its very easy and simple recipe
1/2 cup - Basmati rice Soaked in 3 cups of water for 30 minutes, drain the water after 30 minutes
1 cup - Curd / yogurt Use dairy free unsweetened yogurt if making Biryani vegan
2 tbsp - oil
2 tsp - cumin seeds
1 tsp - grated garlic
1 tsp - Ginger paste you may used Grated ginger too
1 tsp - Chili paste You may use finely chopped chilies too
1 1/2 cup - Chopped Potatoes
1 cup - Bell peppers I used red and green
3/4 cup - Chopped Green beans
1 cup - Chopped carrots
1 cup - Cauliflower florets
1 cup - fried onions
3/4 cup - mint leaves
1/2 cup - chopped cilantro
1/4 tsp - Turmeric powder
1/2 tbsp - Red chili powder
1/2 tbsp -Coriander powder
2 1/2 tbsp Biryani masala
Salt to taste
1/8 tsp - Saffron optional (Soaked in 1 tbsp of water for 15 minutes)
Some cashew nuts for garnishing See the notes
1 cup - Water
-Soak Basmati rice for 30 minutes and Turn on the saute button.
-Add Cumin seeds, ginger, garlic and chili paste.
-Saute for few seconds.
-Now add all the vegetables. Saute for 2 to 3 minutes.
-Add Biryani masala, chili powder, coriander powder, turmeric powder, and salt. Mix well.
-Now add soaked and drained Basmati rice, Birista/fried onions, Mint, Cilantro, yogurt, Saffron water, and water,Mix all very well.
-Cover the instant pot.
-Turn off the IP from saute mode.
- Press the manual or pressure cook button. Cook on high pressure for 5 minutes with pressure valve in the sealing position.
- Let the pressure release naturally for 5 minutes and then release the remaining pressure manually.
- Open the pot and fluff the rice with a fork.