Category: Instant pot recipes

Egg Biryani

I honestly believe that making any type of biryani is an art. Because even with the most perfect recipe, there is no guarantee that the biryani will turn perfect. It’s a combination of making perfect rice, perfect gravy and perfect steaming. Do let me know how yours turned out. I forgot to take a picture of layering of rice but promise will do that next time and share your experience.

Egg Biryani

THis is my own recipe of Egg biryani … I don't remember when and how I learnt it but I do remember I'm making it since the time I started cooking in my mom's kitchen

  • Instant Pot – 6 Qt or bigger

For Cooking Rice

  • 2 cup Long grain Basmati rice (Washed,Soaked at least for 4 hrs and drained)
  • 1 Tbsp Oil
  • 1 inch Cinnamon stick
  • 1 no. Star anise
  • 4 nos cardomom
  • 1 no Bayleaf
  • 2 Tsp Salt
  • 5-6 no Cloves
  • 1 tsp Cumin seeds
  • 4 cup water

For Gravy

  • 6-7 no Eggs (Boiled and Peeled)
  • 3 no Medium Onion (Finely chopped)
  • 2 no Tomato (Finely chopped)
  • 1 Tbsp Ginger & Garlic Paste
  • 3-4 no Green chilis (Finally chopped)
  • 1 Tsp Cumin seeds
  • 1 Tsp Red chili powder
  • 1 Tsp Biryani Pulao Masala
  • 1/2 Tsp cumin powder
  • 1/2 Tsp coriander powder
  • 1/2 bunch Mint Leaves (finely chopped)
  • 1/4 cup Cilantro (finely chopped)
  • 1 Tsp Salt (To taste)
  • 1/2 cup yogurt
  • 1/2 cup Fried Cashews & Raisins
  • 2 Tbsp Ghee

For Layering of Biryani

  • Kesar soaked in Milk
  • Lemon Juice
  • Fried Onions
  • 1/2 bunch Mint Leaves (finely chopped)
  • 1/4 cup Cilantro (finely chopped)
  • 1 Tbsp Lemon juice
  • 1 Tbsp Ghee

To Cook Rice

  1. Boil water in a heavy bottom pan

  2. Add all ingredients in the cooking rice ingredients group except rice in the water

  3. Once water comes to rolling boil, add drained rice

  4. Let the rice boil for exactly 7 min

  5. Once the rice is about 80% cooked, drain the rice and keep aside

Cook Gravy

  1. Add ghee in the pan and add Cumin seeds

  2. Once cumin seeds crackle add onions and saute until they change color

  3. Add Ginger -Garlic paste & green chilis

  4. Add chopped tomatoes

  5. When the tomatoes turn mushy add dry spices ( Red Chili powder, Coriander pdr, Cumin pdr, Biryani Masala) & Salt

  6. Add yogurt and mix well for a few min

  7. Add cilantro and mint leaves.

  8. let the gravy cook until it leaves oil on the side

  9. Add cashews & raisins and turn off the stove

Layering Biryani

  1. Heat Instant Pot in saute mode

  2. Add little ghee at the bottom of the pan followed by the gravy.

  3. Add boiled cut eggs on the top

  4. Then add the layer of the cooked rice

  5. On top of the rice sprinkle kesar milk, fried onions, chopped cilantro and chopped mint,lemon juice

  6. Add some additional ghee on the side.

  7. Sprinkle some water on the top

  8. Cancel Saute, cover with lid ,vent sealed and set Manual 6min High pressure. QR if float valve is sealed

  9. Do not open the lid

  10. Select SLOW COOK and cook for 30min

  11. To cook for 30min select 1 hr and unplug after 30min.

Main Course
Indian
biryani, eggbiryani

Fresh Green Peas curry in coconut gravy

Winter is the season for Fresh Green Peas in India. Unfortunately we don’t get to enjoy that freshness here in the United States. But fortunately there are fresh english peas that we sometimes get in grocery stores to satisfy our taste buds. Sharing today is my favorite Green peas curry. Hope you like it. Comment & let me know.

Matar Usal in Instant Pot

Malavani style Matar Usal in coconut based gravy cooked in Instat Pot

  • Instant Pot
  • 2 cups Fresh English Green Peas (Don't use frozen peas)
  • 2 Onion:Medium sized (Finely chopped)
  • 5 Garlic cloves
  • 1 inch ginger
  • 3 green chilis
  • 2 tomatoes (Pureed)
  • 1 tsp red chili powder
  • 1/2 tsp turmeric
  • 1 tsp Garam Masala OR Kitchen King Masala
  • 1 tbsp Maharashtrian Goda Masala
  • 1.5 cup Fresh grated coconut (ground to fine paste)
  • 1 Tbsp Jaggery
  • 2 Tbsp Oil

  1. Cook the green peas in IP: Manual 6min NPR and keep aside.

  2. If you don't have Instant Pot , steam the green peas in pressure cooker until they are tender but not mushy

  3. Turn IP into sauté mode

  4. When the indicator shows hot, Heat oil and sauté the onions until golden. 

  5. Make a paste of ginger, garlic and green chilis and add it to the oil.

  6. Sauté until the raw smell goes away.make sure they don’t burn  

  7. Add chilli powder, turmeric powder, goda masala and kitchen king masala (garam masala) and fry for another minute.

  8. Add the puréed tomato and sauté until the oil separates.

  9. Add coconut paste and fry further until oil separates.

  10. Then add cooked peas ,  water as per your choice , jaggery and salt and bring the curry to a boil 

  11. Keep the IP insert covered with a glass lid 

  12. Garnish with fresh cilantro ( coriander leaves)

You can make the same recipe in a pan without IP. Just follow the same steps from step 3 onwards

Main Course
Indian
InstantPotRecipe, MaharashtrianCuisine

Stuffed Eggplant in IP / नैवेद्यासाठी भरली वांगी

Maharashtrian Stuffed Eggplant without Onion or Garlic

Stuffed Eggplant in IP / नैवेद्यासाठी भरली वांगी

Maharashtrian Stuffed Eggplant without Onion or Garlic cooked in Instant Pot

  • Instant Pot

Eggplant Stuffing

  • 8 Eggplants
  • 2 cups Freshly grated coconut (I prefer fresh coconut over frozen)
  • 1 tbsp red chili powder
  • 1 tsp turmeric
  • 1.5 tbsp Goda masala
  • Tamarind (size of half small lime)
  • 1.5 tbsp Jaggery
  • 1/2 cup Cilantro (Coriander) (Chooped)
  • Salt (To taste)

For cooking

  • 3 Tbsp Oil
  • 1 tsp mustard seeds
  • Asofoetida (Hing) (1 pinch)
  • Curry leaves (Few)

Stuff Eggplants

  1. Give deep slits in the eggplant in a + shape and place them in water

  2. Grind  everything in theingredients from coconut to salt (except cilantro ) to a fine paste. Add aslittle water as possible as we want a thick paste

  3. Make sure you add a little extra salt than your usual taste as we won't be adding any additional salt later in the gravy.

  4. Keep the paste aside in a bowl and add fresh finely chopped cilantro 

  5. Nowstuff the masala into the eggplants and keep them aside

Cooking instructions

  1. TurnIP in sauté mode more

  2. When the indicator shows hot,add oil followed by mustard seeds, hing, curry leavesand  addthe stuffed eggplants

  3. Gentlymix to coat the eggplants  andadd the left over stuffing

  4. Mix itall well again gently and also add some water just to cover the eggplants 

  5. When the gravy comes to boil, switch off the sauté mode 

  6. Manual 4 min sealing on 

  7. NPRand check for your gravy’s consistency. If you feel it’s watery, turn the sauté mode back on and let the gravy thicken

  8. Garnish with fresh cilantro

  • I also add baby potatoes or small thin skinned potatoes cut in half along with eggplants for my family members who don’t like eggplants 
  • When directly making this recipe in IP sometime the pressure valve doesn’t rise even if the counter starts. In that case open the IP once counter finishes . Check if eggplants are cooked if not , mix the curry well and then again do manual 4-7min 
  • If you don’t have Instant pot, you can make the same recipe in a pan or in a pressure cooker but the cook time depends upon the appliance you are using to cook.
Main Course
Indian
Eggplant, Maharashtrian Cuisine, NoOnion No Garlic recipe, Stuffed Eggplant, Vegan, Vegeterian
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