Biryani

Biryani

Source

Cook with Manali - Biryani

Ingredients

• 1.5 tablespoons olive oil
• 1 bay leaf
• 4 green cardamoms
• 4 whole cloves
• 6 black peppercorns
• 1 teaspoon cumin seeds
• 1 medium red onion
• 1 green chili
• 2 teaspoons ginger garlic paste
• 2 medium carrots
• 1 medium potato
• 1/3 cup of cilantro
• 1/2 teaspoon garam masala
• 1/2 teaspoon smoked paprika
• 3/4 teaspoons salt
• 1 cup basmati rice
• 1.25 cups water

Equipment

Directions

1. Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 minutes. While the rice is soaking, chop all the veggies. Once 20 minutes are up, drain the water from the rice and set it aside.
2. Press the saute button on the Instant Pot. Once it displays hot, add oil to the pot. To the hot oil, add spice and saute for 30 seconds until the spices are fragrant.
   • bay leaf
   • green cardamom
   • whole cloves
   • black peppercorns
   • cumin seeds.
3. Add the sliced onions, along with green chili. Cook for 3-4 minutes until the onion turns light brown.
4. Add ginger-garlic paste and cook for 1 more minute.
5. Add 1 tablespoon water at this point and deglaze the pot. Scrape and remove all the burnt bits that may have been there due to sauteing the onions.
6. Add the vegetables and other spices
   • potatoes
   • carrots
   • cilantro
   • garam masala
   • smoked paprika
   • salt
7. Add the drained rice to the pot and gently toss it all together with a spoon.
8. Add water to the pot. Do not stir anything at this point.
9. Close the pot with its lid and then press the manual or pressure cook button. Cook on high pressure for 5 minutes with the pressure valve in the sealing position.
10. Let the pressure release naturally for 5 minutes and then release the remaining pressure manually. Open the pot and fluff the rice with a fork.

Notes

• add more onions they disappear in the rice
• double the spices for a stronger flavor
• add bell peppers for more vegetables