Vegetable Pulao with Soya chunks

Ingredients 

1.Basmathi rice - 3 cups 

2.Coconut milk - 1cup 

3.Onion - 1/4 cup(sliced)

4.Green chillies - 3(slit in center)

5.Salt - to taste

6.Red chilli powder - 1tsp

7.Turmeric Powder - 1/2 tsp

8.Ginger garlic paste - 2tsp

9.Coriander powder - 1tsp

10.Garam masala - 2tsp

11.Amchoor powder - 1/2 tsp

12.Green cardamoms - 4

13.Black cardamom -1

14.Bay leaf  - 3

15.Cloves - 4

16.Nutmeg - 2

17.Broken cashewnuts - 1tbsp

18.Raisins - 1tsp

19.Paneer - 1/4 cup(cubed)

20.Beans - 1/2 cup(chopped)

21.Carrot - 1/2 cup(chopped)

22.Potato - 2(peeled,diced)

23.Coriander leaves - 1/2 cup(finely chopped)

24.Mint leaves - 1/2 cup(finely chopped)

25.Tomatoes - 1 (chopped)

26.Soya chunks - 1cup (boiled and sqeezed in cold water)

27.Cauliflower - 1/2 cup(cut into florets)

28.Ghee - 3tbsp

29.Oil - 2tbsp

Method

1.Heat oil,ghee in a pressure cooker.Add whole garam masala(cardamom,black cardamom,cloves,bay leaf,nutmeg),Cashewnuts,raisins and fry for a minute.
2.Add sliced onion and fry for a minute. To this add ginger garlic paste and cook for 1minute.
3.Add chopped tomatoes,carrots,cauliflower,french beans,potato and saute in high flame for 4minutes.
4.Reduce flame to medium and add coriander leaves,mint leaves to the vegetables.
5.Add salt,turmeric powder,red chilli powder,coriander powder and mix well.
6.Add paneer,soyachunks to the vegetables and saute for a minute.
7.Add garam masala,adjust salt to the vegetables.Mix well.Pour coconut milk,4 cups water.Let it boil.
8.Once the water gets boiled add rice and pressure cook in high flame for 4mts. Reduce flame to medium and cook for 3mts.Turn off the flame.
9.Serve with raita or choice of your dish.

Methi Matar pulao

Ingredients

1.Fresh Methi leaves - 1cup(discard stems)

2.Green peas - 2/3 cup

3.Coconut milk - 1cup

4.Basmathi rice - 2cups

5.water - 2  1/4 cups

6.Green cardamom - 3

7.Cloves - 3

8.Black cardamom - 1

9.Cinnamon stick - 1 medium size

10.Ginger garlic paste - 1tbsp

11.Green chillies -4(slit in center)

12.Pepper powder - 1tbsp

13.salt - to taste

14.Ghee - 3tbsp

15.Onion - 1/2 cup(sliced) 

16.Bay leaf - 3

Method

1.Heat ghee in a pan.Add whole garam masala(cardamoms,cinnamon,cloves,bay leaf) and fry in medium flame till it changes color.

2.Add ginger garlic paste and fry till it disappears raw smell.

3.Add sliced onions and fry for a 2mts.Add green chillies and fry for a minute.

4.Add methi leaves and saute  for 3minutes.

5.Add green peas and saute for a minute.Finally add pepper powder,salt and mix well.Add coconut milk,water to the mixture and bring to boil.Once the water starts boiling add rice and cover the lid.Pressure cook in high flame for 2minutes and reduce flame to medium and cook for 4 minutes.Turn off the flame.

6.Once the pressure releases open the lid and mix gently.

7.Transfer this into a bowl and serve hot with mixed vegetable curry.

Quick and easy Pressure cooker Chicken Biryani

 

Ingredients

1.Basmathi rice - 2 1/2 cup

2.Chicken - 1kg(cut into medium pieces)

3.Onion - 1(sliced)

4.Tomato - 1(chopped)

5.Salt - to taste

6.Turmeric powder - 1/2 tsp

7.Red chilli Powder -2 1/2 tsp

8.Coriander Powder - 1 1/2tsp

9.Garam Masala - 1tsp

10.Ginger Garlic paste - 2tbsp

11.Oil - 1tbsp

12.Thick curd - 2tbsp

13.Green chillies - 4(slit in center)

14.Coriander leaves - 1/2 cup(chopped) 
15.Pudina leaves - 1/2 cup(chopped)
16.Lemon Juice - 1tbsp(optional)

Method

1.Marinate chicken with turmeric powder,salt,curd,coriander powder,red chilli powder,lemon juice and ginger garlic paste for 30mts to 1 hour.

2.Pressure cook the marinated chicken by adding 2tbsp water for 5mts.

3.Remove the lid and you will see water from cooked chicken.Turn on the flame into high and cook.Once water from chicken starts boiling add chopped onions,tomato,coriander leaves,mint leaves,oil,Garam masala to the chicken and cook for 4mts.You will observe the water from the chicken turns into slightly thick gravy .

4.Add 2 and half cups water and bring to boil.Adjust salt.Once the water starts boiling add  basmathi rice to the water and pressure cook in high flame for 5mts.Reduce flame to medium and cook for 3mts.Turn off the flame.

5.Once the pressure releases remove lid and transfer it into the bowl.

6.Serve with raita or your choice of dish.

 Notes
You can use ghee in place of oil.

Tomato Pulao

Ingredients

1.Rice - 1 1/2 cup(standard cup size)

2.Tomato Puree - 1 cup +1/8 cup

3.Oil - 5tbsp

4.Bay leaf - 2

5.Green chillies - 3

6.Cloves - 3

7.Black cardamom - 1

8.Green cardamom - 3

9.Coriander powder - 1tsp

10.Red chilli Powder - 3/4 tsp

11.Turmeric Powder - pinch

12.Salt - to taste

13. Tomato - 1(chopped)

14.Onion -1 (sliced)

15.Jeera Powder - 1/2 tsp

16.Garam masala - 1/2tsp

17.Ginger garlic paste - 1tsp

18.Green peas - 1/4 cup

Method

1.Heat oil in a pressure cooker.Add bay leaves,green cardamom,black cardamom,cloves.Add sliced onions and fry for 2mts.

2.Add ginger garlic paste and cook in medium flame for 3-4 minutes.

3.slit the green chillies and add it to the onions and fry for 1 minute.

4.Add tomato puree, and cook in high flame for 1minute.when it starts boiling reduce flame to medium and add red chilli powder,salt,turmeric powder,coriander powder,jeera powder and garam masala.Finally add chopped tomato and ,mix well.

5.Turn the flame to high add washed rice, 1 1/2 cup water to the tomato mixture and pressure cook in high flame for 4mts.Reduce the flame to medium and cook for 5mts.Turn off the flame.

6.Once the pressure releases open the lid add green peas to the pulao and mix gently.Cover the lid for 15 mts.Do not turn on the flame.

7.After 15 minutes open the lid and transfer the pulao to the bowl .Serve hot with raita or your choice of side dish.