Kambu is one of the best great alternative for rice. I strongly suggest you to skip rice at least 2 - 3 times  a week. It is really a health alternative. On summer days first day you eat kambu rice and remaining you can make a balls and put in water, next morning you can mix th
at balls with buttermilk and make kambu koozh.  It cools your body naturally.

Enjoy this perfect cooked kambu rice with any of your favorite curry. Hope you will give this a try and let me know how it turns out for you.

 

 

Ingredients

• Kambu - 1 cup
  
• Water  - 3 cups
  
• Salt as per taste

Method

1. Rinse kambu under running water. Take this in blender, use pulse option and grind it like rava consistency.
2. Add kambu and water to the container of your Instant Pot with salt.
   
3. Close the Instant Pot with its lid.
4. Set the pot to PRESSURE COOK/MANUAL (High pressure) and set timer to 5 minutes.Do a natural pressure release, that is wait until silver button on lid drops. BE CAREFUL OF HOT STEAM.
5. Hit CANCEL.
6. Open the lid and hot kambu rice is ready to serve.

 

Wash and drain kambu

Crush it like rava

Add kambu rava and water to IP

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Cooking rice needs perfection on the amount of water and time. Just soak the rice for 10 mins, 4 minutes pressure cooker mode in the instant pot and wait 5 minutes for natural pressure release.  Its easy and actually works as pro on busy times. Even if you invite guests you can prepare in advance and use keep warm mode.  Now a days everyone works from home office, its quite easy to cook rice without whistle sounds.

Enjoy this perfect cooked rice with any of your favorite curry. Hope you will give this a try and let me know how it turns out for you.

 

 

Ingredients

• Rice - 1 cup
  
• Water  - 2 cups
  
• Salt - 1 tsp
  

Method

1. Rinse rice under running water. Drain the water and then add it to the container of your Instant Pot.
   
2. Add water to the pot along with salt.
3. Close the Instant Pot with its lid.
4. Set the pot to PRESSURE COOK/MANUAL (High pressure) and set timer to 5 minutes.
5. Do a natural pressure release, that is wait until silver button on lid drops. BE CAREFUL OF HOT STEAM.
6. Hit CANCEL. Open the lid and hot rice is ready to serve.

 

Add rice, water and salt

Open the lid after pressure release

Ready to serve

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 Rice and Dal is one of the first foods to cook learn by beginners. One more special about this we feed baby first solid food also Rice and Dal. It's most comfort food, easy digestion, protein rich food. It saves so much time on busy mornings specially working moms or unexpected guests. You can easily make rice and dal together in your pot. Sounds great!!

 

 

What is Pot in Pot?

Pot in Pot is the method of cooking that allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot. Steam generated from the water below the pan is used to build pressure and cook the food. This helps to cook multi food at the same time.

When to Use Pot in Pot?

It can be hard to know what dishes require pot in pot cooking and what dishes are best cooked right inside the inner pot. I have found the following dishes to be best suited to PIP cooking in the Instant Pot.

• A recipe that has a thick gravy or sauce.
• Rice is the best option if you need for only 3 - 4 peoples, you can even use it to make quinoa or any millet.
• Recipes that don’t use a full 1 or 1.5 cups of thin liquid, as you need that liquid in order for pressure to be reached in an electric pressure cooker.
• Recipes that require a water bath like cheesecakes, lasagna.
• To steam vegetables.
• To cook two different recipes but at the same time.
• To reheat a meal.

Ingredients for Rice

• Rice - 2 cups
• Water - 4 cups

Ingredients for Dal 

• Toor dal / Moong dal - 1.5 cup
• Water - 4 cups
• Turmeric - 1 tsp
• Garlic - 4 pods
• Oil - 1 tbsp
  

Method

1. Place the rinsed and drained rice in a steel container. Add water to it and give a quick stir. Optional you can add pinch of salt too.
2. Place the rinsed and drained dal in another steel container. Add water, turmeric, garlic pods, oil to it and give a quick stir.
3. Close and place a two tier steamer inside the pot.
4. Close the pot with its lid and press the pressure cook or manual button. Cook on high pressure for 8 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
5. Once the pressure has released naturally, open the lid and carefully remove the steam container using sling handle for easy lift.
6. For dal, you can temper with mustard seeds and chili or you can use to prepare sambar.

 

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Me and Briyani, Briyani and me. Best love story ever.

 

This is a very simple home style prawn biryani recipe that can be done in no time. I have shared two methods of making this prawn biryani. This prawn biryani recipe is perfect for beginners. The most important point in making a prawn recipe is cleaning and deveining the prawns. 

 

If we think about seafood to cook, we never ignore the prawns. Prawns are easy to cook compared to meats. Hope you guys will try this recipe and let me know in comments 😍

Ingredients

• Prawns - 1/2 kg
• Basmati rice - 2 cups
• Coconut milk - 1 cup
• Water - 1 (1:1 Instant Pot - For 2 cups rice, add 1 cup water and 1 cup coconut milk)
• Ginger garlic paste - 2 tbsp
• Coconut oil - 2 tbsp
• Ghee - 1 tbsp
• Onion - 2 
• Tomatoes - 1
• Green Chili - 4
• Chili powder - 1 tbsp
• Turmeric Powder - 1 tsp
• Briyani masala Powder - 2 tbsp 
• Bay leaves - 2
• Cloves - 2
• Cardomom - 2
  
• Cumin and Fennel seeds - 1 tsp
• Handful of coriander leaves
• Salt as per taste

Method

1. Clean and devein the prawns. 
2. Soak the basmati rice in water and keep aside.
   
3. Heat coconut oil in a pressure cooker. Once oil gets heated, saute bay leaves, cloves, cardamom, cumin and fennel seeds.
4. Once it splutters, add onions and saute for while.
5. Add tomatoes and fry.
6. Add green chilis and ginger garlic paste.Add turmeric powder, Chili powder, briyani masala powder and salt.
   
7. Fry the mix for 5 mins. Add 1 cup coconut milk and mix it.
8. Add soaked rice and 1 cup water. Toss well. Check the taste of water and add salt accordinlgy.
9. Close the lid on the pressure cooker. Allow upto 2 whistles and adjust to low flame and cook for 5 mins. Switch off the flame. Allow a natural pressure release and open the pressure cooker.
   
10. Ready to serve with raita.
    

Add bayleaves, cloves, cumin fennel seeds, cardamom

Once onions sauted, add ginger garlic paste and green chilies

Add tomatoes

Add all spice powders

Add rice and mix well

Add water and coconut milk

Taste check the salt and add coriander leaves

Open the cooker lid after natural release

Ready to serve

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Summer vacation already started for kids. Happy thing is no more online school, but the worst part is we have to engage them for next 2.5 months 😨 vacation with lockdown. By evenings I take kid to park and do activities like biking, kiting, water guns, etc. On this busy time I tried to reduce my cook time, in that way I love my Instant Pot. 

Today's recipe also one pot meal and its definitely family favourite, because lot of veggies we used and its easy to feed kids veggies like this. It just needs raita to finish off the bowl. Only chopping the veggies is time consuming and I do that on grocery shopping day itself, clean and cut the veggies and store in refrigerator 🙂.

Hope you will give this a try and let me know how it turns out for you.

Ingredients

• Basmati Rice –  cup
• Onion – 1 
• Ginger Garlic Paste – 1 tsp 
• Green chili - 2 slitted
• Vegetables  of your choice – 1 cup
• Cardamom -2
• Cinnamon stick - 1 inch
• Bay leaf - 2
• Salt as per taste
• Coconut Oil - 2 tbsp
• Water - 1.5 cups
• A handful of coriander leaves 
• Ghee – 1 tsp

Method

1. Rinse and soak rice in water for 30 mins. Turn on SAUTE mode and add the coconut oil in Instant pot. Add bay leaves, cardamom, cinnamon stick and fry for 2 mins. 
2. Add onion and saute it for 1 min. Add green chili and veggies, saute for 2 mins.
3. Add water, soaked rice, salt and ghee. Taste check here, should be more salted.
4. Hit CANCEL. Close the lid on the pot and turn valve from VENTING to SEALING position.
5. Set the pot to PRESSURE COOK/MANUAL (High pressure) and set timer to 5 minutes.
6. Do a natural pressure release, that is wait until silver button on lid drops. BE CAREFUL OF HOT STEAM.
7. Hit CANCEL. Open the lid, add coriander leaves and ready to serve with any gravy, for kids serve with raita.

Add bay leaves, cardamom, cinnamon stick

Saute onions

Add green chili and veggies, saute for 2 mins

Add water, soaked rice, salt and ghee

Open lid after natural release

Serve it hot

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Egg Briyani is one of the best recipes for all egg lovers. Egg Biryani is made from freshly ground spices, grated ginger, minced garlic, chopped mint and cilantro. This recipe is a wholesome one pot meal that will satisfy both your hunger and your taste buds.

The Instant Pot Egg Biryani tastes just as good as the traditional stove top version, and the flavors and textures are beautifully retained too. I prepared this for lock down Easter. My kid made this stone painting which helps to click food photos 😎

Ingredients

• Basmati Rice - 2 cups
• Eggs - 8
• Coconut oil - 2 tbsp
• Ghee - 1 tbsp
• Onions - 2
• Tomato - 1 
• Green chili - 1
• Cumin seeds - 1 tsp
• Ginger Garlic crushed - 2 tbsp
• Bay leaves - 2
• Cinnamon - 1 inch
• Turmeric powder - 1 tsp
• Chili Powder - 2 tbsp
• Garam masala - 1 tsp
• A handful of coriander leaves
• Salt as required

Briyani masala grind

• Cinnamon sticks - 4
• Bay leaf - 4
• Cumin seeds - 2 tbsp
• Fennel seeds - 1 tbsp
• Kalpaasi - 5
• Cloves - 5
• Star anise - 3
• Cardamom - 3
• Pepper - 6 to 10 (depends on your spice level)

How to make hard boiled eggs

1. Add 1 cup of water to the Instant Pot.
2. Place metal trivet into the pot. Gently add eggs on top of the trivet.
3. Turn on STEAM mode and close the lid and keep in VENTING position.
4. Allow it to steam for 6 - 7 mins.
5. Cool eggs in a bowl of ice water for 1 minute. Drain well and peel.

How to make Briyani

1. Grind all the ingredients under briyani masala grind and keep aside.
2. Rinse the rice and soak in water for 20 minutes. Drain all the water after 20 minutes.
3. Turn on SAUTE mode and add the coconut oil in Instant pot.  
4. Add chili powder, turmeric powder, garam masala and boiled eggs. 
5. Saute it for 2 mins. Take the eggs and keep aside.
6. Add ghee, once melts add and saute bay leaves, cinnamon sticks and cumin seeds.
7. Once it splutters, add onions and saute for while. 
8. Add ginger garlic paste, tomatoes, green chili and saute.
9. Add 2 tbsp of briyani masala grinded. Saute for a min.
10. Add soaked rice and 3 cups of water (1:1.5 ratio).
11. Add salt,  coriander leaves and eggs. Close the lid. 
12. Hit CANCEL. Close the lid on the pot and turn valve from VENTING to SEALING position.
13. Set the pot to PRESSURE COOK/MANUAL (High pressure) and set timer to 5 minutes.
14. Do a natural pressure release, that is wait until silver button on lid drops. BE CAREFUL OF HOT STEAM.
15. Hit CANCEL. Open the lid and ready to serve with raita.

Add eggs on top of the trivet

Add chili powder, turmeric powder, garam masala and boiled eggs.

Saute for 2 mins

Saute for 2 mins

Add ghee, once melts add and saute bay leaves, cinnamon sticks and cumin seeds.

Saute the onions

Add tomatoes and ginger garlic

Add chili and briyani masala powder

Add soaked basmati rice

Add water, salt and coriander leaves

Add eggs

Presure cook mode for 5 mins

Open after natural release

Ready to serve

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