Instant Pot Vegan Vegetable Biryani | Plant Based | Dairy Free Biryani



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


#veganbiryani #instantpotvegetablebiryani #instantpotveganbiryani

There is a growing movement in the world to switch to plant based foods. I have been getting a lot of requests to make Vegan recipes. I thought I would make a completely plant based biryani recipe.
This recipe is 100% vegan.Its also dairy free so Its also great for people with lactose intolerance.

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Ingredients Required:

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Vegetables:

Potato, chopped, 1 cup

Cauliflower, chopped, 1 cup

Green Beans, chopped, 1 cup

Green Peas, chopped, 1 cup

Carrot, chopped, 1 cup.

Whole Garam Masala (2 each)

Bay Leaves

Green Cardamom

Cinnamon

Cloves

Star Anise

Ginger garlic paste, 1 tbsp

Red chili powder, 2 tbsp (skip or reduce if you dont want it to be spicy)

Green chilies, 3 slit (skip or reduce if you dont want it to be spicy)
Oil, 2 tbsp

Salt, as per taste

Coriander Powder, 2 tbsp

Vegan Yogurt, 2 or 3 Tsbp (If you cant find vegan yogurt, use coconut milk)

Basmati Rice, 3 cups, washed and soaked in water for 30 mins.

Steps:
1. Marinate the vegetables in yogurt. Add ginger garlic paste, coriander powder, salt, red chili powder, green chiles garam masala powder and oil.Mix well and set aside.

2.Set Instant Pot to Saute Mode, normal setting.Add whole garam masala.Saute for bit. Add oil and onions and saute till onions are translucent.Add some salt to quicken the process.

3.Add mint leaves and saute for a minutes.

4. Add vegetable mariande and saute for 10 mins. Cover with a lid.Stir occasionally.

5.For 3 cups of rice, add 4 cups of water. Drain the water from the rice and add rice to instant pot. Add cilantro leaves on top.Close with instant pot lid.

6.Set instant pot to pressurecook and set to 5 mins. make sure whistle is in sealing mode.

7.Let the pressure release naturally.(Should take around 30 minutes).

8. Add saffron and fluff the rice.

Serve with raita and onions.
Serves 4 adults.

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The Instant Pot Model(7-1 6Qt) that I use: https://amzn.to/2qCixpS
The Instant Pot Mitts that I recommend http://amzn.to/2DAQUC3
The Instant Pot Glass Lid(7-1 6Qt) that I recommend: https://amzn.to/2T3ZJN6
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