Paneer Biryani in Instant Pot
Ingredients
Marination
Rice:
Fried Onions
Biryani Masala Preparation
Instructions
Marination:
  1. Get the ingredients for marination ready
  2. In a mixing bowl and prepare the marination. Add ¼ to ½ cup Yogurt, 2 tsp Ginger garlic paste, 1 ½ tsp chili powder, ¾ tsp coriander powder, ¾ tsp Cumin powder, ¼ tsp Pepper, Chaat masala or amchur powder – 1 tsp, 2 tbsp Kasuri methi, Salt, Chopped mint & coriander leaves, 3 tsp oil and juice from ½ lemon.
  3. Now add the paneer, capsicum and onion. Add additional yogurt if needed. Mix gently and thoroughly.
  4. Cover the bowl and place inside refrigerator for 30 minutes
Rice:
  1. Wash and soak 1 cup basmati rice in 2 cups of water for 20 minutes. Drain the rice after 20 minutes and keep aside.
Fried Onions:
  1. In a kadai, heat 1 tsp oil and ½ onion. Fry well till golden brown. Keep aside.
  2. Note: Instead of using stove, you can fry the onions in IP when you begin the ‘Sauté’. However, there are chances of getting ‘BURN FOOD’ alert during pressure cooking the biryani, even after deglazing.
Biryani Preparation.
  1. Plug in the Instant Pot(IP) and get all the other ingredients ready.
  2. Turn on the ‘Sauté’ mode in IP. Add 1tbsp ghee or oil.
  3. Add all the dry spices (1 tsp cumin seeds, 4 cloves, 3 cardamom pods, 7 peppercorns, 1 black cardamom, 1 star anise, 1 inch cinnamon stick and 2 bay leaves). Fry till light brown and aroma releases
  4. Add 1 chopped tomato and 1 ½ tsp ginger garlic paste. Sauté well. Mix well so that base doesn’t burn. Sauté till tomatoes are soft.
  5. Add 1 tsp chili powder, ¼ tsp turmeric, 2 tsp Biryani masala powder or garam masala powder and salt to taste. Mix well and sauté for 30 seconds. Now, put in 2-3 tbsp water to deglaze the pot. This is an important step, so that biryani doesn’t burn when pressure cooking.
  6. Now, add the marinated vegetables. Sauté for 3 minutes.
  7. Add the drained rice and gently mix to incorporate so as to not break the rice.
  8. Add 1 ¼ to 1 ½ cup water. I have used 1 ¼ used in this recipe. Check and adjust salt.
  9. Top with handful of coriander and mint leaves.
  10. Close the IP lid and turn the knob to seal. Turn on the Pressure cooking/Manual setting. Let the biryani cook in LOW pressure cook for 6 minutes
  11. Let the pressure ‘Natural release’ for 6 minutes. After that manual release the remaining steam. Open the lid. Take the inner pot out of the IP and keep aside for few minutes.
  12. Gently fluff the rice. Top the biryani with the fried onions Hot and Delicious Paneer Biryani is Ready! Enjoy with raita and papad!

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