- Wash and Prep: Wash and drain the rice thoroughly and set it aside.
- Sauté Spices and Vegetables: Set the Instant Pot to Sauté mode on the "Less" setting. Add 2 tablespoons of oil and let it heat up. Once the oil is hot, add the veggie and spice mix and stir for 30 seconds.
- Add Rice and Water: Add the washed rice and 1.5 cups of water to the Instant Pot. Stir to combine, then cancel the sauté mode.
- Pressure Cook: Close and secure the lid, and turn the pressure valve to the Sealing position. Set the Instant Pot to Manual/Pressure Cook mode on High Pressure for 4 minutes. Allow the Instant Pot to Quick Release after 5 minutes.
To Serve:
- Garnish with freshly chopped onions, cilantro, and a squeeze of lemon juice.
- Serve hot with lightly toasted naan or dinner rolls.
- Enjoy the delicious Vegetable Biryani you made!
