#shorts Instant Pot Vegetable & Paneer Biryani

By Ministry of Curry · 60 min

Ingredients

Instructions

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

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

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