PANEER BIRYANI INSTANT POT 

Paneer Biryani is a delicious vegetarian layered dish of paneer, Dum-cooked really with spices, herbs, and basmati rice. In India, biryani is made only on special occasions or when there is a burning desire for a really good vegetarian biryani.

INGREDIENTS

FOR RICE

1. 2 cups basmati rice
2. 2 tbsp ghee
3. 4 tbsp oil
4. 1 liter water
5. 2-to-3-star anise
6. 2 black cardamoms
7. 2 green cars
8. 1 cinnamon stick
9. 1 bay leaf
10. 1 tbsp cilantro
11. 1 teaspoon mint leaf

FOR PANEER

1. 1 cup paneer
2. 2 cups onion
3. 2 medium tomatoes
4. 2 tbsp. ginger-garlic paste
5. 7 to 10 cashews and almonds
6. 1 cup veggies
7. 1 cup yoghurt
8. 2 tbsp. biryani masala
9. 1/2 tsp. red Kashmiri chili powder.

FOR LAYERING

1. 1/4 cup cilantro
2. 1/4 cup coriander leaves
3. 1/4 cup mint
4. 1/4 cup oil
5. 1 tsp. saffron (Note: Saffron Milk: Add saffron to boiling milk and soak for 10 to 15 minutes. After soaking, the milk will turn yellow, and saffron milk will be ready.
6. Fried cashew (I do not use this step, but if you want, then you can add cashew between the layers).

HOW TO MAKE PANEER BIRYANI

1. Add the oil to the inner pot and heat it. Then add the sliced onions and fry them until they turn brown; continue stirring the onions. Once onions are fried well, remove them from the kitchen towel.
2. Add tomatoes, ginger-garlic paste, and cashews into the left oil and cook them until tomatoes turn mushy.
3. Once tomatoes are ready, blend them in the grinder and remove them into the pot.
4. Then add yogurt, Kashmir red chili, salt, and biryani masala and mix them well.
5. Once they mix well, then add the cubed panner and coat the panner.
6. Add the whole spices to the muslin cloth and tie the knot. Put this muslin cloth into the pot.
7. Add yoghurt, Biryani masala, and Kashmiri red chili powder to the pot. Once the oil separates and all the liquid is absorbed, then cancel the sauté.
8. Once mixed, add paneer cubes and stir until the paneer cubes are properly coated.
9. Add 2 cups of water over the edges. Then layer with
10. cilantro & mint leaves, and fried onion.
11. Add rinsed rice and layer with rose water and saffron milk or saffron oil and close the lid.
12. Close the lid with the vent in the sealing position, and pressure cook for 6 minutes. Do NPR (No Pressure Release). When the valve goes down, open the lid, take the muslin cloth out, and mix everything carefully without breaking the rice.
13. Enjoy your delicious vegetarian biryani.