Ingredients

Ingredients 2 cup basmati rice 1 small potato chopped 1 small carrot chopped 6-8 green beans cut into 1 inch pieces ¼ cup peas 8-10 florets cauliflower 3 tablespoon ghee 1 teaspoon black cumin (shah jeera)

Ingredients Contd. 6 green cardamom 1 black cardamom 6 cloves 2 small pieces cinnamon ½ teaspoon pepper 1 star anise 2 bay leaf

Ingredients Contd. 1 large onion thinly sliced 2-3 cloves garlic grated 2 inch ginger grated  ½ cup yogurt whisked ¼ teaspoon turmeric powder ½ teaspoon chili powder 2 tablespoon cashew 1 tablespoon almond Salt to taste ½ cup coriander leaves chopped ½ cup mint leaves chopped 2-3 tablespoon milk ¼ teaspoon saffron

Wash the rice thoroughly and soak in sufficient water for 30 minutes Set Instant Pot in saute mode and add ghee

Add whole spices (black cumin, clove, green cardamom, black cardamom, cinnamon, cloves, pepper, star anise, and bay leaf) and saute for a few seconds

Add onions and saute until golden brown

Add ginger, garlic and saute for 1 minute

Add cashew and almond and mix well Add salt, turmeric and chilli powder and mix well

Add chopped vegetables

Saute for 1-2 minutes

Add whisked yogurt. Mix well

Spread the vegetables to cover the Instant Pot. After this stage, do not mix

Spread coriander leaves and mint leaves over the vegetables

Drain water from soaked rice and add to the IP. Spread evenly

Add saffron milk

Add 2 cups of water gradually. It is important not to add all the water in one go as this may mix up the layering

Close the IP lid on and seal the vent. Set the Instant Pot to pressure cook mode and cook for 5 minutes.

 Do a quick release of the pressure. Veg biryani is ready to be served

Serve hot with raita