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.
Servings: 8 servings
Calories: 224kcal
Ingredients
- 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
Instructions
- 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.
Notes
- To make the recipe nut-free, use ¾ cup of canned coconut milk mixed with the juice of 1 lemon.
Nutrition
Calories: 224kcal | Protein: 5.4g | Fat: 4.2g | Potassium: 504mg | Fiber: 3.9g | Sugar: 3.1g | Calcium: 50mg | Iron: 1.8mg