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Instant Pot Butternut Squash Biryani - HolyCowVegan.net
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4.84 from 6 votes

Butternut Squash Biryani in an Instant Pot

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: gluten-free, Indian, Soy-free, Vegan
Servings: 8 servings
Calories: 224kcal


  • 5 cups butternut squash cut into ½-inch cubes
  • 1 small head of cauliflower, separated into florets
  • 1 tsp coconut or any vegetable oil
  • 1 tsp shahjeera or caraway seeds (Can substitute with regular cumin seeds if unavailable)
  • 2 dry bay leaves
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsp biryani masala
  • ½ tsp turmeric
  • ½ tsp cayenne or any red chili pepper powder
  • ¾ cup cashew yogurt (see recipe notes for yogurt recipe link)
  • ¼ cup fried onions, like French's (optional, but really nice in biryanis)
  • 1 tsp dry mint leaves
  • 1 tsp dry dill leaves
  • 2 tbsp chopped coriander leaves
  • 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 coriander. 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.



Calories: 224kcal | Protein: 5.4g | Fat: 4.2g | Potassium: 504mg | Fiber: 3.9g | Sugar: 3.1g | Calcium: 50mg | Iron: 1.8mg