Pressure Cooker Veg Biryani

Ingredients

• Basmati Rice- 1 cups
• Edamame Seeds- 1/2 cup
• Carrots- 1/2 cup
• Cauliflower florets- 1 cup
• Red onion- 1/2 cup
• Ghee- 1 tablespoon
• Canola
• Cinnamon Stick- 1 inch
• Green Cardamom- 2-3 count
• Cloves whole- 1/2 teaspoon
• Cumin seeds- 1/4 teaspoon, optional
• Garam Masala- 1 teaspoon
• Golden Raisin- 2 tablespoon, optional
• Cashews- 8-10 count, optional
• Cilantro- 1/4 cup, chopped
• Water- 3 cups
• Salt to taste

Directions

1. Rinse the rice in tap water 2-3 times, then put it aside for 15-20 minutes. While it rests, add the ghee and canola oil to the Crock-Pot Express Multi-Cooker. Switch the multi-cooker on and choose the brown/sauté setting. When the ghee is hot, after 2-3 minutes, add the golden raisins and cashews. Cook for about 30sec.-1 min., just until the raisins swell and the cashews turn golden. Scoop them out and save them for the end.
2. Add the sliced onion to the same pot. Cook for 3-4 minutes, until browned and crispy. Remove the onions, leaving the remaining ghee behind, and spread them over a paper towel.
3. To that same pot, add the cinnamon stick, cloves, cumin seeds and green cardamom. When the spices begin to sputter, stir in the chopped onion. Cook for 8-10 minutes, until golden. Add the salt and garam masala, and stir briefly.
4. Add the vegetables, rice and water. Secure the lid and move the steam vent to the locked position. Set the pressure cooker to the rice setting. The multi-cooker will signal when it has finished cooking, after about 12 minutes.
5. After cooking, the multi-cooker will switch itself to “warm.” Turn the steam vent to the open position, then wait until the pressure cooker has released its steam.
6. Finish with the golden raisins, cashews, browned sliced onion and cilantro. Serve hot with raita.