Easy Instant Pot Vegetable Biryani

pipingpotcurry.com

Meltzy

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 ½ tablespoon Ghee (use oil for vegan)

10 Cashews

10 Raisins

½ Onion large size, finely sliced, about 1.25 cup

1 teaspoon Garlic minced

1 teaspoon Ginger grated

¼ cup Plain Yogurt whisked (skip for vegan or use vegan yogurt)

2 tablespoon Mint leaves (Pudhina) finely chopped

¼ cup Fried Onions divided (skip for gluten-free or use gluten-free fried onions)

1 ¼ cup Water

2 tablespoon Cilantro leaves finely chopped

Whole Spices

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)

Vegetables

1 Potato medium sized, cut in ¾ inch chunks, about 1 cup.

½ cup Green Peas fresh or frozen

1 cup Cauliflower cut in large florets about 1.5 to 2 inch

½ cup Red bell pepper sliced about 1 inch lengthwise

½ cup Carrots sliced in thin strips

½ cup Green Beans cut in 1 inch pieces

Ground Spices

1 teaspoon Kashmiri red chili powder adjust to taste

¼ teaspoon Ground Turmeric (Haldi powder)

1 teaspoon Garam Masala

1 teaspoon Salt adjust to taste

Directions at pipingpotcurry.com

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