Instant Pot Vegetable & Paneer Biryani

By Ministry of Curry · 90 min

Ingredients

Instructions

1. Rinse the rice, soak it in water for 20 minutes, then drain.
2. Set the Instant Pot to Sauté (More) and heat half the ghee. Cook the sliced onion for 5–7 minutes until lightly caramelised. Set half aside for garnish.
3. Add the remaining ghee, cumin seeds, cardamom, cloves, peppercorns and bay leaves, and cook for 30 seconds.
4. Add the carrots, green beans, mushrooms, red pepper, corn and paneer. Press Cancel and deglaze the pot, scraping off any browning, using 1–2 tablespoons of water if needed.
5. Add the ginger, garlic, turmeric, red chilli powder, garam masala and half the salt, and mix well. Add the mint, rice and remaining salt, then add the water. Mix so most of the rice is under the water.
6. Close the lid with the valve set to sealing. Pressure cook on low pressure for 5 minutes, then quick release.
7. Open the pot and garnish with the reserved caramelised onions and cilantro. Serve hot.

Summarized from Ministry of Curry's video. Watch it for the details.

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