Easy Instant Pot Veggie Biryani
Ingredients
The Biryani
-
1 ½
cups
brown basmati rice
-
2
cups
water
-
1
teaspoon
vegetable oil
-
1
medium
onion, sliced
-
1
inch piece
fresh ginger, shredded finely
-
2
cloves
garlic, minced
-
1
small
chili pepper, finely diced
-
2
medium
carrots, sliced
-
1
tablespoon
garam masala
-
1
teaspoon
turmeric
-
¼
teaspoon
black pepper
-
1
can (13.5-ounce)
light coconut milk
-
1
cup
frozen peas, thawed
-
1
can (15-ounce)
chickpeas, drained
-
1
small head (1 pound)
cauliflower, broken into small florets (about 2 cups)
-
Salt
as needed
Garnish
-
¼
cup
raisins
-
¼
cup
toasted cashews
-
2
tablespoons
fresh mint, parsley and/or cilantro
Instructions
- Soak the basmati rice in water for 15 minutes.
- Prepare all ingredients while the rice is soaking.
- Heat vegetable oil in the Instant Pot on the sauté setting.
- Sauté onion, ginger, garlic, chili pepper, and carrots for 9 minutes, stirring frequently.
- Add garam masala, turmeric, and black pepper, stirring well.
- Add the soaked rice with water and coconut milk, stirring to combine.
- Cover the Instant Pot and set to pressure cook for 12 minutes.
- Release the steam and open the lid when cooking is done.
- Stir in peas, chickpeas, and cauliflower, then sauté for 5-10 minutes until vegetables are tender.
- Season with salt if desired, then transfer to a dish and top with raisins, cashews, and herbs before serving.
Nutrition Facts (estimated)
Servings
8
Calories
308
Total fat
8g
Total carbohydrates
52g
Total protein
10g
Sodium
321mg
Cholesterol
0mg
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