Vegetable and Paneer Biryani
By :Archana Mundhe
Print Recipe
Vegetable and Paneer Biryani - A classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.
Votes: 8
Rating: 4.13
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Basmati Rice, Carrot
Prep Time 30 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 3 tbsp ghee divided
  • 1 large onion thinly sliced
  • 1 tsp cumin seeds
  • 4 whole green cardamom
  • 4 cloves
  • 8-10 whole black pepper
  • 2 bay leaves
  • 1 cup carrots chopped lengthwise into 1 inch x 1/4 inch strips
  • 1 cup green beans chopped into 1 inch pieces
  • 1 cup white mushrooms halved
  • 1/2 cup red pepper chopped into 1 inch x 1/2 inch strips
  • 1/2 cup corn
  • 1 cup paneer cubed into 1/2 inch cubes
  • 1/2 tbsp Ginger
  • 1/2 tbsp garlic
  • 1/4 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 3 tsp salt divided
  • 1/2 cup fresh mint chopped
  • 2 cups long-grain basmati rice
  • 1/2 cup cilantro chopped
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Basmati Rice, Carrot
Prep Time 30 minutes
Cook Time 20 minutes
Servings
6 servings
Ingredients
  • 3 tbsp ghee divided
  • 1 large onion thinly sliced
  • 1 tsp cumin seeds
  • 4 whole green cardamom
  • 4 cloves
  • 8-10 whole black pepper
  • 2 bay leaves
  • 1 cup carrots chopped lengthwise into 1 inch x 1/4 inch strips
  • 1 cup green beans chopped into 1 inch pieces
  • 1 cup white mushrooms halved
  • 1/2 cup red pepper chopped into 1 inch x 1/2 inch strips
  • 1/2 cup corn
  • 1 cup paneer cubed into 1/2 inch cubes
  • 1/2 tbsp Ginger
  • 1/2 tbsp garlic
  • 1/4 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 3 tsp salt divided
  • 1/2 cup fresh mint chopped
  • 2 cups long-grain basmati rice
  • 1/2 cup cilantro chopped
Votes: 8
Rating: 4.13
Rate this recipe!
Instructions
  1. Rinse and soak the Rice in 2 cups of water for 20 mins.
  2. Set Instant Pot to Saute(More) mode. Once the ‘hot’ sign displays, add 1 tbsp ghee and sliced onions. Cook for 5-7 mins until the onions are lightly caramelized.
  3. Take half of the onions out and reserve for garnish.
  4. Add remaining ghee, cumin seeds, cardamom, cloves, black pepper, bay leaves. Cook for 30 seconds. Add all the veggies (carrots, green beans, mushrooms, red pepper, corn, paneer). Add ginger , garlic, turmeric, red chili powder, garam masala and 1 tsp of salt. Mix well. Add mint, rice (drain most of the water before adding) and 2 tsp salt. Add 2 cups of water. Mix well, making sure most of the rice is under water.
  5. Close Instant Pot with pressure valve to sealing. Cook on Manual (Hi) for 6 mins. Quick release. Open IP. Garnish with caramelized onions and cilantro.
  6. Enjoy hot with Raita!
  7. You can make this recipe Vegan by using coconut oil instead of ghee and extra firm tofu instead of paneer
Recipe Notes

Remember to deglaze the pot after adding the rice and water to remove any browned bits in the pot from sautéing the onions. This will help the Instant Pot come to pressure and also prevent the biryani from burning.

14 replies
  1. ColleenT
    ColleenT says:

    So good. Kinda like a fried rice. After cooking, I scrambled eggs and mixed them in before serving. Kids really liked it with the added eggs.

  2. Vishra
    Vishra says:

    This recipe is amazing! I cut the recipe in half and followed exactly. IT WAS DELICIOUS!!!

  3. Honu744
    Honu744 says:

    Looks good, but listed as Vegan. It should be Vegetarian … definitely not Vegan if have animal products as ingredients.

  4. Honu744
    Honu744 says:

    And then, you need to read the w-h-o-l-e recipe …. replace coconut oil for the ghee and extra firm tofu for the paneer …

  5. Zo.mamma
    Zo.mamma says:

    My whole family loved the vegan version. You don’t KNOW how rare that is! Excellent and delicious recipe with room to make variations.

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