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Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!

Saffron Rose Biryani - Instant Pot or Stovetop

Dotted with aromatic spices, this Saffron Rose Biryani (Instant Pot or Stovetop) is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors!

Course Dinner, Lunch, Main Course
Cuisine Indian
Keyword instant pot, rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 280 kcal
Author Nidhi Bothra

Ingredients

  • 1 cup basmati rice
  • 2 tbsp ghee
  • 1/4 cup peas
  • 1/2 cup paneer , cubed
  • 3 tbsp carrots , finely chopped
  • 1 tbsp beetroot , grated
  • 10-12 mint leaves
  • 2 tbsp cilantro , chopped
  • 1/2 tsp saffron , soaked in 1 tbsp rose water
  • 1 1/2 tsp biryani masala
  • 1/2 tsp crushed black pepper
  • salt  to taste
  • 2 - 3 green cardamoms , pods
  • 1 bay leaves
  • 1/4 tsp cardamom powder
  • 1 tbsp lemon juice
  • 1 small cinnamon sticks
  • 1 black cardamom
  • 1/2 tsp cumin seeds
  • 1 cup water

Instructions

Instant Pot:

  1. Rinse the rice and soak in room temp water for 15 minutes.
  2. Put the instant pot on sauté mode and add ghee and heat until it’s shimmering. Add cumin seeds, bay leaves, green cardamom, black cardamom, and cinnamon. Sauté for a minute.

  3. Add peas and carrots and sauté for a minute. Drain your rice and put it in the instant pot.

  4. Sauté for a minute until fragrant and add paneer, water, biryani masala, salt, black pepper, and half of the mint leaves. Turn off the sauté mode.

  5. Using the back of a spatula, submerge the rice in the water. Pressure cook on high for 5 minutes, making sure the lid is on sealing. Release pressure naturally.
  6. Open the lid and put in the remaining mint, and cilantro, cardamom powder, lemon juice, saffron soaked in rose water, and beets. Fluff the rice with a fork, not vigorously mixing. The pink color of the beet should be in little pockets throughout the rice like little roses.

  7. Your biryani is ready!

Stove-Top:

  1. Follow the same steps in a large saucepan. When it comes to cooking the rice, use 2 cups of water instead and simply cover the pot and cook on medium low flame for atleast 10 minutes or until cooked!

Recipe Video

Recipe Notes