Are you looking for a flavorful and aromatic rice dish to impress your family, friends, or colleagues? Look no further! Biryani is a beloved Indian recipe that has gained popularity worldwide, and we’re here to share 20 mouth-watering biryani recipes with you. From classic Hyderabadi Chicken Biryani to innovative Vegan Jackfruit Biryani, our list has something for every palate and occasion.
Whether you’re planning a special dinner party, a casual gathering, or just need a quick weeknight meal, these biryani recipes are sure to delight. With a wide range of options to suit different tastes and dietary preferences, you’ll find plenty of inspiration to spice up your cooking routine.
Hyderabadi Chicken Biryani
Experience the rich flavors of Hyderabadi cuisine with this aromatic and spicy chicken biryani recipe, a staple dish from the city of pearls.
Ingredients:
– 1 cup basmati rice
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the basmati rice according to package instructions and set aside.
2. Heat ghee in a large pan over medium heat. Add onions, garlic, and ginger; sauté until onions are lightly browned.
3. Add chicken, coriander powder, cumin powder, red chili powder, and salt. Cook until chicken is cooked through.
4. In a separate pot, combine water and cooked rice. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. To assemble the biryani, layer cooked rice and chicken mixture in a large pot or Dutch oven. Repeat the layers two more times, finishing with a layer of rice on top.
6. Cover and cook over low heat for 10-15 minutes or until flavors have melded together.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 30-40 minutes
Vegetable Biryani with Paneer
Experience the flavors of India with this aromatic and satisfying Vegetable Biryani, infused with the creaminess of paneer (Indian cheese).
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (carrots, peas, cauliflower)
– 250g paneer, crumbled
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons lemon juice
– Chopped cilantro, for garnish
Instructions:
1. Cook the basmati rice according to package instructions.
2. Heat oil in a large pan and sauté the onion until translucent.
3. Add garlic, mixed vegetables, and cumin powder. Cook for 2-3 minutes.
4. Stir in coriander powder, turmeric powder, and salt. Cook for an additional minute.
5. Add crumbled paneer and lemon juice. Mix well.
6. To assemble the biryani, place a layer of cooked rice, followed by a layer of vegetable mixture. Repeat this process two more times, finishing with a layer of rice.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: 30-40 minutes
Lamb Biryani with Saffron
A flavorful and aromatic rice dish from the Indian subcontinent, Lamb Biryani is a symphony of spices, saffron, and tender lamb. This recipe combines the rich flavors of lamb, basmati rice, and saffron to create a truly exceptional meal.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 cups basmati rice
– 2 tablespoons ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 cups water
– 1/4 cup saffron threads, soaked in 1 tablespoon hot water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan and brown the lamb.
2. Add onions, garlic, cumin, coriander, turmeric, chili powder, and salt. Cook until onions are translucent.
3. Add rice, water, and saffron mixture. Bring to a boil, then reduce heat to low and cover.
4. Simmer for 15-20 minutes or until the rice is cooked and the lamb is tender.
5. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Egg Biryani with Mint Raita
A classic Indian dish, Egg Biryani is a flavorful and aromatic rice recipe that combines the savory taste of eggs with the sweetness of spices. Paired with a refreshing mint raita, this meal is perfect for any time of day.
Ingredients:
For the Egg Biryani:
– 1 cup basmati rice
– 2 cups water
– 4 large eggs, beaten
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– Salt, to taste
For the Mint Raita:
– 1 cup plain yogurt
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. Cook the rice according to package instructions.
2. In a large pan, heat the ghee or oil over medium heat. Add the onion and cook until softened, about 3 minutes.
3. Add the cumin seeds and coriander powder; cook for 1 minute.
4. Pour in the beaten eggs and scramble until cooked through.
5. Combine the cooked rice with the egg mixture and season with salt to taste.
6. Refrigerate the Mint Raita by mixing all ingredients together.
Cooking Time:
– Egg Biryani: 20 minutes
– Mint Raita: 5 minutes
Serve hot, garnished with chopped fresh mint leaves if desired.
Prawn Biryani with Coconut Milk
This recipe combines the sweetness of prawns with the richness of coconut milk, creating a delicious and satisfying meal. Perfect for special occasions or everyday meals.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/2 cup prawns (shelled and deveined)
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 cup coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions and cook until they are lightly browned. Then, add garlic, prawns, coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes or until the prawns turn pink.
4. Drain excess water from the rice and add it to the saucepan. Stir well.
5. Add coconut milk and stir gently.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 25-30 minutes
Kolkata-style Mutton Biryani
Experience the authentic flavors of Kolkata with this traditional mutton biryani recipe, a popular dish in the city’s street food scene. This aromatic rice-based delight is cooked to perfection with tender mutton and a blend of spices.
Ingredients:
– 500g boneless mutton, cut into small pieces
– 1 cup basmati rice
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 4 tablespoons ghee or vegetable oil
– 2 cups water
Instructions:
1. Heat oil in a large pan over medium heat. Add mutton and cook until browned (5-7 minutes).
2. Add onions, garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook until onions are golden brown.
3. Wash rice and soak it in water for 30 minutes. Drain excess water and add rice to the pan. Mix well.
4. Add salt, ghee or oil, and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
Cooking Time: 40-45 minutes
Spicy Mushroom Biryani
A flavorful and aromatic rice dish, Spicy Mushroom Biryani is a popular Indian recipe that combines the earthy taste of mushrooms with the warmth of spices. This recipe serves 4-6 people.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat. Add chopped onion and cook until translucent.
2. Add minced garlic and sauté for 1 minute.
3. Add sliced mushrooms and cook until they release their moisture and start browning.
4. Add cumin, coriander, turmeric, red chili powder, and salt. Mix well.
5. Add basmati rice to the saucepan and stir gently to combine with spices and mushrooms.
6. Add 2 cups of water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and fluffy.
Cooking Time: 25-30 minutes
Serve hot garnished with fresh cilantro. Enjoy!
Keema Biryani with Fried Onions
This classic Indian recipe combines tender lamb mince, fluffy basmati rice, and crispy fried onions to create a dish that’s both aromatic and filling. With its rich flavors and textures, Keema Biryani is a perfect comfort food for any occasion.
Ingredients:
– 500g lamb mince
– 2 cups basmati rice
– 2 cups water
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Vegetable oil, for frying onions
Instructions:
1. Cook the rice according to package instructions.
2. In a pan, heat oil and sauté the lamb mince until browned, breaking it up into small pieces as it cooks.
3. Add the sliced onion, garlic, cumin powder, coriander powder, and turmeric powder to the pan. Cook until the onions are caramelized and the mixture is fragrant.
4. Layer the cooked rice and meat mixture in a pot or dish.
5. Fry the remaining onion slices in oil until crispy and golden brown.
6. Place the fried onions on top of the biryani and serve hot.
Cooking Time: 45-50 minutes
Kashmiri Pulao Biryani
Experience the rich flavors of Kashmir with this aromatic and flavorful biryani recipe, a classic combination of spices, basmati rice, and tender lamb.
Ingredients:
– 1 cup basmati rice
– 1 pound boneless lamb, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Cook the lamb pieces in 1 cup of boiling water until tender. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add the spices (cumin to chili powder) and salt; cook for 1 minute, stirring constantly.
4. Add cooked lamb, rice, and water to the pan. Mix well, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 30-40 minutes
Chettinad Fish Biryani
Chettinad Fish Biryani Recipe
Experience the bold flavors of South India with this aromatic Chettinad Fish Biryani recipe, inspired by the cuisine of Tamil Nadu.
Ingredients:
– 1 cup basmati rice
– 1 lb fish (kingfish or tilapia), cut into small pieces
– 2 medium onions, finely chopped
– 3 cloves garlic, minced
– 1 tsp cumin seeds
– 1 tsp coriander powder
– 1 tsp garam masala powder
– 1/2 tsp turmeric powder
– 1/4 tsp red chili powder
– Salt, to taste
– 2 tbsp vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat oil in a pan and sauté onions until golden brown.
3. Add garlic, cumin seeds, coriander powder, garam masala powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add fish pieces and cook until they turn opaque.
5. Combine cooked rice with the fish mixture and mix well.
6. Cook for an additional 2-3 minutes over low heat.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: Approximately 30-40 minutes
Vegan Jackfruit Biryani
This vegan version of the popular Indian rice dish, biryani, replaces traditional meat with jackfruit and is packed with aromatic spices. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup cooked jackfruit (canned or fresh)
– 2 cups basmati rice
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup vegetable broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat oil in a large skillet over medium heat. Add onions and cook until translucent.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add jackfruit, diced tomatoes, vegetable broth, and salt. Stir to combine.
5. Layer cooked rice and the jackfruit mixture in a large bowl or individual serving dishes.
6. Cover with foil and simmer over low heat for 10-15 minutes or until flavors meld together.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Awadhi Dum Biryani
Experience the rich flavors of Awadh’s royal cuisine with this aromatic and flavorful biryani recipe.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 500g mutton or lamb pieces (or chicken/beef/pork for variation)
– 2 medium-sized potatoes, peeled and cut into small cubes
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice according to package instructions. Set aside.
2. Heat oil in a large pan over medium heat. Add cumin seeds, coriander seeds, and turmeric powder. Let them sizzle for 10 seconds.
3. Add chopped onion, minced garlic, salt, and chili powder. Saute until onions are translucent.
4. Add mutton or lamb pieces (or your preferred protein) and potatoes. Cook until the meat is browned and potatoes are tender.
5. Layer cooked rice and the meat mixture in a pot or Dutch oven. Repeat for 3-4 layers.
6. Cover with a tight-fitting lid and cook over low heat for 30 minutes.
Cooking Time: 45 minutes
Malabar Chicken Biryani
A flavorful and aromatic one-pot dish that combines the richness of chicken with the warmth of spices, Malabar Chicken Biryani is a popular variation of the classic Indian rice dish.
Ingredients:
– 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
– 2 cups basmati rice
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water or chicken broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add rice, spices, salt, and water/broth; stir well.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 25-30 minutes
Quinoa Biryani with Mixed Vegetables
A flavorful and nutritious twist on traditional biryani, this recipe combines the nutty goodness of quinoa with a medley of colorful vegetables. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as bell peppers, carrots, zucchini, and green beans)
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Rinse quinoa and cook according to package instructions using water or broth.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Fluff cooked quinoa with a fork and add cumin, curry powder, and salt to taste. Mix well.
5. Combine cooked vegetable mixture and quinoa in the skillet. Stir gently to combine.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Paneer Tikka Biryani
Paneer Tikka Biryani: A Flavorful Fusion of Indian Delights
Paneer Tikka Biryani is a mouthwatering fusion of creamy paneer (Indian cheese), aromatic spices, and fluffy basmati rice. This recipe combines the best of both worlds – the rich flavor of paneer tikka masala and the comforting warmth of biryani.
Ingredients:
– 250g paneer cubes
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons lemon juice
– 1 cup basmati rice
– 2 cups water
– Vegetable oil, for cooking
Instructions:
1. Marinate paneer cubes with cumin, coriander, garam masala, and salt.
2. Grill or pan-fry the marinated paneer until golden brown.
3. Cook basmati rice according to package instructions.
4. In a separate pan, sauté onions, garlic, mixed vegetables, and turmeric powder until the vegetables are tender.
5. Combine cooked rice with vegetable mixture, lemon juice, and grilled paneer. Mix well.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Soya Chunks Biryani
Soya Chunks Biryani: A flavorful vegetarian twist on traditional biryani, featuring tender soya chunks cooked with aromatic spices and basmati rice.
Ingredients:
– 1 cup soya chunks
– 2 cups basmati rice
– 2 tablespoons ghee or vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add onion, garlic, coriander powder, turmeric powder, and salt. Cook until onion is translucent.
4. Add soya chunks and cook for 5 minutes, stirring occasionally.
5. Add rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked and fluffy.
6. Turn off heat and let it rest for 5 minutes before serving. Garnish with fresh cilantro.
Cooking Time: 30-40 minutes
Lucknowi Biryani with Kachumber Salad
Experience the rich flavors of Lucknow’s culinary heritage with this classic recipe for Lucknowi Biryani, paired with a refreshing Kachumber Salad.
Ingredients:
For the biryani:
– 1 cup basmati rice
– 1 pound boneless chicken or lamb, cut into small pieces
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons ghee or oil
– 2 cups water
For the kachumber salad:
– 1 cup diced cucumber
– 1 cup diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– Salt, to taste
Instructions:
1. Cook the basmati rice according to package instructions.
2. Heat ghee or oil in a pan and cook the chicken or lamb until browned. Add sliced onions, garlic, cumin seeds, coriander powder, turmeric powder, and salt. Mix well.
3. In a large pot, combine cooked rice, meat mixture, and 2 cups water. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the liquid is absorbed.
4. Prepare the kachumber salad by combining diced cucumber, tomatoes, cilantro, lemon juice, and salt.
5. Serve the Lucknowi Biryani hot with the Kachumber Salad on the side.
Cooking Time: 30-40 minutes
Thai Green Curry Biryani
This recipe combines the warm spices of traditional Indian biryani with the bold flavors of Thai green curry, creating a unique and delicious dish. Perfect for adventurous eaters looking to add some excitement to their meal routine.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, and snap peas)
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the basmati rice according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger; cook until softened (3-4 minutes).
3. Stir in Thai green curry paste and cook for 1 minute.
4. Add coconut milk, mixed vegetables, and cooked rice. Season with salt to taste.
5. Simmer the mixture for 5-7 minutes or until the flavors have melded together.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Afghani Mutton Biryani
This classic Afghani dish is a staple of Afghan cuisine, characterized by the rich flavors of mutton and aromatic spices. The combination of tender meat, fragrant basmati rice, and savory spices makes this biryani a true delight.
Ingredients:
– 500g mutton pieces
– 2 cups basmati rice
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
– 4 cups water
– Chopped fresh cilantro, for garnish
Instructions:
1. Marinate the mutton pieces in yogurt, cumin powder, coriander powder, turmeric powder, red chili powder, and salt for at least 30 minutes.
2. Cook the basmati rice according to package instructions.
3. Heat ghee or oil in a large pan over medium heat. Add chopped onion and cook until golden brown.
4. Add marinated mutton pieces and cook until browned.
5. Combine cooked rice, mutton mixture, and 4 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the liquid is absorbed.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 30-40 minutes
Instant Pot Vegetable Biryani
This recipe combines the convenience of Instant Pot cooking with the rich flavors of traditional biryani. With minimal effort, you can create a delicious and nutritious meal that’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (e.g., peas, cauliflower, bell peppers)
– 1 teaspoon cumin seeds
– Salt to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion, garlic, carrot, potato, and mixed vegetables. Cook until the vegetables are tender, about 5 minutes.
3. Add cumin seeds and cook for 30 seconds.
4. Add rice, water, and salt. Stir to combine.
5. Close the lid and set valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set cooking time to 6 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Open the lid and fluff the rice with a fork. Garnish with cilantro, if desired.
Cooking Time: 16-17 minutes
Summary
Get ready to indulge in the flavors of India with these 20 mouth-watering biryani recipes! From classic Hyderabadi Chicken Biryani to innovative Vegan Jackfruit Biryani, and from spicy Prawn Biryani with Coconut Milk to aromatic Awadhi Dum Biryani, there’s something for every occasion. Explore a variety of protein options like chicken, lamb, fish, and paneer, as well as vegetarian and vegan alternatives. Whether you’re looking for a quick weeknight dinner or an impressive party dish, these biryani recipes are sure to satisfy your cravings.
