deglazing to remove any browned bits.
• Check that most of the rice is underwater before closing the lid.
• Have the garnish and raita or yoghurt ready before the pressure-cooking stage ends.

Variations

• Add extra vegetables: swap in other vegetables in similar-sized pieces while keeping the rice and cooking water as listed.
• Adjust the heat: use less Kashmiri chilli powder for a milder biryani.
• Change the herbs: use more mint or coriander at the finish to suit your preference.
• Serve with yoghurt: offer plain yoghurt instead of raita, as suggested in the recipe.
• Use a different garnish: finish with all the coriander and the reserved onions as written, or leave out either garnish if preferred.

Common mistakes to avoid

• Skipping the soak: the recipe calls for 20 minutes in water, so allow time for this before cooking.
• Using the soaking water: drain it after soaking and use the separate 2 cups of cooking water.
• Burning the onions: cook for 5–7 minutes and remove half once they are lightly caramelised.
• Leaving browned bits on the base: deglaze the pot after adding the vegetables, using 1–2 tablespoons of water if needed.
• Forgetting the valve setting: set it to Sealing before pressure cooking.
• Using a natural release: the method specifies Quick Release after 5 minutes on low pressure.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions