#shorts Instant Pot Vegetable and Paneer Biryani

By Ministry of Curry · 60 min

Ingredients

Instructions

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

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

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