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.
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.
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.
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.
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).
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)
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)
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.