Instant Pot Biryani Rice

Author Molly Patrick of Clean Food Dirty Girl


  • 1/4 cup red onion diced (30g
  • 1 garlic clove minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon salt
  • 1 cinnamon stick
  • 1 cup brown rice 190g
  • 1 1/2 cups water 295ml
  • 1/4 cup raisins 35g
  • 1/4 cup tightly packed mint 5g, chopped
  • Chopped raw cashew for garnish


  1. Soak the rice in water for at least 10 minutes and then transfer to a fine mesh strainer. Run some new water through the rice to rinse it and then tap the strainer on the sink to extract as much excess water as possible. Set aside for now.
  2. Press the "saute" setting on your Instant Pot and let it heat up for about two minutes. Add the onion, garlic, cumin seeds, turmeric, salt and cinnamon stick to the Instant Pot and saute for one minute, stirring frequently so nothing sticks to the pot.
  3. Turn the Instant Pot off and add the rice and the water and stir. Press the “multigrain” setting and set the timer for 25 minutes.
  4. When the timer goes off, use the quick release method and take the lid off the pot. Add the raisins and the mint and stir.
  5. Top with raw chopped cashews and fresh mint leaves when serving.