Prep Time: 21-25 minutes
Cook Time: 31-40 minutes
- 1 small (250 grams) cauliflower, cut into small florets
- 10-12 (90 grams) French beans, strings removed and cut into 1 inch diagonal pieces
- 1 medium (90 grams) carrot, peeled and cut into ½ inch cubes
- ½ cup (75 grams) shelled green peas
- 2 small (150 grams) potatoes, peeled and cut into ½ inch cubes
- 1½ cups long grain Basmati rice, washed for 2-3 times, soaked in water for 20 minutes and drained
- 1 cup Desi Natural Dahi
- Salt to taste
- 2 tbsps Kolhapuri masala
- 2 tbsps homemade desi ghee
- 2 bay leaves
- 5-6 green cardamoms
- 1 black cardamom
- 2 inch cinnamon stick, broken into small pieces
- 15-20 black peppercorns
- 2 medium (180 grams) red onions, peeled and thinly sliced
- 1 tbsp ginger-garlic paste
- 2 medium (190 grams) tomatoes, finely chopped
- ½ tsp turmeric powder
- ¾ tsp red chilli powder
- 150 grams paneer, cut into ½ inch cubes
- A large pinch of saffron
- 10-12 fresh mint leaves
- Fresh mint sprig for garnish
- witch the Nutripot/Instapot on and let it heat up.
- Take cauliflower in a large bowl, add French beans, carrot, green peas, potatoes, Desi Natural Dahi, salt and Kolhapuri masala and mix well. Set aside to marinate for ½ hour.
- Put homemade desi ghee in the Nutripot/Instapot and let it melt. Once small bubbles appear at the bottom of the pan, add bay leaves, green cardamoms, black cardamom, cinnamon stick and black peppercorns, mix and sauté till fragrant.
- Add sliced red onions, mix and sauté for 2-3 minutes or till onions turn a light golden brown. Add ginger-garlic paste and tomatoes, mix and sauté for 2-3 minutes.
- Add turmeric powder and red chilli powder, mix and sauté for 3-4 minutes.
- Add the marinated vegetables, mix and sauté for 5-7 minutes. Add 2¼ cups water and mix well.
- Add the soaked and drained long grain Basmati rice and mix. Add paneer, saffron and fresh mint leaves and mix gently.
- Cover the Nutripot/Instapot with a lid, press the ‘biryani’ option and let the mixture cook.
- Once the Kolhapuri biryani is done, transfer it into a serving bowl, garnish with fresh mint sprig and serve hot with a raita of your choice.
Chef’s tip- If Kolhapuri masala is not available, use red chilli and more crushed garlic. You can also substitute tomatoes with tomato puree.