4.27 from 23 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
Keyword: Vegetable Biryani
Servings: 6
Calories: 453 kcal
Author: Archana Mundhe
Ingredients
  • 2 cups long grain basmati rice
  • 3 tablespoons ghee divided
  • 1 large onion thinly sliced
  • 1 teaspoon 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 tablespoon ginger
  • 1/2 tablespoon garlic
  • 1/4 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 3 teaspoons salt divided
  • 1/2 teaspoon fresh mint chopped
  • 1/2 cup cilantro chopped
Instructions
  1. Rinse and soak the rice in 2 cups of water for 20 minutes. Drain water after 20 mins. 

  2. Set the Instant Pot to Saute(More) mode and heat 1 tablespoon of 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.

  3. 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). Press cancel and deglaze the pot removing any browning. Use 1-2 tablespoons of water if needed. Add ginger, garlic, turmeric, red chili powder, garam masala and 1 teaspoon of salt. mix well. Add mint, rice and 2 teaspoons salt. Add 2 cups of water. Mix well, making sure most of the rice is under water.

  4. Close the Instant Pot with pressure valve to sealing. Select Manual/Pressure Cook(Hi) and adjust the cook time to 6 minutes. Quick release. Open the Instant Pot. Garnish with caramelized onions and cilantro. Enjoy hot with Raita!

Recipe Video

Recipe Notes

Notes:

Additional NOTE: I have modified the cook time for this recipe to 5 minutes LO pressure cook as sometimes store bough paneer can get chewy when cooked in high pressure. If your Instant Pot does not HI/LO pressure cook options, you can cook this using the default/high pressure and then stir in the paneer in the end.

Nutrition Facts
Vegetable and Paneer Biryani - Instant Pot
Amount Per Serving
Calories 453 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 43mg 14%
Sodium 1200mg 50%
Potassium 365mg 10%
Total Carbohydrates 61g 20%
Dietary Fiber 3g 12%
Sugars 3g
Protein 12g 24%
Vitamin A 89.2%
Vitamin C 28.8%
Calcium 23.3%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.