Instant pot no garlic veg biryani, No garlic biryani

No garlic veg biryani/ Instant pot No garlic biryani is a very aromatic and flavorful biryani loaded with veggies and spices. Adding a paste made with mint, cilantro, ginger, tomato and whole spices gives the biryani beautiful color and adds to its taste making it stand out among other biryani. Never thought to make or heard biryani could be made so tasty and flavorful without garlic until I tasted at a friend’s place. Was so amazed by the flavors that they bought in the biryani so tried making it at home quickly and decided to share it in the blog!

This no garlic biryani requires all the same ingredients used in the making of regular vegetable biryani, just an addition of paste makes all the difference and no one will find out garlic flavor missing in it as it tastes so yummmmmm!! Also I prepared this biryani with INSTANT POT which made the preparation very easy and quick. For some reason I love the biryani’s cooked in INSTANT POT as it tastes very better than pressure cooker biryani. So if you are looking for an easy and quick yet different lunch without garlic for this weekday/ weekend this shall work best. You could also try skipping onions and make it like no onion no garlic biryani. So let’s get to the making of No garlic instant pot veg biryani!

Before we get to the recipe would love to share a happy news with you guys!! I/ the blog was featured as “List of fabulous food bloggers in India” by GrabOn. Thank you guys for constant support and Thank uyou GrabOn for the feature. Here is the link for the article https://www.grabon.in/indulge/featured/top-food-bloggers-india/

You may be interested in other recipes below:

Basic ingredients:

Rice – For this biryani recipe I used basmati rice , Royal chef secret brand which yields long and aromatic rice grains, but you could use seeraga samba rice (short grain rice) for a distinct flavors and taste.

Vegetables – I used vegetables like carrot, beans, potato and Broad beans aka avarakkai which tastes very yummy in vegetable biryani. You could also add green peas and cauliflower too.

Spices – I have used only turmeric powder, red chilli powder and garam masala powder with my measuring spoons as the freshly ground masala adds more flavors to the biryani naturally

Ghee/ Oil – Using both oil and clarified butter called ghee enhances the taste of the biryani and gives a glossy look to the rice and veggies

How to make perfect Veg biryani

Tips:
1. To make biryani soak basmati rice (if using) for at least 30 to 40 minutes which yields long and individual grains. After cooking biryani remember to fluff the rice with fork from the sides so you don’t mash them

2. For a perfect biryani always use more vegetables than rice as it adds to the taste and will make the biryani wholesome, otherwise it would be like just eating plain masala rice. Rice: Veggies (1:1.5 cups)

3. Always slice onions very thin which helps onion cook fast, yields good amount of thick gravy and dissolves when cooked so you don’t find it in the biryani while eating.

4. When making biryani in Instant pot/ Pressure cooker water quantity plays major role, so remember to add water accurately. This ratio works best for me 2: 2: 1/2 (Rice: Water: Water for veggies) For this ratio rice should be soaked for at least 30 minutes.

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Instant pot no garlic veg biryani, No garlic biryani

2022-12-08 10:09:31

Serves 3

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. Basmati rice – 2 cups
2. Onion – 1 (small sized)
3. Carrot – 1
4. Beans – 6 to 8 nos.
5. Broad beans/ Avarakkai – 5 nos.
6. Potato – 1 (small sized)
7. Green peas – ¼ cup
8. Turmeric powder – ¼ tsp
9. Red chilli powder – ½ to 1 tsp
10. Garam masala powder – ½ to 1 tsp
11. Salt – to taste
12. Oil – 2 tbsp
13. Ghee – 1 tbsp

To grind

1. Ginger – 1 tbsp (chopped)
2. Mint – 1/3 cup
3. Cilantro – ¼ cup
4. Tomato – 1 (medium sized)
5. Green chilli – 1 to 2 nos.
6. Fennel seeds – ¼ tsp
7. Cumin seeds/ Jeera – ¼ tsp
8. Bay leaf – 1
9. Cloves – 2
10. Cardamom – 1
11. Cinnamon stick – ½ stick

Note

* 1 cup = 235 ml

Instructions

Wash and soak rice in water for 30 minutes.
Wash and chop carrot, beans and broad beans to 1/2 inch long, potatoes into cubes, and slice onions thin. Keep it aside.
In a blender add ginger, mint, cilantro, tomato, green chilli , fennel seeds, cumin seeds, bay leaf, cinnamon stick and cloves. Grind it to smooth paste. No need to add water.
Switch on SAUTE MODE, to the instant pot add oil and ghee when hot add sliced onion. Saute well until onions turn translucent.
Now add turmeric powder, chilli powder, garam masala powder and ground mint tomato paste and mix well. cook till raw smell of ginger goes. This should take about 2 minutes. You could also add a tbsp of water to get rid of the paste getting burnt.
Now add chopped veggies and slat. Give it a good stir. When the veggies look coated in masala add 2 1/2 cups of water. When water starts to boil well add soaked rice (draining the soaked water). Mix everything well and check for salt.
Now close the instant pot lid and switch to PRESSURE COOK/ MANUAL MODE for 3 to 4 minutes. Keep the valve in sealing mode. IP will start countdown after 5 to 10 minutes only. Now when the timer is done do a natural release for 10 minutes or QUICK RELEASE by pushing valve to VENTING POSITION to get non mushy biryani. Be careful while doing this as gush of hot steam will be emitted so keep your face far.( If using pressure cooker cook for 3 whistles).
When the rice looks done allow it to rest for 5 minutes then take it from the sides using spatula and fluff it gently. Serve it hot with raita!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Instant pot no garlic veg biryani/ No garlic veg biryani with step by step images

Wash and soak rice in water for 30 minutes.
Wash and chop carrot, beans and broad beans to 1/2 inch long, potatoes into cubes, and slice onions thin. Keep it aside. In a blender add ginger, mint, cilantro, tomato, green chilli , fennel seeds, cumin seeds, bay leaf, cinnamon stick and cloves. Grind it to smooth paste. No need to add water.
Switch on SAUTE MODE, to the instant pot add oil and ghee when hot add sliced onion. Saute well until onions turn translucent.
Now add turmeric powder, chilli powder, garam masala powder and ground mint tomato paste and mix well. cook till raw smell of ginger goes. This should take about 2 minutes. You could also add a tbsp of water to get rid of the paste getting burnt. Now add chopped veggies and salt. Give it a good stir.
When the veggies look coated in masala add 2 1/2 cups of water. When water starts to boil well add soaked rice (draining the soaked water). Mix everything well and check for salt. Now close the instant pot lid and switch to PRESSURE COOK/ MANUAL MODE for 3 to 4 minutes. Keep the valve in sealing mode. IP will start countdown after 5 to 10 minutes only. Now when the timer is done do a natural release for 10 minutes or QUICK RELEASE by pushing valve to VENTING POSITION to get non mushy biryani. Be careful while doing this as gush of hot steam will be emitted so keep your face far.( If using pressure cooker cook for 3 whistles).
When the rice looks done allow it to rest for 5 minutes then take it from the sides using spatula and fluff it gently. Serve it hot with raita!