Soak the basmati rice for 10- 15 mins after a good rinse.
Press ‘SAUTE’ mode on the Instant Pot and add vegan butter or oil to the inner pan.
As the oil heats up add cumin seeds, cinnamon, cardamom, mace, cloves, bay leaf, and star anise.
As the cumin seeds fry, add sliced onions and ginger-garlic paste. Saute for 2-3 minutes with regular stirring until they turn light brown in color.
Now add salt and mixed vegetables of your choice and cook for 20-30 seconds.
Add coconut yogurt, chopped cilantro, mint leaves, and the spice mix (Turmeric powder, red chili powder, cumin, and garam masala powder).
Stir well and continue to cook for about 30 seconds.
Add nutritional yeast, rinsed Basmati Rice, and water then give a good stir for an even mix.
Press the CANCEL button on Instant Pot.
Close the lid on the pot, and turn the valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set a timer to 5 minutes.
Let it cook for 5 minutes and let it cook with the NATURAL PRESSURE RELEASE(NPR) option. For that, you would wait for the silver button on the lid to drop before opening the lid.
Instant Pot Vegetable Biryani is ready! Serve it hot paired with raita and cucumber.