How to cook veg biryani in hyderabadi style?

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

Instructions -

-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.