Instant Pot Biryani (with Saffron Milk)

 

Ingredients 

• ▢2 cup Basmati Rice
• ▢3 tablespoon Milk, (use water for vegan)
• ▢1 pinch Saffron (Kesar), few strands
• ▢1 1/2 tablespoon Ghee, (use oil for vegan)
• ▢10 Cashews
• ▢10 Raisins
• ▢1/2 Onion, large size, finely sliced, about 1.25 cup
• ▢1 teaspoon  Garlic , minced
• ▢1 teaspoon  Ginger , grated
• ▢1/4  cup  Plain Yogurt, whisked (skip for vegan or use vegan yogurt)
• ▢2 tablespoon Mint leaves (Pudhina), finely chopped
• ▢1/4 cup  Fried Onions, divided (skip for gluten-free or use gluten-free fried onions)
• ▢1 1/4 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 cup paneer cut
• ▢1/2 cup  Green Peas , fresh or frozen
• ▢1 cup Cauliflower , cut in large florets about 1.5-2 inch
• ▢1/2 cup Red bell pepper , sliced about 1 inch lengthwise
• ▢1/2 cup  Carrots , sliced in thin strips
• ▢1/2 cup Green Beans , cut in 1 inch pieces

Ground Spices

• ▢1 teaspoon Kashmiri red chili powder, adjust to taste
• ▢1 teaspoon  Ground Turmeric (Haldi powder)
• ▢2 teaspoon  Garam Masala
• ▢3 teaspoons Salt, adjust to taste

US Customary – Metric

Instructions 

• Warm the milk slightly and soak the saffron in it.
• Start the pressure cooker in sauté mode and heat ghee in it. Add cashews and raisins and saute them till lightly roasted. Take out and reserve for later.
• Add all the whole spices and saute for 30 seconds.
• Add sliced onions and sauté for about 6 minutes until they have the golden brown color. You can save some to garnish if you like.
• Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode.
• Add all the vegetables, yogurt, and spices. Mix well and scrape anything stuck to the bottom of the pot.
• Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.
• Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.
• Add the water (2 cups for 2 cups rice) for cooking on top such that the rice is just immersed under water. Do not stir the ingredients. Close lid with vent in sealing position.
• Change the instant pot setting to Rice mode (low pressure). After the instant pot beeps, quick release the pressure manually.
• Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with reserved cashews and raisins. Cover with the lid and let it rest for 5 more minutes.
• Serve hot with yogurt or raita and a squeeze of fresh lemon juice.