• Thoroughly wash the rice until water runs clear. Then soak in water. If using seeraga samba rice, soak only for 10 minutes. If using basmati rice, soak for at least 20 minutes.
  1½ cups Seeraga Samba rice* or Basmati Rice, 2 cups Water

Make Spice Paste:

• Heat oil in a pan on medium heat. Add the coriander, cumin & fennel seeds, cinnamon stick, cloves, peppercorn, cardamom pods and dry red chilies. Cook until the spices are lightly dark and fragrant, about 2~4 minutes.
  2 teaspoons Oil, 1 tablespoon Coriander seeds, 1 teaspoon Cumin seeds, 2 teaspoon Fennel seeds, 1" Cinnamon stick, 4 Cloves, 4 Black Peppercorns, 4 Cardamom pods, 3~4 Dry red chilies ((adjust as per taste)
• Next add the onion, ginger and garlic. Cook till the onions are translucent, about 3~4 minutes. Turn off the heat and let the mixture cool for at least 10 minutes. Grind into a smooth paste along with the coconut and some water.
  1 Small Red Onion, coarsely chopped, 2" Ginger piece, chopped, 3 ~ 4 Garlic cloves, crushed, 2 tablespoons Grated Coconut, fresh or frozen

Make Veg Biryani:

• In a medium bowl, soak soy chunks in hot water for at least 10 minutes. Then drain and squeeze out the excess water. Set aside until ready to use.
  1 cup Soy Chunks*, soaked in hot water for at least 10 minutes (optional), 1½ cups Hot water
• Heat Instant Pot on 'Sauté' mode. When the pot is hot, add oil and ghee. Add bay leaves, cumin seeds and cook for 30 seconds. Next add the onions and green chilies, cook till the onions are slightly browned around the edges, about 4~5 minutes.
  2 tablespoons Oil, 2 Bay leaves, 1 teaspoon Cumin Seeds, 1 Large Onion, thinly sliced, 2~3 Green chilies, slit (add more if you like it spicy)
• Stir in the mixed vegetables, prepared soy chunks and sauté for 2~3 minutes. Add the tomato puree and the ground masala paste. Mix well and cook for 2~3 minutes, stirring occasionally.
  4 cups Mixed Vegetables*, 1 cup Tomato puree
• Stir in turmeric, garam masala, salt, cilantro, mint and fried onions. Mix well and scrape the bottom of the pan to make sure there is nothing sticking to the bottom. Add the rice along with the soaking water.
  ½ teaspoon Turmeric, 1 teaspoon Garam Masala, To taste Salt, 3 tablespoons Mint leaves, finely chopped, 2 tablespoons Cilantro, finely chopped, ¼ cup Fried Onions, homemade or store-bought
• Give a good stir and lock the lid. Make sure that the steam valve is in 'steaming position'. Turn off the 'Sauté' mode and turn the instant pot on 'High Pressure/ Manual' mode for 5 minutes.*
• Once the timer is done, let the pressure reduce naturally for 10 minutes, then quick release the remaining pressure. Gently fluff the grains and serve hot with a raita and/ or a curry.