INGREDIENTS:
- 2 cups Basmati Rice
- 2 cups mixed vegetable (I use 12 oz frozen mixed vegs)
- 5 tbsp Ghee/ Clarified Butter
- 2 cups Chopped Onion
- 1 tbsp Ginger Garlic Paste
- 1 Cup Chopped Tomato
- 3 Serrano Pepper/ Green Chillies
- 1/2 Cup Mint
- 1/2 Cup Yogurt
- Salt to taste
- Cilantro chopped
- Powder:
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Pepper Powder
- 2 tsp Corriandar/ Dhaniya Powder
- 1 tsp Garam Masala Powder
- Tadka/ Tempering:
- 1 or 2 Bay Leaves
- 3 Cloves
- 1 stick Cinnnamon
- 1 Cardamom
- 2 Star Anise
- 2 tsp Cumin Seeds
STEP BY STEP YOUTUBE VIDEO:
STEPS:
- Rince and Soak the Basmati Rice for 30 minutes.
- Turn On Instant Pot - Saute Mode
- Add 5 tbsp Ghee/ Clarified Butter
- When Ghee is hot, add Bay Leaves, Cloves, Cinnamon, Cardamom, Star Anise, and Cumin Seeds
- Add Chopped Onions - Saute for 2 minutes.
- Add Ginger Garlic Paste, Green Chillies and Chopped Tomato, Saute for 2 minutes.
- Add Mixed vegetables (Here I used carrots, green beans, green peas and corn) and saute for a minute. Add mint too.
- Add Salt, Turmeric Powder, Red Chilli Pepper Powder, Corriandar Powder, Garam Masala Powder. Give it a mix.
- Add Soaked and Drained Rice with yogurt and water.
- Close the lid with sealing position, Cancel saute mode, Change to Manual/Pressure 5 minutes High Pressure.
- After NPR open the lid.
- Garnish with Cilantro and give a Gentle mix.
- Yummy Vegetable Biryani is Ready.
