Instant Pot Paneer and Vegetable and Biryani

Prep Time: 30 minutes

Yield: 5

Ingredients

• 2 cups basmati rice
• 4 cups water
• 3 tablespoons ghee
• 1 large yellow onion, thinly sliced
• 1 teaspoon cumin seeds
• 10 whole black peppercorns
• 3 teaspoons ground cardamom
• 2 teaspoons allspice
• 1 cup paneer, 1/2-inc cubes
• 1 cup carrot, peeled and cut into 1 by 1/4-inch strips
• 1 cup green beans, chopped
• 1 cup white mushrooms, halved
• ½ cup red bell peppers, cut into 1 by 1/2 inch pieces
• ½ cup frozen corn kernels
• 1 ½ teaspoons fresh ginger, grated
• 1 ½ teaspoons garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• ⅕ teaspoon ground turmeric
• 1 tablespoon salt
• ½ cup fresh cilantro

Instructions

1. Rinse rice and then soak for 20 minutes. Drain water and set aside.
2. Select high sauté setting on the Instant Pot and heat 1 tablespoon of ghee.
3. Add onion and sauté until caramelized.
4. Add remaining ghee and everything else except for the water, rice, and salt. Stir to combine.
5. Press cancel. Add 1/2-cup of water to pot and deglaze with a wooden spoon.
6. Add rice, salt, and remaining 1.5-cups water. Stir to combine.
7. Secure the lid and set the pressure release to Sealing. Select Manual setting and set time for 5 minutes at low pressure.
8. After the 5 minutes is up, quick release the pot by moving the pressure release valve to Venting.
9. Allow to cool and refrigerate until serving time.
10. Before serving, top with cilantro.

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