Rice vermicelli puma

Rice Vermicelli - 3 cups ( place them in boil water and close the lid for 5 mins. Boil water is switched off while this is cooking)
Onion - 1/2 chopped
Green chili - 5 slit long
Ginger 1 inch chopped
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves
Lemon juice - 1 whole lemon
salt
Turmeric - 1/4th tsp
Hing - 1/8th tsp


Method :

1. Heat oil in a pan
2. Add mustard, cumin, chana, urad and fry till light brown
3. Now add onion, green chili, ginger and fry nicely
4. Now add turmeric , salt, curry leaves and lemon juice and mix well
5. Now add rice vermicelli and mix well n cook on low flame for 5 ins and garnish with coriander leaves

Radish sambar

Radish Sambar

Toor Dal plus Moong dal  - 1/2 cup each ( Boiled together with 1 cup water with turmeric)
Red onions - 1/2 cut into cubes
tomato - 1 L chopped
green chillie - 2
curry leaves - few
corainder leaves - few
Radish - 1/2 chopped cut into round slices
tamarind paste - 1 tsp mix in 1 cup water
Samabar powder - 1.5 tsp

mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
urad dal - 1/2 tsp
salt - 1tsp
turmeric - 1/4 tsp
red chilli powder - 1/2 tsp
sambar powder - 1.5 tsp

Method:

heal oil in a wide pan.
add mustard , cumin, urad dal, curry leaves, green chillies n fry for 2mins
add onion and radish fry for 5 mins
add tomatoes n cook till till gets mashed well n oil separets from tomatoes.
add red chili powder, salt, turmeric n sambar powder mix well
Add boiled dal n tamarind water n let it boil for few mins.
Add more water as needed and check the salt  n let it boil for again 10 mins.

garnish with ghee n coriander leaves,

Easy egg curry

Eggs - 7 ( boiled and peeled)
Onion - 2 m (chopped fine)
Tomato - 2 m ( chopped fine)
Red chilli powder - 1tbsp
Coriander powder - 1tbsp
Turmeric powder - 1/4 tsp
meat masala - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt
Oil




1. Heat oil in pressure cooker, add cumin seeds and onions till they are light brown
2. Now add tomato and fry for 2 mins and add water and mix
3. Give pressure for 4 whistles. and switch off.
4. Once pressure is down open the lid and fry till oil oozes out.
5. Now add red chili powder, coriander powder, meat masala, turmeric and salt.
6. Mix well and cook till oil oozes out
7. Add eggs and little water as necessary
8. cook till oil oozes out.

Ghee rice in instant pot

Ingredients Basmat Rice - 2 cups Onion - 1 1/2 No ( small ones) Ghee - 3 Tbsp Black and green Cardamom - 4 Cloves - 6 Cinnamon - 3 Bay leaves - 2 Green Chillies - 4 no’s Soaked Cashews - 10 to 12 No’s Mint & Coriander - 1/4 cup each 
Tomato - 1 ( chop into big cubes) Ginger garlic paste ( optional)
Salt - To Taste ( 1.5 tsp)
Fried onions - 1/2 cup (Optional)

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 (optional)
now add cashews and add mint and coriander leaves (optional) and fry for a min
Now add tomato cubes and don't mix
now add rice
now add coconut and water mix and salt mix well
now add salt
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.

Mutton Biryani # 3 (quick method)

Mutton – 2 lb

Rice - 4 cups ( 1cup rice = 1.1/5 water ) ( 4 cups rice = 6 cups of water)

Red chili powder - 1.5 tsp

Salt - 1 tsp or to taste

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Shan Biryani masala - 3 tsp

Shan meat masala - 1 tsp

Ginger garlic paste - 2 tsp

Curd – 1/2 cup

Mint – 1 bunch

Coriander leaves – 1 bunch

Onion – 2M chopped

Tomato – 2 chopped ( round ones) ( if you are using Roma tomatoes use 3)

Green chili – 2

Dry Masala : Pata, Lavanga, elachi, badi elachi, bayleaf

Ghee – 4 tbsp

Zeera / shahi zeera – 1tsp

Lemon  - 1/2 juice

Method for cooking biryani base :

1. Heat oil  in a cooker, add onion and fry till light brown

2. Now add pata lavanga, elachi, badi elachi, bayleaf and fry nicely.. Let onion fry till golden brown .

3. Now add mutton and fry well until water is dried up. 
4. Now add ginger garlic paste n fry well
5. Now add red chili powder, turmeric, coriander powder, cumin powder, salt , biryani masala (3 tsp) meat masala ( 1 tsp) and fry well.

6. Now add tomato ( 3) and 1/2 cup curd And mix well

7. Now add mint and coriander leaves and mix well and cook for 2 mins
8. Now add 1/2 or 1 cup water  check the salt and give 5-7 whistles

9. Take the lid off once the pressure is out

10. If you feel gravy is very water, put cooker back on low flame and let the curry simmer for 5-10 mins and switch off the stove.

Method to make birayni in Instant pot :

1. Now press sautés mode in instant pot, add 3tbsp ghee , shahi jeera , add just mutton pieces from above biryani base  (not the gravy).

2. Now add 1/2 tsp Rcp or garam masala powder and mix well 

3. Now add rice and water (1cup rice = 1.5 cups water)  

4. If you have mutton gravy, count them as water for rice and add that gravy in rice.

5. Now check the salt and add lemon juice and mix well

6. Now turn off Saute mode 

7. Now press manual mode and  set the time for 7 mins and close the Insta pot and seal the vent

8. After 10 mins, let manually release press with a spoon and open the lid and transfer rice to serving dish

9. Serve with your fav raita

Hyderabadi egg curry

Eggs - 6
Oil - 5 tbsp
Onion -1 L chopped fine
Green chili - 4 slit

curry leaves - few
Tomato - 1 M chopped fine
Ginger garlic - 1 tsp
Red chili powder -1 tsp plus little more
Corriander powder - 3/4 tsp
Cumin seeds - 1/2 tsp
Garam masala - 1/4 tsp
Salt - 1tsp
Water - 1/2 cup


method :

1. Heat oil in a wide pan
2. Now add cumin seeds, onions, green chili, curry leaves and 1/4 tsp salt fry till light brown
3. Now add ginger garlic paste fry for a min
4. Now add tomato, RCP and coriander powder n more salt n fry well
5. Now add water n close the lid and cook for 10 mins on low flame
6. Now gravy should be little watery, if needed add 1/4 cup water so that eggs can cook
7. Now break the eggs in pan one by one in every corner and sprinkle 1/4 tsp salt and garam masala on top of eggs and close the lid and cook for 5 mins on low flame
8. Now open the lid and turn eggs and close the lid and cook on slow flame till oil oozes out.

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