Ingredients

The following ingredients have 4 Servings
  • 1 cup Basmati Rice (long grain, soaked for 20 minutes in 2 cups water)
  • 3 tablespoon Milk ((use water for vegan))
  • 1 pinch Saffron (Kesar) (few strands)
  • 1 1/2 tablespoon Ghee ((use oil for vegan))
  • 10 Cashews
  • 10 Raisins
  • 1/2 Onion (large size, finely sliced, about 1.25 cup)
  • 1 teaspoon  Garlic (minced)
  • 1 teaspoon  Ginger (grated)
  • 1/4  cup  Plain Yogurt (whisked (skip for vegan or use vegan yogurt))
  • 2 tablespoon Mint leaves (Pudhina) (finely chopped)
  • 1/4 cup  Fried Onions (divided (skip for gluten-free or use gluten-free fried onions))
  • 1 1/4 cup Water
  • 2 tablespoon Cilantro leaves (finely chopped)
  • 3 Green Cardamom (Elaichi)
  • 4  Cloves (Laung)
  • 8  Black Peppercorns
  • 1 stick Cinnamon (Dalchini) (1 inch long)
  • 1 Bay leaf (Tej Patta)
  • 1 teaspoon  Cumin seeds (Jeera)
  • 1 Potato ( medium sized, cut in 3/4 inch chunks, about 1 cup.)
  • 1/2 cup  Green Peas  (fresh or frozen)
  • 1 cup Cauliflower (cut in large florets about 1.5-2 inch)
  • 1/2 cup Red bell pepper (sliced about 1 inch lengthwise)
  • 1/2 cup  Carrots  (sliced in thin strips)
  • 1/2 cup Green Beans (cut in 1 inch pieces)
  • 1 teaspoon Kashmiri red chili powder (adjust to taste)
  • 1/4 teaspoon  Ground Turmeric (Haldi powder)
  • 1  teaspoon  Garam Masala
  • 1 teaspoon Salt (adjust to taste)

Instruction

  • Rinse the rice and soaking for 20 minutes. Then drain and keep aside.
  • Warm the milk slightly and soak the saffron in it.
  • Start the pressure cooker in sauté mode and heat ghee in it. Add cashews and raisins and saute them till lightly roasted. Take out and reserve for later.
  • Add all the whole spices and saute for 30 seconds.
  • 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.
  • Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode.
  • Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.
  • Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.
  • Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.
  • 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.
  • Change the instant pot setting to manual or pressure cook mode at low pressure for 6 mins. After the instant pot beeps, quick release the pressure manually.
  • 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.
  • Serve hot with yogurt or raita and a squeeze of fresh lemon juice.