Instant Pot Vegetable Biryani

Ingredients

Measuring cup used 1 cup = 250 ml

Vegetable Marination for Biryani:

• ½ cup thick yogurt (hung curd) (thick coconut milk or use vegan yogurt)
• 1 tablespoon ginger garlic paste 
• 1 large carrot diced, (about 1 cup)
• 1 cup green beans cut in 1 inch pieces
• 1 cup cauliflower cut in large florets about 1.5-2 inch
• 1 cup paneer cubed into ½ inch cubes
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1.5 tablespoons biryani masala powder
• 2 tablespoons lemon juice
• salt adjust to taste

Whole Spices:

• 1 bay leaf
• 1 inch cinnamon stick
• 3 cloves
• 3 cardamom
• 1 star anise
• 1 single strands of mace
• 1 teaspoon shah jeera (cumin seeds)

Other Ingredients:

• 1 cup basmati rice rinsed & soaked for 20 minutes
• 2 tablespoons ghee (use oil for vegan)
• 1 large onion thinly sliced (about 1 cup)
• ¼ cup mint leaves (pudina) chopped
• ¼ cup coriander leaves(cilantro)  finely chopped
• ¼ cup fried onions divided
• 3 tablespoons milk (use water for vegan)
• saffron(kesar) few strands
• 1 tablespoon ghee optional
• 1 ¼ cups water
• salt adjust to taste

Instructions:

Pre Preparation:

1. Rinse the basmati rice and soak for 15-20 minutes. Drain and keep aside.
2. Add warmed milk to a bowl and soak the saffron strands in it. Keep aside.

Marinating the Vegetables:

1. Take yogurt, ginger-garlic paste, turmeric, red chili powder, biryani masala powder, lemon juice, salt in a large mixing bowl and mix well.
2. Now add the chopped vegetables, mix very well and marinate for at least 15 to 20 minutes.However, if you don’t have time, skip this step and add the veggies, yogurt into the instant pot directly and saute.

Instant Pot Method:

1. Press SAUTE on Instant Pot. Add ghee or oil in to the POT along with the whole spices and saute for 30 seconds.
2. Secondly, Add sliced onions and saute for about 4-5 minutes or till onions caramelize.
3. Furthermore, add the marinated vegetables into the pot. Mix everything well and saute for 1 minute.Also, Deglaze the bottom of the pot using liquids from the vegetables to remove any stuck bits to avoid BURN alert.
4. Top with half of the coriander leaves, mint leaves and fried onions. Do not mix.
5. Spread the soaked basmati rice evenly over the veggies.
6. Now again top with leftover coriander leaves, mint leaves and fried onions. Sprinkle saffron milk on top of the rice and do not mix.
7. Add water gently all around along the sides of the pot. Don’t add water in the center. Make sure rice is just immersed under water.Do not mix the ingredients. After that add 1 tablespoon of ghee over the rice, this is optional.
8. Select “MANUAL/PRESSURE COOK” (LOW Pressure) and adjust the time to 6 minutes.After the pot beeps, Quick Pressure Release to stop overcooking the rice and vegetables.
9. Open the pot and fluff up the rice. Garnish with some more fried onions and coriander leaves.Most importantly, Take out the steel insert as it prevents the rice at the bottom from overcooking.
10. Lastly, Serve this Instant pot Vegetable Biryani with your favorite raita, salad, or kurma.
11. 

Stovetop Pressure Cooker Method:

• Follow the same steps as that of Instant Pot. Close the pressure cooker lid and cook on lowest flame for about 20-25 minutes. Even if the pressure cooker whistles, its fine.