Perfect Egg and potato dum Biryani

 

Ingredients

Set 1: Rice Preparation

• Basmati Rice – 3.5 cups

• Water – 12 cups

• Salt – 3 tsp (adjust to taste)

• Whole Spices:

  • Green Cardamom

  • Cinnamon Stick

  • Cloves

  • Bay Leaves

  • Star Anise

• Oil – 3 tbsp

• Mint Leaves – a few sprigs

• Coriander Leaves – a few sprigs

Method

1. Wash and soak the basmati rice for 30 minutes.

2. Bring 12 cups of water to a rolling boil.

3. Add the whole spices, salt, mint leaves, coriander leaves, and oil.

4. Add the soaked rice and cook until it is approximately 90% done.

5. Drain the rice and set aside.

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Set 2: Roasted Potatoes

Ingredients

• Oil – 2 tbsp

• Potatoes – 4, cut into large chunks

• Ginger-Garlic Paste – 1 tsp

• Red Chili Powder – ¾ tsp

• Turmeric Powder – ¼ tsp

• Salt – to taste

• Water – ½ to ¾ cup

Method

1. Heat oil in a wide pan.

2. Add potatoes, ginger-garlic paste, red chili powder, turmeric powder, salt, and water.

3. Cover and cook until the potatoes are tender and the water has completely evaporated.

4. Continue roasting until the potatoes are lightly browned and coated with the masala.

5. Transfer to a bowl and set aside.

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Set 3: Roasted Eggs

Ingredients

• Boiled Eggs – 7

• Oil – 1 tbsp

• Turmeric Powder – 2 pinches

• Red Chili Powder – 2 pinches

• Salt – ¼ tsp

Method

1. Heat oil in a pan.

2. Add the boiled eggs, turmeric powder, red chili powder, and salt.

3. Roast gently until the eggs are evenly coated and lightly browned.

4. Remove and set aside.

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Set 4: Fried Onions

Ingredients

• Onions – 2 large, thinly sliced

• Oil – 1 cup

Method

1. Heat oil in a pan.

2. Fry the sliced onions until golden brown and crisp.

3. Drain on a paper towel and set aside.

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Set 5: Biryani Masala (Curry Base)

Ingredients

• Oil – 3 to 4 tbsp (or as required)

• Whole Spices – as desired

• Onions – 2, thinly sliced

• Green Chilies – 5, slit

• Ginger-Garlic Paste – 1 tsp

• Tomatoes – 3 large, finely chopped

• Turmeric Powder – ½ tsp

• Red Chili Powder – 1½ tbsp

• Coriander Powder – 1 tsp

• Garam Masala Powder – 1 tsp

• Fresh Coriander Leaves – ¼ cup, chopped

• Fresh Mint Leaves – ¼ cup, chopped

• Curd (Yogurt) – ¾ cup

• Ghee – 2 tbsp

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Biryani Preparation

1. Heat oil in a heavy-bottomed biryani pot.

2. Add the whole spices, sliced onions, and green chilies. Sauté until the onions turn golden brown.

3. Add the ginger-garlic paste and cook until the raw aroma disappears.

4. Add the chopped tomatoes, salt, turmeric powder, red chili powder, coriander powder, and garam masala powder.

5. Cook until the tomatoes become soft and the masala is well combined.

6. Add the curd and mix thoroughly.

7. Stir in the chopped mint and coriander leaves.

8. Add the roasted eggs and roasted potatoes. Simmer for 5 minutes.

9. Remove half of the prepared gravy and set aside.

10. Spread half of the cooked rice evenly over the remaining gravy in the pot.

11. Layer the reserved gravy over the rice, followed by the remaining rice.

12. Garnish with fried onions, mint leaves, coriander leaves, and ghee.

13. Cover the pot tightly and cook on low heat (dum) for 20 minutes.

14. Turn off the heat and allow the biryani to rest for an additional 20 minutes.

15. Gently fluff the rice, mix lightly, and serve hot.

Serving Suggestion

Serve hot with raita, mirchi ka salan, or a simple onion and cucumber salad.

Perfect Spinach Pappu (Spinach Dal)

Ingredients

Set 1 – For Pressure Cooking

• ¾ cup Toor Dal (washed and soaked for 2 hours)
• 6-7 Green Chilies
• 1 Large Tomato, chopped
• 3 cups Spinach, chopped
• ½ tsp Turmeric Powder
• 1 tsp Oil
• 3 cups Water

Set 2 – For Tempering (Tadka)

• 3 tbsp Oil
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 1 tsp Urad Dal
• 6 Garlic Cloves, sliced or crushed
• 2 Dry Red Chilies
• 2 Sprigs Curry Leaves
• ½ Medium Onion, finely chopped
• 1 Medium Tomato, finely chopped
• ¼ tsp Asafoetida (Hing)
• ½ tsp Tamarind Paste (optional)
• 1½ tsp Salt (adjust to taste)

Method

Step 1: Cook the Dal

1. Add all the ingredients listed under Set 1 to the Instant Pot.
2. Close the lid and pressure cook on High Pressure for 20 minutes.
3. Once the pressure is naturally released, open the lid and mash the dal until smooth and creamy.

Step 2: Prepare the Tempering

1. Heat oil in a small pan over medium heat.
2. Add mustard seeds, cumin seeds, urad dal, garlic, dry red chilies, and curry leaves. Sauté for about 1 minute until aromatic.
3. Add the chopped onion and tomato. Cook until the tomatoes soften and the oil begins to separate.
4. Stir in the hing and mix well.

Step 3: Combine and Simmer

1. Pour the prepared tempering into the cooked dal and mix thoroughly.
2. Add salt and tamarind paste (if using). Adjust the consistency with a little water if needed.
3. Turn the Instant Pot to Sauté Mode and simmer the dal for about 10 minutes, allowing all the flavors to blend together.

Serving Suggestion

Serve hot with steamed rice and a drizzle of ghee for a comforting and wholesome meal.

Perfect Tomato egg curry

   

Ingredients

• 8 boiled eggs
• 3 tbsp oil
• ½ tsp cumin seeds
• 2 large onions, finely chopped
• 2 green chilies, finely chopped
• A few curry leaves, chopped
• 1 tsp ginger-garlic paste
• 3 medium tomatoes, finely chopped
• ¾ tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala or meat masala
• ½ tsp salt, or to taste
• 1 pinch kasuri methi (dried fenugreek leaves), crushed
• 1 cup water, divided (½ cup + ½ cup)
• ¼ cup fresh coriander leaves, chopped

Method

1. Heat oil in a pan over medium heat. Add cumin seeds and sauté for about 1 minute until aromatic.
2. Add the chopped onions, green chilies, and curry leaves. Sauté until the onions become soft and translucent.
3. Add the ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.
4. Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.
5. Add the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes.
6. Pour in ½ cup water and continue cooking until the masala thickens and the oil starts to separate again.
7. Add the boiled eggs, garam masala (or meat masala), and crushed kasuri methi. Gently mix to coat the eggs with the masala and cook for 1 minute.
8. Add the remaining ½ cup water, reduce the heat to low, and simmer for 5–10 minutes to allow the flavors to blend.
9. Garnish with fresh coriander leaves. Turn off the heat and serve hot with rice, roti, or naan.

Perfect Moong dal soup

Simple Moong Dal

Step 1: Cook the Dal

Ingredients

• ¾ cup moong dal
• A pinch of turmeric powder
• Water, as needed

Method

1. Rinse the moong dal thoroughly.
2. Transfer it to the Instant Pot along with turmeric and sufficient water.
3. Pressure cook for 7 minutes and set aside.

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Step 2: Prepare the Tempering (Tadka)

Ingredients

• 2 tsp oil
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• ¼ tsp urad dal
• 2 garlic cloves, finely chopped
• 1 large green chili, slit
• A few curry leaves, chopped
• A pinch of asafoetida (hing)

Method

1. Heat oil in a pan over medium heat.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds and urad dal; sauté until lightly golden.
4. Stir in the chopped garlic, green chili, curry leaves, and hing.
5. Sauté until the garlic turns light golden and fragrant.

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Step 3: Finish the Dal

Ingredients

• ½ tsp salt, or to taste
• ¼ tsp crushed red chili flakes
• 1 tbsp ghee or butter

Method

1. Add the prepared tempering to the cooked moong dal.
2. Season with salt and bring the dal to a gentle boil.
3. Simmer for 10 minutes, allowing the flavors to blend.
4. Add the ghee (or butter) and crushed red chili flakes.
5. Mix well and serve hot with steamed rice or roti.

Perfect Spiced Potato Curry (Aloo Masala)

Spiced Potato Curry (Aloo Masala)

Ingredients

For Roasted Potatoes

• 2 tbsp oil
• 4 potatoes, cut into large chunks
• 1 tsp ginger-garlic paste
• ¾ tsp red chili powder
• ¼ tsp turmeric powder
• Salt, to taste
• ½–¾ cup water

For the Gravy

• 2 tbsp oil
• 1 onion, finely chopped
• 1 large tomato, halved
• ½ tsp cumin seeds
• ½ tsp Kashmiri red chili powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ¼ tsp dry mango powder (amchur)
• 1 cup water (divided into two ½-cup portions)
• Salt, to taste
• ½ tsp kasuri methi, crushed

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Method

1. Heat 2 tbsp oil in a wide pan. Add potatoes, ginger-garlic paste, red chili powder, turmeric, salt, and ½–¾ cup water. Cover and cook until the water evaporates and the potatoes are well roasted and coated with the masala.
2. Transfer the roasted potatoes to a separate bowl and set aside.
3. In the same pan, heat 2 tbsp oil. Add cumin seeds and chopped onions. Sauté for about 2 minutes until the onions soften slightly.
4. Add the halved tomato, cover, and cook on low heat until the tomato becomes soft and the skin starts to loosen.
5. Remove and discard the tomato skin. Add ½ cup water and mash the tomato into the onion mixture to form a smooth base.
6. Add Kashmiri chili powder, coriander powder, cumin powder, dry mango powder, salt, and crushed kasuri methi. Mix well and cook for a minute until aromatic.
7. Add the roasted potatoes along with the remaining ½ cup water. Cover and simmer on low heat for 5 minutes so the flavors blend well.
8. Turn off the heat and serve hot with roti or steamed rice.

Perfect Mutton gravy

 

Perfect Mutton gravy

Oil - 4 tbsp

Mutton - 2 lbs

Onion - 1.5 medium chopped fine

Curry leaf - 8

Green chili - 2 chopped

Ginger garlic paste - 2 tsp

Red chili powder - 3/4 tsp

Kashmiri chili powder - 1/2 tsp

Coriander powder - 3/4 tsp

Cumin powder - 1/2 tsp

Garam masala - 3/4 tsp

turmeric - 1/2 tsp

Tomato - 2 medium - halved

Mint - 5 teared

Cilantro - fist full chopped

Whole Garam masala 

Cinnamon - 1 inch

Cloves - 5

Cardamom - 4

Garam masala powder  - make it a fine powder

Cardamom - 4

Cloves - 5

Cinnamon - 1 inch

Method :

1. Heat oil in a cooker pan
2. Add onions, green chili, curry leaves fry till onions are light brown.
3. Add mutton and fry nicely till mutton is leaving oil.
4. Add ginger garlic paste and turmeric n fry a 2 mins 
5. Add RCP, coriander powder, cumin powder, salt and cook for 2-3 mins
6. Add 1 cup water until meat is immersed 
7. Now tomato, mint, coriander leaves, and close the lid and give 2 whistles and switch off the gas.
8. Let the cooker cool down and open the lid 
9. Now switch the gas and add garam masala, Fenugreek leaves and cook on slow flame for 10 mins.
10. Switch off the flame and serve with parata and rice.

Perfect Aloo Quinao

 

Ingredients:
• Quinao - 1 cup (wash and cook with 2 cups of water in rice cooker)
• Medium potatoes4 -  (chopped into small cubes)
• Oil -  3 tbsp 
• Mustard seeds  - 1/2 tsp

• Cumin seeds  - 1/2 tsp

• Dry red chillies - 1
• Curry leaves - 10 leaves
• Onion - 1 medium chopped fine
• Green chillies - 2 chopped fine
• Ginger garlic paste - 1 tsp
• Turmeric powder- 1/2 tsp
• Red chilli powder- 1 tsp
• Coriander powder- 1 tsp

• Pav bhaji powder- 1/2 tsp
• Salt to taste

• Lemon juice to taste
• Fresh coriander leaves for garnish

Preparation: 
1. wash Quinao and cook with 2 cups of water in rice cooker and set aside.
2. Chop the potatoes into small cubes, rinse tand drain and keep aside.

Method:
1. Heat oil in a  pan-fry the potatoes until golden and crisp. Keep aside.
2. In the same pan, Use same oil and add tempering seeds, dry red chillies, and curry leaves.
3. Add onion, green chillies, and ginger garlic paste. Sauté until golden brown.
4. Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well.
5. Add the fried potatoes and toss to coat them with the masala.
6. Add the boiled quinoa, pav bhaji masala and gently mix everything together until well combined.

7. Add Lemon juice and mix well,

8. Garnish with fresh coriander leaves and serve hot.