Hasty Tasty IP Vegetable Biryani

Instant Pot tried and tested recipe. This is the first Instant pot Veg Biryani recipe that worked perfectly for me. This is surely my "go to" recipe! Follow it exactly and you surely can’t go wrong either.

Instant pot Vegetable Biryani

• 1 cup basmati rice soaked 15 minutes

Whole Spices:

• 5 cardamom pods

• 4 whole cloves

• 2 bay leaves

• ½ inch cinnamon stick

• ½ teaspoon cumin seeds

• ½ teaspoon fennel seeds

• 1 onion, thinly sliced

• 2 teaspoons minced garlic (we love garlic, you can reduce if you wish)

• 1 teaspoon minced ginger

• 1 ½ teaspoons salt (or to taste)

• 1teaspoon coriander pd

• 1 tsp paprika

• ½ teaspoon Garam masala

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne powder, adjust to taste

• ¼ teaspoon cumin powder

• ¼ teaspoon turmeric

Vegetables:

• 1 bell pepper, cut into strips (optional)

• 1 cup baby carrots (approx 9-10 baby carrots), cut in half (optional)

• 2 cups (frozen) veggies (I used a whole frozen medley of veggies 16 Oz packet)

• 1 cup water

• 2 tablespoons oil

• Cilantro leaves, chopped

• Mint leaves, chopped

• Ghee coated cashews and raisins, optional

Steps:

1. Soak the basmati rice in cold water for 15 - 20 minutes. Drain, rinse and set aside.

2. Press the sauté button on the instant pot, and add the oil to the pot. Make sure it heats up (takes about a minute), then add the whole spices and stir. Once the cumin begins to brown, add the onions. Stir-fry the onions till brown. It should take about 5 - 6 minutes, until the onions begin to brown.

3. Next add in the garlic, ginger, ground spices and stir for a few seconds.

4. Add rice, vegetables and water to the pot and stir (the veggies don’t have to be submerged, they will cook in the steam). Turn the "Saute" function off.

5. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure. For this you will press "Manual" and adjust time to show 6 minutes, also make sure it is cooking at high pressure)

6. Naturally release pressure for 5 minutes, then open the valve carefully, to release remaining pressure.

7. Add the cilantro and mint and ghee fried cashews and raisins if using. Mix well and serve.

To Make Ghee fried Cashews/Raisins:

1. Melt little ghee in a pan over low-medium heat on the stovetop. Add the cashews and raisins and stir-fry until the cashews begin to turn golden. I do this step as i like the smell of ghee in my biryani. (Alternatively you can just add roasted cashews.)

2. Sprinkle the ghee fried cashews and raisins and also mix in the chopped cilantro and mint into the biryani.

Notes:

I almost never use potatoes in my biryani, but if you prefer, you can add 4 small gold potatoes (approximately 1/2 pound) cut in half.

You can also garnish with some fried onions on top.

This Biryani tastes great by itself, or you can choose any accompaniments of your choice. You can serve it with any curry, or a raita or just plain yoghurt.