• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Rice

    Instant Pot Vegetable & Paneer Biryani

    Published: Jun 4, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 217 Comments

    3742 shares
    Jump to Recipe

    This Vegetable Biryani with Paneer is a complete meal with grains, veggies, and protein. It begins with a base of caramelized onions, then builds layers of flavors with aromatic long-grain basmati rice and a combination of vegetables cooked to tender perfection. Each bite is infused with delicately balanced whole spices and a bold finish with garam masala.

    paneer & vegetable biryani with raita and lemon wedges

    The recipe was originally posted in May 2017 and has been updated with new photos and video

    Jump to:
    • Inspiration and Technique
    • Ingredients
    • Tips for perfect Biryani
    • Update to my original recipe
    • Step by step instructions
    • How to serve vegetable biryani
    • Frequently asked questions
    • Recipe

    I have been trying to perfect my veg biryani in the Instant Pot for months now. After the success of my easy InstaPot Chicken Biryani recipe in just a few tries, I was surprised to see how different it was to cook vegetable Biryani in the pressure cooker. The key to making perfect Instant Pot Veggie Biryani is to choose the right kind of vegetables and to cut them right so they all cook within 5 to 6 mins of pressure cooking time without getting mushy.

    paneer & vegetable biryani in white bowl

    Inspiration and Technique

    This simple Biryani recipe is inspired by my mom's famous vegetable pulao recipe. She cuts her veggies in a certain size and shape, which I thought was to make the dish look gorgeous. But now I understand that it also helps them cook perfectly each time.

    The same trick of cutting the veggies and choosing the right ones helped me with this easy vegetable biryani recipe. Then my talented cousin gave me the idea of adding Paneer to this dish which really took the Biryani to a whole new level.

    Vegetables for biryani

    Ingredients

    To make the best and most authentic tasting biryani, use homemade ghee, choose the right vegetables or organic frozen mixed vegetables, and long grain basmati rice. The whole spices and the homemade garam masala will do their magic to add beautiful aromas and bring this delectable recipe together.

    spices in white bowls for Vegetable and Paneer Biryani

    Tips for perfect Biryani

    • Use fresh garam masala
    • Deglaze the pot using the liquids from the vegetables to remove any browned bits from the sautéing of the onions. This will help the Instant Pot come to pressure and also prevent the “BURN” signal. If you have an air fryer you can use it or perfect golden fried onions.
    • Make sure all of the rice is under the liquids before closing the Instant Pot
    • Although, Sauté (more) function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions using a stovetop in a non-stick pan. This will speed up the process and also will prevent the stainless steel insert from getting scorched which may lead to a “BURN” notice on the newer Instant Pot’s

    Update to my original recipe

    Certain brands of store-bought paneer can get chewy when cooked under high pressure. So I have modified the cook times for this recipe to 5 minutes on low pressure. Note: If your Instant Pot does not have the HI/LO pressure cook options, you can cook the biryani on high pressure and then gently stir in the paneer at the end.

    Step by step instructions

    Step 1 - Rinse and soak the rice in 2 cups of water for 20 minutes. Drain water after 20 mins. Set the Instant Pot to Sauté (more) mode and heat 1 tablespoon of ghee. Add thinly sliced onions and cook for 5-7 minutes or until the onions are lightly caramelized. Take half of the onions out and reserve them for garnish (photos 1 - 2).

    steps showing sauteing onions in Instant Pot

    Step 2 - Add remaining ghee, cumin seeds, cardamom, cloves, black pepper, and bay leaves. Cook for 30 seconds. Add all the veggies (carrots, green beans, mushrooms, red pepper, corn, paneer). Press cancel and deglaze the pot removing any browning. Use 1-2 tablespoons of water if needed. See the third picture below that shows how the bottom of the pot looks after properly deglazing. There should not be any browned bits stuck to the bottom (photos 3 - 4)

    steps showing sauteing spices and veggies in Instant Pot

    Step 3 - Add ginger, garlic, turmeric, red chili powder, garam masala, and half of the salt. mix well. Add mint, rice, and remaining salt. Add water. Mix well, making sure most of the rice is underwater (photos 5 - 8)

    steps showing adding rice and water to veggies in Instant Pot

    Step 4 - Close the Instant Pot with pressure valve to sealing. Select Pressure Cook(LO) and adjust the cooking time to 5 minutes. Follow with a quick release to stop overcooking the rice. Open the Instant Pot. Garnish with caramelized onions and cilantro.

    How to serve vegetable biryani

    Enjoy hot with yogurt or raita and a squeeze of fresh lemon. This spicy vegetable biryani goes well with refreshing watermelon juice, homemade lemonade, or mango lassi.

    Loved the warm flavors of Biryani? Check out these Instant Pot Biryani recipes:

    • Chicken Biryani
    • Shrimp Biryani
    • Chickpea Biryani with vegan options
    • Healthy Brown Rice Biryani
    • Low Carb Riced Cauliflower Chicken Biryani
    • Fish Biryani
    • Egg Biryani

    Thank you to all who have tried this recipe. It has become so popular that when I published The Essential Indian Instant Pot Cookbook, I was requested that I also include this recipe in the cookbook. I hope you will enjoy 75+ modern recipes with authentic Indian flavors in my best-selling book.

    Vegetable and Paneer Biryani

    Frequently asked questions

    Can the recipe be doubled?

    Yes, can be doubled in 6-QT or 8-QT Instant Pots

    Why does my paneer become chewy?

    Store-bought paneer can become chewy after pressure cooking. Here are a few options: 1. Adjust pressure cook time to 5 minutes on low-pressure mode. 2. Sauté the paneer in a non-stick pan and add it to the Biryani in the end 3. Use homemade Paneer.

    Why do I get BURN on my 8-QT?

    Press cancel before adding all the veggies. This will stop the pot from further overheating as you remove the browning from the bottom of the pot. Then add the veggies and deglaze the pot using the water contents from the veggies so that all the browning from sautéing the onions is removed. You can also use 1 to 2 tablespoons of water to remove the browning.

    Can I use Quinoa instead of rice?

    Yes. Follow the same recipe. No need to soak the quinoa. Just rinse thoroughly and drain all the water before adding it to the pot.

    Can I make the Vegetable Biryani Dairy Free?

    Yes. Substitute ghee with oil. Skip Paneer or stir in sautéed tofu in the end.

    Do you love Indian food? Here are my top Instant Pot Indian Recipes to try:

    • Easy Chicken Tikka Masala - Creamy tomato-based curry with chicken marinated in yogurt, red chili powder, turmeric, and garam masala
    • Healthy "Butter" Chicken - Flavorful chicken in a creamy sauce with an orangish hue from the red chili powder and turmeric
    • Spicy Misal Pav - A popular Indian dish made with spicy sprouted bean curry served with lightly buttered dinner rolls
    • Tandoori Salmon - Tender, flaky salmon cooked in warm tandoori spices
    • Easy Shrimp Curry - Tender-sweet shrimp lightly spiced with aromatic whole spices and tropical flavors from coconut milk
    • Chicken Korma - A mild and healthy chicken curry cooked in whole spices and then braised in a yogurt-based sauce
    • Kheema Pulao - A flavor-packed one-pot meal with fragrant long grain basmati rice cooked in ground chicken and aromatic-warm whole spices
    • Madras Lentils/Daal Makhani - A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    paneer & vegetable biryani
    Print Recipe Pin Recipe Save Saved!
    4.63 from 132 votes

    Vegetable and Paneer Biryani - Instant Pot

    Vegetable and Paneer Biryani is a classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.
    Prep Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Course: Entree
    Cuisine: Indian
    Servings: 6
    Calories: 453kcal
    Author: Archana Mundhe

    Ingredients

    • 2 cups Extra long grain Basmati rice
    • 2 cups water for soaking
    • 3 tablespoons ghee divided
    • 1 large yellow onion thinly sliced
    • 1 teaspoon cumin seeds
    • 4 whole green cardamoms
    • 4 cloves
    • 10 whole black peppercorns
    • 2 bay leaves
    • 1 cup carrots chopped lengthwise into 1-inch x ¼ inch strips
    • 1 cup green beans chopped into 1-inch pieces
    • 1 cup white mushrooms halved
    • ½ cup red pepper chopped into 1-inch x ½ inch strips
    • ½ cup corn
    • 1 cup paneer cubed into ½ inch cubes
    • ½ tablespoon ginger grated
    • ½ tablespoon garlic minced
    • ¼ teaspoon ground turmeric
    • 1 teaspoon Kashmiri red chili powder
    • 1 teaspoon garam masala
    • 3 teaspoons kosher salt divided
    • 2 cups water for cooking
    • 2 tablespoons fresh mint chopped
    • ½ cup cilantro chopped

    Instructions

    • Rinse and soak the rice in water for 20 minutes. Drain water after 20 minutes. 
    • Set the Instant Pot to Saute(More) mode and heat half of the ghee. Add sliced onions and cook for 5-7 minutes or until the onions are lightly caramelized. Take half of the onions out and reserve for garnish.
    • Add remaining ghee, cumin seeds, cardamom, cloves, black peppers, and bay leaves. Cook for 30 seconds. Add all the veggies (carrots, green beans, mushrooms, red pepper, corn, paneer). Press cancel and deglaze the pot removing any browning. Use 1 to 2 tablespoons of water if needed.
    • Add ginger, garlic, turmeric, red chili powder, garam masala, and half of the salt. mix well. Add mint, rice, and remaining salt. Add water. Mix well, making sure most of the rice is underwater.
    • Close the Instant Pot with pressure valve to sealing. Pressure Cook(low-pressure) for 5 minutes followed by Quick release. Open the Instant Pot. Garnish with caramelized onions and cilantro. Serve hot with Raita or yogurt.

    Video

    Notes

    Notes:
    • Have an air fryer? Use it or perfect golden fried onions instead of caramelizing the onions in the Instant Pot.
    • Deglaze the pot using the liquids from the vegetables to remove any browned bits from the sautéing of the onions. This will help the Instant Pot come to pressure and also prevent the “BURN” signal.
    • You can make this recipe Vegan by using coconut oil instead of ghee and extra firm tofu instead of paneer
    • I have modified the cooking time for this recipe to 5 minutes LO pressure cook as sometimes store-bought paneer can get chewy when cooked under high pressure. If your Instant Pot does not have HI/LO pressure cook options, you can cook for 6 minutes under high pressure and then stir in the paneer in the end. 

    Nutrition

    Calories: 453kcal | Carbohydrates: 61g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 1200mg | Potassium: 365mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4460IU | Vitamin C: 23.8mg | Calcium: 233mg | Iron: 1.7mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Chana Saag | Curried Chickpeas with Spinach
    Spicy Malabar Shrimp Curry »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nikita K says

      January 12, 2021 at 9:47 pm

      Just tried the recipe and it was excellent! I added some yoghurt with the veggies as well. Also, added some potatoes as I didnt have mushrooms and wanted to keep it tad authentic like we get in India. So good! Thanks for sharing!

      Reply
    2. Saniya says

      January 22, 2021 at 1:31 pm

      How much water should I be adding for 2 cups of rice, assuming there is some water content from the fresh tomatoes?

      Reply
      • Archana says

        January 22, 2021 at 10:23 pm

        1:1 rice to water ratio for this recipe.

        Reply
        • Kathy says

          April 27, 2022 at 8:18 pm

          Hi I made it today. It’s nice when I immediately open the lid but after putting it in plate for sometime the rice becomes hard.

          Reply
          • Archana says

            May 02, 2022 at 5:30 pm

            Depending on the age and variety of rice, it may need more liquids to cook. Next time you can keep the Instant Pot lid closed for additional five minutes.

            Reply
          • Archana says

            May 05, 2022 at 11:21 am

            Depending on the age and variety of rice, the cook times and water ratio may change. If you make Biryani with the same rice again, keep the Instant Pot Closed for additional 5 minutes which will make sure teh rice is fully cooked.

            Reply
    3. Anu says

      January 23, 2021 at 3:09 pm

      Just made this for lunch and it’s awesome! Just added biryani masala and reduced chilli powder. This will be my go-to veg biryani recipe forever!

      Reply
    4. Ganesh says

      February 12, 2021 at 1:23 pm

      I have cooked this recipe many times and my family loves it !! Thanks so much 🙂

      Quick question - I always used the 6 qt for this dish, Will this quantity fit in a 3 Qt (2 cups rice + 4 cups veggies) ??

      TIA

      Reply
      • Archana says

        February 13, 2021 at 1:07 am

        Yes! It should fit.

        Reply
        • Ganesh says

          February 13, 2021 at 1:23 pm

          Thanks !!

          Reply
          • Ganesh says

            February 13, 2021 at 2:57 pm

            I tried it today and it miraculously fit 🙂 Thanks !!4 stars

            Reply
    5. Aparna says

      February 24, 2021 at 6:30 pm

      A simple mild flavorful briyani/pulav quickly done in 30 mins. Perfect for week lunches. Thanks archana for this recipe5 stars

      Reply
    6. Neha says

      March 02, 2021 at 1:45 pm

      Have made this 3 times now, and always delicious (and so nice and fast for a weeknight meal!).5 stars

      Reply
    7. Sheenam says

      March 04, 2021 at 4:57 am

      Tried this today, turned out so perfect. Thank you!5 stars

      Reply
    8. Abha says

      March 13, 2021 at 2:45 pm

      Can I substitute a can of chickpeas for the paneer?

      Reply
      • Archana says

        March 15, 2021 at 10:02 pm

        Yes! Canned chickpeas will be great in this recipe

        Reply
    9. Kajel says

      March 25, 2021 at 12:18 pm

      Made this once and was amazing!
      Do you think it would Cook ok without salt? I want my little one to eat it too next time.5 stars

      Reply
    10. Kajel says

      March 25, 2021 at 1:23 pm

      Made this the other day and loved it!
      Would it Cook ok without any salt? I would like my little one to eat it but do not want to give her any salt.5 stars

      Reply
      • Archana says

        March 26, 2021 at 2:51 pm

        It will cook without salt.

        Reply
    11. Lakshmi P says

      May 23, 2021 at 8:35 pm

      Thank you. Followed it to the T and rice came out perfect! Family was surprised that rice wasn’t mushy like usual !5 stars

      Reply
    12. Ravi says

      March 07, 2022 at 2:47 pm

      I tried this. awesome recipe. Love it. Thanks for sharing. One questions
      I was really unable to get all the rice to the bottom. So I ended up with some rice not cooked well enough. Maybe there is a better trick to getting all the rice to the bottom?5 stars

      Reply
      • Archana says

        March 08, 2022 at 9:46 am

        I am so glad you enjoyed it. You actually do not want the rice to get all the way to the bottom as that can result in burn. Could it be the brand or age of the rice? I use Kohinoor or Laxmifoods extra long grain basmati rice and it works really well for Biryani. Also next time you can simply keep the Instant Pot closed for an additional 5 to 10 minutes as the rice will continue to cook.

        Reply
        • Ravi says

          March 11, 2022 at 12:35 pm

          Are you suggesting cooking on low pressure for 5 minutes and instead of quick release, leave the instant pot closed for 5-10 minutes? or do a quick release and leave the IP closed for 5-10 minutes.

          Reply
          • Archana says

            March 11, 2022 at 3:16 pm

            Do a quick release. After opening if the rice is be fully cooked, simply keep the lid closed for 5 -10 mins.

            Reply
    13. Vijju says

      April 28, 2022 at 7:35 am

      Hi I tried this recipe. I m new to using instant pot n this was my first recipe tried in instant pot. The rice was cooked ok when I opened the lid but after I put it in plate after sometime rice became hard like half boiled. The other question is after the onions cooked I turned off the instant pot deglaze it n added vegetables n turned it on exactly followed ur instruct.when I turned it on I set pressure cook low at 5mins time but it started again from preheating n that 5mins indication came even before it started showing cooking on the monitor. Did I make any mistake pls let me know.

      Reply
      • Archana says

        May 05, 2022 at 11:20 am

        Hi Vijju, Thank you for your detailed feedback. Depending on the age and variety of rice, the cook times and water ratio may change. If you make Biryani with the same rice again, keep the Instant Pot Closed for additional 5 minutes which will make sure teh rice is fully cooked. Once you add rice and water, it will take some time for the pressure cooker to build pressure and start the cooking cycle. Usually about 10 minutes.

        Reply
    14. Jo says

      June 06, 2022 at 4:50 pm

      Perfect blend. First time and it was a hit with the whole family!5 stars

      Reply
      • Archana says

        June 06, 2022 at 6:08 pm

        Thank you for your feedback!

        Reply
    15. Sunaina says

      September 07, 2022 at 1:30 pm

      Hi Archana
      Loved this recipe. However, the pot didn't come up to pressure when I selected the Less pressure button and hence the biryani got burnt at the bottom. Can I just use the same info and use high pressure instead? Also, for your biryani recipes, when adding water before cooking, should it be the remaining water after soaking or a total measure of 2 cups apart from the water used to soak?5 stars

      Reply
      • Archana says

        September 13, 2022 at 8:48 am

        Yes, you can always cook under high pressure. Some brands of paneer get chewy after high-pressure cooking. In the ingredients list, I have 2 cups of water for soaking which should be drained out completely. Then add the 2 cups of water for cooking that you will see towards the end of the list.

        Reply
    16. Lakshmi says

      October 14, 2022 at 12:33 pm

      I love this and have made it successfully once. Question for you: If I double the quantity, will the cooking time remain the same? Will double the quantity fit in a 6 quart IP?

      Reply
      • Archana says

        October 14, 2022 at 8:08 pm

        4 cups of basmati rice is a bit too much for a 6 QT. Although you can make it the bottom layer often gets mushy.

        Reply
    17. franta says

      December 31, 2022 at 7:49 pm

      I used chickpeas instead of paneer and it worked out pretty well.5 stars

      Reply
      • Archana says

        January 02, 2023 at 1:34 pm

        Love the idea of adding chickpeas.

        Reply
    18. Francis says

      January 07, 2023 at 10:09 pm

      I seldom cook from recipes but wanted to add a vegetable biryani to our meal options. This is a superb recipe. Thank you.5 stars

      Reply
      • Archana says

        January 08, 2023 at 11:19 am

        Thank you Francis for the review.

        Reply
    19. Tam Lee says

      January 29, 2023 at 6:55 pm

      Is it possible to make this with brown rice? Thank you

      Reply
      • Archana says

        January 30, 2023 at 11:31 am

        You can make it with brown rice but veggies will get very soft and mushy as brown rice needs 20 minutes of pressure cooking time

        Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    3742 shares
    • 964