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

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

Kollu Ellu Podi

Yields: 2 and 1/2 cups podi

1 bag curry leaves from India Cash & Carry, remove curry leaves from its stalk.
water
1/2 tsp baking soda

Add baking soda to water and soak curry leaves for 15 mins and wash and dry it on a cloth.

1/2 cup channa dal
10 dry red chilies

Dry roast channa dal with red chilies, until the dal turns light brown in color.

1/2 cup black urad dal

Dry roast black urad dal for 2 minutes in medium flame.

1/4 cup horse gram

Dry roast horse gram for 1 minute in medium flame.

2 tbsp black sesame seeds

Dry roast black sesame seeds for 1 minute in medium flame.

curry leaves

Dry roast curry leaves for 3 minutes in medium flame.

asafetida
2 tsp salt

Let all the fried items cool down completely. Grind it to a coarse powder.

Note: You can wash and sun-dry channa dal, black urad dal, horse gram and sesame seeds before frying.
Shelf Life: 4 months
Taste Note: Tastes AWESOME
Source: myhealthykiddo
Note: I cooked 2 cups rice with 4 cups water in Instant pot, which yielded 9 cups of cooked rice. I divided that into 4 serving, each serving with 2 and 1/4 cups of cooked rice. Added 2 tbsp of kollu ellu podi and 1 tbsp sesame oil into each serving, mixed and eat it.