Instant Pot Mango Biryani - Kids Lunch Box/Dinner

Step 1: Prepare Instant Pot

Turn the Instant Pot on and select the 'Sauté' mode.

Step 2: Sauté Spices

Add 4 tablespoons of oil to the Instant Pot. Once hot, add 4 crushed garlic cloves, 5 cloves, 3 cardamom pods, a small piece of cinnamon stick, 2 bay leaves, and 1 tablespoon of cumin seeds. Sauté until fragrant, about 1-2 minutes.

Step 3: Add Vegetables

Add chopped carrots, cabbage, green beans, green peas, and 2 chopped tomatoes to the Instant Pot. Stir well to combine with the spices.

Step 4: Combine Rice, Dal, and Seasonings

Add 1 cup of pre-soaked white basmati rice, 1/2 cup of pre-soaked masoor dal, 1 1/2 cups of water, 2 tablespoons of mango pickle, and salt to taste. Stir gently to ensure all ingredients are well mixed.

Step 5: Pressure Cook

Close the Instant Pot lid and ensure the vent is in the sealing position. Select the 'Rice' mode. The Instant Pot will automatically set the cooking time.

Step 6: Natural Pressure Release (NPR)

After the cooking cycle is complete, allow for a Natural Pressure Release (NPR) for 10 minutes. This means letting the pressure release naturally without manually opening the vent.

Step 7: Fluff and Serve

Once the pressure has released, open the lid. Fluff the biryani with a spoon. The biryani should be perfectly cooked with no water left and no burnt bottom. Serve hot, optionally with vegetable raita.

• For a complete meal, serve the biryani with Vegetable Raita. To make the raita, combine 2 cups of yogurt (curd) with 1/4 cup chopped onion, 1 chopped tomato, and grated carrot. Heat 1 tbsp oil, add 1/2 tbsp cumin seeds, cool, and then add to the raita.