Butternut Squash Biryani in an Instant Pot
An easy, one-pot, Instant Pot Butternut Squash Biryani that takes just minutes to throw together, taking you from scratch to dinner in 30 minutes flat. Gluten-free, soy-free, vegan, and can be nut-free.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Indian, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 224kcal
- 5 cups butternut squash cut into ½-inch cubes
- 1 small head cauliflower, separated into florets
- 1 teaspoon coconut or any vegetable oil
- 1 teaspoon shahjeera or caraway seeds (Can substitute with regular cumin seeds if unavailable)
- 2 dry bay leaves
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoon biryani masala
- ½ teaspoon turmeric
- ½ teaspoon cayenne or any red chili pepper powder
- ¾ cup cashew yogurt
- ¼ cup fried onions, like French's (optional, but really nice in biryanis)
- 1 teaspoon dry mint leaves
- 1 teaspoon dry dill leaves
- 2 tablespoon cilantro (chopped)
- 3 cups vegetable stock (can sub with water)
- 1 ½ cups basmati rice
- Salt and ground black pepper to taste
Press the saute function on the Instant Pot. Add the shah jeera and the bay leaves and saute for a few seconds. Add the garlic and ginger and saute for 10-15 seconds, then add the butternut squash, cauliflower, fried onions, biryani masala, cayenne, turmeric, cashew yogurt, mint, dill and cilantro. Mix well.
Add the vegetable stock, rice, salt and ground black pepper to taste. Stir well.
Click on the lid of the Instant Pot and switch to the "rice" cooking function. Once the pressure has released, open and fluff the rice with a fork.
Serve hot.
- To make the recipe nut-free, use ¾ cup of canned coconut milk mixed with the juice of 1 lemon.
Calories: 224kcal | Protein: 5.4g | Fat: 4.2g | Potassium: 504mg | Fiber: 3.9g | Sugar: 3.1g | Calcium: 50mg | Iron: 1.8mg