Instant Pot Paneer Biryani
All the yummy slow cooked flavours of my mom's sindhi biryani simplified for the instant pot in this vegetarian spin on biryani.
Servings: 6
Ingredients
- 250 g paneer, chopped into small cubes
- 1 medium carrot, diced
- 1/2 cup yogurt
- 2.5 cups basmati rice I prefer sella basmati
- 3 cups water
- 1/2 tsp saffron
- 1/2 cup raisins optional
- 1/2 cup milk or water
- 4 tbsp oil
- 1 inch fresh ginger, cut into thin coins
- 2-3 green chillies, finely chopped
- 1 whole dried red chilli pepper
- 1 cup brown onions
- 1 tsp salt
- 1/4 cup frozen corn
- 1/4 cup frozen peas
Biryani Spice Mix
- 1-2 whole clove (laung)
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1/2 tbsp crushed red pepper flakes
- pinch turmeric
Rice Spice Mix
- 1 whole cinnamon stick
- 5-8 whole black peppercorn
- 1 whole star anise
- 1 tsp salt
- 1-2 slices lime or lemon
Toppings
- 1 tbsp brown onions
- 1 tsp ground black pepper
- 1 tsp whole cumin seeds
- fresh cilantro, finely chopped optional
Instructions
Marinate the Paneer
- In a large bowl mix all the paneer, carrot, yogurt and & biryani spice mix ingredients together until the paneer is well coated. Set aside to marinate for at least 30 minutes (up to overnight in the fridge).
Wash and Soak the Rice
- Rinse the rice a few times till the water starts to look less cloudy. Drain and then add 3 cups of fresh water. Add the rice spice mix ingredients and set aside to soak for at least 15-20 minutes.
- Soak the raisins in 1/2 cup of milk or water, add the saffron strands. Set aside.
Cook the Biryani
- Set the Instant Pot to saute mode. Add 4 tbsp oil, green chillies, ginger slices and whole dried red chillies. Allow to saute for a minute or so till they become fragrant.
- Add the marinated paneer mixture. Saute for 5-8 minutes, stirring often till the paneer is heated through. Making sure to stir well so nothing is sticking to the bottom of the pan. You will see the oil start to come to the surface of the curry.
- Add the potatoes, stir well to coat the potatoes in the curry.
- Gently pour the rice with soaking water into the curry.
- Add the raisins with soaking water, spreading them out in an even layer on top of the rice. Give it all a good mix making sure to scrape the bottom of the pan well. The liquid level should not be much more than 1 cm above the rice. If it looks like too much liquid discard some so you don't end up with biryani soup! ;)
- Cancel saute mode. Close the lid, set the vent to sealing, and cook on high pressure for 6 minutes. Allow pressure to release naturally for at least 10 minutes. Then quick release any remaining pressure.
- Once the pressure is released, open the IP lid and gently fluff the rice with a spatula or spoon a few times to break up the flat surface of the rice on top and mix everything together one more time. Be gentle so as not to break up the rice.
- Sprinkle the top of the rice with the reserved brown onions, black pepper, cumin seeds and fresh cilantro. Cover again and allow to steam for 10 minutes in the residual heat before serving. Enjoy!
Notes
Want to make chicken biryani in the Instant Pot? Try this recipe :)