INGREDIENTS :-
Beetroot - 1 cup
Green peas - 1/4 cup
Basmati rice - 2 cup
Onion - 1/2 cup
Bay leaf - 2
Cinnamon - 1 inch
Clove - 3
Cardamon - 1
Cashew -7
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1 tbsp
Green chilli - 3
Turmeric powder - 1/4 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp
Water - 2 cup
Oil - 1 tsp
Ghee - 1tbsp
Salt to taste
METHOD :-
1. Wash rice and soak in water for 15minutes.
2. Wash, peel and chop beetroot and set aside.
3. Heat oil, add bay leaf, cinnamon, cardamon, clove and cumin seeds. Saute for a minute.
4. Add chopped onion and slit green chilli. Saute till the onions are translucent.
5. Then add cashew and saute.
6. Add ginger garlic paste and saute till the raw smell goes off.
7. Now add the chopped beetroot, green peas. Saute for a minute, add turmeric powder, coriander powder and garam masala.
8. Lastly add water, soaked rice, salt and pressure cook for one whistle. In instapot, pressure cook in high for 6 minutes.
Serve hot with raita.
INGREDIENTS :-
Brinjal - 3
Cooked rice - 3 cup
Vangi bath masala - 2tsp
Onion - 1/2 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1 tbsp
Cashew - 10
Tamrind - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tsp
Salt to taste.
METHOD :-
1. Heat oil, add mustard seeds. When the mustard seeds starts to splutter at urad dal and channa dal, saute till its slightly brown.
2. Add cashew and saute for a minute.
3. Add onion and saute till it turns lightly golden.
4. Add chopped brinjal, tamrind pulp, turmeric powder, salt and vangi bath masala. Cover and cook for 5minutes.
5. Add the cooked rice and mix well.
Serve it hot.
INGREDIENTS :-
Fenugreek leaves / Methi - 2 cups
Potato - 1
Basmati Rice - 2 cup
Onion - 1 cup
Tomato - 1 cup
Cinnamon - 1
Clove - 4
Cashew - 8
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Chilli powder - 3/4 tsp
Coriander powder - 1 tsp
Oil - 1 tbsp
Salt to taste.
METHOD :-
1. Heat oil, add cumin seeds. When it starts to splutter add cinnamon and clove. Saute for few seconds.
2. Add chopped onion and cook till the onions are translucent.
3. Add chopped tomato and cook till the oil starts to separate.
4. Add turmeric, coriander powder, chilli powder and saute for a minute.
5. Add methi and potato, saute for 2 minutes.
6. Now add washed and drained basmati rice, salt with 3 cups of water. cover and cook till done.
Serve with raita.
INGREDIENTS :-
Palak/ Spinach - 2 cup
Green peas - 1 cup
Onion - 1 cup
Tomato - 1
Basmati rice - 2 cup
Ginger garlic paste - 1 tbsp
Cashew - 7
Lime juice - 1 tsp
Cinnamon - 1 inch
Clove - 3
Bay leaf - 1
Cumin seeds - 1tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1tsp
Cilantro - 2 tbsp
Oil - 1 tbsp
Salt to taste.
METHOD :-
1. Soak green peas for 5-6 hours.
2. Heat oil, add cinnamon, clove, cumin seeds, bay leaf and cashew. Saute till cashew turns light brown.
3. Add chopped onion and ginger garlic paste. Saute till the onion turns translucent in color.
4. Add tomato and salt, cook till they turn soft.
5. Add chopped palak, green peas and cook for 2 minutes.
6. Add turmeric powder, chilli powder, coriander powder. Stir for a minute.
7. Now add rice, cilantro, lime juice and 3 cups water. Cover and cook till the rice is done. If in insta pot then pressure cook on high pressure for 6 minutes.
Serve hot with raita.
INGREDIENTS :-
Tindora/ Ivy gourd - 12
Basmati Rice - 1 cup
Onion - 1 cup
Ginger garlic paste - 1 tsp
Green chilli - 2
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Mint leaves - 2 tbsp
Lemon juice - 1 tsp
Cilantro - 2 tbsp
Clove - 2
Bay leaves - 2
Cinnamon - 1 inch
Pepper - 5
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Salt to taste.
METHOD :-
1. Wash and soak basmati rice in water for 15minutes.
2. Wash and slice tindora into 4 vertical slices.
3. Heat oil and saute bay leaves, cinnamon, pepper, cloves and cumin seeds.
4. Saute chopped onion until translucent, add ginger garlic paste, green chilli.
5. Add chopped mint, cilantro and tindora. Saute for 2 minutes.
6. Add turmeric powder, chilli powder and coriander powder and mix well.
7. Add 1 3/4 cup water and salt .When water starts boiling, add basmati rice and lime juice.
8. Pressure cook for one whistle or high pressure for 4 minutes in instapot.
Serve hot with raita.
INGREDIENTS :-
Onion - 1 cup
Cashew - 10
Basmati Rice - 2 cup
Butter - 1 tbsp
Ghee - 1 tbsp
Saffron - pinch
Milk - 3 tbsp
Boiled egg - 1
Salt to taste
Marinate:
Chicken - 1 lb
Yogurt - 3/4 cup
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tbsp
Cumin seed - 1 tsp
Garam masala - 1 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Paprika - 1 tsp
Olive oil - 1 tbsp
Lime juice.
Cilantro - 1/2 cup
Mint - 1/4 cup
Salt to taste
METHOD :-
1. Marinate chicken with the above marinate ingredients. Keep it aside for 30 minutes.
2. Heat ghee in a pan. Slice onions and saute till its golden brown.
3. Wash and soak rice for 15 minutes.
4. Heat 5 cups of water. Add salt, cinnamon, clove, cardamon, bay leaf and rice. Cook till they are 50% done. Strain the rice and keep aside.
5. In a bowl add milk and saffron. Keep it aside.
6. Heat butter, layer the marinated chicken and add 1 cup water. Layer the half cooked rice. Garnish with boiled egg, fried onion, cashew, saffron milk . Garnish with cilantro. In instapot cook in high pressure for 6 minutes. In stove, cover and cook for 10 minutes.
Serve hot with raita.
