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Sharkara Varatti | Sharkara Upperi

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Sharkara varatti is a traditional Kerala sweet that is prepared with Raw Nendran Banana. Crispy fried banana is coated on a jaggery syrup.

sharkara varatti

Traditional sweets are always the best. Sarkara varatti or upperi is one such. Sarkaa Upperi literally translates to Sweet Chips. Sarkara in Malayalam is sweet and Upperi means Chips. Now let's see how to prepare the most traditional Onam Spl Sharkara upperi.

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What is Sharkara upperi

Banana Sharkara Upperi is a traditional kerala food that is prepared for the grand Onasadhya. It has Nenedran banana, Jaggery with few spices. Traditionally coconut oil is preferred for frying the banana. The fried banana is then coated over a jaggery syrup flavored with cardamom, Cumin, and Dry ginger.

However this sharkara varatti is not to be confused with Chakka Varatti. Chakka varatti is jackfruit preserve or jam . Sharakara Varati is deep fried chips that are coated with sharkara. Sharkaka in Malayalam is jaggery.

Ingredients :

Nendran Variety Banana - These are the best plantain variety to prepare the sharkara upperi. They are long and yellowish. They are available in all the Kerala groceries or most of the Indian stores. It is also very good for kids and toddlers. I usually make chips with raw plantain or Kheer with ripe plantain for the festivals.

Jaggery - Gud or gur is the best sweetener for the upperi. They melt and for a caramelized layer beautifully over the deep fried chips.

Dry ginger powder, Cumin powder, Cardamom - They blend beautifully and give an awesome taste to the recipe.Also the spices aid in digestion.

Rice Flour - It acts as a thickening agent and gives a beautiful texture. You can use fine roasted rice flour or even idiyappam flour here.

How to make sarkara varatti

1.Peel the skin of the banana. Chop them into two pieces and then slice them into two ling pieces. Next slice them into ½ inch thick pieces. It is like the shape of a half moon.

Peel the skin of the banana. Chop them into two pieces and then slice them into two ling pieces. Next slice them into ½ inch thick pieces. It is like the shape of a half moon.

2. Heat coconut oil in a pan for deep frying.Once it's hot drop in the sliced raw banana in batches and deep fry.

Heat coconut oil in a pan for deep frying.Once it's hot drop in the sliced raw banana in batches and deep fry.

3. cook in a medium flame and fry till they are crisp. 

cook in a medium flame and fry till they are crisp. 

4.Slowly the sshh sound in the oil is gone and the chips are cooked.Once they are cooked crisp. Drain them from hot oil and place them in paper towels to remove the excess oil.

Drain them from hot oil and place them in paper towels to remove the excess oil.

5. In a pan add in the Jaggery and Water. Cook till the jaggery dissolves.

5. In a pan add in the Jaggery and Water. Cook till the jaggery dissolves.

6. Add in Dry ginger powder, Cardamom powder, and Roasted Cumin Powder. Combine everything and cook till the jaggery syrup bubbles and become slightly thick.

Add in Dry ginger powder, Cardamom powder, and Roasted Cumin Powder.

7. When the syrup becomes slightly thick and has a flowing consistency like honey add in the fried raw banana chips. Combine everything togther such that the chips are fully coated over the jaggery syrup. Combine everything well.

Combine everything togther such that the chips are fully coated over the jaggery syrup

8.Now switch off the flame and add in the Rice flour. Mix well such that it fully covers the Jaggery coated banana chips.

sharkara varatti is mixied with rice flour

Sharkara Varatti is ready to serve

sharkara varatti

Tips & Variations

  • I am using organic jaggery without any impurities and hence I am using it directly without sieving.
  • If using normal Jaggery sieve the Jaggery liquid once it dissolves in water and then continue cooking.
  • Use fine roasted rice flour.

Serving Suggestions

It is usually served during the Onam Sadhya. A Sadhya is incomplete without the sharkara upperi. It also goes well as an after meal dessert.

Storage Suggestions

Store the sharkara varatti in a air tiht container. It stays good for up to 10 days.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

Sharkara Varatti
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5 from 2 votes

Sharkara Varatti

Sharkara varatti is a traditional Kerala sweet that is prepared with Nendran Banana. Crispy fried banana is coated on a jaggery syrup.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Snack
Cuisine: Kerala
Servings: 15
Calories: 228kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 3 Nendran Banana raw
  • 1.25 cup Jaggery
  • ½ cup Water
  • 1 tsp Dry Ginger Powder
  • ½ tsp Roasted cumin Powder
  • ½ tsp Cardamom Powder
  • 1 tbsp Rice Flour

Instructions 

  • Peel the skin of the banana. Chop them into two pieces and then slice them into two ling pieces. Next slice them into ½ inch thick pieces. It is like the shape of a half moon.
  • Heat coconut oil in a pan for deep frying.Once it's hot drop in the sliced raw banana in batches and deep fry.
  • cook in a medium flame and fry till they are crisp.
  • Slowly the sshh sound in the oil is gone and the chips are cooked.
  • Once they are cooked crisp. Drain them from hot oil and place them in paper towels to remove the excess oil.
  • In a pan add in the Jaggery and Water. Cook till the jaggery dissolves.
  • Add in Dry ginger powder, Cardamom powder, and Roasted Cumin Powder. Combine everything and cook till the jaggery syrup bubbles and become slightly thick.
  • When the syrup becomes slightly thick and has a flowing consistency like honey add in the fried raw banana chips. Combine everything togther such that the chips are fully coated over the jaggery syrup. Combine everything well.
  • Now switch off the flame and add in the Rice flour. Mix well such that it fully covers the Jaggery coated banana chips. Sharkara Varatti is ready to serve

Video

Nutrition

Calories: 228kcal | Carbohydrates: 17g | Protein: 0.5g | Fat: 18.3g | Saturated Fat: 2.4g | Sodium: 407mg | Potassium: 468mg | Fiber: 1g | Sugar: 12.1g | Calcium: 4mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Green Gram laddu | Green Moong Ladoo

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Green Gram Laddu is a delicious and quick 3 ingredient ladoo prepared with green lentils, Jaggery, and Cardamom.

Greengram Ladoo

Whole Green Gram Ladoo Recipe | Paasi Payaru Ladoo | Pachai Payaru Ladoo Recipe with step by step photos. A healthy ladoo recipe prepared with green gram .It tastes just yummy and this is one good way to consume green gram. It can be prepared easily. This healthy green gram laddu with jaggery is another healthy find for the festival. Green Moong Ladoo is loaded with protein. It is a great after school snack option. Now lets see how to Prepare Green Moong Dal Ladoo

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Green Gram Ladoo

A healthy 3 ingredient Instant Laddu recipe (sweet balls) with Green Lentils. They are vegan (plant based) and dairy free. If you do not want to add nuts you can skip them. Or, you may add toasted nuts and add them before you shape the ladoo. They are guilt free and perfect for any festival. I always make them as an after school snack for the kids. They are filling and protein rich too.

Glossary

Green Moong Dal in the local languages

EnglishGreen Lentils
TamilPachai Payaru (பச்சை பயறு)
MalayalamCeru Payar ( ചെറുപയർ )
HindiSabat Mung or Green Moong Dal
TeluguPesara pappu
Kannada Hesaru Kaalu

Ingredients

Ingredients for Green Gram Ladoo

Green Gram - We dry roast the green gram and blend it to a fine powder and then shape the ladoos.
Jaggery - Jaggery is the main sweetened for the ladoos. I usually use organic jaggery they do not have any dirt particles. We can use it without straining the dust particles. If using Normal Jaggery once the jaggery melts completely sieve and remove the impurities and then continue cooking till the bubbles.
Water - This helps in binding the melted jaggery and the green gram powder.
Cardamom - We use cardamom pods for flavor. We can dry roast them along with the green gram and add. or if using cardamom powder we can add directly while shaping the ladoos.

FAQ's

What if my ladoos do not hold shape?
If the green gram flour is not hot you may not be able to shape the ladoos. YOu can heat it for a minute and then shape the ladoos. Or you can also add more hot Jaggery syrup and then shape the ladoos.
Can I use ghee in the laddu?
If you prefer you can definitely use it. Melt ghee and you can also roast cashew nuts and add to the ladoos.

How to make green gram laddu

1.In a Pan add in 1 cup of a Green gram and 4 cardamom pods. Dry roast the Green gram in a low flame till it changes color and you get a nice aroma. Allow it to cool down.

Roast green Lentils and Cardamom

2. Next, add it to a blender 

Next, add it to a blender 

3. Grind it to a fine powder. 

Grind it to a fine powder.

4. In a Pan add ½ cup Jaggery and ¼ cup Water. 

In a Pan add ½ cup Jaggery and ¼ cup Water. 

5. Cook till the jaggery melts completely and starts bubbling up And then switch off.

5. Cook till the jaggery melts completely and starts bubbling up And then switch off.

6. Immediately Sieve and add in the ground green gram powder. Blend the sieved lumps once again to a fine powder and you can add them back.

Sieve and add in the ground green gram powder.

7. Combine everything togther. You may also add in the toasted nuts or dry fruits if adding to the ladoos.

Combine everything togther

8. When they are still hot, and the heat is bearable. Pinch in small portions and shape the ladoos.

Pinch in small portions and shape the ladoos.

Healthy green gram Ladoos are ready.

Green Gram Laddu

Tips & Variations

  • Green moong dal laddu benefits - Loaded with protein a guiltfree dessert.
  • Green Ladoo can have both sugar and jaggery as sweeteners. Or even coconut sugar.
  • Green Moong Ladoo makes a perfect dessert for any festival.
  • It is apt for an offering to the god.
  • you may also use Yellow lentils or Moong Dal instead of green lentils to make this delicious green gram ladoo or sabut moong ke laddu.

Storage Suggestions:

Stays good for a week at Room temperature. Store in an air tight container. Any sweets with Jaggery might get harder in time. So try to finish to ladoos in a week.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Whole Green Gram Ladoo
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5 from 1 vote

Whole Green Gram Ladoo | Paasi Payaru Ladoo | Pachai Payaru Ladoo

Green Gram Ladoo is a delicious and quick 3 ingredient ladoo prepared with green lentils, Jaggery, and Cardamom.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 10 Ladoo
Calories: 53kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Green gram
  • ½ cup Jaggery
  • ¼ cup Water
  • 4 Cardamom
  • Nuts to garnish Optional

Instructions 

  • In a Pan add in 1 cup of a Green gram and 4 cardamom pods. Dry roast the Green gram in a low flame till it changes color and you get a nice aroma. Allow it to cool down.
  • Next, add it to a blender
  • Grind it to a fine powder.
  • In a Pan add ½ cup Jaggery and ¼ cup Water.
  • Cook till the jaggery melts completely and starts bubbling up And then switch off.
  • Immediately Sieve and add in the ground green gram powder. Blend the sieved lumps once again to a fine powder and you can add them back.
  • Combine everything togther. You may also add in the toasted nuts if adding to the ladoos.
  • When they are still hot, and the heat is bearable. Pinch in small portions and shape the ladoos. Healthy green gram Ladoos are ready.

Video

Notes

· Stays good for a week.

Nutrition

Calories: 53kcal | Carbohydrates: 10.7g | Protein: 2.5g | Fat: 0.2g | Sodium: 197mg | Potassium: 295mg | Fiber: 1.8g | Sugar: 4.5g | Calcium: 16mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

This post is originally from 2018 . It is now updated with new Pictures,video, details and recipe card.

Instant Mango Pickle

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Instant Mango Pickle is a quick and instant version of Mango Pickle that get's ready in just 10 mins. You can enjoy with some Curd Rice or Variety Rice.

Instant Mango Pickle

Instant Mango Pickle with step by step pictures.When Mangoes are in season mom always makes this awesome pickle in home. So I am also tempted when i get my hands on some fresh Mangoes in Market.

We enjoy this pickle with almost everything and our favourite is with the Yogurt rice aka Curd Rice.

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Mango Pickle

Pickles are a traditional recipe. They have a long history and a strong root. Usually, pickles are made by processing for many days. It is almost like wine. It tastes good as it ages. This Instant Mango pickle is a shortcut for the pickle craving. We just do a quick tempering, add the spices and finish off the pickle.

Ingredients

Ingredients Mango Pickle

Mango - Use fresh tender raw mango. Make sure the mangoes are not too sour and not ripe. Fresh raw mango suits best for the pickle.
Sesame Oil - When it comes to pickles, we go for sesame oil without any thoughts. It is for the flavor and the long shelf life of the pickle.
Mustard, Cumin, Hing - We just add the normal tempering ingredients to the pickle and hing is mandatory.
Dry Red chili, Curry Leaves - Again, we add red chili and curry leaves for flavor.
Spice powders - Just the basic spice powders go into the pickle. Red Chilli powder, Turmeric powder, and Salt to taste.
Fenugreek Powder - So this has a special mention. It brings in the pickle taste and this is the secret ingredient for the pickle.

FAQ's

Which oil is the best for Mango Pickle?
Always go for Sesame oil or Gingelly oil. They are the best when it comes to pickles. They increase the shelf life and gives an amazing taste to the pickle.
How do we select mango for pickles?
Go for green unripe Mangoes. The mangoes must be firm and tender.
Do we add Vinegar to mango pickle?
Vinegar is mainly for the shelf life or storage purpose of the pickles. I am not adding vinegar to the pickle. However, if you want to store the pickle for a longer time, you may add 2 tbsp of Vinegar to the pickle.

How to Prepare Instant Mango Pickle

1.Dry Roast fenugreek seeds until they turn light brown. Allow them to cool down and grind to a fine powder and set aside.

2. In a pan add in oil once it becomes hot add in Mustard Seeds, Fenugreek seeds let it splutter. And then add dry red Chili, Hing, and Curry Leaves.

3. Cut the Mango into small cube-sized pieces. Once the tempering is done add the Cut Mango pieces into the pan and mix well. Let it cook for 2 mins.

4. Next add in Red Chilli powder.

5. Also add in Turmeric Powder and Salt.

6. Finally, add in the roasted fenugreek powder. Combine everything.
Mix everything and allow it to cook for another 1 min and then switch off the flame.

Once it cools down store it in a sterilized jar. Instant Mango Pickle is ready.

Instant Mango Pickle

Tips

  • Always use fresh tender Mango.
  • Never use ripe mangoes for the pickle.
  • Adjust the spiciness as per your taste preference. I made it less spicy.

Storage Suggestions

Mango pickle stays good at room temperature for two days or, you can put it in the fridge for up to 2 weeks. Usually, I make Instant Mango pickle only in a small quantity and, it never lasted more than a week. Since it is an instant pickle, I prefer doing it weekly once.

Serving Suggestions

Mango pickle goes well with curd rice or any variety rice. We usually serve Instant Mango Pickle as a part of the Onam Sadhya.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Instant Mango Pickle
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5 from 2 votes

Instant Mango Pickle

Instant Mango Pickle is made withthe season's fresh mangoes. As the name suggests it is an instant and quickly done pickle,
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Condiments
Cuisine: Indian
Servings: 10
Calories: 51kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2.5 cups Raw Mango cut into cubes
  • 1 tsp Red Chilli powder
  • ½ tsp Fenugreek Powder
  • ¼ tsp Turmeric Powder
  • Salt as needed

To Temper:

  • 2 tbsp Sesame Oil
  • 1 tsp Mustard Seeds
  • ¼ tsp Fenugreek Seeds
  • Hing /Asafoetida a generous pinch
  • 2 Red Chilli
  • 2 spring Curry Leaves

Instructions 

  • Dry Roast fenugreek seeds until they turn light brown. Allow them to cool down and grind to a fine powder and set aside.
  • In a pan add in oil once it becomes hot add in Mustard Seeds, Fenugreek seeds let it splutter. And then add dry red Chili, Hing, and Curry Leaves.
  • Cut the Mango into small cube-sized pieces. Once the tempering is done add the Cut Mango pieces into the pan and mix well. Let it cook for 2 mins.
  • Next add in Red Chilli powder.
  • Also add in Turmeric Powder andSalt
  • Finally, add in the roasted fenugreek powder. Combine everything.
  • Mix everything and allow it to cook for another 1 min and then switch off the flame. Once it cools down store it in a sterilized jar.

Video

Notes

  •  The pickle stays good for a week.
  •  Always use a clean spoon for a longer shelf life.
  •  Tastes good with Curd Rice.
  •  Don’t skip Sesame oil in the pickle as it gives the flavour to the pickle.

Nutrition

Calories: 51kcal | Carbohydrates: 6.4g | Protein: 0.4g | Fat: 3g | Saturated Fat: 0.4g | Potassium: 72mg | Fiber: 0.7g | Sugar: 5.7g | Calcium: 6mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

This post is originally from 2017 . It is now updated with new Pictures,video, details and recipe card.

Instant Pot Shrimp Biryani ( Prawn Biryani )

By 8 Comments

Instant Pot Shrimp Biryani is a rich aromatic one pot biryani that makes a perfect weekend meal. It gets ready in less than 45 mins totally from scratch.

I love biryani. Almost every weekend one or the other day I cook Biryani. We try different versions and we are never tired of the biryani mania. Shrimp Biryani is my husband's favorite. Delicate Shrimps are cooked to perfection with the long grained Basmati Rice and Spices. A FailProof Shrimp Biryani for beginners is all I can say myself. It is that easy to crack this recipe.

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Pressure Cooker Shrimp Biryani

We can cook the same recipes in the stovetop Pressure cooker too. For a pressure cooker version use 1.25 cups of liquid for every 1 cup of water. Add the water and close the pressure cooker, when the steams comes out vigorously put on the whistle. Cook in a high flame for 3 mins and switch off. Wait till the pressure subsides naturally and then open the pressure cooker. Shrimp biryani or Prawn Biryani is ready in the cooker.

Ingredients

Prawn - Always Devein and use the Shrimp. Use Medium-sized Prawn. Tiger Prawns too work well.

Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.

Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.

Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt go into the biryani.

Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani. You can also blend them to a paste and add them to the biryani.

Coconut Milk - This gives a very lovely taste to the biryani and I highly recommend using it. You can adjust the amount of coconut milk added to the biryani. Make sure the total liquid quantity is as given increase or decrease the coconut Milk and compensate the rest with Water.

Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.

FAQ's

How to Clean the Prawns?

How to devein Shrimp?

How to make Instant Pot Shrimp Biryani

1.Turn on the Instant Pot in saute mode. Wait till it shows on and then add in 3 tbsp of Coconut Oil or Ghee. Once it's hot add in 1 tsp Fennel Seeds, 1 Bay leaves, 1-inch cinnamon sticks, 2 cloves,3 cardamom, and 6 Cashew nuts, Star Anise 1, saute and they will turn fragrant.

2. Now add in the sliced Onions. I am using 1 cup sliced Onions. Saute till it's soft and pink. Next, add 3 or 2 green chilies.

3. And then add ⅓ cup of Loosley packed Mint leaves and ⅓ cup of finely chopped Cilantro. Saute till they shrink.

4. Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves

5. Add 2 finely chopped big tomatoes which are approximately 1 cup. Cook till they turn soft.

6. Next, add in the cleaned and deveined Shrimp or Prawn. Mix everything.

7. Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt. 

8. Combine Everything.

9. Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins. Drain the water and add the basmati rice to the Instant Pot now.

10. Now add in the measured coconut Milk and water. The ratio is for 1 cup rice add 1.5 cups of Liquid. So for 2 cups of Rice add 3 cups of Liquid. I am adding 2 cups of coconut milk and 1 cup of water. Combine well.

11. Also, add in ¼ cup of Thich Curd or Yogurt and 1 tbsp of Lemon Juice. Combine everything and check for salt and spice and add if anything is less.

Pressure Cooking Shrimp Biryani

12. Now Close the Instant pot and turn the pressure value in sealing position. Press the pressure cook option and set 5 mins in high pressure

13. After 5 mins and do a quick release and open the Instant pot. Fluff the Rice once gently and turn off the Instant Pot.

14. Close the Instant pot and leave it undisturbed for 30 mins. After 30 mins open the IP. Instant Pot Shrimp Biryani is now ready. fluff the rice gently and it is now ready to enjoy.

Instant Pot Shrimp Biryani

Tips & Variations

  • Adding coconut milk to the liquid part is optional but it has a great impact on taste and hence I recommend adding it.
  • Prawn Dum Biryani - This is another variation. Dum Biryani is prepared by cooking the Prawn Masala, Pre cooked Basmati Rice, Mint, Cilantro, Fried onions, and Saffron soaked Milk. It is equally delicious.
  • Use Clean and deveined Shrimps for the biryani.
  • You can double or triple the recipe too. But a 6 qz Instant Pot cook with a maximum of 3 cups of Basmati Rice not more than that.

Serving Suggestions

The best pair for biryani is Raita and boiled egg always. You can also serve it with biryani brinjal gotsu, papad and pickle too.

Storage Options:

I personally do not recommend storing and freezing biryani. Biryani tastes best only when they are served hot. However, you may store it in the fridge for up to 2 days.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Shrimp Biryani
Print Recipe Pin Recipe
5 from 11 votes

Instant Pot Shrimp biryani

Instant Pot Shrimp Biryani is a rich aromatic one pot biryani that makes a perfect weekend meal. It gets ready in less than 45 mins from scratch.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 5
Calories: 431kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Instant Pot 6 Qz
  • Instant Pot 6 Qz

Ingredients

  • 3 tbsp Coconut Oil
  • 1 tsp Fennel Seeds
  • 1 Bay Leaf
  • 2 Clove
  • 3 Cardamom
  • 6 Cashew Nuts
  • 1 Star Anise
  • 1 inch Cinnamon Stick
  • 3 Green Chilli
  • 1 cup Onion sliced
  • ⅓ cup Mint Leaves
  • ⅓ cup Coriander Leaves
  • 1.5 tbsp Ginger garlic paste
  • 1 cup Tomato chopped
  • 20 Shrimp or Prawn
  • 1 tbsp Red Chilli Powder
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric Powder
  • Salt as needed
  • 2 cups Basmathi Rice
  • 2 cups Coconut Milk
  • 1 cup Water
  • ¼ cup Yogurt or Thick Curd
  • 1 tbsp Lemon Juice

Instructions 

  • Turn on the Instant Pot in saute mode. Wait till it shows on and then add in 3 tbsp of Coconut Oil or Ghee. Once it's hot add in 1 tsp Fennel Seeds, 1 Bay leaves, 1-inch cinnamon sticks, 2 cloves,3 cardamom, and 6 Cashew nuts, Star Anise 1, saute and they will turn fragrant.
  • Now add in the sliced Onions. I am using 1 cup sliced Onions. Saute till it's soft and pink. Next, add 3 or 2 green chilies.
  • And then add ⅓ cup of Loosley packed Mint leaves and ⅓ cup of finely chopped Cilantro. Saute till they shrink
  • Now add in 1.5 tbsp of ginger garlic paste. Cook till the raw smell leaves
  • Add 2 finely chopped big tomatoes which are approximately 1 cup. Cook till they turn soft.
  • Next, add in the cleaned and deveined Shrimp or Prawn. Mix everything.
  • Now add in the spice powders. I am using 1 tbsp of Red Chilli powder, 1 tsp of Garam Masala, ¼ tsp of Turmeric powder, and the needed Salt.
  • Wash the Basmati Rice 3 or 4 times and then keep it soaked in water. Let the basmati rice soak for at least 30 mins. Drain the water and add the basmati rice to the Instant Pot now.
  • Now add in the measured coconut Milk and water. The ratio is for 1 cup rice add 1.5 cups of Liquid. So for 2 cups of Rice add 3 cups of Liquid. I am adding 2 cups of coconut milk and 1 cup of water. Combine well.
  • Also, add in ¼ cup of Thich Curd or Yogurt and 1 tbsp of Lemon Juice. Combine everything and check for salt and spice and add if anything is less.
  • Now Close the Instant pot and turn the pressure value in sealing position. Press the pressure cook option and set 5 mins in high pressure
  • After 5 mins and do a quick release and open the Instant pot. Fluff the Rice once gently and turn off the Instant Pot. Close the Instant pot and leave it undisturbed for 30 mins. After 30 mins open the IP. Instant Pot Shrimp Biryani is now ready. fluff the rice gently and it is now ready to enjoy.

Video

Notes

Tips & Variations
  • Adding coconut milk to the liquid part is optional but it has a great impact on taste and hence I recommend adding it.
  • Prawn Dum Biryani - This is another variation. Dum Biryani is prepared by cooking the Prawn Masala, Pre cooked Basmati Rice, Mint, Cilantro, Fried onions, and Saffron soaked Milk. It is equally delicious.
  • Use Clean and deveined Shrimps for the biryani.
  • You can double or triple the recipe too. But a 6 qz Instant Pot cook with a maximum of 3 cups of Basmati Rice not more than that.
Serving Suggestions
The best pair for biryani is Raita and boiled egg always. You can also serve it with biryani brinjal gotsu, papad and pickle too.
Storage Options:
I personally do not recommend storing and freezing biryani. Biryani tastes best only when they are served hot. However, you may store it in the fridge for up to 2 days.

Nutrition

Calories: 431kcal | Carbohydrates: 23.9g | Protein: 21.7g | Fat: 28.9g | Saturated Fat: 23.7g | Cholesterol: 155mg | Sodium: 206mg | Potassium: 530mg | Fiber: 3.3g | Sugar: 5.3g | Calcium: 123mg | Iron: 3mg
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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Instant Pot Paneer Peas Pulao

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Instant Pot Paneer Peas Pulao is a wholesome rice pilaf with fresh peas and soft paneer cooked in an aromatic broth with Basmati Rice.

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Rice Pilaf is a one pot comfort meal for me. My kids love them and so do I. They come in handy on a busy day when I am pressed out of time. All you have to do is use your Instant Pot, add in the ingredients and cook beautifully.

I usually like to experiment with the Pilaf. I try to vary the ingredients every time I make and this is one such pulao that has come deliciously awesome. Use the season's best peas and fresh Cottage Cheese for the Pulao.

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What is Pilaf or Pulao ?

Pilaf or Pulao is a rice dish that we cook using the whole spices, Broth, Rice and meat or vegetables togther. The important thing in the consistency is to achieve the rice grains without sticking to each other. There are so many variations and cooking techniques for the pulao. The most common method is the one-pot method either in Stove Top or Cooker.

Every country and region have their version of the pilaf. The secret of its success is it's wholesome and flavorful with less effort.

Ingredients

Whole Spices - The spices add an amazing flavor to the Pulao. When we temper the spices in oil they become fragrant and it makes the pilaf rich.

Paneer - Use good quality firm Paneer Blocks. Soak in lukewarm water for 15 mins and then use in the pulao. So they are soft. 

Green Peas - Use fresh or FRozen peas. If using dried green peas, soak them overnight, pressure cook for 3 whistles, and then use.

Onion - They form the base of the pilaf. Saute the onions till they are soft and pink.

Ginger garlic paste - Another mandatory ingredient for pilaf. It adds so much flavor to the dish.

Spice powders - Just the Chilli Powder, Garam Masala, Turmeric Powder, and Salt goes into the pulao

Lemon - It balances the flavors and enhances the tastes.

Green Paste- It gives a rich aroma to the pulao and gives an amazing taste.

Green Paste for Pulao

We add Mint along with Cilantro and Cashew nuts ground to a rich paste to the Pulao. This gives a lovely aroma and green tint to the pilaf. Usually, Mint and Cilantro are thrown the whole eating but, by grinding them the nutrients are fully into the pilaf, and its a healthy addition.

FAQ's

Which Rice is best for a Pulao?
My recommendation is long grained Basmati Rice or Jeeraga Sambar Rice. Both the rice are aromatic and flavorful. They give a beautiful texture to the pulao indeed.
What is the Rice water ratio for pulao in Instant Pot?
I usually use 1.5 cups of water for every 1 cup of Rice if using Basmati Rice and they come perfectly every single time. You can double or triple the same for the rice.
What is the difference between a pulao and a biryani?
The spices used in biryani are more compared to pulao. Also, biryani is more rich and aromatic.

How to Cook Instant Pot Panner Peas Pilaf

  1. Turn on the Instant Pot in saute mode. Once it shows ON, wait for 30 secs and then add in 2 tbsp of Oil. Let it get hot. To this add in the Whole spices. I am adding 1 tsp of Fennel Seeds, 5 cashew nuts, 1 Bay leaf, 1 Star anise,3 Cardamom Pods, 1-inch Cinnamon Stick,3 Clove. Let it becomes fragrant.

2.Next, add in 1 cup of sliced Onion. Saute till they are soft and pink.

3.And then add in 1.5 tbsp of ginger garlic paste. Saute till the raw smell leaves. If the Instant Pot is very hot or, if the ginger garlic paste sticks to the inner pot, you can add in 2 tbsp of Water and deglaze. Or you can press the cancel button and continue cooking in the residual heat. and then press the saute button back after few mins.

4.In a blender jar add in 10 Cashew Nuts, 2 green Chilli, ¼ cup Mint leaves and ¼ cup Cilantro add 2 tbsp of water and blend to a fine paste. Now add the green paste to the Instant pot. Saute for few secs. (You can blend the green paste and keep it ready before you start cooking)

5.Next, add in 1 cup of fresh or frozen green peas. Also, add in 200 gms or Paneer or Cottage Cheese cut into cubes. You can slice the paneer blocks and keep soaking in water for 10 to 15 mins for softer paneer. Combine everything.

6.Next, add in the spice powders. Add in ½ tsp Red Chili Powder, 1 tsp Garam Masala, ¼ tsp Turmeric powder, and the required Salt. Combine everything.

7.Wash the Basmati Rice 3 or 4 times and keep them soaked in water for 30 mins. Now drain the water and add the Basmati Rice to the Instant Pox. Mix everything.

8.Add in 3 cups of water. Also, add 1 tbsp of Lemon Juice. Combine everything and check for salt and spice add if anything is less. 

9. Close the Instant Pot and turn the pressure valve to the sealing position. Select the pressure cook mode and set 5 mins in high pressure.

10. Do a quick release and open the Instant Pot after 5 mins. Gently fluff the Rice and switch off the Instant Pot.

11. Now close the Instant Pot once again and leave the rice undisturbed for another 30 mins. After 30 mins open the Instant Pot and fluff the Rice once again. Fluffy perfect Instant Pot Paneer Peas Pulao is ready.

Instant Pot Paneer Peas Pulao

Tips & Variations

  • Always Wash the Basmati Rice well 3 or 4 times and then soak it. While you soak the rice the wash must be clear.
  • Soak the rice for 30 mins and then cook.
  • Use long grained Basmati Rice. My personal favorites are India Gate and Kohinoor brands.
  • If you ever get the burn signal, immediately press the cancel button. The residual heat will help in cooking for few minutes and then you may switch on the Instant Pot.
  • I have personally never got the burn signal while cooking biryani or Pulao in an Instant pot. We always have moisture and hence we will not get the burn message. anyhow handle with care keep stirring. Never leave the Instant pot unattended till you add Water.
  • Use Fresh or Frozen green peas. If using dried green peas, soak them in water overnight and pressure cook for 2 mins in the Instant Pot and then use.
  • Soak the Paneer in luke warm water for 10 to 15 mins and then use. They will be soft and fresh.
  • You may skip Paneer with Tofu for a vegan version of Pilaf.

Serving Suggestions

It goes well with Yogurt and Chips itself. You can also serve it with biryani brinjal gotsu, papad and pickle too.

Storage Suggestions

Paneer Peas Pulao tastes best only when they are served hot. However, you may store it in the fridge for up to 2 days.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Instant Pot Paneer Peas Pulao
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5 from 5 votes

Instant Pot Paneer Peas Pulao

Instant Pot Paneer Peas Pulao is a wholesome rice pilaf with fresh peas and soft paneer cooked in an aromatic broth with Basmati Rice.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 5
Calories: 371kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Instant Pot 6 Qz
  • Instant Pot 6 Qz

Ingredients

To Grind

  • 2 Green chilli
  • 10 Cashew Nuts
  • ¼ cup Mint Leaves
  • ¼ cup Coriander Leaves
  • 2 tbsp Water

To make the Pulao

  • 2 tbsp Oil
  • 5 Cashew Nuts
  • 1 tsp Fennel Seeds
  • 1 Bay Leaf
  • 3 Cardamom Pods
  • 1 inch Cinnamon Stick
  • 3 Clove
  • 1 Star Anise
  • 3 Onion medium sized (approximately 1 cup sliced onions)
  • 1.5 tbsp Ginger Garlic paste
  • 1 cup Green Peas Use fresh or frozen peas
  • 200 gms Panner or Cottage Cheese Cut into cubes
  • ½ tsp Red Chili Powder
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric Powder
  • Salt as needed
  • 2 cups Basmati Rice Wash well and soak for 30 mins
  • 3 cups Water
  • 1 tbsp Lemon Juice

Instructions 

  • Turn on the Instant Pot in saute mode. Once it shows ON, wait for 30 secs and then add in 2 tbsp of Oil. Let it get hot. To this add in the Whole spices. I am adding 1 tsp of Fennel Seeds, 5 cashew nuts, 1 Bay leaf, 1 Star anise,3 Cardamom Pods, 1-inch Cinnamon Stick,3 Clove. Let it becomes fragrant.
  • Next, add in 1 cup of sliced Onion. Saute till they are soft and pink.
  • And then add in 1.5 tbsp of ginger garlic paste. Saute till the raw smell leaves. If the Instant Pot is very hot or, if the ginger garlic paste sticks to the inner pot, you can add in 2 tbsp of Water and deglaze. Or you can press the cancel button and continue cooking in the residual heat. and then press the saute button back after few mins.
  • In a blender jar add in 10 Cashew Nuts, 2 green Chilli, ¼ cup Mint leaves and ¼ cup Cilantro add 2 tbsp of water and blend to a fine paste. Now add the green paste to the Instant pot. Saute for few secs. (You can blend the green paste and keep it ready before you start cooking)
  • Next, add in 1 cup of fresh or frozen green peas. Also, add in 200 gms or Paneer or Cottage Cheese cut into cubes. You can slice the paneer blocks and keep soaking in water for 10 to 15 mins for softer paneer. Combine everything.
  • Next, add in the spice powders. Add in ½ tsp Red Chili Powder, 1 tsp Garam Masala, ¼ tsp Turmeric powder, and the required Salt. Combine everything.
  • Wash the Basmati Rice 3 or 4 times and keep them soaked in water for 30 mins. Now drain the water and add the Basmati Rice to the Instant Pox. Mix everything.
  • Add in 3 cups of water. Also, add 1 tbsp of Lemon Juice. Combine everything and check for salt and spice add if anything is less.
  • Close the Instant Pot and turn the pressure valve to the sealing position. Select the pressure cook mode and set 5 mins in high pressure.
  • Do a quick release and open the Instant Pot after 5 mins. Gently fluff the Rice and switch off the Instant Pot.
  • Now close the Instant Pot once again and leave the rice undisturbed for another 30 mins. After 30 mins open the Instant Pot and fluff the Rice once again. Fluffy perfect Instant Pot Paneer Peas Pulao is ready.

Video

Nutrition

Calories: 371kcal | Carbohydrates: 64.4g | Protein: 8.8g | Fat: 8.5g | Saturated Fat: 1.2g | Sodium: 77mg | Potassium: 186mg | Fiber: 3.2g | Sugar: 3.3g | Calcium: 59mg | Iron: 2mg
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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Instant pot khichdi with vegetables | Rice with Lentils & Vegetables

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Instant Pot khichdi with vegetables is a one-pot gluten-free meal with Rice, Lentils, and Vegetables. It is packed with protein and makes a complete meal. It is a perfect meal for all age groups. Serve with a drizzle of ghee for the best taste.

Instant pot khichdi with vegetables

Khichdi is a one pot mixed lentils and vegetable rice. It has a soft and smooth consistency. It is perfect for toddlers or elders too. Rather than cooking with Oil, Ghee or Clarified butter is the best option for lentils Rice.

You can use any one variety of lentils or Dals or mixed lentils too. It is a creamy dreamy one pot comfort food. Less prep work and the basic spices make the cooking easy peasy. Now lets see the recipe for vegetable Khichdi Instant pot.

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What is Khichdi ?

Khichdi is a popular main course from the Indian Sub Continent that has Rice and Lentils. It is one of the very first solid foods for babies. It usually has a semi thick porridge like consistency where the rice and lentils are mashed well together.

Many variations are introduced these days substituting Millets for Rice, adding more vegetables and various lentils too.

How to make Khichdi in Cooker?

Well, you can adapt the same recipe in your stovetop pressure cooker as well, you can follow the same recipe and finally after adding the water. Close the pressure cooker once the water starts boiling. Cook for 4 whistles in a high flame and one more whistle in a medium flame and switch off.

Wait till the pressure subsides on its own and, then open the cooker. Garnish with coriander leaves and a tsp of ghee and serve hot. Check the recipe for the pressure cooker version too.

Rice selection for Khichdi

You can use almost all the rice varieties. Seeraga Samba or Jeeraga Samba makes it most delicious and flavorful. Basmati Rice or Sona Masoori are good options too. Or you can use any usual cooking rice.

Ingredients

Instant pot khichdi with vegetables , Ingredients

Oil / Ghee - Use oil or ghee to flavor the khichdi. If serving to khichdi I recommend using ghee they are absolutely flavorful.

Green Chilli, Crushed Ginger & Garlic, Curry Leaves - we add them to the oil or ghee for the tempering. They make the khichdi tastier.

Onion - Use finely chopped onion and cook till they are soft.

Tomato - Cook till they tomatoes or soft for a juicy khichdi

Vegetables - We can add carrot, Beans, Tomato, Green Peas, Potato, and Beetroot for the khichdi. Add any as you prefer.

Dal - Use any dal or a mix of dal in the khichdi. I am using toor dal (Yellow Lentils). However Moong Dal (Split Yellow Lentils), Masoor Dal (Red Lentils), and Green gram (Green Lentils) also we can use in khichdi.

Spice Powders - Just the Basic Chilli powder and Turmeric powder we use for the Khichdi. Adjust the spiciness are per your preference.

FAQ's

Can I use frozen vegetables to cook in an Instant Pot?
Yes, Frozen vegetables cook easily in the Instant Pot. You can use it just like normal vegetables. No need to thaw use directly in the Instant Pot.
What all vegetables can I include in a Khichdi?
You may use Green Peas, Carrot, Beans, Potato, Cauliflower, Broccoli, Beetroot.

How to Prepare Instant pot khichdi

  1. Wash and soak the rice and toor dal in water for 30 mins.

2. Switch on the Instant Pot in saute mode. Once it turns on add in the Oil or Ghee let it heat for 30 secs. Now add in the Mustard and Cumin seeds Let them splutter and then add in the green chili, crushed ginger, and garlic along with Curry leaves. Saute for few secs.

3. Next, add in the chopped onion and saute till they are soft and pink.

4.Next, add in the chopped tomatoes and cook till they are soft.

5. And then add in the chopped Vegetables. I am adding carrots, Beans, and Cauliflower. Soak the cauliflower in hot for 5 mins and then add it to the Instant Pot. You can also include Potato, Green Peas, and Beetroot in the Khichdi.

6. Drain the excess water from the Dal and Rice and add it to the Instant Pot.

7. Next, add in the measured water (3 cups water).

8. And then add in the spice powders. Just the basic spices turmeric powder, red chili powder, and salt. Combine everything.

9. Close the Instant Pot. Press the Cancel button and select the pressure cook mode. Set 5 mins in high pressure. Wait till the pressure release naturally and, then open the Instant Pot.

Instant pot khichdi with vegetables

Mash everything well. You can also garnish with finely chopped coriander leaves. Instant pot khichdi with vegetables is now ready. Serve hot with Pickle and Pappad.

Instant Pot Khichdi

Tips & Variations

  • For a vegan version of Khichdi, substitute Ghee (Clarified Butter) with coconut oil.
  • You may use Brown Rice or Millets instead of Rice.
  • Use a combination of Lentils for more flavor. You can use Red Lentils (Masoor Dal), Green Lentils (Green Gram), Split Yellow Lentils (Moong Dal), Yellow Lentils (Toor Dal).
  • Do not reduce the water consistency as it is required for the semi thick Porridge like consistency. You can add ½ cup More ie 3 ½ cup water for a more runny consistency.
  • It is easy for digestion and perfect for kids and the elderly.
  • Masala khichdi - This is a slightly different version. We use whole spices and spice powders in the khichdi. For flavoring, we use fennel seeds, cinnamon, Bay leaves, and Garam Masala.

Storage Suggestions

You can store it in the fridge for up to 4 days. And make sure you reheat with a dash of ghee and then serve.

Serving Suggestions

Goes well with Pickle and Papad. Apart from that Raita too makes a good side dish. Always serve hot with a dash of ghee. Khichdi gets thicker as it cools down. So always reheat and serve.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Instant pot khichdi with vegetables
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4.50 from 2 votes

Instant Pot khichdi

Instant Pot khichdi with vegetables is a one-pot gluten-free meal with Rice, Lentils, and Vegetables. It is packed with protein and makes a complete meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 169kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 tbsp Oil / Ghee
  • 1 tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • 1 Bay leaf
  • 2 Green Chilli
  • 1 tsp Crushed ginger and garlic
  • 1 spring Curry leaves a spring
  • 1 Onion
  • 1 Tomato
  • ¼ cup Beans
  • ¼ cup Carrot
  • ½ cup Cauliflower Florets
  • ½ cup Rice
  • ½ cup Toor Dal
  • 3 cup Water
  • ¼ tsp Turmeric power
  • ½ tsp Red Chilli Powder
  • Salt as needed
  • Coriander leaves to garnish

Instructions 

  • Wash and soak the rice and toor dal in water for 30 mins.
  • Switch on the Instant Pot in saute mode. Once it turns on add in the Oil or Ghee let it heat for 30 secs. Now add in the Mustard and Cumin seeds Let them splutter and then add in the green chili, crushed ginger, and garlic along with Curry leaves. Saute for few secs.
  • Next, add in the chopped onion and saute till they are soft and pink.
  • Next, add in the chopped tomatoes and cook till they are soft.
  • And then add in the chopped Vegetables. I am adding carrots, Beans, and Cauliflower. Soak the cauliflower in hot for 5 mins and then add it to the Instant Pot. You can also include Potato, Green Peas, and Beetroot in the Khichdi.
  • Drain the excess water from the Dal and Rice and add it to the Instant Pot.
  • Next, add in the measured water.
  • And then add in the spice powders. Just the basic spices turmeric powder, Chilli powder, and salt. Combine everything.
  • Close the Instant Pot. Press the Cancel button and select the pressure cook mode. Set 5 mins in high pressure. Wait till the pressure release naturally and then open the Instant Pot.

Nutrition

Calories: 169kcal | Carbohydrates: 29.4g | Protein: 4.8g | Fat: 3.8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 19mg | Potassium: 190mg | Fiber: 3.2g | Sugar: 3.2g | Calcium: 442mg
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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Vegan Banana Oat Bars | 4 ingredient Oatmeal Bars

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Vegan Banana Oat Bars are soft healthy bars. It has bananas, pecans, and almond butter. It is vegan and perfectly guilt-free bars.

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Vegan Banana Oat Bars

Banana is an awesome ingredient when it comes to baking. It does wonders and blends easily with every other ingredient. These 4 ingredients of baked banana oatmeal are one such.

It is rich in fibers and minerals and a perfect way to start the day with. A breakfast bar with some Milk is the best combination.

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4 Ingredient Banana Oat Bars

All it has is just 4 ingredients and it gets baked beautifully together. We are not adding any extra sugar to these breakfast bars. The natural sugar from the banana and the sweetness from the almond Butter is all it has.

You can also add additional nuts along with the Pecans for a crunch. Adding raisins gives more sweetness to the breakfast bars. I am using Rolled Oats for the recipe and, you can pulse the oats once in a blender and use or use it as such as me.

Ingredients for Oats Pecan Bars:

Ingredients for Vegan Banana Oat Bars

Rolled Oats - Rolled oats have a beautiful texture and hence they are perfect for the bars. You may use whole rolled oats and or even oatmeal. Both are perfect for the bars.

Banana - You may use any ripe sweetened banana. It should measure approximately 1.5 cups after mashing. I am using ripe red variety of bananas. Approximately 4 medium-sized banana mashed measured to 1.5 cups.

Pecans - Pecans are rich in many vitamins or minerals. They also give a lovely texture to the oats banana bars.

Almond Butter - Other than bananas we do not have any other sweeteners. so it's best to add sweetened Almond butter, Or if you require more sweetness you may also add ½ cup of brown sugar. It goes very well with the recipe. In place or Almond butter, you may also use any smooth texture nut butter. Peanut butter or even Cashew butter works well.

Vegan Banana Oat Bars

FAQ's

Can I use frozen bananas?
If using frozen banana, Microwave the banana for one min. The banana becomes soft. You can then peel the skin and use it.
Can I replace the banana?
I highly recommend not replacing the banana. However, you can try applesauce in place of the banana. Make sure to adjust the Oats if adding applesauce.
What can I use instead of Almond Butter?
You may use Peanut Butter or Cashew Butter. All the nut butter works well for the recipe.

How to Prepare Oats Banana Bars:

1. In a mixing bowl add in the banana

2. Mash well without any lumps.

3. Next add in the almond butter. I am using sweetened Almond Butter.

4. And then add in the rolled Oats.

5. Finally add in the roughly chopped or crushed pecans.

6. Fold everything together.

7. Prepare a 6 * 6 inch baking tray and line them with parchment paper. Transfer the prepared batter to the baking tray. Top them with whole pecans

8. Preheat the oven at 180 deg C and then bake at 180 Deg C for about 20 - 22 mins or till the toothpick when inserted comes out clean. Let it cool completely and then slice and serve.

Vegan Banana Oat Bars are ready

Tips & Variations

  • Do not look for a replacement for the banana as it is the main ingredient in holding the shape of the baked bars.
  • You can add chocolate chips for extra sweetness. Or even dried blueberries or raspberries, or cherries go well.
  • Instead of Almond butter, you can use other nut butter as well. But make sure you add sweetened nut butter.
  • Use gluten free oats for a gluten free Breakfast bars.
  • Avoid using quick Oats or Instant Oats as they may fall apart once the bars get baked.
  • If you are looking for a nut free version Instead of Almond butter and Pecans you may use Sunflower seeds butter and sunflower seeds.
  • You can use Nutmeg powder or Cinnamon Powder for extra spice.

Serving Suggestions

Serve the breakfast bars along with a ProteinSmoothie for a well balanced breakfast.

Storage Suggestions

Bars stay good at room temperature for one day and then put them in the fridge after that. However, I recommend storing them in the fridge once they are completely cool down.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Baked Oats Banana Pecan Bars
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4.84 from 12 votes

Oats Banana Pecan Bar

Oats Banana Pecan bars are soft healthy bars. It has bananas, pecans, and Almond butter. It is vegan and perfectly guilt-free bars.
Prep Time10 minutes
Bake Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 9 slices
Calories: 122kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 2 cup Rolled Oats
  • 4 Banana Medium sized ( measures 1 cup when mashed)
  • ½ cup Almond Butter
  • ½ cup Pecans

Instructions 

  • In a mixing bowl add in the banana and mash well without any lumps.
  • Next add in the almond butter. I am using sweetened Almond Butter.
  • And then add in the rolled Oats.
  • Finally add in the roughly chopped or crushed pecans.
  • Fold everything together.
  • Prepare a 6 * 6 inch baking tray and line them with parchment paper. Transfer the prepared batter to the baking tray. Top them with whole pecans
  • Preheat the oven at 180 deg C and then bake at 180 Deg C for about 20 - 22 mins or till the toothpick when inserted comes out clean. Let it cool completely and then slice and serve.

Video

Nutrition

Calories: 122kcal | Carbohydrates: 19.2g | Protein: 2.7g | Fat: 4.5g | Saturated Fat: 0.6g | Sodium: 1mg | Potassium: 195mg | Fiber: 2.8g | Sugar: 5.2g | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Instant Pot Pav Bhaji | Mumbai Style Pav Bhaji

By 3 Comments

Instant Pot Pav bhaji is the Instant Pot version of the famous Mumbai Street Food Pav Bhaji. It has a thick mixed vegetable Curry called the bhaji. We serve the bhaji along with Dinner Rolls, Onions, Cilantro along with Lemon wedges and butter.

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Instant Pot Pav Bhaji

Street foods always have a special place in India. There are so many varieties. Right from the popular Golgappas, Kathi Rolls, Chaat, and whatnot. Almost all Indian Street foods are popular and available in all parts of the world these days.

Out of all the Streetfoods, the Pavbhaji has a special place. Especially the pushcart vendors selling poping hot pavbhaji's near the beach has a special place. They are cheap and in the best taste.

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What is Pav bhaji

Pav Bhaji is a famous Street food from India that has its origin in the Juhu beach of Mumbai. Pav Bhaji translates to 'Pav' means buns and, 'Bhaji' is a medley of curried vegetables. It is considered the King Of Street Foods in India.

Now it is that famous and you may find them in all parts of the world. Everyone should at least try this famous street food from India at least once in their lifetime.

Pav bhaji in instant pot

The recipe is easily adaptable in Instant Pot too. Traditionally it is done on the stovetop. However, these days we go for Instant Pot or Pressure Cooker. This is mainly for saving time and no babysitting the bhaji.

Just add stir in the veggies to the Instant pot and quickly cook the veggies. The cooked vegetables are then mashed and cooked with the spice powders and the bhaji is ready easily in the Instant Pot.

Pav bhaji ingredients

Ingredients for Pavbhaji

The List of ingredients for pav bhaji might appear long. But it is only different vegetables and then the basic spices and butter.

Butter - We add lots of butter to the bhaji. Do not reduce this. This gives a lovely flavor altogether to the bhaji

Ginger, Garlic, Chilli - Add in crushed ginger, garlic, and minced green chili for a lovely flavor

Onion - Add finely chopped red or white onions

Tomato - Add ripe juicy tomatoes

Vegetables - We are adding a lot of vegetables to Pav bhaji. Cauliflower, Beans, carrot, Fresh Green Peas, Capsicum, Beetroot. Adding beetroot gives a lovely red color to the bhaji.

Kashmiri Red Chili Powder - This again gives a lovely color to the bhaji without much spiciness.

Pav Bhaji Masala - pav bhaji secret ingredient is this delicious spice powder. I usually go for the store-bought Pav bhaji Masala. Everest and MDH are my favorite brands. They are available in most of the super Markets.

Coriander Leaves & Onion - We garnish the pav bhaji with a generous amount of coriander leaves and finely chopped onions

Lemon - We add a dash of lemon juice while serving the pav bhaji

Pav Buns - We need Dinner Rolls or Pav Buns to serve along with the bhaji. They are also available in supermarkets or you can go with homemade Ladi Pav or dinner rolls. If you are not able to source them you may also serve them along with bread.

Kasoori Methi - They give a nice and unique flavor to the bhaji.

FAQ's

Is Pav Bhaji Vegan

We have Butter in Pav Bhaji and hence it's not vegan. You may add vegan butter in Pav Bhaji as a replacement. I do not recommend skipping butter as it is an important ingredient in Pav bhaji.

How to make Homemade Pav Bhaji Masala

Pav Bhaji Masala is available in almost all Asian or Indian Supermarkets. I usually use the store-bought masala. However, you can make your spice mix. Pav bhaji masala has Coriander seeds, Cumin seeds, Cloves, Cardamom, Cinnamon, Fennel seeds, Amchur powder, Pepper powder

What is the best type of bread to serve the bhaji?

Use any type of un-sweetened bread to serve the Pav Bhaji. I like Whole Wheat bread too at times. You can also try Dinner Rolls,Ladi Pav, Burger buns, Potato buns, or any unsweetened bread.

How to cook pav bhaji without pressure cooker?  We usually cook the Bhaji in an Instant Pot or Pressure cooker. If in case you want to cook on a stove or an open pan. First, you can steam the veggies till they are soft and mashable. And then in a heavy-bottomed follow the same process. The pav bhaji gets cooked up beautifully.

Instant Pot Pav Bhaji

How to make Pavbhaji in Instant Pot

How to Prepare Bhaji

Switch on the Instant Pot in saute mode. Once it turns on, add in 3 tbsp of butter and 1 tbsp of oil. Let the butter melt.

Add in 1 tbsp of ginger, 1 tbsp of garlic, and 1 green chili minced. Saute for few secs and then add in 1.5 cups of finely chopped onions. Saute till they are soft and pink.

Next, add in 1 cup of finely chopped bell pepper. Saute for a minute.

Next, add in 2 cups of chopped tomato. Cook till they are soft.

Next, add in all the remaining vegetables. I am adding 1 cup of Cauliflower florets, 1 cup of fresh or frozen green peas. ⅓ cup of carrots, ⅓ cups of beans, and ¼ cup of beetroot.

Combine everything together and add in 1.25 cups of water. Now Close the Instant Pot. Move the Pressure value to the sealing position.

Select the Pressure cook option and set 10 mins in high pressure. Wait for a natural pressure release and then open the Instant Pot.

Switch on the Instant Pot in Saute mode once again. To the Instant Pot add in the required salt, 1 tbsp of Kashmiri Red Chilli powder, 4 tbsp of Pav bhaji Masala.

Now add in 1 tbsp of butter and then add ½ cup of Finely chopped Coriander leaves and then crush in 1 tsp of Kasoori Methi between your palms and add it to the Instant Pot. Cook till the Pav bhaji becomes slightly thick. Finally, drizzle in 1 tbsp of Lemon Juice and switch off the Instant Pot. Bhaji is now ready.

Prepare the Pav Buns

Heat a pan, add in 1 tbsp of butter, and let it melt. Sprinkle in some Pav bhaji Masala.

Slice the Pav buns in the middle and then toast the Pav buns on all the sides. Until the puns become golden and the Pav buns are ready.

How to serve Pav Bhaji ?

We usually serve Bhaji in a large quantity. Take the Bhaji generously in a big serving bowl. Always serve the bhaji hot. To the hot bhaji add-in, a dollop of butter and then sprinkle in finely chopped Onions and Cilantro, followed by a dash of Lemon Juice along with the butter-toasted Pav Buns. Serve with more chopped onions and lemon wedges on the side.

Instant Pot Pav Bhaji

Storage Suggestions

Pav Bhaji stays good in the fridge for up to 4 days. You can freeze the bhaji for a month. Also, the bhaji tastes the best the next day with the flavors getting in. You can store the bhaji but always use fresh Pav buns while serving. Toast the buns in butter just before you are serving.

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4.75 from 8 votes

Instant Pot Pav Bhaji

Instant Pot Pav bhaji is the Instant Pot version of the famous Mumbai Street Food Pav Bhaji. It has a thick mixed vegetable Curry called the bhaji. We serve the bhaji along with Dinner Rolls, Onions, Cilantro along with Lemon wedges and butter.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Servings: 10
Calories: 185kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Instant Pot 6 Qz
  • Potato Masher
  • Instant Pot 6 Qz
  • Potato Masher

Ingredients

  • 5 tbsp Butter
  • 1 tbsp Oil
  • 1 tbsp Ginger crushed
  • 1 tbsp Garlic crushed
  • 1 Green Chilli Minced
  • 1.5 cup Onion chopped
  • 1 cup Capsicum chopped
  • 2 cup Tomato chopped
  • 1 cup Cauliflower florets
  • 3 Potato approximately 1 cup
  • ⅓ cup Beans
  • ⅓ cup Carrot
  • ¼ cup Beetroot
  • 1 cup Green Peas
  • 1¼ cup Water
  • 5 tbsp Pavbhaji Masala
  • 1 tbsp Kashmiri Red Chilli Powder
  • Salt to taste
  • 1 tsp Kasoori Methi
  • 1 tbsp Lemon Juice
  • ½ cup Coriander Leaves

For Serving

  • 10 Pav Bun or Dinner Roll
  • Butter as needed
  • Lemon as needed
  • Onion to garnish
  • Coriander leaves to garnish

Instructions 

Prepare the Bhaji in Instant Pot

  • Switch on the Instant Pot in saute mode. Once it turns on, add in 3 tbsp of butter and 1 tbsp of oil. Let the butter melt.
  • Add in 1 tbsp of ginger, 1 tbsp of garlic, and 1 green chili minced. Saute for few secs and then add in 1.5 cups of finely chopped onions. Saute till they are soft and pink.
  • Next, add in 1 cup of finely chopped bell pepper. Saute for a minute.
  • Next, add in 2 cups of chopped tomato. Cook till they are soft.
  • Next, add in all the remaining vegetables. I am adding 1 cup of Cauliflower florets, 1 cup of fresh or frozen green peas. ⅓ cup of carrots, ⅓ cups of beans, and ¼ cup of beetroot.
  • combine everything together and add in 1.25 cups of water. Now Close the Instant Pot. move the PRessure value to the sealing position.
  • Select the Pressure cook option and set 10 mins in high pressure. Wait for a natural pressure release and then open the Instant Pot.
  • Switch on the Instant Pot in Saute mode once again. To the Instant Pot add in the required salt, 1 tbsp of Kashmiri Red Chilli powder, 4 tbsp of Pav bhaji Masala.
  • Now add in 1 tbsp of butter and then add ½ cup of Finely chopped Coriander leaves and then crush in 1 tsp of Kasoori Methi between your palms and add it to the Instant Pot. Cook till the Pav bhaji becomes slightly thick. Finally, drizzle in 1 tbsp of Lemon Juice and switch off the Instant Pot. Bhaji is now ready.

Prepare the Pav Buns

  • Heat a pan, add in 1 tbsp of butter, and let it melt. Sprinkle in some Pav bhaji Masala.
  • Slice the Pav buns in the middle and then toast the Pav buns on all the sides. Until the puns become golden and the Pav buns are ready

Assemble and Serve Pav bhaji

  • Take the Prepared Pav bhaji is a serving bowl. To this add in a dollop of butter and sprinkle in some chopped onions and coriander leaves. Finally, drizzle in some lemon juice and serve along with the toasted Pav buns. Serve with more chopped onions and lemon wedges on the side.

Video

Nutrition

Calories: 185kcal | Carbohydrates: 22.3g | Protein: 4.7g | Fat: 8.7g | Saturated Fat: 4.2g | Cholesterol: 15mg | Sodium: 323mg | Potassium: 160mg | Fiber: 2.4g | Sugar: 4.5g | Calcium: 64mg | Iron: 2mg
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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.

It will vary based on the quantity and brands of the products used.

Instant Pot Chicken Curry

By 5 Comments

Instant Pot Chicken Curry, is a wholesome delicious flavourful chicken curry in one pot. Goes well with Roti, Idli, Dosa, or even Rice.

Chicken curry in just 30 mins. It is one of the best curry on the planet. Yes, believe me, you can serve the curry with almost anything. Say for a cozy weekend you can make some Butter Naan and serve with Chicken Curry. It is bursting with flavors and suits everybody's tastebuds.

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Chicken Curry

Chicken Curry is the specialty of the Indian Subcontinent. A typical chicken curry preparation starts with sauteing whole spices in oil or Ghee. We cook the base of the curry with Onion, Tomatoes, Ginger garlic paste, and whole spices. Finally, we add chicken and cooked to perfection.

Based on the different regions in Indian the curry preparation varies a little. However, the base remains the same. In South India, we usually use coconut paste or coconut milk in the curry. This helps in thickening the curry and gives a nice volume to the curry. In northern India, we use tomato paste or just skip coconut and add a little water to the curry.

Every region has its specialty and the chicken blends well with spices and the final output is just awesome.

Ingredients

Ingredients for Instant Pot Chicken Curry

Whole Spices - The spices add an amazing flavor to the chicken.

Chicken - Use good quality clean chicken pieces. Always use pieces with juicy bone and flesh together. They are really good for chicken curry.

Onion & Tomato - They form the base of the curry. Saute the onions and tomatoes till they are soft and cooked.

Ginger garlic paste - Another mandatory ingredient for chicken curry. It adds so much flavor to the curry.

Spice powders - For any curry Chilli Powder, Coriander Powder, Turmeric Powder, and Salt are the basis for Indian Cooking. Also for nonveg dishes Garam Masala too adds flavor. I am adding the above spice powders.

Lemon - It balances the flavors and enhances the tastes.

Cilantro - We garnish the Chicken Curry with cilantro. They smell amazing with Chicken Curry.

FAQ's

Can I make this Curry in a Pressure Cooker?

Yes, easily the same recipe is adaptable in a Pressure cooker. Follow the same recipe and cook for 4 whistles on high flame. Wait till the pressure gets released on its own and then garnish the curry with Cilantro. We can prepare chicken curry with the same flavor and taste.

Why is my Instant Pot chicken rubbery?

This can happen when the chicken is probably not cooked to the correct stage. Cook for 2 mins extra in Pressure Cook mode or till the chicken is cooked.

Can I use frozen chicken in Instant Pot?

Instant Pot cooks the frozen chicken perfectly. Just that it requires some extra cooking time.

How to make Chicken Curry in Instant Pot

Switch on the Instant Pot in saute mode. Once it shows ON add in oil. After 30 secs add the Fennel seeds, Bay leaves, Cardamom, Cinnamon, and all the other whole spices.

Add Whole spices

Saute for few secs until they are fragrant and then curry leaves and green chili. let it splutter.

Add green chilly and curry leaves

Next, add in the onions and Saute till the onions turn glossy and soft.

Add onions

Next, add in the tomatoes and cook till they turn mushy and soft.

Add tomatoes and cook till they are soft.

And then add in the ginger garlic paste and saute till the raw smell leaves.

Add ginger garlic paste

Next, add in the cleaned chicken pieces and cook for 2 mins.

Add cleaned chicken

Add then add in the Chilli powder Coriander powder, Garam Masala, Turmeric Powder, and Salt. Mix everything and let it cook for 30 secs.

Add spice powders

Grind coconut along with water to a fine paste. Add in the ground coconut and mix well. 

Add coconut paste

Add in 2 cups of water and the lemon juice. Mix everything and check for salt and spice.

Add Water and lemon

Close the Instant pot and turn the pressure value in sealing position. Press the cancel button and then select the pressure cook option. Set 5 mins in high pressure and, do a quick release.

Cook the Chicken curry in Instant Pot

Open the Instant Pot and Garnish the chicken curry with finely chopped coriander leaves and serve hot. Instant Pot Chicken Curry is ready.

Instant Pot Chicken Curry

Delicious homestyle quick 30 mins Chicken Curry !!

Instant Pot Chicken Curry

Tips & Variations

Instant Pot Chicken Curry with Potatoes - Potatoes are another lovely addition to the chicken curry. They give a nice flavor and go very well with chicken. 

Instant pot Indian chicken curry - The Indian Version usually has coconut in the curry. It gives an awesome taste and gives a nice volume to the curry.

In case if you want to skip coconut you may grind a paste with Cashew nuts or Almonds and add it to the curry. Or simply skip adding the coconut paste.

If skipping the coconut paste you may have to reduce the amount of water added to the curry to 1 cup. Else the curry will be watery.

Pressure cooker chicken curry - You can cook the same recipe in your pressure cooker too. Follow the same recipe and cook for 3 whistles in high flame and let the pressure release naturally. 

Kerala Chicken Curry - Few variations can make the curry tastes just like how you get in a Kerala house. Add coconut oil and thin coconut milk also to cook the chicken.

Use chicken pieces with bones for a juicy curry.

Serving Suggestions

Chicken Curry goes well with Indian breakfasts like Idli, Dosa, Appam, Idiyappam (Rice Noodles). You can also serve with any Flatbread or Poori (Puffed Flatbread) or even Rice.

Other Chicken Curry Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Instant Pot Chicken Curry
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5 from 10 votes

Instant Pot Chicken Curry

Instant Pot Chicken Curry, is a wholesome delicious flavourful chicken curry in one pot. Goes well with Roti, Idli, Dosa, or even Rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 206kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Instant Pot
  • Instant Pot

Ingredients

To Grind

  • 1 cup Coconut
  • ⅓ cup Water

To Temper

  • 2 tbsp Coconut Oil
  • 1 tsp Fennel Seeds
  • 5 Cardamom
  • 1 inch Cinnamon
  • 3 Clove
  • Black Stone Flower a small piece (optional)
  • 1 Bay Leaf
  • 3 Green Chilli
  • 2 spring Curry Leaves

Other Ingredients

  • 2 Onion
  • 3 Tomato medium sized
  • 1.5 tbsp Ginger Garlic paste
  • ½ kg Chicken
  • 1 tbsp Red Chilli powder
  • 1.5 tbsp Coriander Powder
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric powder
  • 2 cup Water
  • Salt as needed
  • 1 tbsp Lemon Juice
  • Coriander Leaves to garnish

Instructions 

  • Switch on the Instant Pot in saute mode. Once it shows ON add in oil. After 30 secs add the Fennel seeds, Bay leaves, Cardamom, Cinnamon, and all the other whole spices.
  • Saute for few secs until they are fragrant and then curry leaves and green chili. let it splutter.
  • Next, add in the onions and Saute till the onions turn glossy and soft.
  • Next, add in the tomatoes and cook till they turn mushy and soft.
  • And then add in the ginger garlic paste and saute till the raw smell leaves.
  • Next, add in the cleaned chicken pieces and cook for 2 mins.
  • Add then add in the Chilli powder Coriander powder, Garam Masala, Turmeric Powder, and Salt. Mix everything and let it cook for 30 secs.
  • Grind coconut along with water to a fine paste. Add in the ground coconut and mix well.
  • Add in 2 cups of water and the Lemon Juice. Mix everything and check for salt and spice.
  • Close the Instant pot and turn the pressure value in sealing position. Press the cancel button and then select the pressure cook option. Set 5 mins in high pressure and, do a quick release.
  • Open the Instant Pot and Garnish the chicken curry with finely chopped coriander leaves and serve hot. Instant Pot Chicken Curry is ready.

Nutrition

Calories: 206kcal | Carbohydrates: 6.6g | Protein: 21.9g | Fat: 10.2g | Saturated Fat: 7.4g | Cholesterol: 55mg | Sodium: 56mg | Potassium: 292mg | Fiber: 2.6g | Sugar: 2.7g | Calcium: 26mg | Iron: 2mg
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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Ghee Rice | Ney Choru (Instant Pot & Stove Top)

By 1 Comment

Ghee Rice or Ney Choru is a delicious festival special Main Course made with Rice and flavored with Ghee. It goes well with chicken Kurma

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Ghee Rice

Ghee Rice is an aromatic rice main course that is popular in Kerala and many other Southern states. We usually prepare it for festivals or functions.

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What is Ghee Rice

Ghee Rice translates to Clarified Butter Rice. Ghee Rice is popularly known as Ney choru in Southern India. "Nei" means ghee or clarified butter and "Choru" means Rice.

Ghee Rice is an aromatic mild rice dish that is popular in the Southern states of India especially Kerala. They usually make it for festivals or Weddings.

The richness of the rice comes from the ghee added, so do not look for a replacement for this. Ghee Rice is gluten free and the perfect party material.

If you are a vegetarian you can serve with some starter, Raita, and Veg Kurma or Potato Kurma. For nonveg option, you can serve with Chicken Fry, Chicken korma, and Raita.

There is a habit of including raisins in ghee rice. Raisins and cashew nuts are toasted in ghee and sprinkled in the rice along with fried onions. These might look like a simple garnish but that is what forms the base for the rice.

Ingredients

Whole Spices - We usually temper the whole spices in Ghee. As we fry them in Ghee the spices turn fragrant.

Onion,ginger, and garlic paste - These are the basics we add thinly sliced onions and ginger garlic paste for flavor. 

Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the Rice. You can also Pandan Leaves if you are able to source.

Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the Rice.

Basmati rice - Use aromatic long grained Basmati Rice or Short grained Seeraga Sambaa rice.

Cashew Nuts, Raisins - They enhances the richness of the dish.

FAQ's

Can we use oil instead of ghee?

The essence of the dish lies only in the ghee. and hence I would not recommend replacing ghee with oil. If we replace ghee with oil it will be just like any other rice pilaf.

How to make Ghee Rice on Stovetop?

If cooking on the stovetop use 1.5 cups of water for every 1 cup of rice. Cover the pan and cook in a medium flame until all the liquid is absorbed and switch off. Fluff the rice and close the vessel for another 30 mins.

How to get fluffy Rice in Instant Pot?

Soak the rice properly and follow the instructions for the water ratio and timings perfectly. If you can, saute the rice in ghee for a min and then use.

How to Prepare Ghee Rice in Instant Pot

Switch on the Instant Pot and press the saute mode. Once it turns ON add in a tbsp of ghee and fry the Raisins and Cashew nuts and set aside. In the remaining ghee add in ¼ the portion of the sliced Onions and fry till dark brown set that also aside.

Add in another tbsp. of Ghee and then add in Fennel Seeds, Cinnamon sticks, Star Anise, Green Cardamom, Clove, and Bay Leaf and fry for a minute or till they are fragrant.

Next, add in the remaining sliced onion and saute till they become golden brown. 

Next, add in the green chili, Mint leaves, and Cilantro Saute for few secs till the leaves shrink.

Next, add in the Ginger Garlic paste and fry till the raw smell leaves.

Wash the basmati Rice really well and soak for 30 mins. Now, add in the Soaked Basmati Rice. Fry for a minute, keep stirring.

Mix well and add the measured water. Add in the required salt and mix well. Also, add in the yogurt.

Add in the remaining 1 tbsp of Ghee and close the Instant Pot. Now Close the Instant pot and turn the pressure value in sealing position. Press the pressure cook option and set 5 mins in high pressure and do a quick release. After 5 mins open the Instant pot and fluff the Rice once gently and turn off the Instant Pot.

 Once again close the Instant pot and leave it undisturbed for 30 mins. After 30 mins open the IP, fluff the rice gently and it is now ready to enjoy.

Ghee Rice is ready to serve.

Ghee Rice

Pressure Cooker Ghee Rice:

You can also prepare the Rice in your pressure cooker. If cooking in the pressure cooker the rice to water ratio is 1: 1.25 cups. For every 1 cup of Rice add 1.25 cups of water. Follow the same method.

After closing the pressure cooker, wait for the steam to come vigorously and then put on the whistle. After the whistle is on, cook on a high flame for 3 mins and switch off. Let the pressure release naturally and, then open the cooker. Ghee rice in the pressure cooker is ready easily.

Tips

  • Traditionally we use the short-grained Seeraga Samba rice for Ghee Rice. It is soo fragrant. However, I try with both the seeraga samba as well as long grained basmati rice.
  • Fry the whole spices in ghee and then start with the rice. This is an important step for flavorful rice.
  • Cooking the onions is another important step. Do it with care without burning the onions.
  • If you ever get a burn message switch off the Instant Pot. Or you can fry the onions on the stovetop itself.
  • The recipe can be doubled or tripled as needed. But try with the respective Instant Pot. You can triple the recipe in 7 qz Instant Pot.
  • Always soak the rice for 30 mins and then use.
  • At times I saute the rice in ghee for a minute and then use. It gives aromatic and fluffy rice.

Serving Suggestions:

Chicken Korma or Lamb Korma is one good combination for Ghee Rice. Ghee is mild and hence it goes well with any spicy curry. Chicken Curry or Egg Kurma too goes well. Serve with any spicy curry and Onion Raita.

Storage Suggestions

I personally do not recommend storing Neychoru. It tastes best only when they are served hot. However, you may store it in the fridge for up to 2 days.

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

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Ghee Rice
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5 from 1 vote

Instant Pot Ghee Rice

Ghee Rice or Nei Choru is a delicious festival special Main Course made with Rice and flavoured with Ghee. It goes well with chicken Kurma
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 296kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Instant Pot
  • Instant Pot

Ingredients

  • 1 cup Basmati Rice
  • 1 Onion big
  • 2 Green Chilli
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ghee
  • 1 tsp Fennel Seeds
  • 1 Bay Leaves
  • 1 Star Anise
  • 3 Cloves
  • 2 Cardamom
  • Salt as needed
  • 6 Cashew nut
  • 4 Raisins
  • 1.5 cup Water

Instructions 

  • Switch on the Instant Pot and press the saute mode. Once it turns ON add in a tbsp of ghee and fry the Raisins and Cashew nuts and set aside. In the remaining ghee add in ¼ the portion of the sliced Onions and fry till dark brown set that also aside.
  • Add in another tbsp. of Ghee and then add in Fennel Seeds, Cinnamon sticks, Star Anise, Green Cardamom, Clove, and Bay Leaves and fry for a minute or till they are fragrant.
  • Next, add in the remaining sliced onion and saute till they become golden brown.
  • Next, add in the green chili, Mint leaves, and Cilantro Saute for few secs till the leaves shrink.
  • Next, add in the Ginger Garlic paste and fry till the raw smell leaves.
  • Wash the basmati Rice really well and soak for 30 mins. Now, add in the Soaked Basmati Rice. Fry for a minute, keep stirring.
  • Mix well and add the measured water. Add in the required salt and mix well. Also, add in the yogurt.
  • Add in the remaining 1 tbsp of Ghee and close the Instant Pot. Now Close the Instant pot and turn the pressure value in sealing position. Press the pressure cook option and set 5 mins in high pressure and do a quick release. After 5 mins open the Instant pot and fluff the Rice once gently and turn off the Instant Pot.
  • Once again close the Instant pot and leave it undisturbed for 30 mins. After 30 mins open the IP, fluff the rice gently and it is now ready to enjoy. Ghee Rice is ready to serve.

Notes

  • The same recipe can be used to cook in an Electric Rice cooker also. In that case for 1 cup of Rice 2 cups of Water needs to be added.
  • It is sure a bachelor friendly recipe.
  • Pairs well with Chicken Gravy or Vegetable Gravy, Onion Raita, and Brinjal Curry.

Nutrition

Calories: 296kcal | Carbohydrates: 58.9g | Protein: 5g | Fat: 7.3g | Saturated Fat: 2.9g | Cholesterol: 11mg | Sodium: 72mg | Potassium: 381mg | Fiber: 4.1g | Sugar: 22.7g | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

This post is originally from 2017 . It is now updated with new Pictures, details and recipe card.