INGREDIENTS
- Basmati Rice – 1 cup
- Onion – 1 thinly sliced
- Green chillies – 2 sliced
- Carrots – ¼ cup
- French beans – ¼ cup
- Fresh or frozen peas – ¼ cup
- Potatoes – ¼ cup
- Paneer – ¼ cup cubed
- Ginger garlic paste – ½ tbsp
- Mint leaves – ¼ cup
- Coriander leaves – ¼ cup
- Yogurt or curd – ¼ cup
- Milk – 2 tbsp
- Saffron strands – 1 pinch
- Ghee – 2 tbsp
- Oil – 1 tbsp
- Ghee roasted cashews – for garnish
Spice Powders:
- Red chilli powder – 1 tsp
- Coriander powder – ½ tsp
- Biryani Masala or garam masala powder – 1 tsp
- Turmeric powder – ¼ tsp
Whole Spices:
- Bay leaf – 1
- Cardamom – 2
- Cloves – 4
- Black Stone Flower – 1 pinch
- Cinnamon – 1 inch stick
INSTRUCTIONS
- Wash basmati rice under running water once and soak it for 15 minutes making sure that the rice is fully immersed in water. After 15 mins, drain the water completely and set the rice aside.
- Soak saffron strands in 2 tablespoon milk and set aside.
- Turn on ‘saute’ mode and adjust the heat to ‘Less’. After the display reads ‘hot’, add ghee and oil.
- Add the whole spices – bay leaf, cardamom. black stone flower, cinnamon & cloves. Saute for few seconds till they become fragrant.
- Add onions, green chillies and saute for 2 to 3 mins till the onions turn translucent.
- Add veggies – carrots, french beans, peas, potatoes, 2 tablespoon each of mint and coriander leaves. Saute for 2 to 3 mins till the vegetables soften and the leaves shrink well. Add ginger garlic paste and saute for 1 min.
- Add spice powders – red chilli, coriander, biryani masala or garam masala, turmeric. Add fresh and well beaten curd. Stir everything well to combine. Using the curd as a deglaze, scrape off any bits or pieces of veggies sticking to the bottom of the inner pot.
- Add drained basmati rice, paneer cubes, salt, 1-¼ cup water, saffron soaked milk and mix gently to combine.
- Add remaining mint and coriander leaves on top. If there are any ingredients sticking to the sides of the pan, gently press them into the water using the spatula.
- Cancel the saute function and press the ‘Pressure Cook’ button. Adjust the heat to ‘Less’ and the pressure cook level to ‘High’. Set the cooking time for 6 mins. Cancel the ‘Keep Warm’ function. Make sure that the steam release handle is in ‘Sealing’ position.
- After the cooking finishes, the display panel will flash ‘End’ with a beeping sound. Carefully release the pressure (quick release) by flipping the steam release handle to ‘venting’ position. After all the pressure realeases and the pin drops, open the lid.
- With the help of mitts, lift the inner pot and place it on any heat resistant surface and let it sit uncovered and undisturbed for 5 mins. This will prevent the biryani from over cooking and helps to release excess moisture keeping the rice fluffy and separate.
- After 5 mins, gently fluff the rice with a fork. Serve this vegetable biryani with raita or any gravy.
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