Wash, rinse the basmati rice in several changes of water till it turns clear.
Soak the rice in filtered water for 15 mins.
Meanwhile, peel and prep the veggies into equal sized pieces (a bit chunky)
Fry half of the onions in 2 tsp oil till crispy (I baked them in air fryer previously till crispy)
Soak the saffron strands in the warm milk till the rice soaks.
In a pressure cooker, add the ghee / oil. Add the whole spices,
Immediately add the remaining onion and saute well
Now when the onions turn translucent, add the chopped chillies and tomatoes.
Saute till tomatoes till slightly mushy.
Now Lower the heat, and add the whisked yogurt.
Add all the dry masala powders including salt at this stage
Let the gravy leave the oil at the sides (takes about 2-3 mins)
Now add half of the mint and mix well
Add the veggies and toss them in the sauce.
Once they are well coated, add the soaked (AND DRAINED) rice.
Gently mix taking care not to break the grains
Add the water (I used 1.5 cups for 1 cup rice)
Add the soaked saffron milk and mix gently.
Let it simmer on low heat for 3-4 mins.
Now add the rest of the mint, fried onions and mix gently
Pressure cook for 2 whistles on medium heat.
Give it a standing time of 10 mins and then open the lid
Using a fork or a spatula, mix gently
Delicious Pressure Cooker Veg Biryani is ready !