4.54 from 15 votes
vegetable and paneer biryani
Vegetable and Paneer Biryani - Instant Pot
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
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.
Course: Entree
Cuisine: Indian
Servings: 6
Author: Archana Mundhe
  • 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
  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. Note: 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.