Instant pot chick pea biryani
- 1.5 cups rice-soaked and then rinsed
- 2.5 cups water
- 1 tablespoon ginger
- 1.5 green chilis
- 1 onion optional
- 1 bell pepper(color of your choice)
- 8 oz frozen spinach
- 1 can chick peas 15.5 oz
- 1 potato
- 3 roma tomatoes
- 3 tablespoons of oil(may also had ghee)
- Vagar-cumin seeds, cinnamon sticks, cloves, black pepper whole, green cardamon
- 2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon biryani masala
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur powder
1) Soak rice for 15-30 minutes after washing. Chop veggies.
2) Place instant pot on sauté mode and place oil and ghee, once hot, add the vagar ingredients, then add ginger, green chilis. Let cook for about a minute, then add onions. Let cook for 2 minutes then add tomatoes. In about a minute, add chick peas, potatoes, and bell pepper. Add the masalas and cook for few minutes. Now add rice, spinach, and water.
3) Pressure cook for 6 minutes and let natural release
4) After tasting and adjusting salt/masalas, garnesh with cilantro.
