Cauliflower Biriyani

Yields: 12 cups

2 cups rice

Soak rice in water for 30 minutes. Wash and drain.

1 medium cauliflower

Separate the cauliflower florets

Spices to ground

1" cinnamon
4 cloves
seeds from 4 cardamom pods (not pictured, but I added seeds from 4 pods)
1/2 tsp cumin seeds
1/2 tsp poppy seeds
1 tsp coriander seeds
5 whole black pepper
1/2 tsp fennel seeds
1/4 cup coconut
5 green chilies
1 tbsp ginger, chopped
1 tbsp garlic, chopped
2 tbsp cilantro leaves
1/2 cup water

Grind all the above to a smooth paste.

2 tbsp coconut oil
1 cup onion, thinly sliced

Heat oil in a pan, add onion, and sauté for 5 minutes in medium flame.

1 cup tomatoes, chopped

Add tomatoes, mix well and cook for 5 minutes.

1/4 tsp turmeric powder
1/2 tsp red chili powder

Add turmeric powder, red chili powder, ground masala paste, mix and sauté for 2 minutes.

1 medium cauliflower, chopped
1 cup potato, chopped

Add potatoes, cauliflower and mix well.

4 cups water
1 tbsp lemon juice
1 tbsp + 1/4 tsp salt

Heat a iron griddle and make it HOT.

Add drained rice, water, lemon juice, salt and mix well. Allow it to boil.

Reduce the iron griddle to low. Transfer the boiling cauliflower biriyani pot and keep it on top of hot griddle.

Cook on low flame for 20 minutes.

After 20 minutes, turn off the flame and let it sit for 10 more minutes before opening the lid and mix well.

cilantro leaves, to garnish

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME. Added just 1 tbsp salt and 5 green chilies, but we both felt little bit more salt and heat would make this wonderful, so increased the salt and added 1/2 tsp of red chili powder and noted down.
Source: vegrecipesofindia

Goan Mushroom Pulav

Yields: 10 cups

2 cups rice

Wash and soak the rice for 30 minutes.

Press saute in instant pot.

2 tbsp coconut oil
1 tsp cumin seeds
4 cardamom
4 cloves
6 black peppers
2" cinnamon
2 bay leaves

Let the pot get hot for 2 minutes. Add oil spreading using a spatula. Add cumin seeds, cardamom, cloves, black peppers, cinnamon and bay leaves.

1 cup onion, finely chopped
4 green chilies, chopped

Add onion, green chilies and saute for 5 minutes.

1 tbsp garlic, grated
1/2 tbsp ginger, grated

Add ginger and garlic and saute till raw smell disappears, about a minute.

1 cup tomato, chopped
1 cup potato, chopped

24 ounces mushroom, sliced 

Add tomatoes, potato, mushroom and saute for 8 minutes.

soaked and drained rice

Add soaked and drained rice and saute the rice for 2 minutes.

13.5 ounces (398 ml) coconut milk (1 can)
water (total coconut milk + water is 4 cups - 1:2 ratio)
1 tbsp + 1/4 tsp salt
1/2 tsp red chili powder

Add coconut milk, water, salt, red chili powder and cook in rice settings.

Let the pressure release naturally.

Garnish with cilantro and / or mint leaves.

Taste Note: Tastes AWESOME. Kid friendly food, not spicy at all. Would have liked it little bit more spicer. Noted down with 1/4 tsp more salt and add 1/2 tsp red chili powder.
Source: vegrecipesofindia

Swiss Chard with Rice and Mung Beans

Yields: 10 cups
Serves: 4

1 cup mung beans

1/2 tsp salt
5 cups water

Wash mung beans in running water. Add mung beans with salt, water, allow it to boil, reduce the heat to low and cook in low for 30 minutes. Filter all the water.

1 and 1/2 cup rice
3 cups water

Wash rice, cook rice with water pressure cooker or rice cooker or instant pot.

Masala Powder

1 tsp oil
1 tbsp coriander seeds
2 tsp black urad dal
2 tsp channa dal
3 red chilies
1/4 tsp fenugreek seeds
asafoetida

Fry all the above in oil. Allow it to cool. make dry masala powder out of it.

2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tsp urad dal
2 tsp channa dal
2 tbsp cashew nuts, broken

1 cup shallot, chopped lengthwise
3 green chilies, chopped

2 bunches swiss chard, green and stems, chopped and kept separately
2 tomatoes, chopped
1/2 cup peas
1 and 1/2 tsp salt

Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, channa dal, cashew nuts and fry till the color of the dal changes.

Add shallot, green chilies, saute till the color of the shallot changes.

Add chopped stems, tomatoes, peas and salt, cook for 5 minutes.

Add chopped greens and cook for another 5 more minutes.

Add cooked rice, cooked mung beans, dry masala powder and mix well.

Taste Note: Tastes AWESOME