In this 30-minute Instant Pot recipe for Achari Paneer Biryani, I merge two Indian favorites, Achari Paneer and Biryani. Nutty basmati rice cooked with soft paneer, and seasoned with tangy pickling spices like mustard, fenugreek, cumin, fennel and nigella seeds.
Prep: Slice onion and bell pepper, cube paneer and keep aside. Rinse rice and soak in warm water for 15 minutes.
Turn on Instant pot on SAUTE. When hot, add oil. Add panch phoran seeds and sauté for 30 seconds.
Next, add ginger-garlic paste and sauté for another 30 seconds. Add chopped tomatoes followed by all dry spices and stir.
Then, add onion, bell pepper and vinegar. Stir and sauté for 1 minute. Add drained rice, paneer, water and stir well. Close lid. Vent set to SEALING. Cook on Pressure Cook or Manual for 6 minutes (high Pressure).
After cooking time is up, carefully release pressure manually by moving the pressure knob to 'venting' in Duo models, or pushing it down in Ultra models.
Open the lid after the pin drops. Let the biryani sit uncovered for 5 minutes. After that, using a fork fluff up the biryani. Garnish with cilantro and serve with pickled onions.
Instant Onion Pickle
Mix together all ingredients under "Instant Onion Pickle". Refrigerate for 10 minutes. Ready to serve!
Stove top recipe
In a deep sauce pan or a wide skillet, follow all instructions. Add 1.5 cups water and cook covered for 10 minutes on medium heat.