Start with chopping vegetables. Chop all vegetables into medium-sized pieces.
Now, Heat the cooker and add 2 tablespoons of ghee to it. Once the ghee melts, add 1 tablespoon of ginger-garlic paste, 1 teaspoon of cumin seeds and 10-12 cashew slices. Sauté it on medium flame.
Add onion to it and sauté it until it becomes translucent.
Now add chopped chili, cauliflower, capsicum, carrot, beans and peas to it. Also, add salt and sauté vegetables until they become tender.
Once veggies are cooked, add 2 teaspoons of red chili powder, 1/4 teaspoon of turmeric powder, 1 teaspoon of garam masala and 1&1/2 teaspoons of biryani masala to it.
Mix it well. And sauté for a minute. Meanwhile, wash a cup of biryani rice.
Add washed basmati [biryani] rice to cooked veggies and mix it. Sauté it for a couple of minutes.
Now, add 2 cups of water to it. Mix and let the water boil on a high flame.
Add Chopped mint leaves and coriander leaves to it. Close the lid of the pressure cooker and take 3 whistles on high flame.
Let the steam come out automatically, then open the lid. Mix the biryani well and serve hot biryani with salad.