Vegetable Biryani Instant pot

 

Ingredients

• 1 cup Basmati Rice long grain, soaked for 20 minutes in 2 cups water
• 3 tablespoon Milk (use water for vegan)
• 1 pinch Saffron (Kesar) few strands
• 1 1/2 tablespoon Ghee (use oil for vegan)
• 10 Cashews
• 10 Raisins
• 1/2 Onion large size, finely sliced, about 1.25 cup
• 1 teaspoon  Garlic minced
• 1 teaspoon  Ginger grated
• 1/4  cup  Plain Yogurt whisked (skip for vegan or use vegan yogurt)
• 2 tablespoon Mint leaves (Pudhina) finely chopped
• 1/4 cup  Fried Onions divided (skip for gluten-free or use gluten-free fried onions)
• 1 1/4 cup Water
• 2 tablespoon Coriander leaves finely chopped
• 3 Green Cardamom (Elaichi)
• 4  Cloves (Laung)
• 8  Black Peppercorns
• 1 stick Cinnamon (Dalchini) 1 inch long
• 1 Bay leaf (Tej Patta)
• 1 teaspoon  Cumin seeds (Jeera)
• 1 Potato  medium sized, cut in ¾ inch chunks, about 1 cup.
• 1/2 cup  Green Peas  fresh or frozen
• 1 cup Cauliflower cut in large florets about 1.5-2 inch
• 1/2 cup Red bell pepper sliced about 1 inch lengthwise
• 1/2 cup  Carrots  sliced in thin strips
• 1/2 cup Green Beans cut in 1 inch pieces
• Ground Spices
• 1 teaspoon Kashmiri red chili powder adjust to taste
• 1/4 teaspoon  Ground Turmeric (Haldi powder)
• 1  teaspoon  Garam Masala
• 1 teaspoon Salt adjust to taste

Instructions

1. Rinse the rice and soaking for 20 minutes. Then drain and keep aside.
2. Warm the milk slightly and soak the saffron in it.
3. Start the pressure cooker in sauté mode and heat ghee in it. Add cashews and raisins and saute them till lightly roasted. Take out and reserve for later.
4. Add all the whole spices and saute for 30 seconds.
5. Add sliced onions and sauté for about 6 minutes until they have the golden brown color. You can save some to garnish if you like.
6. Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode.
7. Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.
8. Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.
9. Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.
10. Add the water for cooking on top such that the rice is just immersed under water. Do not stir the ingredients. Close lid with vent in sealing position.
11. Change the instant pot setting to manual or pressure cook mode at low pressure for 6 mins. After the instant pot beeps, quick release the pressure manually.
12. Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with reserved cashews and raisins. Let it rest for 5 more minutes.
13. Serve hot with yogurt or raita and a squeeze of fresh lemon juice.

Source: Piping Pot Curry