Step 1

Prep: Cut assorted vegetables of your choice in bite size pieces. Cube paneer in 1/2 inch pieces. Crush 1/2 inch ginger+ 3 garlic cloves and keep aside (if using fresh).

Step 2

Turn instant pot on Sauté. Wait 30 seconds and add cumin seeds. When cumin seeds begin to sizzle, add ginger-garlic paste and sauté for 30 seconds. Add almonds and cashews and sauté another 30 seconds.

Step 3

Add vegetables and paneer, Biryani masala (see 'notes' for substitute for masala blend) and quinoa.  Then, add water and stir well. Top with fried onions, saffron strands and chopped cilantro-mint. Close lid.  Set valve to Sealing. Press Manual (hi) for 2 minutes.

Step 4

After natural pressure release, NPR, open lid. Using a fork, gently fluff the biryani. Serve with raita or your favorite condiment.

Step 5

If your quinoa brand takes longer to cook, adjust the pressure cooking time to 4 mins.

Step 6

Substitute for Biryani Masala: 1 tbsp Garam Masala, 1 tbsp Coriander Powder, 2 tsp Cumin Powder, 1/2 tsp Turmeric Powder, 1/2 tsp cayenne, 1 tsp salt