Vegetable Biryani

Ingredients

• 1 cup Basmati rice long grain (soaked for 20 minutes in 2 cups water, then drained)
• 3 tbsp Milk (use water for vegan)
• 1 pinch Saffron (Kesar) (few strands)
• 1.5 tbsp Ghee (use oil for vegan)
• 10 whole Cashews
• 10 whole Raisins
• 0.5 whole Onion (large size, finely sliced, about 1.25 cup)
• 1 tsp Garlic (minced)
• 1 tsp Ginger (grated)
• 0.5 cup Plain yogurt (whisked; skip for vegan or use vegan yogurt)
• 2 tbsp Mint leaves (Pudina) (finely chopped)
• 2 tbsp Cilantro leaves (finely chopped)
• 0.25 cup Fried onions (divided; skip for gluten-free or use gluten-free fried onions)
• 3 whole Green cardamom (Elaichi)
• 4 whole Cloves (Laung)
• 8 whole Black peppercorns
• 1 stick Cinnamon (Dalchini) (1 inch long)
• 1 whole Bay leaf (Tej Patta)
• 1 tsp Cumin seeds (Jeera)
• 1 medium Potato (cut in 1/4 inch chunks, about 1 cup)
• 0.5 cup Green peas (fresh or frozen)
• 1 cup Cauliflower (cut in large florets, about 1.5-2 inch)
• 0.5 cup Red bell pepper (sliced about 1 inch lengthwise)
• 0.5 cup Carrots (sliced in thin strips)
• 0.5 cup Green beans (cut in 1 inch pieces)
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 0.25 tsp Ground turmeric (Haldi powder)
• 1 tsp Garam masala
• 1 tsp Salt (adjust to taste)
• 1.5 cup Water (for cooking)

Instructions

1. 1

   Rinse the rice and soak for 20 minutes. Then drain and keep aside.

2. 2

   Warm the milk slightly and soak the saffron in it.

3. 3

   Start the pressure cooker in sauté mode and heat ghee in it. Add cashews and raisins and sauté them till lightly roasted. Take out and reserve for later.

4. 4

   Add all the whole spices and sauté for 30 seconds.

5. 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. 6

   Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the sauté mode.

7. 7

   Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.

8. 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. 9

   Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.

10. 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. 11

    Change the instant pot setting to manual or pressure cook mode at low pressure for 6 minutes. After the instant pot beeps, quick release the pressure manually.

12. 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. Cover with the lid and let it rest for 5 more minutes.

13. 13

    Serve hot with yogurt or raita and a squeeze of fresh lemon juice.

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