Instant Pot Potato Biryani (Aloo Biryani)

Ingredients

• 2-3 tablespoons oil (or ghee)
• 3 large potato (aloo) cut into large cubes
• 1 medium onion thinly sliced
• 1 large tomato
• 1 tablespoon ginger-garlic paste
• ½ cup mint (pudina)
• ½ cup coriander leaves
• ½ cup curd (yogurt) dairy free can be used
• 1 tablespoon biryani masala powder
• ½ teaspoon turmeric powder (haldi)
• 2 green chilies
• 1.5 cups basmati rice
• 2.5 cups water
• 1 teaspoon salt

Whole Spices

• 1 inch cinnamon stick
• 2 bay leaf
• 2-3 cloves
• 2 cardamom

Steps

Instant Pot Method:

1. Select SAUTE on the Instant Pot and put in the oil. When hot, add the cinnamon stick, cardamom, cloves and bay leaf.
2. Put the potatoes into the pot and sauté for 2 minutes, stopping when they are light golden brown.
3. Put in the sliced onions, green chilies and ginger-garlic paste. Stir regularly while sautéing for 2-3 minutes, until light brown.
4. Add the tomato and cook it in the mixture for 2 minutes, until mushy.
5. Follow with the curd (yogurt), mint, coriander leaves, biryani masala powder and turmeric powder, and cook for another minute.
6. Stir in the rinsed basmati rice, water and salt.
7. Shut the Instant Pot and set its pressure valve to Sealing. Set High Pressure cooking for 5 minutes.
8. After the beep, allow NATURAL PRESSURE RELEASE (NPR).
9. The Instant Pot aloo or potato biryani is ready to serve with onion raita or plain yogurt.

Indian Pressure Cooker Method

1. For the Indian pressure cooker method, heat the oil in a pressure cooker over medium heat, then add the cinnamon stick, cardamom, cloves and bay leaf.
2. Put in the potatoes and sauté for 2 minutes, until they become light golden brown.
3. Stir in the sliced onions, green chilies and ginger-garlic paste, and sauté for 2-3 minutes, stirring regularly, until light brown.
4. Put in the tomato and cook for 2 minutes to soften it to a mushy texture.
5. Mix in the curd, mint, coriander leaves, biryani masala powder and turmeric powder; cook for another one minute.
6. Add the rinsed basmati rice, water and salt, then stir them together.
7. Put the lid on the cooker and cook for two whistles.
8. Serve the finished aloo biryani with onion raita or plain yogurt.