This easy Instant Pot paneer biryani recipe features seasoned paneer cubes, mixed veg, and tender basmati rice in a creamy tomato gravy. It's the perfect pressure cooker dish for a flavorful and cozy meal in only 40 minutes!
finely chopped cilantro / coriander leaves for garnishing
½cupstore-bought fried onionsoptional
1-2dropskewra essence
Instructions
Soak the rice in 3 cups of water for 20-30 minutes.
Marinate the paneer with salt, turmeric powder, Kashmiri chili powder, and garam masala. Let it sit for 5-10 minutes while you chop the veggies.
Place a skillet over medium heat. Add oil and once heated saute the paneer until it is golden brown on both sides. Transfer it to a plate and set it aside.
Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.”
Add peppercorns, cloves, cinnamon stick and bay leaves and when they sizzle (after 10-15 seconds) add onions.
Fry the onions till they start browning on the edges and caramelizing (approximately 8-10 minutes).
Add garlic and ginger paste, along with green chilies. Saute it with the onions for a minute or so.
Add corn, tomatoes, bell pepper, sauteed paneer, coriander powder, chili powder, and turmeric powder.
Fry them for a minute.
Add the salt, yogurt and garam masala. Mix well to combine. Do a taste test - the salt should slightly be on the higher side.
Drain the water from the soaked rice and add the rice on top of the veggies and add just enough water (approximately 1-1/4 cup) to completely submerge the rice. Top it with chopped mint leaves.
Press “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 6 minutes and set the pressure selection at low. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
Once the cooking cycle completes, the Instant Pot will switch to the Warm cycle. Press the Warm/Cancel button and carefully release pressure. Open the lid and let the steam escape.
Add ghee and wait for 5 minutes before fluffing the rice and mixing in the ghee.
Garnish with coriander leaves and fried onions. Add the kewra essence and mix well. Gently mix before serving.