Instant Pot Vegetable Biryani

Ingredients

1 ½ cup – Basmati rice Soaked in 3 cups of water for 30 minutes, drain the water after 30 minutes
1 cup – Curd / yogurt Use dairy free unsweetened yogurt if making Biryani vegan
2 tablespoon – oil
2 teaspoon – cumin seeds
1 teaspoon – grated garlic
1 teaspoon – Ginger paste you may used Grated ginger too
1 teaspoon – Chili paste You may use finely chopped chilies too
1 ½ cup – Chopped Potatoes
1 cup – Bell peppers I used red and green
¾ cup – Chopped Green beans
1 cup – Chopped carrots
1 cup – Cauliflower florets
1 cup – fried onions
¾ cup – mint leaves
½ cup – chopped cilantro
¼ teaspoon – Turmeric powder
½ tablespoon – Red chili powder
½ tablespoon -Coriander powder
2 ½ tablespoon Biryani masala
Salt to taste
⅛ teaspoon – Saffron optional (Soaked in 1 tablespoon of water for 15 minutes)
Some cashew nuts for garnishing See the notes
1 cup – Water

Soak Basmati rice for 30 minutes. (very important)
Turn on the saute button. Heat oil in an IP.
Add Cumin seeds, ginger, garlic and chili paste.
Saute for few seconds.
Now add all the vegetables. Saute for 2 to 3 minutes.
Add Biryani masala, chili powder, coriander powder, turmeric powder, and salt. Mix well.
Now add soaked and drained Basmati rice, Birista/fried onions, Mint, Cilantro, yogurt, Saffron water, and water.
Mix all very well.
Cover the instant pot.
Turn off the IP from saute mode.
10. Press the manual or pressure cook button. Cook on high pressure for 5 minutes with pressure valve in the sealing position.
11. Let the pressure release naturally for 5 minutes and then release the remaining pressure manually.
12. Open the pot and fluff the rice with a fork.
13. Instant Pot Vegetable Biryani with ready. Garnish it with some cashew nuts and some fried onions. Serve it hot with Raita or Salan.