1cupbasmati ricewashed and soaked for 20 minutes and drained
Wash and soak the basmati rice for 20 minutes and drain the water.
Crush the wadis into small bite-sized pieces.
Chop the required amount of potato cubes. I used two small potatoes.
Cut the onion and tomato.
Set the Instant Pot in saute mode and when the display shows "HOT" add the oil.
After 30 seconds, add the cumin seeds, cloves, cardamom, bay leaf, cinnamon, and the wadi.
Fry for a minute.
Then add the onion and ginger-garlic paste and cook for two minutes.
Next, add the tomatoes, red chili powder, salt, turmeric powder, garam masala, and amchur powder.
Mix well and cook until the tomatoes are soft or for about 3 minutes.
Now add the potato cubes, peas, and cilantro. Gently mix.
Add rice and water and gently mix. Make sure to scrape the bottom of the Instant Pot.
Close the Instant Pot lid and make sure the vent is in the sealing position. Now pressure cook for 5 minutes in high pressure and release the pressure quickly after 3 minutes. (IP Formula – 5 mts manual at high pressure and QPR after 3 minutes)
Carefully open the lid after releasing the pressure and allow the biryani to cool for 10 minutes. Then fluff it with a fork, or you can flip the rice on to a plate and let it cool and fluff too.
Enjoy the wadi ki biryani with yogurt.
Make sure you cut the potatoes into big chunks. Instead of potatoes, you can use cauliflower as well.
Adjust the salt and spices according to your preference. Check if the wadi has salt in it already if so adjust accordingly.