Beetroot Pulav

Yields: 8 cups

2 cups rice

Soak rice in water for 30 minutes.

2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds

4 green cardamom

2" cinnamon
4 cloves
10 whole black pepper

Press saute in instant pot.

Let the pot get hot for 2 minutes. Add oil spreading using a spatula. Add mustard seeds, once mustard seeds starts to crackle, add cumin seeds, cardamom, cinnamon, cloves and whole black peppers.

1 cup onion, thinly sliced

1 tsp ginger, grated
1 tsp garlic, grated
5 green chilies

Add onion, sauté for 3 minutes. Add ginger, garlic, green chilies, saute for 30 more seconds.

2 cups beets, finely chopped / grated

Add beets and sauté for a minute.

1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander powder
1 tbsp + 1/4 tsp salt

Add turmeric powder, red chili powder, coriander powder, salt and mix well.

4 cups water

Add rice and sauté for a minute. Add water and cook in rice settings.

Let the pressure release naturally.

cilantro leaves, chopped

Garnish with cilantro and / or mint leaves.

Taste Note: Tastes OK, I like my Beetroot fried rice so much better than this.
Source: vegrecipesofindia

Spinach Biriyani

Yields: 8 cups

2 cups rice

Soak rice in water for 30 minutes.

Spinach Puree

6 ounces spinach
1/2 cup mint leaves
1/2 cup cilantro leaves
5 green chilies
1 tsp ginger, grated
1 tsp garlic grated
1/2 cup water

Add all the above to blender and blend to a smooth paste.

2 tbsp oil

1" cinnamon
4 green cardamom
4 cloves
2 bay leaves
1/4 cup cashews, chopped
1/2 tsp cumin seeds
1 tsp fennel seeds

Press saute in instant pot.

Add oil and spread using a spatula. Once oil is heated, add cinnamon, cardamom, cloves, bay leaves, cashews cumin seeds, fennel seeds and sauté till nice aroma comes.

1 cup onion, thinly sliced

Add onion and fry till they are browned. Remove some of the fried onion for garnishing (optional).

asafetida

Add asafetida and sauté for another 30 seconds.

1 cup tomato, chopped

Add tomatoes, sauté for 3 more minutes.

Add spinach puree and sauté for 5 more minutes.

1/2 tsp red chili powder
1/4 tsp garam masala powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tbsp + 1/4 tsp salt

Add all the spices and mix well.

4 cups water

Add drained rice, water and mix well for 1 to 2 minutes.

Close the lid and pressure cook in Rice setting. Let the pressure release naturally.

Open the lid and allow to stand for 5 minutes before mixing the biriyani.

Serve spinach biriyani with fried onions.

Taste Note: Tastes NOT good
Source: vegrecipesofindia

Chettinad Mushroom Biriyani

Yields: 10 cups

2 cups rice

Wash and soak the rice for 30 minutes. Wash and drain.

Ground Paste

1/2 cup mint leaves
1/2 cup cilantro leaves
5 green chilies
1 tbsp garlic cloves, chopped
1 tsp ginger, chopped
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2 tsp red chili powder
2 tsp coriander powder
5.3 ounces unsweetened plain coconut yogurt

Grind all the above to a smooth paste.

For Marinating Mushrooms

24 ounces mushrooms, quartered

Add the ground paste, along with all the above to the chopped mushrooms, gently mix all the ingredients. Cover and keep aside to marinate for 30 to 40 minutes.

2 tbsp coconut oil
2" cinnamon stick
4 cardamom
4 cloves
6 black pepper
2 bay leaves
1 tsp fennel seeds

Heat oil in a pan, add the whole spices and sauté them till they are fragrant.

1 cup onion, thinly sliced

Add onion, sauté for 5 minutes in medium flame.

1 cup tomato, chopped

Add tomatoes and sauté for 2 more minutes.

Add marinated mushrooms, stir well and sauté for 5 minutes in medium flame and 11 minutes in high flame or till they shrink and almost all the water is gone (mushroom releases lot of water).

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

Add coconut milk, water, salt and stir well. Bring the water to boil on medium flame.

soaked and drained rice

Heat a iron griddle and make it HOT.

Add rice and stir well. Cover the pan with a lid.

Reduce the iron griddle to low. Transfer the boiling mushroom 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. Close the pan and keep it for another 20 minutes before serving (optional).

cilantro / mint leaves, chopped

Garnish with cilantro or mint.

Taste Note: Tastes AWESOME
Source: vegrecipesofindia