Easy , INSTANT POT , Beef Biryani from jes kitchen ! RECIPE #330

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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 .....:) 

Easy , INSTANT POT , Mutton Biryani from jes kitchen ! RECIPE #327

https://www.instagram.com/fooooodygirl/  

KINDLY READ INSTANT POT'S  USER  MANUEL BEFORE  ITS OPERATION !!

RICE:WATER  =  1:1 

STEP 1 :- Wash , clean mutton ( lamb shank , 2 lb /1 kg ) , and set aside . 

STEP 2:- Combine kashmiri red chilli powder (  1 1/2 teaspoons)  ,  smoked paprika ( 1 1/2  teaspoons) ,turmeric powder  ( 1 teaspoon) , coriander powder ( 1 teaspoon) , biryani masala powder (  3/4 teaspoon   , https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html) , onion ( 2,  medium sized , chopped )  , mint leaves ( 1/2 cup , chopped )  , cilantro  ( 1/2 cup ,chopped )  , tomato  ( 1 medium , chopped ) , green chillies  ( whole 4- 5 nos ) ,   pitted / dried prunes ( 10-12  nos ) , curd ( 3/4 cup ) ,  ginger paste  ( 1  1/2 teaspoons) ,  garlic paste( 1 teaspoon )  ,  lemon juice  ( juice of  half of a  lemon ) , and salt .

STEP 3 :-  Apply Step 2 marinade on Step 1 mutton pieces , combine well , 

and add fried  onion (  1 cup ) ,  Combine well and refrigerate for 2 hours to overnight  .

STEP 4:- Wash rice (  4 cups of , aged long or any basmati rice, wash it for  3-4 times , until the water becomes clear ) , and  soak ( 30 minutes ) .

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 ) ,  then add onion ( sliced , 3 nos , medium sized )  and  saute until onion becomes transparent , 

and  now add tomato ( 3 nos , chopped )  , cilantro ( 1/2 cup , chopped )  and mint leaves  ( 1/4 cup , chopped ) , saute until the tomato "looks mushy "

Now add Step 3 marinated mutton , saute for 3-5 minutes . NOW ADD 1/2 CUP OF WATER 

Now close its lid and  move the valve to  SEALING MODE  and  change its settings to MANUEL and cook for  31 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 fried onion ( 1 cup )  , cilantro ( chopped , 1 cup )  , mint leaves ( chopped , 1/4 cup )  , cardamom  ( 5-7 nos ) , cloves  ( 6-7 nos ) ,   green chillies ( 5-6 nos , whole ) and saffron threads ( 6-7 threads ) .

STEP 6 :- And  then  add Step 4 rice  on top of it , DO NOT COMBINE . AND 3 1/2 CUPS OF WATER ,

salt  (1 1/2 teaspoons) , DO NOT COMBINE . 

And  again top it with fried onions ( 1/2 cup ) , rose water (  1 teaspoon ) , kewra essence ( 3/4 teaspoon) and clarified butter/ ghee ( 2 teaspoons ) , CLOSE its lid and  move the valve to SEALING MODE  and  change its settings to MANUEL and cook for  8 MINUTES ON HIGH.

Now open its lid by  'QUICK RELEASE pressure ', 

Close it with a glass lid and ALLOW IT TO  REST  FOR 8 MINUTES . Now open its glass lid and combine gently .....

STEP 7:- Easy , INSTANT POT , Mutton Biryani  from jes kitchen is ready ......Enjoy with Raita  ( curd raita ) ............JA Mathew .....:) 

Easy, Instant Pot , Kerala Style, Beef Curry !RECIPE #308

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KINDLY READ INSTANT POT'S  USER  MANUEL BEFORE  ITS OPERATION !!

Step 1:- Wash ,  and clean  "  beef  " ( 3 lb~ 1 1/2  kg ) and set aside 

Step 2:-  Slice tomato (  a big one) , onion ( 3 , large  red ) , green chillies ( 4-5nos ,  as such  )  ginger (  chopped , 1/3 cup ,  / 4" of a root ), garlic (  chopped 1/3 cup  /  8-9 cloves  ) , curry leaves  (  2 twigs ) and  set aside 

Step 3:- Set aside ,cloves ( 5-8 nos ) , cumin seeds ( 1/2 teaspoon) mustard seeds ( 1 1 /2 teaspoons ) ,pepper corns ( 8-10 nos ) , cardamom (4-6 nos ) , cinnamon ( 1 medium sized stick ) , fennel seeds ( 1 1 /2 teaspoons), and anistar 1 petal of a flower ) 

Step 4:-  Select the  Saute option  , and once  the pot is preheated , splutter  'the step 3 whole spices'   

and now add  "step 2  garlic , ginger , green chillies and curry leaves  ", saute for 1 minute and add 

"step 2  onions", saute until the onions become soft and transparent .

and  now add turmeric powder ( 1 teaspoon )  , kashmiri chilli powder ( 2 teaspoons)  , coriander powder  ( 3  teaspoons ) ,  saute for 1 minute, 

  and add "step 2  tomato  "

salt   and water ( 1 cup )  , and saute 

until  tomato becomes mushy ( max ~ 1 1/2 minutes ) ,

  now add step 1 beef .

Step 5:-    Combine .

And now  press the "Manuel'  button and + or - button until the display reads 18 ( 18  minutes) . and close the lid and and cook for until the display reads zero   ( the display will count down from 18- 0 ) ,   release the steam .

   

And Now press the " saute" button again ,  open its lid , 

 and add pepper powder  ( 1 teaspoon) ,

cilantro ( chopped 1/2 cup ), combine and cook ( through on saute mode ) for another 4- 5 minutes .  AND NOW TURN OFF THE INSTANT POT !

Step 7 :- Easy, Instant Pot , Kerala Style,  Beef Curry  is ready .......: -) it goes well with   with  steamed rice/ Chapathi/ paratha/Tortilla ..... Enjoy :) J A  Mathew .