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Indian Veggie Delight

#instant pot rice recipe

Potato Biryani Instant Pot|Aloo Biryani

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Potato Biryani Instant Pot|Aloo Biryani

Potato biryani recipe is very delicious, flavorful and easy one pot rice recipe

Potato Biryani Instant Pot|Aloo Biryani Pressure Cooker

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT Rice recipes like

Potato Biryani Instant Pot|Aloo Biryani Recipe Card Below

★ DID YOU TRY THIS RECIPE?  Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!

4.5 from 2 votes
Potato Biryani Instant Pot|Aloo Biryani Pressure Cooker
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Potato Biryani Instant Pot|Aloo Biryani
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Potato biryani recipe is very delicious, flavorful and easy one pot rice recipe

Course: Main Course
Cuisine: Indian
Keyword: aloo biryani, POTATO BIRYANI
Servings: 3
Ingredients
  • 1.5 cups Basmati Rice
  • 3 large Potato(aloo) cut into large cubes
  • 1 medium Onion thinly sliced
  • 1 large Tomato
  • 1 tbsp Ginger-garlic paste
  • 1/2 cup Mint(pudina)
  • 1/2 cup Cilantro(coriander leaves)
  • 1/2 cup Curd(yogurt) dairy free can be used
  • 1 tbsp Biryani Masala Powder
  • 1/2 tsp Turmeric powder(haldi)
  • 2 Green chillies
  • 2.5 cups Water
  • 3-4 tbsp Oil
  • 1 tsp Salt
Whole Spices
Instructions
INSTANT POT METHOD

  1. Press SAUTE mode on Instant Pot. Add oil and once it's hot add cinnamon stick ,cardamom ,cloves and Bay leaf.

  2. Add potatoes and saute them for 2 minutes till they turn light golden brown.

  3. Then add sliced onions, green chillies,ginger-garlic paste.Saute for 2-3 minutes until they turn light brown in color -stir regularly.

  4. Add tomato and cook for 2 minutes till tomatoes turn mushy.

  5. Add curd,mint,coriander leaves, biryani masala powder, turmeric powder and cook for another one minute.

  6. Add rinsed Basmati Rice,water,salt and give a stir .

  7. Press CANCEL button on Instant Pot.

  8. Close the lid on the pot, and turn valve from VENTING to SEALING position.

  9. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 6 minutes

  10. Wait for NATURAL PRESSURE RELEASE(NPR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM

  11. Aloo Biryani is ready.Serve with Onion Raita or plain yogurt.

INDIAN PRESSURE COOKER METHOD

  1.  Heat a pressure cooker with oil on medium flame, add cinnamon stick ,cardamom ,cloves and Bay leaf.

  2. Add potatoes and saute them for 2 minutes till they turn light golden brown

  3. Then add sliced onions, green chillies,ginger-garlic paste.Saute for 2-3 minutes until they turn light brown in color -stir regularly.

  4. Add tomato and cook for 2 minutes till tomatoes turn mushy.

  5. Add curd,mint,coriander leaves, biryani masala powder, turmeric powder and cook for another one minute.

  6. Add rinsed Basmati Rice,water,salt and give a stir .

  7. Cover the cooker with lid and cook for two whistles.

  8. Aloo Biryani is ready.Serve with Onion Raita or plain yogurt.

Recipe Video

Recipe Notes

1. For Vegans ,you can skip yogurt and add lime juice.

2.To make aloo biryani you can use baby potatoes or large potatoes, I have used cubed large potatoes here.
3.You can get biryani masala powder from any indian grocery store or amazon.You can use any brands.
4. You can also do a QR Release(QR) if you don’t have time and then open the lid.
5. You can increase or decrease spice accordingly.
6. You can add fried onions on top before serving.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.

Methi Pulao|Menthya Bath Karnataka Style

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Methi Pulao|Menthya Bath Karnataka Style

Methi Pulao|Menthya Bath Karnataka Style

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT recipes like

Methi Pulao|Menthya Bath Karnataka Style Recipe Card Below

★ DID YOU TRY THIS RECIPE?  Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!

1 from 3 votes
Methi Pulao|Menthya Bath Karnataka Style
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Methi Pulao|Menthya Bath Karnataka Style
Course: Main Course
Cuisine: Indian
Keyword: karnataka style, methi rice
Servings: 4
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 1.5 cups rice short grain preferred
  • 1 big bunch methi leaves OR 2 cups of chopped methi/fenugreek leaves
  • 1/2 cup green peas fresh/frozen
  • 1 medium onion sliced
  • 1 medium tomato
  • 1 bayleaf
  • 1 inch cinnamon
  • 3 cloves
  • 2 cardamom
  • 1 teaspoon cumin/jeera seeds
  • few curry leaves optional
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 2 tablespoon cooking oil
  • 1 tablespoon ghee clarified butter
  • 3 cups water depends on rice quality
  • salt
Ingredients for grinding Masala paste
  • 3 tablespoon grated coconut i used frozen shredded coconut
  • 1 inch ginger
  • 2-3 cloves garlic
  • 3-4 green chili
  • 2 tablespoon cilantro/coriander leaves
  • 1/4 cup water for grinding
  • 2 tablespoon onion optional
Instructions
INSTANT POT METHOD
  1. Take all ingredients listed "for grinding” and make a smooth paste in a blender using 1/4 cup water.
  2. Press saute mode on Instant Pot. Add oil and once it's hot add spices,cumin and curry leaves.
  3. Then add sliced onions.saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  4. Add green peas,methi leaves,cook for another 2 minutes.
  5. Then add masala paste and saute for 2-3 minutes until raw smell of spices goes away.
  6. Keep stirring else masala paste may get burnt.
  7. Add tomatoes and cook till tomatoes turn soft.
  8. Add turmeric powder,garam masala powder ,salt,washed Basmati Rice,water and give a stir .
  9. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  10. Press CANCEL button on Instant Pot.Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and set timer to 6 minutes
  11. Wait for Natural Pressure Release(NPR).BE CAREFUL OF THE HOT STEAM
  12. Remove lid away from you,add lime juice and ghee for extra flavor.
  13. Methi Pulao is ready.Serve with Raita or plain yogurt.
INDIAN PRESSURE COOKER METHOD
  1. Take all ingredients listed "for grinding” and make a smooth paste in a blender using 1/4 cup water.
  2. Heat a pressure cooker with oil on medium flame, Add oil and once it's hot add spices,cumin and curry leaves.
  3. Then add sliced onions.saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  4. Add green peas,methi leaves,cook for another 2 minutes.
  5. Then add masala paste and saute for 2-3 minutes until raw smell of spices goes away.
  6. Keep stirring else masala paste may get burnt.
  7. Add tomatoes and cook till tomatoes turn soft.
  8. Add turmeric powder,garam masala powder ,salt,washed Basmati Rice,water and give a stir .
  9. Close the lid place a whistle and cook for 2 whistles on medium flame.
  10. After 10 mins Fluff up the rice gently.add lime juice and ghee for extra flavor.
  11. Methi Pulao is ready.Serve with Raita or plain yogurt.

Recipe Video

Recipe Notes

1.Fry methi well so that sour taste will be avoided.
2.Vegans can avoid adding ghee.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.

Instant Pot Ven Pongal|Khara Pongal

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Instant Pot Ven Pongal|Khara Pongal

Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils,a hearty spicy porridge style dish to start your day on a healthy note.

Instant Pot Ven Pongal|Khara Pongal

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT recipes like

Instant Pot Ven Pongal|Khara Pongal Recipe Card Below

0 from 0 votes
Instant Pot Ven Pongal|Khara Pongal
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Instant Pot Ven Pongal|Khara Pongal
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils

Course: Breakfast, Main Course
Cuisine: Indian
Keyword: khara pongal, ven pongal
Servings: 4
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 3/4 cup White Rice short rice grain preferable
  • 3/4 cup Yellow Moong Dal
  • 4 cups Water +1 cup extra to adjust consistency
  • 1 tsp Cumin Seeds/Jeera
  • 1 tsp Whole Black Pepper/Pepper corns
  • 1 pinch Hing (Asafoetida)
  • 2-3 Slit Green Chillies
  • 1 tsp Finely chopped Ginger
  • few Curry leaves
  • 8-10 Cashew Nuts
  • 2 tbsp Ghee/Clarified Butter
  • Salt – to taste
Instructions
INSTANT POT METHOD
  1. Press SAUTE mode(Normal) on Instant Pot. Add ghee or oil in to the POT.Note:Tastes better with Ghee
  2. Once POT is hot add in the Cumin/Jeera,Black Pepper and Cashewnuts.Saute for 30 secs or till cashew nuts turn light brown in color.
  3. Add the chopped green chillies, ginger ,curry leaves and asafoetida.Saute for another 30 secs.
  4. Next, add the washed dal and rice. Saute well 1-2 minutes till dal turns light brown or till aromatic.
  5. Add water, salt.Mix well.
  6. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  7. Press CANCEL button on Instant Pot.
  8. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.
  9. Wait for NATURAL PRESSURE RELEASE(NPR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
  10. Once the pressure has released, open the lid and mix pongal well.Note: If rice is not mushy then select saute mode and add 1 cup of water and cook for 1-2 minutes or till mixture boils.
  11. Pongal is ready, serve with yogurt,raita or tamarind chutney.
INDIAN PRESSURE COOKER METHOD
  1. Heat 1 teaspoon ghee in a pressure cooker and add the washed dal and rice,Saute well 1-2 minutes till dal turns light brown or till aromatic.
  2. Add 4 cups of water ,mix well.
  3. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
  4. Once the pressure has released, open the lid and Mix the mixture well.
  5. Meanwhile in a pan add remaining ghee ,once its hot add Cumin/Jeera,Black Pepper,asafoetida.
  6. Then add the chopped green chillies, ginger ,curry leaves and cashewnuts.Saute for 30 secs or till aromatic.
  7. Add this tempered mixture into the pongal and boil.Note: If rice is not mushy then add 1 cup of water and adjust consistency.
  8. Pongal is ready, serve with yogurt,raita or tamarind chutney.

Recipe Video

Recipe Notes

1. Pongal thickens a little on cooling. You can save leftovers in the refrigerator and re heat in a microwave or on stove top (add water if required to adjust consistency) just before serving.
2.You can also use husked split moong dal,makes dish more healthy.

Instant Pot Veg Biryani|South Indian Biryani Recipe

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Instant Pot Veg Biryani|South Indian Biryani Recipe

South Indian Tamilnadu style biryani using basmati or seeraga samba rice.This recipe shows preparing biryani using homemade biryani masala paste.

Instant Pot Veg Biryani|South Indian Biryani Recipe

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT recipes like

Instant Pot Veg Biryani|South Indian Biryani Recipe Recipe Card

★ DID YOU TRY THIS RECIPE?  Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!

5 from 1 vote
Instant Pot Veg Biryani|South Indian Biryani Recipe
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Instant Pot Veg Biryani|South Indian Biryani Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

South Indian Tamilnadu style biryani using basmati or seeraga samba rice

Course: Main Course
Cuisine: Indian, south indian, tamil nadu
Keyword: instant pot, veg biryani
Servings: 3
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
For Biryani Masala Paste
  • 6-7 Shallots OR 1/2 medium sized onion
  • 5 cloves garlic
  • 1 inch ginger
  • 3 green or dry red chillies Add more if you want it really spicy
  • 1 inch cinnamon
  • 3 cloves
  • 2 cardamom
  • 1 tsp Cumin/Jeera
  • ½ tbsp fennel seeds/Saunf
  • 5 cashew nuts optional
  • 1/4 cup water to grind
Other Ingredients
  • 1 Bayleaf
  • 1 Star Anise
  • 2 tbsp Ghee/Clarified butter OR Coconut Oil
  • 1 medium sized onion sliced
  • 1 to mato chopped
  • 2 cups mix vegetables carrot,beans,cauliflower,potato
  • ½ tsp turmeric
  • 2 tbsp Yogurt/Curd Yogurt/Curd
  • 1/4 cup Mint/Pudina Leaves chopped
  • 1/4 cup Cilantro/coriander leaves chopped
  • 1 cup 250 ml ,Basmati Rice OR Seeraga samba
  • 1½ cups 375 ml, water
  • salt as per taste
Instructions
INSTANT POT METHOD
  1. Make a paste out of the ingredients listed under biryani masala and keep aside.
  2. Press SAUTE mode on Instant Pot. Add ghee/oil in to the POT and add Bay leaf,star anise.
  3. Add in the sliced onions and fry till the onions are soft. No need to brown the onions.
  4. When the onions are soft, add in the chopped tomatoes. Fry till the tomatoes are cooked and mushy.
  5. Add biryani masala paste to the POT and cook for a minute. Add in the turmeric powder and salt and saute for a minute more.
  6. Add in the chopped veggies and fry for 2-3 minutes. Add in the chopped coriander leaves and mint leaves. Fry for a minute.
  7. Add water,washed Basmati Rice,salt and give a stir.
  8. Press CANCEL button on Instant Pot
  9. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  10. Set the pot to MANUAL/PRESSURE COOK(High Pressure) and set timer to 6 minutes
  11. Do a QUICK RELEASE(QR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
  12. Remove lid away from you,mix well and fluff with a fork or spoon.
  13. Vegetable Biryani is ready. Serve hot with kurma or raita or yogurt.
INDIAN PRESSURE COOKER METHOD
  1. Make a paste out of the ingredients listed under biryani masala and keep aside.
  2. Heat oil and ghee in a pressure cooker, add Bay leaf,star anise.
  3. Add in the sliced onions and fry till the onions are soft. No need to brown the onions.
  4. When the onions are soft, add in the chopped tomatoes. Fry till the tomatoes are cooked and mushy.
  5. Add biryani masala paste to the POT and cook for a minute. Add in the turmeric powder and salt and saute for a minute more.
  6. Add in the chopped veggies and fry for 2-3 minutes. Add in the chopped coriander leaves and mint leaves. Fry for a minute more.
  7. Add water,washed Basmati rice/Seeraga samba ,salt and give a stir.
  8. Close the lid place a whistle and cook for 2 whistles on medium flame.
  9. Switch off the flame and let the pressure from the cooker release naturally.
  10. Vegetable Biryani is ready. Serve hot with kurma or raita or yogurt.

Recipe Video

Recipe Notes

1.VEGANS can replace Ghee/Clarified butter with Coconut oil or any vegetable oil.
2.VEGANS can replace yogurt/curd with plant based curd or 1 tablespoon of lime juice.
3.This recipe shows preparing biryani using homemade biryani masala paste.
4.If you already have BIRYANI MASALA POWDER then grind together onion,ginger,garlic,red or green chillies and 2 teaspoon of biryani powder together with little water.
5.You can add vegetables of your choice like green peas,beets,capsicum.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.

Instant Pot Soya Chunks Biryani

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Instant Pot Soya Chunks Biryani

Soya Chunks are rich of Fiber and Protein along with Carbohydrates.

This great soya chunks biryani is a one pot dish perfect for all occasions.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT recipes like

Instant Pot Jeera/Cumin Rice

Instant Pot Bisibelebath/Hot Lentil Rice

Instant pot Chickpea/Chole Biryani

Instant Pot Vegetable Pulav

Instant Pot Beetroot Rice

Instant pot Ghee Rice

Instant pot Whole Moong Dal/Green Lentil

Instant pot Quinoa in 1 minute,

Instant pot Mint Rice/Pudina Rice.

Instant pot Spinach Dal

Instant Pot Rice Pudding/Kheer

Instant Pot Soya Chunks Biryani Video Recipe

You can buy Soya Chunks from Amazon.

Instant Pot Soya Chunks Biryani Recipe Card

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Instant Pot Soya Chunks Biryani
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Servings: 2
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 1 cup basmati rice(long grain rice)
  • 1 cup soya Chunks/granules i used nutrela brand,available in indian grocery store
  • 1 tsp cumin/Jeera Seeds
  • 1 large onion thinly sliced
  • 1 tbsp minced ginger-garlic
  • 2 Slit Green Chilly
  • 1 large tomato finely Chopped
  • 1 tsp Biryani Masala Powder
  • 1 tsp Garam Masala Powder
  • 1/4 tsp Turmeric Powder
  • 1/4 cup Mint leaves or (15-20 leaves)
  • 2 tbsp Yogurt (curd) or non dairy yogurt
  • 2 tbsp cooking oil or Ghee(clarified butter)
  • 1.5 cups water
  • 2 bayleaf
  • 2 cloves
  • 2, cardamom
  • 1 inch cinnamon stick
  • salt
  • Salt to Taste
Instructions
INSTANT POT METHOD
  1. Take some Hot Water in a bowl and add salt. Take 1 Cup of Soya Chunks and Soak it in the hot water for 15 minutes.Keep aside.
  2. Press SAUTE mode on Instant Pot. Add oil or ghee and once it's hot add Bay leaf,whole spices,Jeera/Cumin,green chilly. Saute for 30 secs.
  3. Add sliced onions,ginger-garlic paste.Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  4. Then add Mint leaves,tomatoes ,cook till tomatoes are soft.
  5. Add yogurt/curd,turmeric powder,biryani powder,garam masala and give a quick stir.
  6. Add soaked soya chunks(squeeze excess water) and cook for 1-2 minutes.
  7. Keep stirring else masala paste may get burnt.
  8. Add washed Basmati Rice,water,salt and give a stir .
  9. Press CANCEL button on Instant Pot.
  10. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  11. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 6 minutes
  12. After Pot beeps,wait for NATURAL PRESSURE RELEASE(NPR). (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM
  13. Remove lid away from you,garnish with Cilantro.
  14. Soya Biryani is ready.Serve with Raita or plain yogurt.
INDIAN PRESSURE COOKER METHOD
  1. Take some Hot Water in a bowl and add salt. Take 1 Cup of Soya Chunks and Soak it in the hot water for 15 minutes.Keep aside.
  2. In a Pressure cooker heat oil or ghee and once it's hot add Bay leaf,whole spices,Jeera/Cumin,green chilly. Saute for 30 secs.
  3. Add sliced onions,ginger-garlic paste. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  4. Then add Mint leaves,tomatoes ,cook till tomatoes are soft.
  5. Add yogurt/curd,turmeric powder,biryani powder,garam masala and give a quick stir.
  6. Add soaked soya chunks(squeeze excess water) and cook for 1-2 minutes.
  7. Keep stirring else masala paste may get burnt.
  8. Add washed Basmati Rice,water,salt and give a stir .
  9. Cover the cooker with lid and cook for two whistles on medium flame.
  10. After 10 mins Fluff up the rice gently.garnish with coriander leaves.
  11. Soya Biryani is ready.Serve with Raita or plain yogurt.
Recipe Notes

1.Vegans can skip ghee and use any kind of vegetable oil.
2.Vegans can skip yogurt and add juice of half lemon.
3.You can use any vegetables of your choice like green peas,carrot,green beans along with soya chunks.
4.You can increase or decrease spice accordingly.
5.You can also do a Quick Release(QR) once the Pot beeps if you less time.
6.You can also Mix together soya nuggets,water and salt in a bowl and cook in the microwave for 2-3 minutes to save more time.

INSTANT POT Bisibelebath|Hot Lentil Rice

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INSTANT POT Bisibelebath|Hot Lentil Rice

It is a very popular breakfast/lunch recipe from Karnataka(South India). In kannada, bisi means hot, bele means lentil and bath means rice. It is a wholesome and nutrition packed one pot meal made with rice, lentils and mixed vegetables. It tastes amazing when served with Kara bhoondi ,potato chips or papad.

INSTANT POT Bisibelebath|Hot Lentil Rice

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT recipes like

INSTANT POT Bisibelebath|Hot Lentil Rice Recipe Card

★ DID YOU TRY THIS RECIPE?  Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate!

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INSTANT POT Bisibelebath|Hot Lentil Rice
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INSTANT POT Bisibelebath|Hot Lentil Rice
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

It is a very popular breakfast/lunch recipe from Karnataka(South India). In kannada, bisi means hot, bele means lentil and bath means rice.

Course: Main Course
Cuisine: Indian
Keyword: bisibelebhath, hot lentil rice
Servings: 4
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 1 cup Rice (i used short grained sonamasuri)
  • 3/4 cup Toor dal/spilt pigeon peas
  • 1 medium sized Onion
  • 2.5 cups Mixed vegetables (I used,carrot,beans, peas,potato and bell pepper/capsicum)
  • 2 tbsp Tamarind Extract (2 tablespoon of tamarind water extracted from soaking small lemon size tamarind)
  • 6 cups water
  • 3 tbsp Bisibelebath Powder (I used MTR brand)
  • 1/2 tsp Jaggery optional
  • 2 tbsp Cilantro/coriander leaves
  • 2-3 tbsp oil
  • 1 tsp Mustard seeds
  • 1/2 tsp cumin/jeera seeds
  • 1 sprig Curry leaves
  • a pinch Asafoetida/hing
  • 1/2 tsp Turmeric powder/haldi
  • Salt
For Tempering
  • This is optional
  • 1 tbsp Ghee (can use oil also)
  • few Cashewnuts
  • 2 Dry chillies
Instructions
  1. Chop all the vegetables and onion.Keep aside.
  2. Soak tamarind in warm water. Extract pulp and keep aside.
  3. Press SAUTE mode on Instant Pot. Add oil and once it's hot add mustard seeds,cumin,curry leaves,let it splutter.
  4. Add onions,Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  5. Add mix vegetables and cook for another 1-2 minutes.
  6. Then add bisibelebath powder,turmeric powder,tamarind extract,salt.
  7. Keep stirring else mixture may get burnt.
  8. Add washed toor dal(lentils), rice,water,jaggery and give a stir .
  9. Press CANCEL button on Instant Pot.
  10. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  11. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes
  12. Do a NATURAL PRESSURE RELEASE(NPR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM
  13. Remove lid away from you,garnish with Cilantro.
  14. Mix well.I like my bisibelebath to be mushy and liquid consistency.
  15. Turn on the SAUTE mode again,add 1/2-1 cup of water (depending on your preference).
  16. Boil for 2-3 minutes.Bisibelebath is ready.Add tempering again its completely optional.
  17. Serve with Kara bhoondi ,potato chips or papad.

Recipe Video

Recipe Notes

1.Instead of using oil for tempering, you can use ghee, vegans can avoid it.
2.You can use vegetables of your choice like Drumstick,Brinjal,sweet potato.
3.If you don’t have bisibelebath powder you can replace with 2 tablespoon of sambhar powder and 1 tablespoon of vangibath powder.
4.If tamarind is not available you can replace with tomatoes.

You can find Bisibelebath Powder is any Indian grocery store.If you are unable to find you can make powder at home only.

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Bisibelebath Powder Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 2 teaspoon Channa dal
  • 2 teaspoon Urad dal
  • 2 teaspoon Coriander Seeds
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Fennel Seeds
  • 1/4 teaspoon Fenugreek Seeds
  • 1/2 teaspoon Mustard Seeds
  • 5-6 for color,Kashmiri Dry Chillies
  • 3-4 For Spiceness,Dry Chillies
  • 1 teaspoon Peppercorns
  • 1 inch Cinnamon stick
  • 4, Green Cardamom
  • 5, Cloves
  • Curry leaves - few
  • 2 tablespoon Dessicated Coconut
Instructions
  1. Dry Roast all the ingredients except dessicated coconut on low flame till spices are aromatic.
  2. Turn off the flame and add the coconut .
  3. Blend the mixture to a fine powder.Store it in a air tight container.

 

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Instant Pot Chole Biryani|Chickpea Biryani|Garbanzo Beans Biryani

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Instant Pot Chole Biryani|Chickpea Biryani|Garbanzo Beans Biryani

Instant Pot Chole Biryani|Chickpea Biryani|Garbanzo Beans Biryani

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

If you are looking for more Biryani recipes do check

Instant Pot Chole Biryani|Chickpea Biryani|Garbanzo Beans Biryani Recipe Card

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Instant Pot Chole Biryani|Chickpea Biryani|Garbanzo Beans Biryani
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Indian
Keyword: chickpea biryani, chole biryani
Servings: 4
Author: Bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 1.5 cups Basmati rice
  • 1.5 cups Kabuli chana/chickpeas/chole(soaked overnight and boiled),instead can use canned chickpea(15.5oz)
  • 1 medium potatoes (cut in med cubes) optional
  • 2 medium onion thinly sliced
  • 1 big tomato
  • 1 tbsp minced ginger-garlic
  • 1 tbsp oil or ghee(clarified butter)
  • 1 tsp jeera/cumin
  • 1 small stick cinnamon
  • 2, bayleaf bayleaf
  • 1/2 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp biriyani masala can use any brand
  • 1.5 tsp chole masala ( i used everest chole masala brand)
  • 1/4 cup curd/yogurt/soy yogurt(for vegans)
  • few mint leaves chopped
  • few coriander leaves finely chopped
  • fried onion for garnishing optional
  • 2.5 cups water
  • 2 tbsp taoil
  • salt to taste
Instructions
INSTANT POT METHOD
  1. Press saute mode on Instant Pot. Add oil and once it's hot add Bay leaf,Cinnamon stick,Cumin,green chili,chopped ginger-garlic.
  2. Saute for 30 secs(till aromatic).
  3. Then add sliced onions,Saute for 2-3 minutes until they turn light brown in color -stir regularly.
  4. Add tomato,turmeric powder,red chili powder,channa masala,biryani masala,mint and cook for another 2-3 minutes.
  5. Then add chickpea/chole,potato,yogurt/curd,salt and cook for another minute.
  6. Add rinsed Basmati Rice,water,coriander leaves and give a stir .
  7. Press CANCEL button on Instant Pot
  8. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  9. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 6 minutes
  10. Do a Quick Release(QR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM
  11. Remove lid away from you,garnish with Cilantro and lime juice
  12. Chole Biryani is ready.Serve with Raita or plain yogurt.
INDIAN PRESSURE COOKER METHOD
  1. Heat a pressure cooker with oil on medium flame, add spices,jeera,green chilies,chopped ginger-garlic.Saute for 30 secs until they begin to crackle.
  2. Then add sliced onions,Saute for 2-3 minutes until they turn light brown in color -stir regularly.
  3. Add tomato,turmeric powder,red chili powder,channa masala,biryani masala,mint/pudina and cook for another 2-3 minutes.
  4. Then add chickpea/chole,potato,yogurt/curd,salt and cook for another minute.
  5. Add rinsed Basmati Rice,water,coriander leaves and give a stir .
  6. Cover the cooker with lid and cook for two whistles.
  7. After 10 mins Fluff up the rice gently.garnish with coriander leaves and lemon juice
  8. Chole Biryani is ready to serve.Serve with raita or kurma

Recipe Video

Recipe Notes

1. For Vegans ,you can skip yogurt and add lime juice.
2. If you are using canned chickpea ,you can add directly ,or else soak chickpea for 5-6 hours or overnight and pressure cook for 3-4 whistles.Alternately you can boil soaked chickpea in a pan as well
3.You can get chole masala powder and biryani masala powder from any indian grocery store.You can use any brands.
4. Since tomato-onion mixture releases water ,hence i reduced 1/2 cup of water,ie i added 2.5 cups of water for 1.5 cups of rice.
5. You can also do a Natural Pressure Release(NPR) ie wait for 10 minutes after the POT beeps and then open the lid.
6. You can increase or decrease spice accordingly.
7. You can add fried onions on top before serving.

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥

Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.

INSTANT POT Beetroot Rice|Beetroot Pulao

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INSTANT POT Beetroot Rice|Beetroot Pulao

INSTANT POT Beetroot Rice|Beetroot Pulao

 I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Disclosure: This post contains affiliate links, which means I can earn a small commission if you purchase through the link at no additional cost to you. Thank you for your support! 

You can also try my other INSTANT POT recipes like

INSTANT POT Beetroot Rice|Beetroot Pulao Recipe card

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INSTANT POT Beetroot Rice|Beetroot Pulao
Print
INSTANT POT Beetroot Rice|Beetroot Pulao
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
 
Servings: 2
Author: bhavana
Ingredients
  • measuring cup used 1 cup = 250 ml
  • 1 cup Basmati Rice
  • 1 medium Onion thinly sliced
  • 1 cup Grated Beetroot
  • 1/2 cup Green Peas( i used frozen)
  • 3 slit Green chilli
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin/jeera seeds
  • 1 teaspoon Biryani masala or garam masala
  • 1 teaspoon coriander powder
  • Mint leaves - fistful optional
  • Curry leaves - few optional
  • 2 tablespoon chopped Coriander leaves
  • Salt needed
  • 1.5 to 2 cups Water (depends on rice quality)
  • 1 tablespoon Fresh Lemon juice
For the seasoning
Instructions
INSTANT POT METHOD
  1. Press saute mode on Instant Pot. Add oil and once it's hot add Bay leaf,Cinnamon sticks, Cardamom, Cloves,Curry Leaves,Cumin.
  2. Fry for 30 secs(till aromatic).
  3. Then add green chillies, ginger-garlic paste and saute for 1-2 minutes,
  4. Then add sliced onions,Saute for 2-3 minutes until translucent -stir regularly
  5. Add green peas,grated beetroot and cook for another 2 minutes.
  6. Add biryani powder,coriander powder and mix well.
  7. Add rinsed Basmati Rice,water,salt and give a stir .
  8. Press CANCEL button on Instant Pot
  9. Close the lid on the pot, and turn valve from VENTING to SEALING position.
  10. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 6 minutes
  11. Wait for natural pressure release (NPR) for 10 minutes (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM
  12. Remove lid away from you,garnish with Cilantro and lime juice
  13. Beetroot Rice is ready.
PRESSURE COOKER METHOD
  1. Wash rice until water runs clear. Keep aside.
  2. Heat a pressure cooker with oil, add spices,jeera,green chilies.Saute for 30 secs until they begin to crackle.
  3. Add curry leaves ,ginger garlic paste ,Fry till the raw smell goes away
  4. Add onions and saute till soft.
  5. Add green peas,grated beetroot and cook for 2-3 minutes.
  6. Add biryani powder,coriander powder and mix well.
  7. Add 1 cup rice,water,salt and stir well
  8. Cover the cooker with lid and cook for two whistles.
  9. After 10 mins Fluff up the rice gently.garnish with coriander leaves and lemon juice
  10. Beetroot rice is ready to serve.

Recipe Video

Recipe Notes

1.If you are soaking rice before ,then add 1.5 cups of water for 1 cup of water.
2.You can also add finely chopped beetroot instead of grated beetroot.
3.You can increase or decrease spice accordingly