Perfect Cooker Mutton pulao

 
Basmati rice - 2.5 glasses ( wash, soak n keep aside)

Set - 1

Oil - 4 tbsp

Mutton - 500gms - 2 lbs
Onion - 1 onions
Green chili - 2 chopped fine
Ginger garlic paste - 2 tsp

Salt - 3/4 tsp

Mint - 8 leaves

Cilantro - 1/4 cup chopped

Turmeric - 1/2 tsp

Water - 2 cups

Set 2:

Ghee - 4 tbsp

Oil - 2 tbsp 

Dry masala 

(Cardamom - 10, Black Mogaa - 1, Cloves - 8, Cinnamon - 4 inch, Star anise - 1, Mace - 1 flower, Bay leaf -2)

Onion - 2 medium chopped long

Mint - 1/4 cup chopped

Cilantro - 1/2 up chopped

Green chili paste - 1 tsp ( 3 chopped)

Ginger garlic paste - 2 tsp

Salt - 1.5 tsp

Curd - 200 gms

Kasuri methi - 1 tbsp

Red chili powder - 1.5 tsp

Lemon - 1 juice

Coriander powder - 1.5 tsp

Mutton stock and water - 4 glasses

Method:

Heat oil in a presuure cooker

Add onions and fry for a min

Now add green chili's, ginger garlic paste and salt and mix well.

Now add mint, cilantro, turmeric n mix well

Now add meat and mix well for 5 mins.

Now add water and close the cooker.

Give 4 whistles and switch off and open the lid.

Remove the mutton pieces and keep a side.

Keep mutton stock aside.

Now in the same cooker, add ghee and add dry masala's and fry for 2 mins.

Now add onion and fry for a 2 mins

Now add mint, cilantro, green chili, ginger garlic paste, salt.

Now lower the flame and add curd and mix well

Now add kasurimethi, red chili powder and mix well

Now add lemon juice.

Now add coriander powder and mix well.

Now add boiled mutton pieces and mix well

Now add 4 cups stock + water and let it boil.

Now add rice and mix well.

Now give 2 whistles and switch off

After 15 mins, open the lid.

Perfect Aloo Palak Recipe

Ingredients:

Onion - 1 medium (chopped)

Tomato - 2 medium (chopped)

Garlic - 14 cloves (chopped)

Green chili - 2 (chopped)

Dry red chili - 2 

Ginger - 1 inch (grated)

Spinach - 1/2 kg (chopped)

Potato - 3 chopped

Oil - 3 tbsp

Cumin seeds - 1 tsp

Turmeric - 1/2 tsp

Red chili powder - 3/4 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Kasuri methi - 1/2 tsp

Ghee - 1 tbsp

Directions: 
1. Heat oil in a pan, add cumin, onion, garlic, green chili, dry red chili, and fry for 2 mins
2. Now add potatoes and fry for few mins until potatoes half done.

3. Now add turmeric, red chili powder n mix well.

4. Now tomatoes, salt and fry nicely.

5. Now add coriander powder, mix well and cover and cook for few mins

6. Now add spinach, garam masala, kauri methi and dont mix.

7. Now cover and cook for 5 mins

8. mix well and add ghee nand mix and switch off.

Perfect Sweet Pongal / Chekkara pongal

 

Sweet Pongal / Chekkara pongal 

 Sweet Pongal / Chekkara pingal 

Use the same measuring cup for all ingredients ( I used 1/2 cup measuring cup)

Set 1:

Rice – 1 cup

Moong dal – 1/2 cup

Ghee - 2 tbsp

Water -5 cups

Salt - 1/4 tsp

Set 2

Jaggery - 2.5 cups and little more if you like more sweet

Water - 1/4 cup

Set 3

Glee - 1/2 cup

Raisins / dry Coconut pieces / Cashews - 1/2 cup

Set 4

Cardamom powder - 1/2 tsp

Ghee - 1 tbsp

extra

cloves - 3

 

Method:

Cooking rice and dal

1. Heat oil in instant pot, add 2 tbsps ghee.

2. Now add rice and dal and roast well until a nice smell.

3. Now add 6 cups of water, 1 tbsp of ghee and close the vent and manual cook for 7 mins. switch off one its done.

Now for pakaam - 

4. Now take a pan and add set 2 ingredients like jagerry, water and let it boil nicely on medium flame.

5. Now strain the melted Jagerry and transfer to ab=vove rice and dal mixture.

Frying in mixed nuts -

6. Now in another pan, add set 3 ingredients and fry till golden brown.

7. When they are turning brown, add cloves and fry for a min.

8. Now add nuts mixture to above rice and dal and mix well and switch off pakkam pan.

Final step

9. Now add Set 4 ingredients and mix well for a min and switch off the stove and serve.