Instant Pot Vegetable Biryani

🥘 Ingredients

• ?ghee coated cashews and raisins
• baby carrots (approx 9-10 baby carrots, cut in half)
  1 c
• basmati rice
  2 c
• bay leaf
  2
• bell pepper (cut into strips)
  1
• black pepper
  1/4 tsp
• cardamom pods
  5
• cayenne
  1/4 tsp
• cilantro leaves (chopped)
• cinnamon stick
  1/2
• cloves
  4
• coriander powder
  1 tsp
• cumin seeds
  1/2 tsp
• fennel seeds
  1/2 tsp
• frozen veggies (I use 1 cup corn and 1 cup peas)
  2 c
• garam masala
  1/2 tsp
• garlic (minced)
  2 tsp
• ginger (minced)
  1 tsp
• gold potatoes (approx. ½ pound, cut in half)
  4
• ground cumin
  1/4 tsp
• mint leaves (chopped)
• oil
  2 tbsp
• onion (thinly sliced)
  1
• paprika
  1 tsp
• salt
  1 ½ teaspoons
• turmeric
  1/4 tsp

To Make Ghee-Coated Cashews/Raisins

• cashews
• cilantro leaves
• ghee
• mint leaves
• raisins

🍳 Cookware

• pot

1. 1

   Soak basmati rice in cold water for ⏱️ 15 minutes . Drain, rinse and set aside.

   basmati rice: 1 c
2. 2

   Press the sauté button and add oil to the pot . Allow it a minute to heat up, then add cardamom pods , cloves , bay leaf , cinnamon stick , cumin seeds , and fennel seeds and stir. Once the cumin seeds begin to brown, add onion . Stir-fry for ⏱️ 5-7 minutes , or until the onion begins to brown.

   oil: 2 tbsp, cardamom pods: 5, cloves: 4, bay leaf: 2, cinnamon stick: 1/2, cumin seeds: 1/2 tsp, fennel seeds: 1/2 tsp, cumin seeds, onion: 1 (thinly sliced), onion
3. 3

   Add garlic , ginger , salt , coriander powder , paprika , garam masala , black pepper , cayenne (adjust to taste), ground cumin , and turmeric and stir.

   garlic: 2 tsp (minced), ginger: 1 tsp (minced), salt: 1 ½ teaspoons, coriander powder: 1 tsp, paprika: 1 tsp, garam masala: 1/2 tsp, black pepper: 1/4 tsp, cayenne: 1/4 tsp, ground cumin: 1/4 tsp, turmeric: 1/4 tsp
4. 4

   Add basmati rice , bell pepper , baby carrots , frozen veggies , and gold potatoes to the pot and stir (the veggies don't have to be submerged, they will cook in the steam).

   basmati rice: 1 c, bell pepper: 1 (cut into strips), baby carrots: 1 c (approx 9-10 baby carrots, cut in half), frozen veggies: 2 c (I use 1 cup corn and 1 cup peas), gold potatoes: 4 (approx. ½ pound, cut in half)
5. 5

   Secure the lid, close the pressure valve and cook for ⏱️ 6 minutes at high pressure.
6. 6

   Naturally release pressure for ⏱️ 5 minutes , then open the valve to release remaining pressure.
7. 7

   Add cilantro leaves and mint leaves and ?ghee coated cashews and raisins (optional) if using. Mix well and serve.

   cilantro leaves (chopped), mint leaves (chopped), ?ghee coated cashews and raisins

To Make Ghee-Coated Cashews/Raisins

1. 1

   Melt ghee in a pan over low-medium heat on the stovetop. Add cashews and raisins and stir-fry until the cashews begin to turn golden.

   ghee, cashews, raisins, cashews
2. 2

   Sprinkle the ghee-coated cashews and raisins along with the cilantro leaves and mint leaves on top of the biryani.

   cashews, raisins, cilantro leaves, mint leaves