Step-by-Step Instructions

1. 1.Prepare Instant Pot

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

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.