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Simple Immediate Pot Veggie Biryani

Make this straightforward, vegan, gluten-free Veggie Biryani recipe in 35 minutes, because of the facility of greens, chickpeas, rice, coconut milk, and spices. Biryani is the beloved blended rice dish which harks again to the basic meals traditions of India. The recipe modifications from household to household, however the fundamentals are just about the identical: a wealthy mix of rice, spices, proteins, and greens, served in a layered, colourful, spiced, fragrant one-dish meal. Turning to an Immediate Pot can get this recipe executed rapidly. In my utterly plant-based model, I swap out animal protein for chickpeas, push up the veggies, and commerce the dairy merchandise with coconut milk. Plus it’s full of the basic spices in Biryani—turmeric, garam masala, garlic, ginger, and pepper.

All it’s important to do is soak your brown rice in water if you are getting all your substances collectively. Then sauté onions and carrots in your Immediate Pot, add the rice, spices, and coconut milk, and strain prepare dinner for 12 minutes. Open the lid, high along with your veggies and use your sauté setting to make these veggies simply tender sufficient! Garnish with a little bit of cashews, raisins, and recent herbs, and you’ve got a scrumptious one-dish, plant-based meal on the desk in about 35 minutes.

Whereas I’m not an knowledgeable in Indian meals traditions, I do love the flavors and aromas of this lovely plant-based delicacies. Please try the work of my pal and colleague Madhu Gadia, who’s a famend knowledgeable on Indian delicacies and has a stunning vegan cookbook. 



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Make this straightforward, vegan, gluten-free vegetable chickpea biryani recipe in about 35 minutes, because of your trusty Immediate Pot.



  • 1/4 cup raisins
  • 1/4 cup toasted cashews
  • 2 tablespoons recent mint, parsley and/or cilantro

  1. Place basmati rice in a small bowl and canopy with 2 cups water. Put aside and soak for quarter-hour.
  2. In the meantime, put together all substances.
  3. Place vegetable oil within the container of the Immediate Pot and place on the “sauté” setting.
  4. Add onion, ginger, garlic, chili pepper, and carrots, and sauté for 9 minutes, stirring steadily.
  5. Add garam masala, turmeric, and black pepper and stir effectively.
  6. Add rice with water and the coconut milk and stir effectively.
  7. Cowl Immediate Pot with the lid, and press the “strain” setting utilizing the “handbook” button (“strain prepare dinner” for newer fashions) and set cooking time to 12 minutes (utilizing the + signal to extend time). Confer with producer’s instructions for extra info on settings.
  8. When cooking cycle is finished, launch the steam and open the lid.
  9. Stir effectively, and add peas, chickpeas, and cauliflower. Press the “sauté” button and sauté, stirring steadily, for about 5-10 minutes, simply till greens are at desired tenderness. If the combination will get too dry, could add 1-2 tablespoons of water, if wanted.
  10. Season with salt, if desired.
  11. Take away from Immediate Pot, and switch to a dish or platter. High with raisins, cashews, and mint/parsley/and or cilantro and serve.
  12. Makes 8 servings (1 cup every).

  • Prep Time: quarter-hour
  • Prepare dinner Time: 31 minutes
  • Class: Entree
  • Delicacies: Indian


  • Serving Dimension: 1 serving
  • Energy: 308
  • Sugar: 9 g
  • Sodium: 321 mg
  • Fats: 8 g
  • Saturated Fats: 3 g
  • Carbohydrates: 52 g
  • Fiber: 7 g
  • Protein: 10 g

Key phrases: vegan indian recipe, greatest vegan indian meals, vegan immediate pot recipe, Veggie Biryani, Biryani recipe

I really like to make use of my Immediate Pot in cooking recipes like this. Seize your individual right here!

For different conventional plant-based recipes, try: 

Chana Masala with Brown Rice
Vegetable Tofu Pho

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