Using our Biryani Mix you now have our family favorite in 40 minutes.
Step 1: Soak Rice and Lentils
· 1 packet Basmati Rice & Beluga Lentil mix (included)
-Wash then soak the rice and lentil mix in cold water and set aside. (Soak 30 minutes for best results)
Step 2: Prep Vegetables
· 2 tbsp ginger minced
· 2 tbsp garlic minced
· 1 tbsp serrano minced (adjust to taste)
· 1 lb assorted potatoes
· ½ - 1 lb other assorted vegetables such as bell pepper, peas, carrots… (or paneer)
-Chop veggies; potatoes (and paneer) should be 1 – 1 ½ inch cubes and other veggies cut as preferred.
Step 3: Ready to start cooking!
· 3 tbsp ghee (or substitute with butter or oil)
· 1 large yellow onion thinly sliced
· 1 packet Biryani Spice blend (included)
· 1 packet Himalayan Salt and Saffron (included)
· 1 ½ cup water
-Turn the Instant Pot to Sauté (Hi). Once hot add ghee and thinly sliced onions. Cook stirring frequently for 10 mins or until the onions are golden brown and caramelized.
-Add potatoes, press Cancel to stop heat. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautéing the onions.
- Turn on Sauté (low) mode and cook for 2 minutes, then add remainder vegetables and spice mix. Stir to coat evenly. Scrape the bottom of the pot to make sure there is no food sticking to the bottom.
-Drain the rice & lentils and gently pour over the vegetables. Add salt and saffron packet and water. Then gently stir water and top layer of rice (avoid stirring bottom layers of vegetables). Close the Instant Pot and turn pressure valve to sealing. Select Rice mode, keep warm mode off if it turns on. Once the timer is done wait 10 minutes then turn valve to Quick release (Vent).
-Open the Instant Pot once the pressure has all released. Gently fluff the rice with the vegetables on the bottom of the pan. Using a silicone spatula or fork to gently mix will also prevent the rice grains from breaking.
Garnish with cilantro and serve with Raita.
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