pulao Archives - Love to stay home

Instant Pot Shrimp Pulao

September 7, 2021 No Comments

This Instant Pot Shrimp Pulao is a one-pot meal for a lazy Sunday morning or just any lazy day!

It has shrimp, vegetables, and rice, so it is an all-around kind of dish. You have protein, carbs, and fiber in one pot. What else could you ask for?!

It’s a dish your whole family will love, as always you can make it more or less spicy according to your family’s taste.

If you do not have an Instant pot, a pressure cooker can be used.

What are the Ingredients for this Instant Pot Shrimp Pulao?

(Exact measurements of each ingredient are in the recipe card below)

Basmati Rice

Shrimp – I used jumbo shrimp which was deveined and took the tails off.

Onion

Tomato

Cilantro

Mixed vegetables – the vegetables I used were carrots, green pepper, peas, and potatoes.

Ghee

To marinate shrimp:

Ginger garlic paste

Kashmiri Chili powder

Turmeric powder

Garam masala powder

Salt

Whole spices:

Cumin seeds

Cinnamon stick

Cardamom pods

Cloves

Some of my favorite Amazon Kitchen Picks:

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)

How do you make this Instant Pot Shrimp Pulao?

Marinate the shrimp with the ingredients mentioned above and keep them aside.

Slice the onions and tomatoes and chop all the vegetables.

Heat up the Instant Pot on sauté mode. Add the ghee, when it is hot, add the whole spices.

Next, add the onions and fry well till lightly browned, add sliced tomatoes.

After the tomatoes turn soft, add the vegetables and shrimp. Stir well. Add some salt.

Add in the washed and drained rice. Mix gently.

Put in 1 1/2 cups of water for every cup of rice. I used 2 cups, so I used 3 cups of water. Mix and taste, if needed add more salt.

Close the Instant Pot and set it to high pressure for 4 minutes.

When the Instant Pot beeps after it comes to full pressure and 4 minutes is done, switch it off.

Set a timer for 10 minutes, once your timer goes off, you can release the pressure and open the Instant Pot.

Mix the Pulao gently and transfer to a serving dish and garnish with chopped cilantro. Your delicious shrimp Pulao is ready.

Enjoy with some Raita or just plain yogurt!

Notes:

You can use cooking oil in place of ghee, but ghee is recommended.

To add more spice, put in a few green chilies with the tomatoes.

Adding the right amount of water is key to your pulao coming out well. Use the same cup measurement for both the rice and water. For every cup of rice, add 1 and a half cups of water.

If you are a vegetarian, leave out the shrimp and just use vegetables and maybe marinated paneer or tofu. I have an Instant Pot mixed vegetable rice that you can find here.

Do check out my other Shrimp recipes:

Honey Garlic Shrimp Fried Rice

Pan-Fried Crispy Shrimp

Instant Pot Shrimp Pulao

A one-pot meal of delicious marinated shrimp with Basmati Rice and mixed vegetables.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

Author Nandini

Ingredients

30 Jumbo Deveined Shrimp, tails off
2 cups Basmati Rice washed and drained
1/2 Onion sliced
1 Tomato sliced
2 tbsps Ghee
5-6 sprigs Cilantro chopped
1½ cups Mixed Vegetables (carrots, bell peppers, cauliflower, green beans, peas, broccoli, potatoes, etc.)
½ tsp salt

To marinate shrimp

1 tsp ginger garlic paste
1 tsp Kashmiri Chili powder
½ tsp turmeric powder
½ tsp garam masala powder
½ tsp salt

Whole spices

1 inch cinnamon stick
2 cardamom pods
3 cloves
1 tsp cumin seeds

Instructions

Marinate the cleaned shrimp with the ingredients mentioned above.
Slice the onions and tomatoes. Chop the cilantro.
Press the saute mode on the Instant Pot and add in the ghee.
Once the ghee is hot, add the whole spices.
Add the sliced onions, fry them till slightly brown.
Add the tomatoes, when they turn soft, add the marinated shrimp and chopped vegetables.
Mix it well. Add drained rice and 3 cups of water.
Add salt.
Close the Instant Pot and cook on high pressure for 4 minutes.
After the Instant Pot beeps, press cancel.
Set a timer for 10 minutes, after that release the pressure and open the lid.
Mix gently and transfer to a serving dish.
Garnish with cilantro and enjoy your Instant Pot Shrimp Pulao with some Raita or plain yogurt.

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Photo by Morgan Housel on Unsplash

Recipes

Instant Pot Egg and Peas Pulao

July 3, 2021 No Comments

Instant Pot Egg and Peas Pulao is an easy one-pot meal with not much prep work.

It is a lazy Saturday morning and I wanted to make a quick one-pot meal for my family. So this is my version of an Egg Pulao.

Since we all love boiled eggs, I decided on this Instant Pot Egg and Peas Pulao. The Instant Pot is soon becoming a staple in every kitchen. This recipe is very quick and you don’t have to spend too much time prepping as the ingredients are simple.

It turned out delicious, so I decided to share the recipe as I am all for quick and easy cooking!

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)

What are the Ingredients for Instant Pot Egg and Peas Pulao?

Onion

Tomato

Boiled Eggs

Basmati rice – I use Royal Basmati Rice

Peas

Whole spices – Cloves, cinnamon stick, cardamom, and fennel seeds

Powdered spices – turmeric powder, coriander powder, chili powder, fennel seed powder

Salt to taste

Ghee/Oil – Ghee recommended – I use Nanak Desi Ghee

How do you make this Instant Pot Egg and Peas Pulao?

Boil the eggs and keep them aside. If you use boiled eggs a lot, an egg cooker might be a helpful gadget in your kitchen, it is easy and quick, I recommend this Dash Egg cooker

Press sauté on your Instant pot, add ghee. When the ghee is hot, add the whole spices. Stir so they do not burn.

Add chopped onion, fry till slightly brown, add tomatoes, and stir. Put in all the spice powders, adding about 2 tablespoons of water. Fry it well for about 5 mins, adding peas and salt. Mix and add boiled eggs so they are coated with the masala.

Next, add 2 cups of rice along with 3 cups of water. Mix and check for salt. Add more if needed.

Close the Instant Pot, cancel the sauté function, add the weight, and put it on high pressure for 4 minutes.

When it is done and you hear the beep, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl. Garnish with chopped cilantro. Your delicious one-pot meal is ready.

Serve with Raita or plain yogurt on the side.

Instant Pot Egg and Peas Pulao

Rice, Boiled Eggs, and Peas cooked in mild Indian spices to make the perfect one-pot meal. Quick and easy!

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 10

Total Time 25

Author Nandini

Equipment

Instant Pot

Ingredients

2 cups Basmati Rice (washed and drained)
6 Eggs (boiled and shells removed)
½ Onion (chopped)
1 Tomato (chopped)
1 cup Peas (frozen or fresh)
2 tbsps Ghee
Salt to taste

Whole Spices

½ inch Cinnamon Stick
4 Cloves
2 Cardamom pods
1 tsp Fennel seeds

Spice powders

¼ tsp Turmeric powder
1 tsp Kashmiri Chili powder (or regular)
1 tsp Coriander powder
½ tsp Fennel seed powder

Instructions

Boil eggs, remove the shells, and set them aside.
Wash and drain the Basmati rice.
Chop half an onion and one tomato.
Switch on your Instant Pot by pressing saute. When hot, add ghee.
Add the whole spices, stir so they do not burn.
Add chopped onion, fry till slightly brown. Add tomatoes and stir.
Next add in the spice powders along with about 2 tablespoons of water so they do not burn.
Fry well for about 5 mins till tomatoes are soft, add peas and salt to taste.
Mix well and add boiled eggs coating them with the masala.
Add your rice, then add 3 cups water. Mix gently, and check for salt. Add more if needed.
Close the Instant Pot, cancel the saute function, add the weight and put it on high pressure for 4 minutes.
After it beeps when done, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl
Garnish with chopped cilantro. Your delicious one-pot meal is ready!

To make Raita:

Chop half a red onion, half a cucumber (deseeded and chopped), and 1 green chili.

Mix the above in a bowl, add salt and pepper to taste. Beat about 1/2 cup of yogurt with a little water (1 tbsp). Add it to the chopped onions, cucumbers, and chili. Mix well. ( you can add chopped tomato too)

Garnish with a few cilantro leaves chopped.

Sprinkle some cumin powder or chaat masala powder for a tangy taste!

Enjoy it with your Egg and Peas Pulao!

Notes:

Using ghee is recommended for the best taste.
Do not skip the fennel seeds and fennel seed powder, they really do make all the difference.
I used frozen peas as I always have them on hand. Fresh peas can be used instead.
Feel free to add other vegetables like carrots, potatoes, or cauliflower.
If you do not eat eggs, you can just make it with vegetables.
When adding water, make sure that the liquid is always 1 1/2 times the rice. Use the same cup measurement that you used for the rice. For 1 cup rice, use 1 1/2 cups water, and for 2 cups rice, use 3 cups water.
You can make it in a pressure cooker if you do not have an Instant Pot. But I highly recommend buying an Instant Pot, it really is a time-saver in the kitchen for busy moms and dads! If you do have an Instant Pot and use it on your countertop, I recommend getting a steam diverter to protect your walls and cabinets.

If you liked this easy one-pot recipe, do check out my other simple recipes:

Instant Pot Peas Pulao,

Easy Egg Masala

Instant Pot Spanish Chicken Pulao,

Easy Indian Chicken Stew

Instant Pot Chicken Pulao

Simple Chicken Curry

Mixed Vegetable and Paneer Curry

Thank you for being here, I appreciate it more than you know! Please leave a comment and rate this recipe if you try it out.

Do come back for more, new posts are out at least 2 to 3 times every week! Until next time!

Photo by Amanda Jones on Unsplash

Recipes

Instant Pot Chicken Pulao

May 22, 2021 No Comments

Instant Pot Chicken Pulao is a one-pot meal that comes together quickly.

On Sundays we usually have a special lunch, it’s always been that way. The most common dish on the menu is Chicken Pulao. Cooked in an Instant pot it is an even faster meal!

I just love the Instant Pot and use it very often to make quick meals.

It is basically a pressure cooker that does not make as much noise, aside from having preset buttons and a timer!

It’s more convenient than a pressure cooker as it switches off after the set time. So you don’t have to babysit it!

But if you do not have an Instant Pot, you can use a pressure cooker.

Amazon recommendations:

If you would like to buy an Instant Pot, these are the ones from Amazon that I recommend Instant Pot 6qt or Instant Pot Duo Mini 3qt

These are the 2 that I have and I use them so often! There is this Instant Pot Duo Plus Mini It is the newer version of the 3qt version mentioned above.

( The above links are affiliate links, which means that if you decide to buy the products using these links, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and are of great quality. Thanks for your support!)

What are the ingredients for Instant Pot Chicken Pulao?

Chicken – You can use chicken thighs as it is the most flavorful part of the chicken. Chicken drumsticks can be used too or a mix of both.

Onions – Here in the US, we get white onions, yellow onions, and red onions. The most commonly used for cooking is the yellow onion. In this recipe, I used yellow onions thinly sliced.

Tomatoes – I used Roma Tomatoes as that’s what I buy. But you could use regular tomatoes.

Ginger garlic paste – You can use store-bought or homemade. Homemade is always best, but I used store-bought as I do not make my own.

Cilantro – You can use the stalks of the cilantro too as we are going to grind in a blender.

Mint – optional, you could use a few mint leaves if you have, this will be ground along with the cilantro and green chilies.

Green chilies – I use the green chilies bought from the Indian Grocery, they are Thai green chilies. I think a good substitute for these would be Serrano peppers.

Rice – Basmati Rice is the best rice to use for Pulao’s and Biriyani. Over here I use Royal Basmati Rice purchased from the Indian Grocery. I have seen Basmati Rice in the regular grocery store, it is pretty much widely available now. The rice is washed and soaked for about 20 minutes.

Whole Spices – Cardamom, Cinnamon, and Cloves

Kashmiri red chili powder, you could use just regular chili powder.

Salt to taste

Juice of 1 lime

Ghee is also known as clarified butter – Ghee gives it a very rich flavor, but regular oil can be used instead. I used olive oil as I did not have ghee.

How do you make Instant Pot Chicken Pulao?

Wash and soak rice. Cut the chicken into nice size pieces and keep them aside. Slice onions and tomatoes, and keep the spices ready.

Grind cilantro, mint (if using), and green chilies.

Heat ghee/ oil in the Instant Pot. When hot, add whole spices. Stir, add onions and fry well be till it turns brown, add ginger garlic paste and fry for about 5 minutes, add ground cilantro, mint, and green chili paste. Add tomatoes. Fry till soft.

Next add chicken, chili powder, and salt. Mix well, cover, and cook till the chicken is almost done.

Add drained rice, water to be added is 1 and a half cups for every cup of rice. So for 1 cup, it’s 1 1/2, For 2 cups it is 3 cups of water, and so on.

Another thing to note here is there might be some gravy that should be considered when adding water. So if you see that there is about 1 cup gravy, add 1 cup less water. Hope that makes sense! It is actually very important as the Pulao can become overcooked and soggy if too much water is added.

Also in place of water, you can add coconut milk. It will give the Pulao a rich taste.

Check the gravy for salt. Add if needed. Squeeze the juice of a lime. Mix it well. Put the lid on and pressure cook on high for 4 minutes.

Do a quick release after 10 minutes and gently mix it.

Transfer to a serving dish. Enjoy with some Cucumber and Onion Raita.

Instant Pot Chicken Pulao

Indian Spiced Chicken and Rice One Pot Meal

Course Main Course

Cuisine Indian

Author Nandini

Equipment

Instant Pot

Ingredients

5 Chicken Thighs (each cut in half), or 1 Kg Chicken
2 cups Basmati Rice
2 Onions sliced (medium size)
2 Tomatoes sliced (medium size)
1 tbsp Ginger Garlic Paste
Cilantro (a handful)
Mint ( a few leaves) (optional)
2 green chilies (you can add more if you want it spicy)
1 tsp Red Chili powder
Salt to taste
2 tbsp Ghee or Oil
1 Lime

Whole Spices

6 Cloves
1 inch Cinnamon stick
4 Cardamom pods

Instructions

Wash and soak the Basmati Rice.
Cut the chicken into good-sized pieces and keep aside.
Slice onions and tomatoes.
Make a paste with cilantro, mint(if using), and green chilies in a blender. You can add a little water to grind it.
Heat ghee/oil in the Instant Pot. When hot, add the whole spices.
Add onions, fry well till they are slightly brown ( around 5 to 7 minutes), add ginger garlic paste and fry for another 5 minutes.
Next add the ground cilantro, mint, and green chili paste, give it a mix. Add the sliced tomatoes, fry till soft. (about 5 minutes)
Add chicken , chili powder and salt. Mix well, cover with a lid and cook till chicken is almost done.
Add drained rice, water or coconut milk(if using), and juice of 1 lime. Please refer notes about how much water to add.
Check for salt, add more if required.
Mix it gently. Put the Instant Pot Lid on and pressure cook on high for 4 minutes.
Press cancel when done, Do a quick release after 10 minutes.
Open the Instant Pot and transfer to a serving dish.

NOTES:

You can use a mix of chicken legs and thighs or even pieces of a whole chicken.
Mint is optional.
The spice level depends on the green chilies and red chili powder, so add more if you like it spicy.
Ghee gives this Pulao its rich flavor, but you can use oil too.
When adding the water or coconut milk, it is very important to check how much gravy is in the pot already. The ratio of rice to water is 1:1 1/2. So for every cup of rice, there should be 1 and a half cups of liquid. So if there is already 1 cup of gravy in the pot, you need to add only 2 cups of water or coconut milk for 2 cups of rice.
Coconut milk gives the dish a nice taste, it is optional.
Transfer to a serving dish as soon as it is done to avoid overcooking.

Hope you will try this easy one-pot recipe for your family. Please leave a rating and comment down below, I would love to hear your thoughts on this recipe.

Thank you for visiting my blog. Do follow me on Pinterest, Instagram, or Facebook @lovetostayhomeblog to know when I have a new post out.

Here are more recipes to try:

Green Chicken Curry

Easy Butter Chicken

Spicy Indian Chicken Fry

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Happy Cooking Friends! And have a lovely day!