Mutton Curry in INSTA POT

Ingredients: Mutton - 2 lbs, cut into small pieces Onion - 1 large red onion, chopped into medium pieces Tomatoes - 2 medium, finely chopped Oil - 3 tbsp Green chillies, slit - 3 Ginger garlic paste - 2 tsp Mint Leaves - 1/2 cup Coriander Leaves - 1/2 cup Powders: 
Coriander Powder -1 tsp Chilli powder 1 tsp Shan Meat Masala -1 tbsp Turmeric powder 1 teaspoon Salt , as per taste

dry garam masala :  
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp


preparation: Marinate mutton pieces with Salt, Turmeric Powder, Chili powder, Coriander Powder, Ginger Garlic paste Mix well and set aside for 20 minutes. Method: 1. Plug in INSTA POT and tap sauté mode,
2. Heat Oil and add all dry masala's and fry nicely, 3. Now add onions n green chilies and fry till the onions turn light brown 
4. Now add the mint leaves and coriander leaves and continue to saute. 5. Add tomatoes and let them fry till they become mushy. 6. Add the meat and saute for 5 mins 7. Add water till meat is covered
8. Add meat masala and mix well 9. Cancel the sauté mode and Close the IP lid and pressure cook for 12 minutes 10. Leave it until the pressure releases it self  for 13-15 minutes
11. Now open the lid and keep it sauté mode again and cook for 5-10 mins until u get a good boil.

Veg Pulao with coconut milk in INSTA POT

Veg Pulao with coconut milk

Ingredients 
Rice :4 cups ( basmati) soak for 30 mins
coconut milk cans - 1.5 cans ( 1:1.25 so mix this coconut milk with water and make 5 cups)
ghee - 4 tbsp
Ginger garlic paste - 1 tsp ( optional ) I did not use it
green chili - 6
Mint - 1/2 cup
coriander leaves - 1/2 cup (optional)
roasted cashew in ghee
carrot - 1/2 cup chopped very small
Peas - 1/2 cup
Beans - 1/2 cup
onion - 1 small sliced long
Priya Biryani masala powder - 1.5 tsp ( or any pulao masala)


dry garam masala :  
bay leaf - 4
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp
shahi jeera (cumin) - 1 tsp
green chili - 6
star anise - 1

salt - 2 tsp
water : 1 cup basmati rice  = 1.25 cups of water
(so mix coconut can with this water and keep a side)

Method :
 Plug in INSTA POT and tap sauté mode,
Heat ghee and add all dry masala's and fry nicely,
Now add Onion and green chili and fry till they are soft
now add ginger garlic paste, fry until light brown
now add carrot, beans and peas and fry for few mins
now add mint and coriander leaves (optional) and fry for a min
now add rice n roast for 1 min
now add pulao masala and mix well
now add coconut and water mix and salt mix well
now add salt and roasted cashew (optional)
Now cancel Saute mode and press Manual mode and keep time as 6 mins.
and leave it until the pressure releases it self for almost 12 mins.

Insta Pot Veg or Paneer Biryani

Insta Pot Veg  Biryani

Ingredients:

6 tablespoons of oil
1 tablespoon ginger garlic paste
1 tsp  red chilli powder
3 green birds eye chilies (add the whole)
Few(4/5) curry leaves
A bunch of mint leaves (1/2 cup)
1/2 cup curd/yogurt
Salt, to taste
2 tsp biryani Masala powder
1/2 teaspoon of Turmeric powder
2 medium sized, diced red onion
4 medium sized, diced tomato
4 glasses of Basmati rice ( soak in water for 30 mins)
2 cups Mixed vegies ( gobi, aloo, beans , carrots and peas) or you can just use Panner and peas.

Instructions:

1.Turn ‘ON’ Sauté mode, adjust it to 'Normal', and add oil. Wait for the oil to heat up.

2. Add curry leaves, green chilies, red onions and sauté for a few minutes

3. After ginger garlic paste and sauté for a few minutes. 

4. Add mint leaves and tomatoes and mix well.

5. Move the base mix to a side, and quickly fry the Vegies or Paneer to give it burnt/fried texture.

6. Add turmeric powder, red chili powder, salt , biryani masala powder and half a bunch of cilantro

7. Add curd/yogurt and mix well and let it sauté for a minute.

8. Add  the  4 cups of rice  add 5.6 cups of water (1:1.4)

9.  Add coriander leaves and mint leaves on top

10. Turn on Manual mode, set it to 6 minutes, with whistle in SEALING mode.

11. Let it NPR for around 9 mins. Do a QR to release any remaining pressure.

12. Serve hot!

Insta Pot Egg Biryani

Insta Pot Egg Biryani

Ingredients:

Eggs - 10 (boiled)
Basmati rice - 4 cups ( soak for 15 mins)
Onion - 2 M chopped
Tomato - 4 M chopped
Green chili - 5 chopped
Curry leaves - few
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Curd - 3 tbsp
Ginger garlic paste - 2 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 - 1 tsp
Biryani masala - 3 tbsp ( I used Shan mutton biryani masala)
Salt - to taste
Oil - 6 tbsp
Dry Masalas - Bay leaf(3), cardamom(4), Cinnamon( 1 inch) Black cardamom( 3) Pepper seeds ( few)
Cloves (5) and Shahi Jeera ( 1 Tbsp) Instructions: 1.Turn ‘ON’ Instant Pot and click Sauté mode, add oil and all dry masala's and fry for 1-2 mins. 2. Add curry leaves, green chillies, red onions and sauté for a few minutes 3. After ginger garlic paste and sauté for a few minutes. 4. Add mint leaves and tomatoes and mix well. 5. Move the base mix to a side, and quickly fry the boiled eggs to give it burnt/fried texture. 6. Add turmeric powder, red chili powder, salt , biryani masala powder and half a bunch of cilantro 7. Add curd/yogurt and mix well and let it sauté for a minute. 8. Add the 4 cups of rice add 5.6 cups of water (1:1.4) 9. Add coriander leaves and mint leaves on top 10. Turn on Manual mode, set it to 6 minutes, with whistle in SEALING mode. 11. Let it NPR for around 9 mins.Do a QR to release any remaining pressure. 12. Serve hot!