Vegetable Biryani | Easy Veg Biryani

Nicely wash the rice in water 2 to 3 times and soak it for atleast 30 minutes.

You can start cooking the rice while you prep for the biryani. Bring 3 to 4 cups of water to boil in a pot with salt. Once the water starts boiling, add the rice, cook until it is 80 % cooked.

Drain the rice and uncover the pot, or spread it on a plate to cool down and remain fluffy.

Heat oil and ghee in a pot. Add bay leaf, cardamom pods, cumin seeds, and cashews, and saute it for a minute.

Now add the onions, garlic, and ginger and continue to saute for another 5 minutes.

Add mushroom and baby corn and cook for 2 to 3 minutes.

To this, add yogurt, turmeric, salt, chile powder, and garam masala powder and mix for 2 minutes.

Now add all the veggies, mix and cover, and cook for 5 minutes.

To this, add mint, coriander leaves, and green chilies and mix. Cover again and cook for 2 minutes.

Add the par-cooked rice and spread it gently in the pot. Add fresh herbs on top and drizzle 1 tbsp of ghee or butter for extra flavor. Cover and dum cook for 10 to 15 minutes on a low flame until the rice is completely cooked. Serve and enjoy.

Wash and soak the rice for 30 minutes and drain them.

Turn on the SAUTE mode of your IP. Heat ghee and oil. Add bay leaf, cardamom seeds, cumin seeds, cinnamon, and cashews, and saute for a minute.

Add onion, garlic, and ginger, and saute for 4 to 5 minutes.

Add mushroom and baby corn and cook for 2 minutes.

Press cancel and turn off the saute mode.

Add yogurt, turmeric, salt, chile powder, garam masala powder, all the veggies, mint, coriander leaves, and green chilies, and mix. Scrape anything stuck to the bottom of your IP.

Nicely spread vegetables at the bottom of the pot and nicely spread the rice over it. Do not mix.

Add 1 1/2 cups of water around the pot's sides so the rice is just immersed. Again do not mix.

Garnish with fresh cilantro and mint, and drizzle 1 tbsp of ghee if needed.

Close the lid with a vent in the sealing position.

Select the manual or Pressure cook at low for 6 minutes. After the instant pot beeps, quickly release any pressure to avoid overcooking.

Open the pot, and fluff the rice. Serve and enjoy.