Rice Archives - Love to stay home

Ghee Rice & Kadai Chicken

October 13, 2021 No Comments

Ghee Rice & Kadai Chicken was the combo of choice this Sunday at our house. They complemented each other very well and we enjoyed our Sunday meal.

Ghee rice is very simple to make. Just rice and ghee with a few whole spices and half an onion. This is made in the Instant Pot to make it even easier!

Kadai Chicken has lots more ingredients but the extra effort you take to make it will be worth it in the end! This is the recipe that I based it on from the blog spicytreats.net. I mixed my own spice powders just to save time. I didn’t roast the spices and grind them, but if you have the time please go ahead and do it as the taste will be even better. Kadai chicken gets its name from the ‘Kadai’ in which it is cooked. A Kadai is a cooking vessel in India that is similar to a wok.

WHAT INGREDIENTS DO YOU NEED FOR GHEE RICE & KADAI CHICKEN?

(The exact measurements are given in the recipe cards)

Ghee Rice

Basmati rice

Ghee

Bay leaf

Cloves

Cardamom

Cinnamon

Onion

Kadai Chicken

Chicken

Onion

Tomato

Tomato purée ( I used a little from a can of tomato sauce)

Ginger-garlic paste

Spice powders: coriander, cumin, Kashmiri Chili, pepper, Kasuri methi, fennel powder

Red Onion

Green pepper ( also known as capsicum in India)

Cumin seeds

Cilantro leaves for garnish

Ginger julienned for garnish

Here are some of my favorite Amazon Kitchen Picks:

(Disclaimer: These are 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 so much for your support!)

HOW DO YOU MAKE GHEE RICE & KADAI CHICKEN?

Ghee Rice

Switch on the Instant Pot to the sauté function.

Add ghee, when the ghee is hot add the bay leaf, cloves, cinnamon, and cardamom.

Add the finely sliced onion, when it turns golden brown, add the rice. Stir gently, add 3 cups of water and salt to taste. Stir gently and close the instant pot, pressure cook on high for 4 minutes.

Once the pressure cooker beeps when the 4 minutes is done, set a timer for 10 minutes.

Do a quick release of pressure and open the instant pot. Mix the rice gently and transfer it to a serving dish. Garnish with chopped cilantro or golden fried onion.

Kadai Chicken

Marinate chicken with 1/2 Tsp turmeric powder and 1/2 Tsp Kashmiri Chili powder. Set it aside.

Chop onions and tomatoes.

Dice red onion and green bell pepper.

Mix all the spice powders in a bowl.

Heat oil in a deep pan, fry red onion and bell pepper. Take them out while they are still crisp and set them aside.

Add cumin seeds to the same pan. Next add the onions, when golden brown, add the ginger-garlic paste. Fry well, add the tomatoes and tomato purée. Cover and cook till the oil floats on top.

Add half of the spice powder mix. Stir well, add the chicken and the rest of the spice powders, along with salt.

Mix all of it well. Cover and cook. You can add a little water if it gets too dry.

Once the chicken is cooked, add the red onion and bell pepper. Garnish with chopped cilantro and ginger juliennes. Serve hot with Ghee rice.

Do try out this combination and let me know if you like it. If you can, please leave a comment and rate the recipe.

Ghee Rice

Basmati rice cooked in Ghee with whole spices and caramelized onion.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Author Nandini

Ingredients

2 cups Basmati Rice
1/2 Onion (sliced)
2 tbsps Ghee
1 tsp Salt

Whole Spices

1 bay leaf
2 inches cinnamon
4 cardamom pods
6 cloves

Instructions

Wash rice and keep aside.
Press saute on the Instant Pot. Add the ghee. Once the ghee is hot, add the whole spices. Stir.
Add the sliced onion, and fry till it is golden brown and is caramelized. Take care not to burn the onions.
Add the drained rice, salt, and 3 cups of water. (that is 1 and 1/2 cups for every cup of rice)
Stir gently. Close the Instant Pot and pressure cook on high for 4 minutes.
Once the Pot beeps when done, press cancel. Set a timer for 10 minutes. After 10 minutes, do a quick release of pressure and open the Instant Pot.
Mix the rice gently and transfer it to a serving dish.
Garnish with chopped cilantro or golden fried onions.

Kadai Chicken

Chicken cooked with an onion tomato sauce, Indian spices topped with lightly fried green bell pepper and red onion.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

4-5 Chicken Thighs (cut into medium-sized pieces)
1 Onion (chopped)
1 Tomato (chopped)
1 tsp ginger-garlic paste
½ tsp turmeric powder (to marinate chicken)
½ tsp Kashmiri chili powder (to marinate chicken)
¼ cup tomato puree (I used canned tomato sauce)
1 tsp cumin seeds
½ red onion (cut into quarters)
½ green bell pepper (capsicum) (cut into pieces as shown in picture)
2 tbsp Oil
Cilantro for garnish
1 inch Ginger for garnish (julienned)

Spice powder mix

1 tsp Kashmiri chili powder
2 tsp coriander powder
½ tsp cumin powder
¼ tsp pepper powder
¼ tsp fennel seed powder
½ tsp Kasuri methi powder

Instructions

Marinate chicken pieces with half a teaspoon of turmeric powder and half a teaspoon of red chili powder. Set it aside.
Chop the onion, tomato, red onion & green bell pepper.
Mix all the spice powders together.
Heat oil in a Kadai ( or a deep pan/wok). When the oil is hot, add the red onion, and green bell pepper. Fry them for a few minutes, they should remain crisp. Take them out of the pan and set them aside.
Add the cumin seeds to the remaining oil in the pan, add the chopped onion and fry till golden brown.
Add the ginger-garlic paste and fry for 2 minutes.
Next add the chopped tomatoes, and tomato puree. Cover and cook till the oil floats on top.
Add half of the spice powder mix. Stir well.
Add chicken and the rest of the spice powder mix along with salt.
Mix all of it well. Cover and cook. Add a little water only if it gets too dry.
Once the chicken is cooked ( around 10 minutes), add the fried red onion and bell pepper.
Transfer to a serving dish, garnish with chopped cilantro and julienned ginger.

NOTES:

You can make the ghee rice in a rice cooker, pressure cooker, or even on the stovetop if you do not have an instant pot.

Add more chili powder for spicier Kadai chicken.

Adding cream at the end is an option to get a thicker curry.

If you would like it dry you can just fry it until you are satisfied with the consistency of the Kadai chicken.

To make this vegetarian, you could use paneer with other vegetables like potatoes, cauliflower, etc.

You might also like these Chicken recipes:

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Quick Chicken and Egg Noodles

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Recipes

Instant Pot Mixed Vegetable Rice

August 17, 2021 No Comments

Instant Pot Mixed Vegetable Rice is a quick simple recipe! It is one of those recipes that does not have many ingredients yet tastes really good.

This Mixed Vegetable Rice tastes very mild, I have not used any chili or spice powders except for turmeric powder. I love using turmeric powder in all of my recipes mostly for its health benefits. Apart from that, I love the bright yellow color that it gives the rice!

The Instant Pot is by far one of my favorite kitchen gadgets. The ease and convenience of cooking everything in one pot is a real big plus, also the time factor is very important. For many of us, we need this Instant Pot in our busy lives! I have 2 and I use one of them almost every day! These are the Instant Pots that I have, a 6quart and a Mini 3quart.

(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!)

I have many one-pot recipes that you might like to try using the Instant Pot. Here they are if you would like to have a look at them, and try them out:

Instant Pot Egg and Peas Pulao

Instant Pot Chicken Pulao

Easy Instant Pot Mutton Biriyani

Instant Pot Peas Pulao

Instant Pot Spanish Chicken Pulao

What are the ingredients for Instant Pot Mixed Vegetable Rice?

Basmati Rice

Mixed vegetables

Onion

Tomato

Ghee

Whole spices – cinnamon stick, cardamom, cloves, cumin seeds

Turmeric powder

Salt to taste

Here are some of my favorite Amazon Kitchen Picks!

How do you make this Instant Pot Mixed Vegetable Rice?

Press sauté on the Instant Pot, add the ghee. When it is hot, put in the whole spices.

Add sliced onions and fry them till slightly brown, next go in the sliced tomato.

When the tomato is soft, add the turmeric powder.

Add all the vegetables with salt to taste.

Mix well. Add water. For every cup of rice, add 1 1/2 cups of water.

Stir it all, check for salt.

Close your instant pot and cook on high pressure for 4 minutes.

After it is done, press cancel, do a quick release after 10 minutes.

Open the Pot, transfer to a serving dish. Garnish with chopped cilantro.

Enjoy your instant pot vegetable rice.

Instant Pot Mixed Vegetable Rice

Basmati Rice cooked with Mixed Vegetables, and whole spices in ghee!

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Author Nandini

Ingredients

2 cups Basmati Rice
2 cups Mixed vegetables ( I used carrot, corn, peas, and green bell pepper)
½ onion (sliced)
½ tomato (chopped)
½ tsp turmeric powder
1 tsp salt (or to taste)
2 tbsps ghee

Whole spices

1 inch cinnamon stick
4 cloves
3 cardamom pods
1 tsp Cumin seeds (jeera)

Instructions

Press saute on the Instant Pot, add the ghee. When it is hot, put in the whole spices.
Stir it, add the onions, fry them till lightly brown, then add the chopped tomatoes.
Once the tomatoes turn soft, add the turmeric powder.
Next, add the vegetables along with salt.
Mix well, add 3 cups of water. For every cup of rice, you need 1½ cups water.
Stir it well. Close the Instant Pot and cook on high pressure for 4 minutes.
Once the Instant Pot beeps when done, press cancel. After 10 minutes, do a quick release of pressure.
Open the pot, mix gently and transfer the Vegetable rice to a serving dish. Garnish with chopped cilantro.

Notes:

You can use any vegetables of your choice. Some good options are potatoes, cauliflower, broccoli, peas, carrots, corn, etc.
If you like spicy food, you can add some chopped green chilies when you are adding the onions.
Ginger garlic paste can be added too if you like the taste of it. If adding, put in 1 tsp after frying the onions.
You can use oil instead of ghee. However, the ghee gives this rice a nice rich taste.
Instead of water, you can use coconut milk, your rice will be even creamier and tastier!
Use the same measuring cup for the water that you used to measure your rice. For every 1 cup of rice, use 1 1/2 cups of water.

Try out this Instant Pot vegetable rice with a yummy side dish like:

Paneer Masala

Chickpea Masala

Easy Indian Chicken Stew

Easy Egg Masala

Mixed Vegetable and Paneer Curry

Simple Chicken Curry

Palak Paneer

Sausages and Peppers

Thank you for visiting my blog, hope you will try this recipe. Don’t forget to leave me a comment and rate this recipe!

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Recipes

Easy Instant Pot Mutton Biriyani

August 3, 2021 No Comments

This Easy Instant Pot Mutton Biriyani was this Sunday’s special at my house. It turned out really good and I thought I must share this recipe on my blog. The Instant Pot is my favorite kitchen appliance, I have many recipes using the Instant Pot, and I plan to post many more!

It was so easy to make and once you have all the prep work done, it goes really fast. The Instant pot does all the work for you!

The most important part of this Biriyani is adding the correct amount of water when cooking the rice. I will share how I did it and got perfectly cooked rice!

What are the Ingredients for this Easy Instant Pot Mutton Biriyani?

Mutton – I used goat meat with bones, using meat with bones always makes a dish more flavorful.

To marinate mutton – yogurt, ginger garlic paste, salt, turmeric powder, Kashmiri chili powder, garam masala powder, a handful of cilantro chopped, green chili chopped.

Basmati Rice – I used Extra long grain Basmati rice. You can use regular basmati rice also.

Onion

Tomato

Cinnamon stick

Cloves

Cardamom pods

Ghee

Juice of half a lime

To garnish – fried onions and chopped cilantro

How do you make this Easy Instant Pot Mutton Biriyani?

Wash and soak 2 cups of rice in water.

Marinate mutton with all the ingredients mentioned above.

Slice onions and tomatoes.

Switch on the Instant Pot to sauté mode. Add ghee, when hot, add the cinnamon, cloves, and cardamom.

Add thinly sliced onions and fry till they turn light brown, then add tomatoes. When the tomatoes turn soft, add the marinated mutton. Mix it well. Close the Instant Pot and pressure cook on high for 8 minutes.

Once the pressure goes down, open the Instant Pot. Check how much gravy is in the pot. This is an important step as you do not want your rice to be mushy!

Add drained rice on top, add salt and juice of 1/2 lime. Do not mix. Just spread the rice over the top.

Add water, I needed to add only 1 cup of water as there were already 2 cups of gravy.

For every cup of rice, you need 1 1/2 cups water or gravy.

(Use the same cup you use to measure your rice for your water as well. I use the cup that came with my rice cooker.)

Close the Instant Pot again and cook on high pressure for 4 minutes.

Once it is done, set a timer for 10 minutes and do a quick release of pressure.

Open your instant pot and mix your biriyani gently. Transfer to a serving dish and garnish with fried onions and chopped cilantro.

Your delicious mutton biriyani is ready! Enjoy with some Raita!

Instant Pot Mutton Biriyani

A one-pot meal of perfectly cooked rice and mutton in Indian Spices, a real delicious meal!

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 25

Total Time 40

Author Nandini

Equipment

Instant Pot

Ingredients

1 lb Mutton pieces with bones
2 cups Extra-long grain basmati rice (or regular basmati rice)
1 Onion sliced
1 Tomato sliced
3 tbsp Ghee
½ Lime (juice)

For the marinade

⅓ cup whole milk yogurt
1 tsp ginger garlic paste
1 tsp salt
¼ tsp turmeric powder
1 tsp Kashmiri Chili powder
½ tsp Garam masala powder
10 stalks Cilantro ( a handful) (chopped)
1 green chili (use more if you like it spicy)

Whole Spices

1 Bay leaf ( optional)
1 inch Cinnamon stick
5 Cloves
4 Cardamom pods

For garnish

½ Onion (sliced and fried in oil till brown)
Cilantro (chopped)

Instructions

Marinate mutton with the ingredients mentioned above. Keep it aside. (Or you can marinate the mutton and keep it overnight in the refrigerator. Take it out before starting cooking so it comes to room temperature.)
Wash and soak the Basmati rice.
Thinly slice onions and tomato.
Switch on the Instant Pot to saute mode. Add the ghee, when the ghee is hot, add the whole spices.
Add onions and fry them till light brown, add the tomato, when they turn soft, add the marinated mutton.
Mix it well. Close the Instant Pot and cook on high pressure for 8 minutes.
Once it is done, open the Pot. Check how much gravy is in the Pot. Add drained rice on top along with salt and lime juice.
DO NOT MIX, just spread the rice on top.
Add water as required. I added only 1 cup of water as there were 2 cups of gravy in the pot. DO NOT MIX
Close the Instant Pot and cook on high pressure for 4 minutes.
Once your Instant Pot beeps after the 4 minutes, press cancel. Set a timer for 10 minutes, after the 10 minutes quick release the pressure and open the Instant Pot.
Mix the Biriyani gently and transfer to a serving dish immediately.
Garnish with fried onions and chopped cilantro.
Enjoy your Mutton Biriyani with Raita. (Yogurt with onions, cucumbers, tomatoes, green chili, and cilantro)

Notes:

Use mutton with bones for the most flavorful biriyani. Mutton is goat meat. A substitute you could use is lamb.
If you do get a chance to try extra long grain basmati rice, you must! I did not know such a thing existed until I tried it at a friend’s house!
Using ghee gives this biriyani the best flavor, but you can use oil instead.
For marination, I use whole milk yogurt but I am sure that low-fat yogurt will work as well, just do not use non-fat yogurt.
You can marinate the mutton and leave it in the refrigerator overnight.
I have already mentioned a few times that adding the right amount of water is the key to getting perfectly cooked Biriyani, but I will say it again as it is the most important step. For every cup of rice, you need 1 1/2 cups water or gravy. (Use the same cup you use to measure your rice for your water as well. I use the cup that came with my rice cooker.) Once the mutton is cooked, estimate the amount of gravy in the Pot, count that towards the water you have to add. So if you used 2 cups of rice, you need 3 cups of water. So, if you have 2 cups of gravy, only add 1 cup of water.
It is important to open the Instant Pot after 10 minutes, take out the Biriyani and transfer it to a serving dish. If you leave it in the Pot it will continue to cook as the Pot will take a while to cool down.

Raita:

A simple Raita that I make is just cucumber, red onion, tomato, green chili, cilantro chopped up. Add yogurt to it, season with salt, pepper, cumin powder, and chaat masala powder. Mix well. That’s it!

Hope you will try out this easy Easy Mutton Biriyani recipe soon! Please rate the recipe and leave me a comment down below. I love hearing from you!

Here are some of my other Instant Pot recipes you might like to try:

Instant Pot Egg and Peas Pulao

Instant Pot Peas Pulao

Chicken Pulao

Spanish Chicken Pulao

Thanks for being here! I appreciate you! Follow me on Pinterest, Instagram, and Facebook @lovetostayhomeblog to find out the latest on my blog. Also, you can subscribe to my newsletter by signing up below to get the latest happenings on my blog!

Photo by Fendy Pradana on Unsplash

Recipes

Honey Garlic Shrimp Fried Rice

July 8, 2021 No Comments

Honey Garlic Shrimp Fried Rice is a simple and delicious way of using your day-old rice and vegetables.

It’s basically a one-pot meal that has rice for carbs, vegetables for fiber, and shrimp and eggs for protein!

You can even substitute quinoa for the rice to make it healthier!

(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 Honey Garlic Shrimp Fried Rice?

Shrimp – It’s best to use raw peeled deveined shrimp. I used jumbo shrimp so I cut them into bite-size pieces.

Vegetables -You can use up whatever vegetables you have on hand. Carrots, beans, corn, broccoli, cauliflower, cabbage, bell peppers, and peas are all good options.

Just make sure that all your vegetables are cut to the same size.

Rice – It is a quick meal if you have the rice already cooked, it is recommended to use cold rice that’s a day old. But you can cook the rice and use it after it has cooled down. Make sure to spread it out on a plate so it can cool completely otherwise your fried rice might be clumpy. I used cooked Basmati Rice.

Scallions – the white parts are used for the fried rice and the greens used to garnish at the end

Garlic – A few garlic cloves chopped.

Red chilies – (optional) If you like it spicy you can use red chilies or red chili flakes.

Soya sauce – I use regular soya sauce (Not light or dark)

Oil – any high temperatures cooking oil as it is cooked on high flame. Sunflower oil, Canola oil, Vegetable oil, Peanut oil are all good options.

Salt and pepper to taste.

Honey – This is the honey I used.

How do you make the Honey Garlic Shrimp Fried Rice?

Marinating the shrimp:

Once the shrimp are cleaned, washed, and drained, make a marinade which includes honey, chopped garlic, soya sauce, salt, and pepper. Mix it with the shrimp and set it aside for 15 minutes.

Prepping the vegetables:

In the meantime, you can prep the vegetables.

Cut all the vegetables into the same size.

Chop the scallions and garlic.

Have the soya sauce, salt, and pepper nearby as you are going to cooking everything on high flame.

Steps to make it:

Heat a wok on medium-high flame. (I use a stainless steel wok ) Another great option is this Hammered Carbon Steel Wok.
Add about 2 tablespoons of oil. When hot, add the marinated shrimp and cook for 2 minutes till the shrimp turn white. Take them out of the pan and set them aside. Add 1 tablespoon of oil in the same pan, add in the white parts of the scallions, garlic, and red chilies or chili flakes (if using them).
Add the prepped vegetables, salt, and pepper to taste. Using less salt is better as you are using soya sauce and the marinated shrimp also has been seasoned.
Stir fry for about 2 to 3 minutes. You want the vegetables to retain their crunch.
Next, add the rice and about 1 to 2 tablespoons of soya sauce.
Mix it all well. Add the shrimp to the rice.
Switch off the flame and take the pan off the stove.
If you like to add scrambled eggs to the fried rice, make them in another pan and add them in at the end. I always add eggs when making fried rice as it just adds to the taste and you get more protein too!
Garnish with the green parts of the scallions.

Enjoy your fried rice! The shrimp are juicy and are sweet and garlicky, they taste so good.

Honey Garlic Shrimp Fried Rice

Fried Rice with Honey Garlic Shrimp, a simple easy delicious meal!

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 10

Total Time 20

Author Nandini

Ingredients

10-15 Jumbo Shrimp
2 cups Mixed Vegetables Carrots, Beans, Peas, Corn, Broccoli, etc
2 cups Cooked Rice
2 Scallions chopped
2 Garlic cloves chopped
2 tbsps Soya sauce
3 tbsps Oil (any high smoke point oil)
Salt and Pepper to taste
2 Red chilies or Chili flakes (optional)
2 Eggs (optional)

For marinating the Shrimp

2 tbsp Honey
1 tbsp Soya sauce
2 Garlic cloves chopped
Salt and Pepper to taste

Instructions

Marinating and prepping the vegetables

Clean and de-vein the Shrimp. Marinate them for 15 minutes with the above ingredients.
Chop the vegetables that you are using and keep them aside.
Chop the scallions and garlic cloves.
Keep the soya sauce, salt, and pepper handy as you are going to cook the fried rice on medium-high flame.

Cooking the fried rice

Heat up a wok on high heat, add oil.
When the oil is hot, add the marinated shrimp and cook for about 2 to 3 minutes until the shrimp turn white. Take them out and set them aside.
In the same pan, add 1 tablespoon of oil. Put in the white parts of the scallions, the garlic, and red chilies. (if using)
Stir and add the chopped vegetables. Add salt and pepper to taste. Stir fry to about 2 to 3 minutes. You want the vegetables to retain their crunch.
Next, add the rice and about 2 tablespoons of soya sauce.
Mix it well. Add the cooked shrimp to the rice.
Switch off the stove and take the wok off the stove.
If you would like to add scrambled eggs, you can do so now. I always scramble the eggs in a different pan and add them at the end.
Garnish with the green parts of the scallions.
Your delicious Honey Garlic Shrimp Fried Rice is ready!

Notes:

You can use any cooked rice, just make sure that the rice is cooled before adding it in. In fact, I like to break up any lumps if any with my hands.
Add less salt as you can always taste the fried rice and add more at the end.
Make sure that the vegetables are cut in more or less the same size., so they cook evenly. They should remain crunchy.
You can drizzle some tomato ketchup or Sriracha hot sauce on your fried rice at the end.
I used Jumbo shrimp, so I cut each one into about 3 bite-size pieces. If you are using small to medium shrimp, leave them as they are. If you are using large shrimp, maybe you can cut them in half., anyway it is totally up to you!

It’s really easy to make and a recipe that can get lunch or dinner on the table in about 20 minutes if you have your previously cooked rice.

Hope you will try this out, let me know how it turns out for you. Please leave a comment below and don’t forget to rate the recipe.

Thank you as always for being here. Follow me on Facebook, Pinterest, and Instagram at Lovetostayhomeblog (for all 3) to know when I have a new blog post out.

Until next time!

Photo by Emma Matthews Digital Content Production 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!

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 Peas Pulao

June 7, 2021 2 Comments

This Instant Pot Peas Pulao recipe is so simple yet delicious. Pair it with a good side dish and you have a great meal!

I make this at least once every week. My kids love it, and it has at least one vegetable, so why not?! 😁

Instead of making just plain white rice, make this Peas Pulao and you will not be disappointed.

I have made it in the Instant Pot, but you could use a rice cooker or a pressure cooker if you do not have one.

If you wish to buy one, This is a 6 quart Instant Pot available here on Amazon. There is also a smaller one which is Instant Pot Duo MIni.

I use both these Instant Pots myself, they are a great addition to any kitchen for easy quick one-pot meals!

( The above links are affiliate links, which means that if you decide to buy the product using the above 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 know to be of great quality. Thank you for your support!)

What are the ingredients for Instant Pot Peas Pulao?

Basmati Rice – Definitely use the king of rice! Its long grains yield a delicious Pulao.

Ghee – Gives this Pulao its rich taste so please do not skip it. But if you do not have ghee on hand, you could use oil.

Peas – I have used frozen peas for convenience sake. I always have a bag of peas in my freezer.

You could definitely use fresh peas, I am sure the taste would be even better.

Whole spices – Cardamom pods, Cloves, Cumin seeds ( jeera), Cinnamon stick, and a Bay leaf.

Salt to taste.

Water to cook the rice.

Bonus tip! If you do not like whole spices in your rice, put them in a closed tea strainer into the Pulao, so you get the goodness of the spices without actually biting into them!

You could always do it the old-fashioned way and pick out the spices before serving the dish like me!

How do you make Peas Pulao?

Wash Rice, drain, and set aside.

Switch on Instant pot on sauté mode. Pour the ghee into it. When the ghee is hot, add all the whole spices.

Next, add in the frozen peas and mix. Let them cook for about 3 minutes.

Add in washed and drained rice, salt to taste.

Mix it well. Add 1 1/2 cups water for every cup of rice.

Stir it gently. Check for salt and add if necessary.

Close the Instant Pot and pressure cook on high for 4 minutes.

Once done, press cancel, wait for 10 minutes, and then do a quick release of steam.

Open the Instant Pot, gently mix the rice, and transfer to a serving dish.

This recipe is super simple yet tasty!

Instant Pot Peas Pulao

A simple and easy one-pot Peas, and Rice recipe.

Course Main Course

Cuisine Indian

Author Nandini

Equipment

Instant Pot

Ingredients

2 cups Basmati Rice
1½ cups Frozen Peas ( can use fresh also)
2 tbsps Ghee
Salt to taste

Whole Spices

1 Bay Leaf
4 Cloves
3 Cardamom pods
1 inch Cinnamon stick
1 tsp Cumin Seeds (Jeera)

Instructions

Wash the rice well, drain and set aside.
Heat the ghee in the Instant Pot. When hot add all the whole spices. Give it a mix.
Put the frozen/fresh peas in the pot and fry for about 3 to 4 minutes.
Add drained rice and 3 cups water. ( 1½cups water for every cup of rice)
Season with salt. Mix gently.
Close the Instant Pot, set it to high pressure for 4 minutes.
Once done, press cancel. After 10 minutes release the steam and open up the Instant Pot. Mix the rice and peas gently, and transfer to a serving dish.
Enjoy your simple and easy Peas Pulao with any side dish.

Enjoy your simple Peas Pulao with any side dish. It goes really well with Palak Paneer

If you like Instant Pot recipes, do check out my Instant Pot Spanish Chicken Pulao and Instant Pot Chicken Pulao

If you try out any of these recipes, please let me know by commenting down below.

Thank you so much for visiting!

Recipes

Instant Pot Spanish Chicken Pulao

June 4, 2021 2 Comments

DISCLAIMER: This post contains affiliate links, which means if you choose to buy products I recommend using these links, I will earn a small commission at no extra cost to you. I only recommend products that I love and use myself. Thank you for your support.

This Instant Pot Spanish Chicken Pulao is another one of my go-to meals on a lazy Sunday morning. Let me start by saying I do not know why it is called Spanish Pulao! I don’t think it has anything to do with Spain! But anyway that’s the recipe name and I will stick to it. I shall find out why it has this name and update my post soon!

This recipe I learned from my Mom, she is an awesome cook and anything that she makes is amazing.

So this is one of those one-pot meals for a great Sunday lunch but without much work. I made this in the Instant Pot.

I highly recommend the Instant Pot, it is a lifesaver when you need quick one-pot meals! You can buy it on Amazon, I have both sizes! The 6 qt is good when you have guests over and the small one is great for everyday cooking.

6 qt Instant Pot

3 qt Instant Pot

What are the ingredients for Instant Pot Spanish Chicken Pulao?

Basmati Rice – it’s important to use long-grain rice as the grains turn out fluffy and nice. I use this Royal Basmati Rice

Chicken – I used a full chicken cut up in medium pieces. You could use just chicken thighs or chicken drumsticks.

(Vegetarian options – you could use mixed vegetables, paneer, tofu, chickpeas, etc )

Onion – you need just 1/2 an onion sliced

Tomatoes – 2 tomatoes sliced ( you could chop them if you don’t like to see the tomatoes in the finished dish)

Green chilies, cilantro, and mint – chilies as per your spice level, I used 3. A handful of cilantro and a few mint leaves. All these ground to a paste. Used a little water to make a paste.

I left out the mint as I did not have any.

Whole Spices – cardamoms, cloves, and cinnamon.

Ghee – use ghee for the best flavor. But you could use any cooking oil as well.

Salt to taste

Juice of 1 lime

Coconut Milk/Water – I used a combination of coconut milk and water, I used 1 cup coconut milk and the rest water. You could use canned coconut milk, but I prefer to use coconut milk powder. You just mix it with warm water and you get your coconut milk.

How do you make this Pulao?

Heat the Instant pot on sauté mode. Add ghee to it, add whole spices.

Fry a little, then add sliced onions, fry till translucent. Add tomatoes.

When tomatoes are soft, add the ground paste, mix well. Add chicken and salt. Mix well and let the chicken cook till almost done.

Add rice, coconut milk according to the liquid in the pot. For 1 cup of rice, you should add 1 1/2 cups liquid.

So depending on the gravy in the pot, add liquid accordingly. For 3 cups rice, I added 3 1/2 cups liquid, as there was already 1 cup gravy in the pot.

Check for salt and add the juice of one lime. Close the Instant Pot and pressure cook for 4 minutes.

Once done, press cancel. Do a quick release after 10 minutes. Open the Instant Pot and mix the Pulao.

Put it in a serving dish and serve hot with Raita or any gravy dish on the side.

Instant Pot Spanish Chicken Pulao

Rice and Chicken with mild spices, a one-pot meal that comes together in a hurry!

Course Main Course

Cuisine Indian

Ingredients

3 cups Basmati Rice ( I use the cup that comes with the rice cooker)
1 Whole Chicken ( cut in medium pieces)
½ Onion sliced
2 Tomatoes sliced
Handful of Cilantro
3 Green Chilies
A few Mint leaves
2 tbsps Ghee
Salt to taste
1 Lime
4½ cups Coconut milk or water

Whole Spices

1 inch Cinnamon Stick
4 Cloves
4 Cardamom pods

Instructions

Switch on the Instant Pot, press saute, and pour in the ghee. When the ghee is hot, add the whole spices.
Add in sliced onions and fry till translucent.
Put the tomatoes in and fry them till soft.
Blend the cilantro, green chilies, and mint to a paste.
Add this paste into the Instant Pot. Fry a little bit and add the chicken.
Mix it well, add salt to taste. Cook until the chicken is almost done.
Add in drained rice and coconut milk or water. The amount of liquid is 1½ times every cup of rice. In this case, we are using 3 cups rice so the liquid will be 4½ cups. Take into account any liquid in the Instant Pot before adding the coconut milk or water.
I added only 3½ cups as there was already 1 cup of liquid in the pot.
Squeeze the juice of 1 lime into the Pot.
Check for salt, if needed add more.
Close the Instant Pot and pressure cook on high for 4 minutes.
Once the Instant Pot beeps after the 4 minutes, press cancel, and do a quick release of steam after 10 minutes.
Open your Instant Pot, mix gently, and transfer to a serving dish.
Enjoy your Instant Pot Spanish Pulao with some Raita.

If you like one-pot meals, please check out this Instant Pot Chicken Pulao

Thank you for visiting my blog and hope you will give this recipe a try. Let me know how it turns out for you by commenting down below!

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!

Recipes

Indian Lime/ Lemon Rice

May 18, 2021 No Comments

This Indian Lime/Lemon rice is so flavorful, it is very lightly spiced, sprinkled with fresh lime juice or lemon juice, and has a great crunch from the peanuts! This is a great way of using up your leftover white rice.

I remember from my childhood, we used to go on picnics every Sunday. It was so much fun.

My mom would pack up our lunch, we would sit under a tree somewhere along our drive and enjoy our lime rice with chicken or mutton fry. It was just a great combination!

All you need is some leftover white rice. I have actually tried it with brown rice and quinoa too, both options are good if you are more health-conscious.

Lime or Lemon??

The question is to use the juice of a lime or a lemon??

Honestly, I use lime most of the time, but that being said I have also tried it with lemon juice.

So in my opinion, both limes and lemons are fine to use, but when using a lemon I would add the juice of half a lemon first, and if you feel you need more you could add more to the rice. The lime/lemon juice should not be very strong but you should be able to taste the flavor.

Whether you use lime or lemon you still get the benefits of Vitamin C from either of these citrus fruits.

You can learn the difference between the 2 here Lime vs Lemon

Other ingredients include:

One chopped green chili( use more if you like it spicy), half an onion chopped fine, 1/2 inch chopped ginger, a handful of roasted peanuts.

For seasoning:

Mustard seeds – Black mustard seeds

Split urad dal – White split urad dal

Curry leaves

Asafoetida

If you have curry leaves, it really enhances the flavor. But leave it out if you don’t have them. I have tried it without curry leaves and it is still good.

Heat up a pan on medium heat. Pour in a tablespoon of oil. When hot, add seasoning ingredients starting with mustard seeds, when they pop, add the rest. Give it a mix and add peanuts.

Add the onion, green chilies, and ginger. Stir.

After the onion turns translucent, add turmeric powder. This is what gives the rice its brilliant yellow color. Add the rice, lime juice, and salt to taste. Mix well till the rice is evenly mixed with all the ingredients and is a bright yellow.

Taste and adjust salt. Garnish with coriander leaves.

This lime rice comes together in under 10 minutes if you have your refrigerated day-old rice.

In case you are making the rice the same day, I suggest cooling the rice before adding it as it could turn out mushy if you don’t.

Enjoy your delicious Indian lime/lemon rice!

Indian Lime/Lemon Rice

Delicious rice lightly spiced with fresh lime/lemon juice and crunchy peanuts.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 5

Total Time 15

Author Nandini

Ingredients

½ Yellow onion Chopped
1 Green chilli Chopped, can add more if you like it spicy
½ inch Ginger Chopped
2 cups Cooked rice Cold rice previously cooked is best
1 tbsp Cooking oil I used olive oil, any cooking oil is fine
½ tsp Turmeric Powder
1 Lime/Lemon

For seasoning

½ tsp Mustard seeds
½ tsp Split urad dal
¼ cup Roasted peanuts
Asafoetida A pinch
1 sprig Curry leaves

Instructions

Heat up a pan, add 1 tbsp of cooking oil.
Once the oil is hot, add seasoning ingredients one by one.
Add chopped onions, green chillies and ginger. Fry till onions are translucent.
Add turmeric powder and mix.
Next add your cold rice and salt to taste, break it up and mix evenly. It should have a lovely yellow color.
Squeeze the juice of 1 lime/lemon into the rice, mix well.
Garnish with chopped coriander leaves.