COVID-19 "Coronavirus" Statement

Instant Pot Vegetable Biryani

Quick Information

Time
21 Mins
Serves
10
Calories
320
Gluten Free
Recipe
Vegan
Recipe
Vegetarian
Recipe

Recipe

Ingredients

cups Lundberg Family Farms Organic California White Basmati Rice
2 ½ cups vegetable stock or water
4 Tbsp. coconut oil
2 cups peas, frozen
1 reonion, medium, thinly sliced
2 cups red bell pepperthick slices
cup carrot, diced
4 garlic cloves, minced
tsp. ginger, grated 

8 cardamom pods, whole
2 baleaves
3 tsp. sea salt
tsp. garam masala
2 tsp. coriander powder
2 tsp. paprika
tsp. turmeric, ground
tsp. black pepper
tsp. cumin, ground
½ tsp. cinnamon, ground   

cup cilantro for garnish (optional)
1 cup cashews, toasted for garnish (optional) 

Preparation

Step 1 
Set Instant Pot to Sauté. Slice onion and red bell pepperdice carrotsMince garlic and grate ginger.   

Step 2 
Add coconut oil, cardamom, and bay leaves to Instant Pot. Stir frequently for five minutes 

Step 3 
Add peas, onion, red bell pepper, carrot, garlicginger, and all remaining spices to the Instant Pot. Sauté for an additional five minutes. 

Step 4 
Add Lundberg Family Farms Organic California White Basmati Rice and vegetable stock (or water) to the vegetable and spice mixture. Stir for an additional minute.  

Step 5 
Pressure cook the rice mixture: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 5 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure. 

Step 6 
Carefully open the lid, fluff the rice, garnish with cilantro and toasted cashews. Enjoy! 

Download Printable Version

Nutritional Facts

Serving Size: 1 Cup

Amount Per Serving

Calories 320

Calories from Fat 12g

Total Fat 12g

Saturated Fat 6g

Trans Fat 0g

Cholesterol 0mg

Sodium 810mg

Total Carbohydrate 48g

Dietary Fiber 6g

Total Sugars 8g

Protein 8g