Instant Pot Soya Mint Biriyani (IP Pudhina Biriyani)

Usually while sauteing for any biriyani fills the house with a yummy aroma mainly because of thosemint leaves added to it. So think of the super smell while making a biriyani especially with mintleaves. Yes, it smells delicious. I have already posted coriander pulao, vegetable biriyani, egg biriyani, tomato biriyani, dindugal thalappakatti biriyani, shrimp biriyani,too.

Cooking time: 15 mins

Serving: 2-3

Ingredients:

Seeraga samba rice - 1 cup (1cup = 200 ml)
Soya Chunks - 1/2 cup ( soak it in hot water for 10 mins, wash it in cold water thrice, squeeze well)
Peas - 1/4 cup (optional)
Onion - 1 (medium size, thinly sliced)
Bayleaf - 1
Cashews - 4
Oil - 2 tspn
Ghee - 2 tspn
Salt to taste

To Grind:

Mint - 1/2 cup (chopped)
Coriander leaves - 3/4 cup (chopped)
Cinnamon - 2 (small pieces)
Cloves - 2
Cardamom - 1
Ginger - 1 inch
Garlic - 4 medium
Green chillies - 3 (4 if small)
Lemon juice - 1 tspn
Sugar - 1/4 tspn

Method:

1. Grab all the ingredients. Grind the ingredients given for it with a tbsn of water into a fine paste. Wash and soak the rice for 1/2 an hour.

2. Switch on the IP. Press the saute mode. Add oil, ghee, bayleaf, cashews.

3. Add onions and saute till it becomes light golden brown.

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

5. Add soya chunks, salt, peas and saute for few seconds. It should become like a thick masala.

6. Add soaked rice, 2 cups of water, lemon juice.

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

8. Open the lid and mix gently.

9. Aromatic mint biriyani is ready to serve with onion raita.

Notes:

You can do the same recipe without soya chunks too.
You can add coconut milk if you like to have a rich taste. But without coconut milk this biriyani will be a superhit in your meals.