Easy Instant Pot Vegetable Biryani Recipe

INGREDIENTS  

• 3 tablespoon ghee or oil, to be split in 2 steps
• 1 large onion thinly sliced, about 2 cups
• 2 tablespoon cashews whole, about 15
• 1 tablespoon ginger 1-inch piece, grated or crushed
• 1 tablespoon garlic 3-4 cloves, grated or crushed
• ¼ cup plain yogurt
• 1 cup basmati rice soak for 15 mins, rinsed and drained
• 1¼ cup water
• 1 pinch saffron about 10-12 strands soaked in 2 tablespoon milk
• ¼ cup cilantro Chopped (can use cilantro + mint too)
• 1 cup paneer sliced thick, (optional ingredient)

Vegetables

• 2 green chillies Serrano or jalapeno, whole
• 1 cup potato 1 medium gold potato cubed
• ½-¾ cup carrot 1 medium carrot, sliced thick
• 1 cup red pepper sliced

Spices

• 1½ teaspoon salt
• ½ teaspoon turmeric
• 2 teaspoon garam masala
• 2 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½-1 teaspoon Kashmiri red chili powder adjust to taste

INSTRUCTIONS 

• Rinse and soak rice for 15 minutes while you chop vegetables. After 15 mins, rinse and drain the rice.
• Turn on saute mode on high and wait till the display reads ‘hot’. Add 2 tablespoons ghee or oil, add the onions and green chilies. Saute for 8-10 minutes, stirring in between till they become light golden brown. Remove half the onions and keep aside.
• Add cubed potato, sliced peppers, carrots, cashew, and 2 tablespoons chopped cilantro. Saute the vegetables for 2 mins.
• Add ginger and garlic paste and saute for another minute.
• Add the spices- salt, turmeric, garam masala, coriander, cumin, and beaten yogurt. Stir well and use the yogurt to deglaze the pan and scrape off any brown bits at the bottom of the pot.
• Turn off Saute. Add drained rice, paneer, and water. Stir and gently push the rice under the water. Spread the saffron-milk mixture over that. Top with reserved caramelized onions and chopped cilantro. Top with remaining 1 tablespoon of ghee or oil.
• Close lid and pressure cook at Manual/Pressure Cook for 6 mins at LOW pressure. Once it’s done cooking, carefully release the pressure. Open the lid after the pin has dropped.
• Using silicone mitts, remove the stainless steel insert from the base and place it on a heat-resistant surface. This prevents the biryani from overcooking. Let it sit uncovered for 5 mins, which helps release the excess moisture.
• After 5 mins, fluff the biryani gently with a fork. Serve warm with your favorite raita (yogurt dip).