Step 1

Rinse the rice and soaking for 20 minutes. Then drain and keep aside.

Step 2

Warm the milk slightly and soak the saffron in it.

Step 3

Start the pressure cooker in sauté mode and heat ghee in it. Add cashews and raisins and saute them till lightly roasted. Take out and reserve for later.

Step 4

Add all the whole spices and saute for 30 seconds.

Step 5

Add sliced onions and sauté for about 6 minutes until they have the golden brown color. You can save some to garnish if you like.

Step 6

Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode.

Step 7

Add all the vegetables, yogurt and spices. Mix well and scrape anything stuck to the bottom of the pot.

Step 8

Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.

Step 9

Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.

Step 10

Add the water for cooking on top such that the rice is just immersed under water. Do not stir the ingredients. Close lid with vent in sealing position.

Step 11

Change the instant pot setting to manual or pressure cook mode at low pressure for 6 mins. After the instant pot beeps, quick release the pressure manually.

Step 12

Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with reserved cashews and raisins. Cover with the lid and let it rest for 5 more minutes.

Step 13

Serve hot with yogurt or raita and a squeeze of fresh lemon juice.