Instant Pot Vegetable Biriyani

This is one of the methods of making biriyani with freshly grinded garam masalas and spices that releases a nice aroma in addition of adding seeraga samba rice. I have already posted VEG BIRIYANI AND PULAO VARIETIES and NONVEG BIRIYANI VARIETIES....

Cooking time: 10 mins

Serving: 2-3

Ingredients:

Seeraga samba rice - 1 cup
Onion - 1 (small, finely sliced)
Tomato - 1 (small, finely sliced)
Carrot - 1/2 (chopped)
Beans - 1/2 cup (chopped)
Frozen peas - 1/4 cup
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Red chilli powder - 1/4 tspn
Turmeric powder - 1/4 tspn
Garam masala - 1/4 tspn
Bayleaf - 2
Star anise - 1
Happy bud (Marathi moggu) - 1
Oil - 2 tspn
Ghee - 3 tspn
Lime juice - 10 drops
Salt to taste

To Grind:

Green chilli - 2
Ginger - 1 inch
Garlic - 4 big
Cinnamon - 2 inch pieces
Cloves - 2
Cardamom - 2
Stone flower - 2 small pieces

Method:

1. Grab all the ingredients. Wash and soak the rice for 15 mins.

2. Grind the ingredients for it into a fine paste by adding little water.

3. Switch on the IP. Add oil, ghee, bayleaf, staranise, Marathi moggu.

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

5. Add tomato, salt, turmeric powder. Saute till it becomes mushy.

6. Add the grinded masala and saute till the raw smell goes.

7. Add red chilli powder and garam masala. Saute for few seconds.

8. Add all the vegetables and saute for a minute.

9. Add mint leaves. Mix well for few seconds.

10. Add 1 1/2 cups of water. Mix well.

11. Add rice. Add coriander leaves and lime juice. Mix well.

12. Close the lid. Press the manual or Pressure cook mode for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

13. Open the lid. Mix it gently.

14. Yummy vegetable biriyani is ready to serve with onion raita.

Notes:

You can do the same in basmati rice too.
You can add potatoes and soya chunks.
If the rice is old add 2 cups of water for 1 cup of rice (soaked for 15 mins).