Veggie Biryani

Veggie Biryani Instant Pot Recipe:


Originated from a Persian word, created by the Muslim population in a predominantly Hindu country – India, the biryani dish is an amalgamation of cultures, spices and flavours.


Its traditionally fried and traditionally made with meat, however since becoming a naturopathic doctor, I’ve begun exploring foods and turning them into health friendly versions.


This vegetarian biryani consists no meat and it isn’t fried. Specially to support cardiovascular health and the health of those suffering from acne, who’s skin can flare up with fried foods.


Usually with vegetarian dishes, my biggest pet peeve is that they have too many carbs and not enough protein. To make sure this isn’t the case, I have added a secret ingredient to cater to everyone’s protein needs.


This recipe will require an instant pot. If you don’t have one, it truly is a great investment. If not, this biryani can be made in a pan/pressure cooker as well.


Some tips:


  • When washing the rice, make sure to wash it several times to get rid of the starch
  • I like using avocado or olive oil, I find coconut oil alters the taste, but if you like it that is completely fine
  • When sautéing the vegetables and spices, add some water instead of oil if you notice the pot burning the vegetables. Around 2 tablespoons of water is safe to add.
  • Be careful when adding water to hot oil, it splatters. Keep a safe distance to avoid burning yourself.
  • To truly get a good flavour, sauté the spices with the onions, ginger and garlic until you see oil bleeding from the veggies into the water



Serving size – 4


What you will need

  • 1 cup basmati rice – washed
  • 1 tablespoon oil
  • 1 medium sized red onion or ½ white onion
  • 1 teaspoons of minced garlic
  • 2 teaspoons of minced ginger
  • 1 potato cut in small pieces
  • 2 cups frozen or fresh veggies (use smaller vegetables like chopped carrots, corn, green beans, peas)
  • 1 cup of water + 2 tablespoons
  • 1 cup of canned or cooked chickpeas
  • 2 tablespoons of chopped cilantro for garnish




  • A pinch of cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper – more if you like it spicy
  • ½ teaspoon garam masala
  • Salt to taste


Optional spices

  • 1 bay leaf
  • 3 cloves
  • 1 cinnamon stick



  • Turn on the instant pot to sauté mode
  • Add in the oil, cumin seeds, clove, cinnamon and bay leaf
  • Once the cumin seeds are brown, add in onions, ginger and garlic
  • Sauté the onions until they are light brown (approx. 3 mins) – at this point if you notice the spices burning add in the 2 tablespoons of water
  • Add in salt, cayenne pepper, turmeric, garam masala and cook for 2 mins
  • Add in frozen veggies and potatoes – coat them well
  • Press cancel on instant pot and add in the rice, chickpeas and water
  • Close the lid, turn the knob to seal position, change settings to pressure cooker on high for 4 mins
  • Once done, let the steam release naturally until the pin drops
  • Open lid and garnish with cilantro



If you try the dish please let me know how you like it by tagging me on social media or commenting below.


Inspired and modified from pipping pot curry.

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