Quick egg biryani in pressure cooker

Ingredients:

Eggs-4
Uncooked rice-1 cup
Oil-2 tbsp or more
Ginger garlic paste-1 tbsp
Cloves-5
Cardamom-5
Jeera-1 tbsp
Cinnamon-2 inch piece
Onion-1 small
Green chillies-4
Garam masala-1 tsp
Cilantro-to garnish
Water-2 cups
Cashew-10
Salt-to taste

Method:

1. Rinse rice and soak for 20 min.
2. Heat oil in a pressure cooker. Add cumin seeds, cashew, cloves, cardamom, cinnamon and saute for 30 sec.
3. Add green chillies and onion and saute till golden brown.
4. Add ginger garlic paste and saute till raw smell goes away.
5. Crack eggs and make burji.
6. Add soaked rice and water. Add red chilly powder and garam masala.
7. Adjust spices and cook for two whistles.
8. Serve hot with raita.

Tomato biryani in pressure cooker

Ingredients:

Basmati rice -2 cups
Tomatoes -3
Onions -2
Green chillies -4
Mint -1/2 cup
Corriander -1/2 cup
Coconut milk -1 cup
Water -2 1/4 cups
Salt- to taste
Chilly powder - to taste
Bombay biryani masala -1 tbsp
Ghee -1 tbsp
Jeera -1 tsp
Cloves -5
Cardomom -5
Cinnamon -1 inch piece
Bay leaf -2
Star anise -2

Method:

1. Wah and soak basmati rice for 20 minutes.
2. Make tomato puree and keep it aside.
3. Great ghee in a pressure cooker and add jeera, cloves, cardomom, bay leaves and start anise. Saute for 30 sec.
4. Add green chillies and onion. Saute till brown.
5. Add tomato puree and cook till oil releases.
6. Add salt, chilly powder, biryani masala, mint and corriander leaves and cook for 30 sec.
7. Add coconut milk and water. Mix well and adjust for salt and spiciness.
8. Drain water and add soaked rice. Mix well.
9. Cover ther lid and pressure cook for two whistles.
10. After the pressure goes, remove the lid and mix rice. Serve warm with boondi raita.

Veg pulao with coconut milk

Ingredients:

Full fat coconut milk-14 oz can
Water-2 cups
Frozen green peas-1/4 cup
Baby carrots-15
Green beans-15
Potato-1 small
Whole Cashews-15
Basmati rice-2 cups
Onion-1 medium
Mint-1/4 cup
Green chillies-3
Ginger-garlic paste-2 tsp
Oil-2 tbsp

Masala:

Cloves-6
Cardomom-6
Cinnamon-1 in piece
Bay leaves-2
Jeera-1 tsp
Star anise-2

Method:

1. Soak basmati rice for 30 min.
2. Slice onions into thin long pieces. Chop carrots, beans and potato into small pieces. Keep them aside.
3. Heat oil in a pressure cooker, add all ingredients listed under masala and saute for 30 sec. Add cashews and roast till golden brown.
4. Add onions, green chillies, ginger-garlic paste, salt and saute until the onion is transparent and brown.
5.Add chopped mint, carrots, beans, potato and peas. Mix well.
6. Add water, coconut milk and mix well. Taste the liquid and adjust for salt. Close the lid and pressure cook for 2 whistles.
7. Turn off the stove and allow the pressure to be gone.
8. Mix everything well and serve with raita. Dont overmix as the rice will become mushy.

Wheat rava pongal

Ingredients:

Wheat rava (cracked wheat)-1 cup
Moong dal-3/4 cup
Baby carrots-15
Green beans-15
Ghee-1 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Peppercorn-10
Cashews-10
Ginger-1 inch piece
Green chillies-2
Red chillies-4
Curry leaves-10
Turmeric-pinch
Hing-pinch
Salt-to taste
Water-7 cups

Method:

1. Cut carrots and beans into small pieces. Chop green chillies into fine pieces.
2. Break cashews into tiny pieces.
3. Heat ghee in a pressure cooker and add cumin seeds, mustard seeds. Allow them to splutter.
4. Add peppercorns, cashews, grated ginger,  curry leaves, turmeric, hing, green chillies and red chillies. Cook for 30 sec.
5. Add chopped carrot and beans. Mix well.
6. Add wheat rava and moong dal along with water.
7. Pressure cook for for whistles. Mix well after the pressure is gone.
8. Serve with pickle and papad.

Aloo biryani

Ingredients:

Potatoes-3 medium
Basmati Rice-2 cups
Green chillies-6 small
Cilantro-1/4 cup
Mint-1/4 cup
Cashews-10
Bread croutons-15
Salt-to taste
Turmeric-1/2 tsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Cloves-5
Cardomom-5
Bay leaves-2
Cinnamon-1 in piece
Yogurt-3 tbsp
Ginger garlic paste-1 tbsp
Oil-2 tbsp
Lemon-1 big

Method:

1. Wash rice and soak in enough water for 30 min.
2. Peel potatoes and cut them into small pieces. Keep them aside.
3. Slit green chillies lengthwise and keep them aside.
4. Heat oil in a pressure cooker and add mustard seeds, cumin seeds. Allow them to splutter.
5. Add cloves, cardomom, bay leaves and cinnamon. Saute for few sec.
6. Add ginger garlic paste, green chillies, cashews and mix well.
7. Now add chopped potatoes and roast for a minute.
8. Add turmeric, corriander and mint leaves. Mix well.
9. Add curd, salt and mix well.
10. Drain rice and add to the pressure cooker. Roast for a minute.
11. Add 3 cups of water. Mix well and adjust for salt.
12. Pressure cook for two whistles.
13. Once the pressure is gone, add lime juice and bread croutons. Mix well and let it sit for 15 minutes till bread gets soft. Serve with raita.

Note: If you don't have bread croutons, toast bread with ghee and add it to rice. You can skip this step too.

Chinese eggplant biryani

Ingredients:

Chinese eggplant-2 medium
Basmati rice-2 cups
Oil-2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Cloves-5
Cardomom-5
Bay leaves-2
Cinnamon-1/2 inch piece
Ginger garlic paste-1 tbsp
Cashews-10
Green chillies-3
Cilantro-1/4 cup
Fried onions-1/2 cup
Salt-to taste
Bombay biryani masala-1 tbsp
Water-3 cups
Yogurt-1/2 cup

Method:


1. Wash rice and soak for 30 min.
2. Wash eggplant, cut them into 1 inch pieces and soak in water for 10 min to remove any bitterness.
3. Heat oil in a pressure cooker. Add cumin, mustard seeds and allow them to splutter.
4. Add cloves, cinnamon, bay leaves and cardomom. Cook for few sec.
5. Add ginger garlic paste and cook till the raw smell goes away.
6. Now add cashews and green chillies and cook for 30 sec.
7. Add eggplant and cook till soft.
8. Add fried onions, salt, yogurt, cilantro and bombay biryani masala and cook for a minute.
9. Transfer soaked rice and saute for a minute.
10. Add 2.5 cups of water, adjust for salt and pressure cook for 2 whistles.
11. Wait for the pressure to be gone and serve warm with raita.

Note: You can replace fried onions with regular onions. Add them before eggplant  and saute till golden brown.

Aloo tomato curry

Ingredients:

Onion-1 big
Potatoes-4 big
Tomatoes-4 medium
Salt-to taste
Corriander powder-1 tbsp
Cumin powder-1 tsp
Chilly powder-1.5 tsp
Amchur-2 tsp
Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Turmeric-1/4 tsp
Ginger garlic paste-1 tbsp

Method:

1. Peel potatoes, wash, cut them into 2 inch cubes and keep them aside.
2. Chop onion and tomatoes. Keep them aside.
3. Heat oil in a pressure cooker.
4. Add cumin and mustard seeds. Allow them to splutter.
5. Add chopped onion and let it cook till translucent.
6. Add ginger garlic paste, turmeric and cook for a minute.
7. Now add tomatoes and cook for couple of minutes.
8. Add salt, chilly powder, cumin powder, corriander powder, amchur ands mix well.
9. Now add cubed potatoes and mix well.
10. Close the lid of pressure cooker and cook on a very small flame for two whistles. If you cook on a large flame, the curry may get burnt.
11. After the whistle is gone, remove the lid and mix well.
12. Garnish with corriander and serve worth dal, roti and rice.