KINDLY READ INSTANT POT'S USER MANUEL BEFORE ITS OPERATION !!
RICE:WATER = 1:1
STEP 1:- Wash rice ( 5 cups of , aged long or any basmati rice, wash it for 3-4 times , until the water becomes clear ) , and soak ( 30 minutes ) .
STEP 2 :- Combine water ( 4 1/2 cups) , sha jeera ( 1 1/2 teaspoons ) , cardamom ( 5-8nos ) , cloves ( 2-5 nos ) and salt , and set aside .
STEP 3 :- Wash , clean beef ( i used beef sirloin , 2.7 lb /1 1/2 kg ) ,
and set aside .
STEP 4:- Marinate Step 3 beef with onion ( 1, medium sized , chopped ) , mint leaves ( 1/2 cup , chopped ) , cilantro ( 1/2 cup ,chopped ) , tomato ( 1 medium sized , chopped ) , green chillies ( whole 4- 5 nos ) , pitted / dried prunes (8-10 nos ) , curd ( 3/4 cup ) , lemon juice ( juice of half of a lemon ) ,
kashmiri red chilli powder ( 2 teaspoons) , smoked paprika ( 1 1/2 teaspoons) ,turmeric powder ( 1 teaspoon) , coriander powder ( 1 teaspoon) , biryani masala powder ( 1 1/2 teaspoon , https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html) , cardamom powder ( 1/2 teaspoons ), cinnamon powder ( 3/4 teaspoon) ,and salt .
combine well , and refrigerate for minimum 25 minutes to overnight :) .
STEP 5 :- Start the INSTANT POT in SAUTE MODE , and once the pot is preheated , add clarified butter /Ghee ( 6 teaspoons ) and splutter shajeera , ( 2 teaspoons ) , and cloves ( 2-3 nos )
then add onion ( sliced , 4 nos , medium sized ) and saute until onion becomes transparent ,
and now add ginger paste ( 2 teaspoons) , garlic paste( 1 1/2 teaspoon ) ,
and now add tomato ( 3 nos , chopped ) , green chillies ( 4-5 nos , intact )
cilantro ( 1/2 cup , chopped ) and mint leaves ( 1/4 cup , chopped ) , saute until the tomato "looks mushy "
Now add the Step 4 marinated beef , saute for 3-5 minutes .
"sprinkle " rose water ( 1 teaspoon ) and kewra essence ( 3/4 teaspoon) ,
and clarified butter/ ghee ( 2 teaspoons ) ,
fried onions(1 1/2 cups ), and water (1/2 cup ), and combine .
Now close its lid and move the valve to SEALING MODE and change its settings to MANUEL and cook for 30 MINUTES ON HIGH.
Allow 'NATURAL PRESSURE RELESE' upto 08 ( as in the pic below ) and then open its lid by 'QUICK RELEASE pressure '.
Combine and top it with lemon ( round slices, 2-3 nos ) and pineapple ( slices , 5-6 thin pieces )
fried onion ( 1 cup ) , cilantro ( chopped , 1 cup ) , mint leaves ( chopped , 1/4 cup ) ,
and step 1 soaked rice and step 2 'water mixture '. DO NOT COMBINE .
Sprinkle ghee/clarified butter ( 2 table spoons) ,
CLOSE its lid and move the valve to SEALING MODE and change its settings to MANUEL and cook for 8 MINUTES ON HIGH.
Allow 'NATURAL PRESSURE RELESE' upto 05 ( as in the pic below ) ,
and then open its lid by 'QUICK RELEASE pressure '.
Close it with a glass lid and ALLOW IT TO REST FOR 12 MINUTES . Now open its glass lid and combine gently .....
STEP 6:- Easy , INSTANT POT , Mutton Biryani from jes kitchen is ready ......Enjoy with Raita ( curd raita ) ............JA Mathew .....:)
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