Instant Pot seeraga samba vegetable biriyani

I have already posted simple vegetable biriyani in pressure cooker method. This is made with seeraga samba rice which has a unique aroma of it's own while preparing with vegetables makes it so delicious.

Cooking time: 15 mins

Serving: 4

Ingredients:

Seeraga samba rice - 2 cups (1 cup - 160 ml)
Onion - 1 (big, finely sliced)
Tomato - 2 (medium, chopped)
Carrot - 1/2 cup(chopped)
Beans - 3/4 cup ( chopped)
Peas - 1/2 cup
Mushroom - 3/4 cup (chopped)
Mint leaves - a handful
Coriander leaves - a handful
Curd - 1/4 cup
Cinnamon - 2 inch
Cloves - 4
Cardamom - 2
Staranise - 1
Marathi moggu - 1
Bayleaf - 2
Stone flower - 5 pieces
Oil - 2 tbsn
Ghee - 2 tbsn

To Grind:

Shallots - 5
Ginger - 2 inch
Garlic - 8 cloves
Green chillies - 5

Method:

1. Grab all the ingredients. Wash and soak the rice for 1/2 an hour.

2. Grind the ingredients given for grinding without water.

3. Switch on the IP. Add oil and ghee. Add bayleaf, cinnamon, cloves, cardamom, stone flower, staranise, marathi moggu.

4. Add the onions and saute till it becomes light golden brown.

5. Add the grinded paste and saute till the raw smell goes.

6. Add tomatoes, salt and turmeric. Saute till the tomatoes becomes mushy.

7. Add carrot, beans, mushrooms and saute for a minute.

8. Add half of the mint leaves and coriander leaves.

9. Add curd and mix well. Saute well till it becomes a thick masala.

10. Add 4 cups of water, peas and remaining mint, coriander leaves.

11. Once the bubble starts coming add the rice.

12. Close the lid. Press the manual mode for 6 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

13. Open the lid. Hot and flavorful vegetable biriyani is ready to serve with onion raita.

Notes:

You can add soya chunks too in this biriyani. No need of adding red chilli powder for this biriyani.