Vegetable Biryani

Munira gave me a huge bag of dry rice, and I decided to try to make a biryani in the Instant Pot, somewhat like this recipe from Piping Pot Curry. It was pretty easy and good!  The recipe below is slightly updated with some ideas from Vegan Richa's Indian Kitchen, and more veggies and cashews. It was nice to have just one pot to clean at the end.


Make vegetable mix and set aside:
1 large potato, chopped
2 C cauliflower, chopped 
1/2 C carrots, chopped
1 C broccoli, chopped
1/2 C geen peas
3/4 C nondairy yogurt or cashew cream + 1 tsp vinegar
2 T green chutney or 2 T each cilantro and mint leaves
2 tsp biryani or garam masala blend
1/2 tsp turmeric
1-2 tsp salt

Saute in Instant Pot:
1 onion, chopped
1 small jalapeno pepper, diced
2 tsp cumin seeds
1 1-inch knob ginger, minced
4 cloves garlic, chopped
4 cardamom pods
1 cinnamon stick
2 cloves or 1/4 tsp powder
1 bay leaf

4 T raw cashews
1.5 C rice 
2 C water


Chop up the vegetables and toss together into a large bowl. In a small bowl, mix the yogurt/cashew cream with the spices through salt. Add to the veggies and mix. 

Set the Instant pot to saute.  Add canola oil, pepper, and cumin to the pot and cook for 30 seconds. Add onion, ginger, garlic, and saute for 5 minutes. Add and remaining spices, cardemom through bayleaf; mix well and cook another minute.  Add vegetable mix to the pot, mix well and cook 5 minutes. Mix in cashews. 

Spoon out half of the vegetable mixture -- we'll add it later on top of the rice, so we get layers! 

Add rice and water to the pot. Spoon reserved half of vegetable mixture on top of rice. 

Close lid with seal in place and use manual setting to cook for 6 minutes. Release the pressure. Fluff the rice and top with cilantro leaves and a few more cashews. 

How it looks before cooking:

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