Blackbean paneer fried rice

Ingredients:

Black beans-1 cup dry
Basmati Rice-1.5 cups dry
Paneer-100 gm
Onion-1 medium
Capsicum-1 small
Oil-2 tbsp
Cloves-4
Cardomom-4
Bay leaves-2
Jeera/cumin seeds-1 tsp
Ginger garlic pase-1 tbsp
Cilantro-to garnish
Mint-10 leaves
Green chillies-4
Salt-to taste
Any biryani masala (optional)-1 tsp

Method:

1. Soak blackbeans overnight and pressure cook for 12 min on high setting in instant pot.
2. Soak rice for 30 min and cook in a separate pot. Fluff up and keep it aside.
3. Heat oil in a wide bottomed pan. Add cumin seeds, cloves, cardamom and bayleaves. Saute for a minute.
4. Add finely chopped onion, ginger garlic paste, green chillies. Saute until onions are soft.
5. Add cubed paneer and cook for a minute.
6. Add finely chopped capsicum, mint leaves, salt and biryani masala. Cook until capsicum is soft.
7. Turn the flame low and add cooked rice. Mix well and adjust for salt.
8. Garnish with cilantro and serve hot with onion raita.

Carrot rice

Followed this recipe below:
https://vismaifood.com/en/carrot-rice-healthy-carrot-rice-recipe-easy-lunch-box-recipe-5-mins-simple-rice-recipes-how-make-carrot-rice

Chana pulao

Ingredients

Kabuli chana-1 cup
White onion-1 big
Basmati rice-1 cup
Shah jeera-1 tsp
Cloves-5
Cardamom-4
Bay leaves-4
Cinnamon-1/2 inch
Chicken masala-1-2 tsp
Green chillies-3
Ginger garlic paste-1 tbsp
Oil-3 tbsp
Salt-to taste

Method:

1. Soak chickpeas overnight and next day cook for 30 min on "pressure high" setting in instant pot.
2. Soak basmati rice for 30 min and cook. Let it cool completely.
3. Heat oil in a pan and add shah jeera, cloves, cardamom, cinnamon, bay leaves. Cook for few sec.
4. Add ginget garlic paste and saute for 30 sec.
5. Add green chillies and thinly sliced onions and cook till translucent. Add salt and chicken masala. Mix well.
6. Add rice, cook well. Adjust for salt and other masalas. Garnish with corriander. Serve with boondi raita.

Shahi pulao

https://hebbarskitchen.com/shahi-pulao-recipe-shahi-veg-pulao/

Instead of potato, I added beet root. Beets taste so good!
I used cooked rice made from 1.5 cups raw rice.

Restaurant style basmati rice

Ingredients:

Basmati rice-1/2 cup
Water-add enough such that water level is 2 in above rice
Salt-pinch
Oil-few drops

Method:

1. Soak rice for 2 hr (atleast for 30 min). Wash properly a few times.
2. Transfer rice and water to a pan and add salt and oil.
3. Cook on high flame till rice is al dante.
4. Switch off the stove and strain all the leftover water.
5. Transfer rice back to the pan and cover it for 15-20 min. Rice gets cooked from the leftover heat and becomes fluffy.

Tomato pulao

Ingredients:

Garam masala:

Cloves-4
Cardomom-4
Bay leaves-2
Star anise-1
Mace-1
Dagad Phool-1
‐----------
Oil-1 tbsp
Jeera-1 tsp
Mustard seeds-1 tsp
Cashew-10 pieces
Onion-1 small
Tomatoes-2 large
Turmeric-pinch
Ginger garlic pase-1 tbsp
Cilantro-1/4 cup
Green chillies-5

Basmati Rice-1.25 cups
Water-2.25 cups
Salt-to taste

Method:

1. Soak basmati rice for 30 min.
2. Heat oil in instant pot. Add mustard and cumin seeds. Allow them to splutter.
3. Add masala listed under garam masala and saute for few sec.
4. Add cashews and saute for a minute till brown.
5. Add chopped onion, turmeric, salt, green chillies and mix well.
6. Add ginger garlic paste and saute till raw smell goes away.
7. Add chopped tomatoes, cilantro and mix well.
8. Add water, rice and check for spices.
9. Pressure cook on high for 11 min in instant pot
10. Let the steam go naturally and serve hot with raita. Enjoy!

Kichidi with pearl onions

Ingredients:

Servings:2

Rice-3/4 cup (cup used to measure rice)
Moong dal-1/2 cup
Water-5 cup
Pearl onions-5
Dried red chillies-8
Salt-to taste
Peppercorn-1 tsp
Ginger garlic paste-1 tbsp
Cumin-1 tsp
Mustard-1 tsp
Oil-1 tbsp
Turmeric-1/2 tsp

Method:

1. Soak rice and dal.
2. Turn the instapot to saute mode and heat oil.
3. Add cumin, mustard, peppercorn, dried red chillies and allow them to splutter.
4. Add turmeric, ginger garlic paste, pearl onions, salt and saute for a minute.
5. Add rice and dal along with 5 cups of water.
6. Adjust salt and cook in rice mode for 12 min at high pressure.
7. Serve warm with ghee, pickle and papad.

Vegetable pulao

Ingredients:

Soaked Basmati Rice-2 cups
Cashews-10
Cloves-6
Cardamom-6
Cinnamon-1 in piece
Bay leaves-5
Oil-2 tbsp
Cumin seeds-1 tsp
Onion-1/2 medium
Tomato-1 small
Ginger garlic paste-1 tbsp
Capsicum-1/2
Cauliflower-5 florets
Potato-1 small
Green beans-5
Frozen green peas-1/4 cup
Sweet corn-2 tbsp
Mint-1/4 cup
Salt-to taste
Green chillies-5
Water-3.5 cups
Corriander-to garnish

Method:

1. Heat oil in a kadai and add cumin seeds, cloves, cardamom, bay leaves, cinnamon. Allow them to splutter.
2. Add cashews and roast until brown.
3. Add chopped onions and saute for a minute.
4. Add ginger garlic paste and saute for a minute.
5. Add chopped tomatoes, chopped veggies, mint, corriander and saute for couple of minutes.
6. Now add soaked rice and mix well.
7. Add 3.5 cups of water, salt and mix well.
8. Pressure cook for 2 whistles or cook for 12 min in instant pot using rice button.
9. Let the steam go and serve warm with raita.

Mint pulao

Ingredients:

Basmati rice-2 cups
Oil-2 tbsp
Cloves-5
Cardamom-6
Bay leaves-4
Shah jeera-2 tsp
Star anise-5
Onions-1 big
Potato-1 big
Peas-1/4 cup
Turmeric-pinch
Salt-to taste
Water-4 cups

Mint paste:

Mint-2 cups
Green chillies-5
Garlic-5 cloves
Ginger-2 inch piece
Coconut shredded-1 tbsp
Water-enough to make paste

Method:

1. Wash and soak basmati rice for 30 min.
2. Add ingredients listed under mint paste into a blender and make into a fine paste.
3. Slice onion lengthwise, cut potato into cubes. Keep them aside.
4. Heat oil in a pressure cooker and add jeera, cloves, cardomom, bay leaves, star anise. Allow them to splutter.
5. Add sliced onion and fry till golden brown.
6. Add mint paste and saute for a couple of minutes.
7. Add rice and let it coat with the mint masala paste. Cook for a minute.
8. Add turmeric, potato cubes, peas, salt and water.
9. Check for spices and adjust as needed.
10. Pressure cook for two whistles and serve warm with raita.

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.

Dill rice

Ingredients:

Rice-2.5 cup
Jeera-1/2 tbsp
Ghee-1 tbsp
Salt-to taste
Water-4.5 cups
Dill-1 bunch (approximately 3.5 cups)
Cloves-5
Cardomom-5
Bay leaves-2
Star anise-2
Cinnamon-1 inch piece

Method:

1. Wash rice and soak in enough water for 30 min. Separate dill leaves from stem. Wash, chop and keep it aside.
2. Heat ghee in a pressure cooker and add jeera, cloves, cardomom, bay leaves, cinnamon and star anise. Allow them to splutter. Add chopped dill and saute for a minute.
3. Drain water from rice and add to pressure cooker. Saute for a minute.
4. Add water and pressure cook for 2 whistles. Allow the pressure to go and mix well. Be careful as you may end up making rice mushy.
5. Serve hot with curry of your choice and raita.

Vegetable and egg fried brown rice

Ingredients:

Brown rice-2 cups
Eggs-4
Onion-1 medium
Green beans-15
Fresh/frozen Coconut-1/4 cup
Chana dal-1/4 cup
Capsicum-1 small
Oil-1 tbsp+1 tsp
Cumin seeds-1 tsp
Green chillies-2
Curry leaves-10
Salt and pepper-to taste
Corriander-to garnish

Method:

1. Cook brown rice with 6 cups of water in electric rice cooker or by your method of choice. Allow it to cool. Alternatively use leftover rice.
2. Heat oil in a pan and add chana dal. Roast till they start to change color.
3. Add cumin seeds and allow them to splutter.
4. Add curry leaves, finely chopped onions and green chillies. Cook till translucent.
5. Add chopped green beans and chopped capsicum. Cook till soft and crunchy.
6. In a separate pan, add oil and scramble eggs. Keep then aside.
7. After the veggies are done, add scrambled egg, coconut, salt and pepper. Mix well.
8. If using frozen coconut, cook till coxonut is thawed and combined well.
9. Now add cooked rice and mix well. Adjust for salt and pepper.
10. Garnish with corriander and serve with your favorite 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.

Simple jeera rice

Ingredients:

Rice-1 cup
Jeera-1 tbsp
Ghee-1 tbsp
Salt-to taste
Water-2.25 cups
Corriander-to garnish

Method:

1. Wash rice and add 2.25 cups of water. Add salt. Mix well and keep it aside.
2. Heat ghee in a pan and add jeera. Allow them to splutter. Turn off the stove and transfer to the soaked rice. Add some corriander and mix well.
3. Let it soak for 30 min and allow it to cook in a rice cooker or pressure cooker for two whistles.
4. Serve with raita and dal or any of your favorite sabzi.

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.

Cabbage fried brown rice

Ingredients:

Brown rice-2 cups
Oil-1.5 tbsp
Garlic-3 cloves
Capsicum-1/2 small
Baby carrots-10
Shredded Cabbage-1.5 cups
Beans-1/4 cup
Spring onions-3
Salt-to taste
Pepper-to taste
Soy sauce-1 tbsp
Vinegar-1 tbsp

Method:

1. Cook brown rice with 6 cups of water. After trying different methods of cooking brown rice, I figured the best way to cook brown rice is in electric rice cooker. If you ate using pressure cooker or stove top, I suggest soaking rice for atleast 30 min.
2. To prevent stickiness, et the rice cool down before making fried rice. Alternatively you can use left over rice.
3. Heat oil in a pan and cook white part of spring onions and garlic till translucent.
4. Now add finely shredded cabbage, finely chopped carrots, capsicum and beans.
5. Sprinkle salt and pepper. Cook till the veggies are soft but crispy.
6. Add soy sauce, vinegar and mix well.
7. Add brown rice and mix well.
8. Adjust for salt, pepper, soy sauce and vinegar.
9. Garnish with spring onions and serve with chilly paneer.

Note: If you are not serving this dish with chilly paneer or any other gravy, add chilly sauce to make it little spicy.

Curd rice

Ingredients:


Rice-2 cups
Water-7 cups
Yogurt-4 cups
Milk-1/2 cup
Salt-to taste
Green chillies-6
Hing-pinch
Curry leaves-10
Peanuts-2 tbsp
Cashews-1/4 cup
Urad dal-2 tbsp
Cumin seeds-2 tsp
Mustard seeds-1 tsp
Oil-2 tbsp

Method:

1. Cook 2 cups of rice with 7 cups of water. Let it cool.
2. Transfer rice into a big pan and mash it properly.
3. Add yogurt, milk, salt and water if needed. Mix well and keep it aside. Adjust amount of yogurt and milk according to your taste. If you like rice to be slightly sour then you can skip milk. If you are making rice for the next day then add milk so that rice won't become too sour.
4. Now for tadka, heat oil in a pan and add peanuts. Roast till it starts to change color.
5. Add urad dal and roast till it startsto change color.
6. Add cashews and also roast till it starts to change color.
7. Add cumin and mustard seeds and allow them to splutter.
8. Add green chillies, hing, curry leaves and mix well. Cook for a minute.
9. Turn off the stove and transfer tadka to the rice mix. Garnish with corriander.

Note: You can also add pomagrenate seeds if they are in season.

Ven pongal

Ingredients:

Split Moong dal-1 cup
Sona masoori rice-1 cup
Ghee-1.5 tbsp
Cumin seeds-1 tsp
Ginger-1 inch piece
Whole pepper-2 tsp
Green chillies-2
Curry leaves-5
Hing-pinch
Turmeric-pinch
Salt-to taste
Cashew-10

Method:

1. Roast moong dal in a pan till it starts to change color.
2. Add rice to dal and wash.
3. Pressure cook moong dal rice and salt with 5 cups of water for two whistles.
4. Heat ghee in a small pan. Add cumin seeds and allow them to splutter.
5. Add pepper and roast for few sec.
6. Add turmeric and hing and mix well.
7. Now add finely chopped green chillies, curry leaves, ginger and cook for a minute.
8. Add chopped cashew and cook till cashew changes its color.
9. Remove the pan from the flame and put the pressure cooker.
10. Transfer tadka mix to the pressure cooker, add salt, add more water if the consistency is too dry and let it cook for couple of minutes.
11. Enjoy delicious pongal with sambar and coconut chutney.