Paneer Biryani

General

• You might be tempted to add more water to this recipe, but don’t.
• Time: 45 min
• Serves 6

Ingredients

• 2 tablespoons Ghee or peanut oil
• 1 small onion, thinly sliced
• 2 teaspoons minced ginger
• 4 garlic cloves, peeled and crushed
• 2 jalapeños, diced
• 2 teaspoons Garam Masala
• ½ teaspoon salt
• 1 cup Paneer, cut into cubes
• 1 cup frozen mixed vegetables
• ½ cup chopped fresh cilantro
• 6 to 8 fresh mint sprigs, finely chopped
• 1 cup basmati rice, rinsed and drained
• 1 cup water

Procedure

1. Preheat the Instant Pot® by selecting Sauté and adjusting to More for high heat. When the inner cooking pot is hot, add the ghee, and heat until it is shimmering. Add the onion and cook until well browned. Add the ginger, garlic, and jalapeños, and cook for 2 to 3 minutes.
2. Add the garam masala and salt, and mix well. Keep in mind that you’ll need enough salt to flavour the rice.
3. Add the paneer and the frozen vegetables, and spread them out to cover the bottom of the pot. Sprinkle the chopped cilantro and mint on top.
4. Spread the rinsed, drained rice across everything. Do not stir.
5. Pour in the water and gently push the rice down so it is mostly covered by the water.
6. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 5 minutes.
7. When the cooking is complete, let the pressure release naturally.