Insta Pot Fish Biryani

For marination

• Tilapia - 20 pieces (take the thick part from fish and cut into 3 inch pieces)

• Ginger and garlic paste - 2 tbsp
• kashmiri red chili powder -1/2 tbsp
• Red chili powder - 1/2 tbsp
• Ground coriander - 1 tbsp 
• Biryani masala - 3 tsp
• Turmeric - ½ tsp
• Dried fenugreek leaves - 1 tbsp
• Salt - 1 1/2 tsp
• Mint leaves - 10-12 roughly chopped
• Cilantro - 1/4 tbsp chopped
• Lemon juice - 2 tbsp
• Plain yogurt - ¼ cup 
• 
  

Remaining Ingredients:

• 
  
• Basmati rice - 2.5 cups 
• Onion - 2 large thinly sliced
• Ghee - ¼ cup 
• Oil - 1/4 cup
• Fresh dill leaves - 3/4 cup chopped
• Green chili - 3 whole 
• Salt - 1 1/4 tsp
• Water - 3.75 cups
• Cilantro - ¼ cup chopped for garnish

Preparation :

• Make Marination : Take a big bowl add fish,  ginger, garlic, red chili powder, ground coriander, biryani masala, turmeric, fenugreek leaves, salt, mint leaves, cilantro, lemon juice and yogurt and mix well and coat fish evenly. Keep aside for 20 mins

• Rinse and soak basmati rice for 20 mins. Drain and reserve.

Method :

1.Set the Instant Pot to Saute mode and heat 1/4 cup oil

2. Now add thinly sliced onions and cook stirring frequently for 8 to 10 mins or until the onions are light brown in color. 

3. Take out half of the onion and keep aside for garnishing the biryani.

4. Now add 2 tablespoons of ghee to the Instant Pot with half of the caramelized onions already in the pot. 

5. Now add dill leaves and mix well deglazing the pot. 

6. Now add marinated fish and chilies.

7. Now add rice, 1.5 teaspoon salt 

8. Now add water. Gently push all the rice under the liquids with a spatula.

9. Now close the Instant Pot and cancel sauté mode

10. Now keep in manual /pressure mode for 7 mins and set valve to sealing. 

11. Once 7 mins done do Quick release and open the lid.

12. Garnish with the remaining caramelized onions, sprinkle garam masala and sprinkle very little salt and cilantro.

13. Serve with Raita

Boondi Raita

• 1 cups plain yogurt
• 1 green chili deseeded chopped fine
• 1/4 tsp cumin power
• 1/4 teaspoon chat masala
• 1/2 tsp salt 
• 1/4 pepper powder (optional)
• mix everything well 
• 1/ 4 cup plain bond soaked in water and mixed before serving to yogurt mixture 

Insta pot Quinoa Bisi bele bath

Bisi bele bath powder – 3 tsp or more to taste (I used MTR brand)
Quinoa – 3/4 cups (washed and soaked for 1hr)
Toor dal – 1/2 cups (washed and soaked for 1 hr)
Water - 4.5 cups
Onions – 1/2 medium onions
Ginger Garlic paste - 1/2 tsp

Tomato – 1 small chopped (or 1/2 medium)
Potato – 2  diced in big cubes ( like 2 inches)
Carrot- 1/4 cup
Beans- 1/4 cup
Drumsticks - 10
Capsicum – 1/2  - diced into 1 inch cubes
Peas – 1/4 cup
Tamarind concentrate paste – 3/4 tsp ( I use store bought TAMICON brand)
Cumin seeds - 1/4 tsp
Salt
Oil- 2 tbsp


Seasoning :

Mustard seeds – 1/4 tsp
Hing – 1/4 tsp
Curry leaves – few
Dry red chilies – 1
Cashews – 10 ( broken into small pieces
Ghee - 4 tbsp. ( 2 for IP and 2 for Seasoning)



Method :

1. Heat oil in Instant pot and put in sautés mode in High
2. Now add cumin seeds, onion and fry for a min and add ginger garlic paste.
3. Now add Potatoes, Peas, Carrot and beans, Drumsticks and fry for 2 mins
4. Now add tomato and Bisi bell bath powder and salt and mix well.
5. Now add Quinoa, dal, Bell pepper and water(4.5 cups) and close the lid
6. Now press cancel to sautés mode. 

7. Now press pressure cook mode and select time for 10 mins. Once 10 mins is done release the pressure immediately.
7. Now open the lid and add tamarind paste. Check salt and add water if needed.
8. Now heat ghee in pan, add Ghee, mustard seeds, curry leaves, Dry red chili, cashews and hing and mix n fry for 1-2 mins and add to above rice mixture.

9. Garnish with ghee and switch of IP.


additional note : Seasoing :
1.     Add 3 tbsp of ghee, mustard seeds, dry red chilies, curry leaves and hing and cashews (optional) and fry nicely. And add to rice n mix well and serve.--

Hyderabadi Marag recipe

Mutton with bones - 2 lbs Clarified butter (pure ghee) - 2 tbsp 
Oil - 4 tbsp
Onions - 1 Medium to Large chopped
Ginger garlic paste - 1.5 tsp
Pepper powder - 3/4 tsp ( from the box)
Pepper powder from crusher - 1/2 tsp
Salt - 1.5 tsp
Water - 1 cup


Almonds - 75 gms ( 12 pieces) ( make a thin paste of almond and cashew with some milk )
Cashew - 75 gms (12 pieces)
Coriander leaves - 1/4 cup Mint leaves - 1/4 cup Slit green chilies - 3 slits ( medium ones)
Curd - 2-3 tbsp
Cream - 100 ml / 1/2 cup
Turmeric - 1/2 tsp
Garam masala powder - 1 tsp Salt - 1 tsp Water 5 cups

Lemon juice - 2 tbsp juice Dry Garam masala : Bay leaf - 2 peppercorn - 1/2 tsp Shahizeera - 1 tsp Cinnamon sticks - 1 big ( break into 2 pieces) Cloves - 5 Green cardamom pods - 4

Method :

1. Heat oil and ghee in a wide cooker pan
2. Now add onion and fry till light brown
3. Now add dry garam masalas n fry for a min
4. Now add mutton and fry till light brown
5. Now add ginger garlic paste n mix well
6. Now add pepper powder and salt n mix well and cook for few mins
7. Now add 1 cup water and give 6-7 whistles
8. Once pressure is released, open the lid and mix well
9. Now add almond cashew paste, curd, cream, coriander leaves, mint leaves, and green chili
10. Now mix well
11. Now add garam masala and salt and mix well
12. Now add 3 cups of water and cook for 15 mins in medium flame.
13. Switch off the flame and add lemon juice Serve hot.

Tomato mutton fry / Hyderabadi tamatar mutton / Mutton tomato / Mutton with tomatoes

Hyderabadi tamatar mutton / Mutton tomato / Mutton with tomatoes

Mutton : 2 lbs or 1 kg (boneless or with bones) 

Tomatoes - 4 medium chopped fine Ginger garlic paste: 2 tbsp Red chili powder : 1.5 tsp Turmeric powder : ½ tsp Salt : 1 tsp Curry leaves : 10 leaves Green chillies : 3 slit Coriander leaves : 1/2 cup Garam masala powder : 3/4 tsp

Meat masala - 1 tsp Oil: 1/2 cup

Method:
1. Heat Oil in a pressure cooker, add mutton, rcp, turmeric, salt, ginger garlic paste and 1 cup water.
2. Now give pressure for 3-4 whistles and switch off until pressure is released.
3. Now open the lid and fry mutton on a slow flame till oil leaves on the sides. this will take 10 mins.
4. Now add green chili, coriander leaves and curry leaves, garam masala powder and mix well for a minute.
5. Now add tomato and mix well and close with a glass lid and let it cook on low heat for 20 minutes.
6. You will see oil is leaving on the sides. Switch off the flame and serve with rice.

Mutton curry _ L

Marinate mutton with

Mutton - 2 or 3 lbs
red chili powder - 1 tsp
turmeric - 1/4 tsp
g.garlic paste - 2 tbsp
salt and leave aside for 10-15 mins


Other ingredients :

Onion -2 m sliced
Tomato - 2 sliced
Mint leaves - few ( 10 -12)
Coriander leaves - 1/4 cup chopped
Curd -  3 - 4 tbsp
Meat masala - 1 tbsp
Red chili powder - 1/2 tsp ( optional)
Garam masala - 1/2 to 1 tsp
Water - till the mutton is covered
Potatoes - cut into big chucks ( 2 half's) (optional)

Method :

1. Heat oil in a cooker,
2. Add dry garam masala and onion fry for 5 mins
3. Now add mutton and mix well and fry for 10 mins till oil oozes out
4. Now add tomato, mint, coriander leaves, curd, rcp, meat masala n mix well
and cook for more 5 mins
5. Now add potatoes and water and give 5-6 whistles
6. Wait till the pressure is gone
7. Take the lid out and add garam masala and mix well on cook on a slow flame for 20 mins
8. You will see oil on top. Switch off the gas and serve


Another method without marinating

1. Heat oil in cooker
2. Add dry masalas
3. Now add onion green chilies n fry till they are light brown
4. Add mutton and fry till oil oozes out
5. Now add gg paste
6. Add tomato, rcp, salt, turmeric n mix well
7. Now add mint, coriander leaves, curd, and meat masala
8.  Mix well and cook for 5 mins
10. Now add potatoes n water ( very less, if you need thicker gravy) n give 5 -6 whistles
11. Once pressure is gone add garam masala and mix well and cook on a slow flame for 20 mins
12. You will see oil on top. Switch off the gas and serve

Mushroom Pulao in Insta pot

Basmati Rice - 1 cup ( soak in water for 15 - 20 mins)
Water - 1.5 cups
Onion - 1 small ( long thin slices)
Green chilies - 2 ( slit )
Ginger garlic paste - 1 tbsp
Mushrooms - 0.5 lbs (200 gms)
Beans - chopped (1 hand full)
Carrot - chopped ( 1 hand full)
Mint - chopped ( 10 leaves )
Coriander leaves - ( 1/2 hand full)
Garam masala powder : 1/2 - 3/4 tsp
Salt - to taste
Oil - 3 tbsp
Ghee - 2 tsp

Dry Garam masala:
Cinnamon - 1 inch
Cardamom - 2
Cloves - 3
Pepper seeds - 6-8
Shajeera - 1 tsp
Bay leaf - 1

Method :

Plug in Instapot
saute mode and add oil and ghee
add shajira , dry masalas and fry nicely
Now add Onion n green chili and fry nicely
Now add ginger garlic paste n mix well
Now add Carrot beans n fry for 2-3 mins
now add  mushroom and fry for 2 mins
now add mint and coriander leaves and mix well
now add washed rice, garam masala powder and salt and mix well
now add water and check the salt, water should be little salty
now close the lid
turn off sautés mode and
turn on pressure mode and select 6 mins...vent sealed..
let it relate naturally for 10 - 15 mins