Instant Pot Vegetable Biryani

• servings: 3

Ingredients

1 cup basmati rice (love this brand, soaked 15 minutes)

2 tablespoons oil

5 cardamom pods

4 whole cloves

2 bay leaf

½ cinnamon stick

½ teaspoon cumin seeds

½ teaspoon fennel seeds

1 onion (thinly sliced)

2 teaspoons minced garlic (or garlic paste)

1 teaspoon minced ginger (or ginger paste)

1 ½ teaspoons salt

1 teaspoon coriander powder

1 teaspoon paprika

½ teaspoon garam masala

¼ teaspoon black pepper

¼ teaspoon cayenne (adjust to taste)

¼ teaspoon ground cumin

¼ teaspoon turmeric

1 bell pepper (cut into strips)

1 cup baby carrots (approx 9-10 baby carrots, cut in half)

2 cups frozen veggies (I use 1 cup corn and 1 cup peas)

4 small gold potatoes (approx. ½ pound, cut in half)

1 cup water

Cilantro leaves (chopped)

Mint leaves (chopped)

Ghee coated cashews and raisins (optional)

Directions

Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.

Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin begins to brown, add the onions. Stir-fry for 5-7 minutes, or until the onions begin to brown.

Add the garlic, ginger, ground spices and stir.

Add rice, vegetables and water to the pot and stir (the veggies don't have to be submerged, they will cook in the steam).

Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.

Naturally release pressure for 5 minutes, then open the valve to release remaining pressure.

Add the cilantro and mint and ghee coated cashews and raisins if using. Mix well and serve.

To Make Ghee-Coated Cashews/Raisins:

Melt ghee in a pan over low-medium heat on the stovetop. Add the cashews and raisins and stir-fry until the cashews begin to turn golden.

Sprinkle the ghee-coated cashews and raisins along with the cilantro and mint on top of the biryani.