PANEER AND VEGETABLE BIRYANI
SERVES 4 TO 6 PREP: 30 minutes COOK: 20 minutes TOTAL: 50 minutes
A complete meal with grains, vegetables, and protein, this recipe is inspired by vegetable pulao. It begins with a base of caramelized onions, then builds layers of flavors with aromatic long-grain basmati rice and a combination of vegetables cooked to tender perfection. Each bite is infused with delicately balanced whole spices and a bold finish with garam masala. When short on time, use frozen chopped vegetables instead of fresh. This biryani is perfect served with cucumber raita (this page) or yogurt!
2 cups extra-long-grain basmati rice
4 cups water
3 tablespoons ghee
1 large yellow onion, thinly sliced
1 teaspoon cumin seeds
10 black peppercorns
4 green cardamom pods
4 cloves
2 Indian bay leaves
1 cup cubed paneer, in ½-inch cubes
1 cup matchstick-cut, peeled carrot, in 1 by ¼-inch strips
1 cup chopped green beans, in 1-inch pieces
1 cup halved white mushrooms
½ cup cut-up red bell pepper, in 1 by ½-inch strips
½ cup frozen corn kernels
1½ teaspoons grated fresh ginger
1½ teaspoons minced garlic
1 teaspoon Kashmiri red chile powder or another mild red chile powder
1 teaspoon garam masala (this page)
¼ teaspoon ground turmeric
½ cup chopped fresh mint
1 tablespoon kosher salt
½ cup chopped fresh cilantro
Cucumber raita for serving
REMINDER
Be sure to pick out and discard the whole spices while you eat.
Using a wire-mesh strainer, rinse the rice. Combine the rinsed rice and 2 cups of the water in a bowl and allow the rice to soak for 20 minutes. Using the wire-mesh strainer, drain all the water from the rice and set aside.
Select the high Sauté setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the onion and sauté until lightly caramelized, 5 to 7 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Transfer half of the onion to a bowl and reserve for garnish.
Add the remaining 2 tablespoons ghee, the cumin, peppercorns, cardamom, cloves, and bay leaves to the pot and cook until aromatic, about 30 seconds. Add the paneer, carrot, green beans, mushrooms, red bell pepper, corn, ginger, garlic, chile powder, garam masala, and turmeric and stir to combine.
Press the Cancel button to turn off the Instant Pot. Pour in ½ cup of the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Add the rice, mint, salt, and the remaining 1½ cups water and stir to combine. Scrape down the sides of the pot to make sure that most of the rice is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at low pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot. Gently fluff the rice with a fork or silicone spatula.
Use a rice paddle to scoop the rice out of the pot and transfer to a platter. Scatter the reserved onion over the top, sprinkle with the cilantro, and serve with raita on the side.
CHICKEN BIRYANI
SERVES 4 PREP: 40 minutes COOK: 40 minutes TOTAL: 1 hour, 20 minutes
Quite possibly the most well-known rice dish from India, biryani can be found throughout the country, though there are subtle variations from region to region. But one thing is consistent: the process to make it is long and complex. My family’s treasured recipe transforms biryani into a quick, accessible dish. This meal is made of fragrant basmati rice, tender spiced chicken, and caramelized onions, and it can be cooked in less than an hour while maintaining the same authentic flavor and texture of traditional versions.
¾ cup plain full-flat yogurt, plus 2 cups for serving
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
2 tablespoons freshly squeezed lemon juice
4 teaspoons kosher salt
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
2 teaspoons Kashmiri red chile powder or another mild red chile powder
2 teaspoons garam masala (this page)
¼ teaspoon ground turmeric
2 pounds chicken drumsticks (6 to 8 pieces), skin removed and patted dry
2 cups extra-long-grain basmati rice
4 cups water
4 tablespoons ghee
2 large yellow onions, thinly sliced
2 Indian bay leaves
3 small hot green chiles, sliced (optional)
1 teaspoon saffron, mixed with 1 tablespoon warm milk
¼ cup chopped fresh cilantro
4 hard-boiled eggs, halved (optional)
1 lemon, cut into wedges
REMINDER
Be sure to pick out and discard the bay leaves while you eat.
In a large bowl, stir together the yogurt, mint, cilantro, lemon juice, 2 teaspoons of the salt, ginger, garlic, chile powder, garam masala, and turmeric. Add the chicken and turn to evenly coat. Cover the bowl and refrigerate for at least 30 minutes or up to 24 hours.
While the chicken is marinating, using a wire-mesh strainer, rinse the rice. Combine the rinsed rice and 2 cups of the water in a bowl and allow the rice to soak for 20 minutes. Using the wire-mesh strainer, drain all the water from the rice and set aside.
Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the ghee. Add the onions and sauté until they start to crisp up and turn golden brown, 10 to 12 minutes. Transfer half of the onions to a bowl and reserve for garnishing.
Add the remaining 2 tablespoons ghee, the bay leaves, chicken and its marinade, and chiles (for an extra-spicy biryani) to the pot and stir to combine. Press the Cancel button to turn off the Instant Pot. Stir well with a wooden spoon, nudging loose any browned bits from the pot bottom; this will help the Instant Pot come to pressure and prevent the biryani from burning.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, once again, stir well with a wooden spoon, nudging loose any browned bits from the pot bottom; if needed, remove the chicken to a bowl to clear all the browning at the bottom of the pot. Add the rice, spreading it out so that it covers the chicken evenly. Sprinkle the remaining 2 teaspoons salt over the top and pour in the remaining 2 cups water. Scrape down the sides of the pot to make sure that most of the rice is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and gently fluff the rice with a fork or silicone spatula. It is okay if the top layer of the rice looks a bit undercooked; simply fluff the top layer, or secure the lid and let the rice cook for 5 minutes longer in the residual heat.
Using a large silicone spatula, scoop the rice and chicken out of the pot and transfer to a platter. Scatter the reserved onions over the top, sprinkle with the saffron milk and cilantro, and serve with the yogurt, hard-boiled eggs, and lemon wedges on the side.
SOFT-COOKED RICE AND LENTILS WITH VEGETABLES
Gujarati Khichdi
SERVES 4 TO 6 PREP: 10 minutes COOK: 40 minutes TOTAL: 50 minutes
A vegetarian, one-pot, gluten-free dish of lentils, rice, and vegetables cooked in ghee and turmeric makes an amazingly flavorful and satisfying meal. This nourishing porridge-like Indian comfort food is a healthful meal that is easy to digest. I call for fresh vegetables here, but it works well with frozen options, too. Skip the red chile powder for a mild khichdi. For a drier khichdi, decrease the water by a cup or two. This is perfect paired with papad (a large, thin, disc-shaped crisp, made from lentil flour), yogurt, lemon pickle (this page), and cucumber salad.
1 cup short-grain white rice (such as Ambe Mohar or Kala Jeera; see Note)
2 tablespoons ghee
1 teaspoon cumin seeds
1 tablespoon grated fresh ginger
1 carrot, peeled and sliced
1 red potato, cubed
1 plum tomato, cored and diced
1 cup chopped cauliflower florets, in 1-inch pieces
1 cup chopped green cabbage
1 cup firmly packed chopped spinach
¼ cup chopped green beans, in ½-inch pieces
¼ cup fresh or frozen green peas
2 teaspoons Kashmiri red chile powder or another mild red chile powder
2 teaspoons kosher salt
½ teaspoon ground turmeric
1 cup assorted split lentils (see Note), rinsed
6 cups water
¼ cup chopped fresh cilantro
Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Drain and set aside.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds and ginger directly to the hot ghee at the bottom edges of the pot and cook until aromatic, about 30 seconds. Add the carrot, potato, tomato, cauliflower, cabbage, spinach, green beans, peas, chile powder, salt, and turmeric and stir to combine. Add the rice and lentils, pour in the water, and stir once again.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure.
Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot.
Spoon the khichdi onto plates, sprinkle with the cilantro, and serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
NOTE
To make with brown rice, increase the cooking time to 22 minutes.
Use whatever combination of mixed lentils you prefer, but I suggest a variety, such as moong daal, masoor daal, toor daal, and chana daal.
SOUTH INDIAN RICE AND LENTILS
Ven Pongal
SERVES 4 PREP: 10 minutes COOK: 40 minutes TOTAL: 50 minutes
In South India, this satisfying tiffin dish is eaten for breakfast, but it can also be enjoyed as part of lunch or dinner. The rice and lentils are generously seasoned with curry leaves, cumin seeds, black pepper, and hing. Use the low-pressure Rice setting here so that the rice and lentils are cooked soft and have a lighter texture. Served hot with coconut chutney or Sambar (this page), this ghee-laced dish makes a delightful lazy weekend brunch.
1 cup short-grain white rice (such as Ambe Mohar or Kala Jeera)
4 tablespoons ghee
2 tablespoons coarsely chopped raw cashews
2 teaspoons grated fresh ginger
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon fresh ground black pepper
20 curry leaves, chopped
½ cup moong daal
2 teaspoons kosher salt
⅛ teaspoon hing (asafetida; see this page)
4½ cups water
Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Drain and set aside.
Select the high Sauté setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and sauté until they start to turn golden brown, 1 to 2 minutes. Transfer the cashews to a small bowl.
Add the remaining 3 tablespoons ghee, the ginger, cumin seeds, peppercorns, ground pepper, and curry leaves directly to the hot ghee at the bottom edges of the pot and sauté until aromatic, about 30 seconds. Transfer the tadka to the bowl with the cashews and set aside.
Add the moong daal to the now-empty Instant Pot and sauté until toasted, about 1 minute. Add the rice, salt, and hing; pour in the water; and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Press the Cancel button to turn off the Instant Pot. Open the pot and stir in the reserved cashews and tadka.
Spoon the rice and lentils onto plates and serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
CUMIN RICE
Jeera Rice
SERVES 4 PREP: 5 minutes COOK: 15 minutes TOTAL: 20 minutes
Fluffy long-grain rice with the buttery and nutty aroma of black cumin seeds sizzled in ghee, along with the mellow spice of whole cloves and green cardamom pods, makes this dish a perfect pairing for Indian curries. Shah jeera can be substituted with regular cumin seeds in a pinch. Enjoy with daal, curry, or a cooling raita.
1½ cups basmati rice
2 tablespoons ghee
1 teaspoon black cumin seeds (shah jeera) or cumin seeds
6 cloves
3 green cardamom pods
1 Indian bay leaf
1½ teaspoons kosher salt
3 cups water
REMINDER
Be sure to pick out and discard the whole spices while you eat.
Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds, cloves, cardamom, and bay leaf and sauté until aromatic, about 30 seconds. Add the rice and sauté until it is toasted, about 1 minute. Add the salt, pour in the water, and stir to combine. Scrape down the sides of the pot to make sure all the rice is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at low pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the inner pot; this will help prevent the rice from overcooking. Gently fluff with a fork or silicone spatula.
Use a rice paddle to scoop the rice out of the pot and transfer to a platter, then serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
LEMON RICE
SERVES 4 PREP: 5 minutes COOK: 15 minutes TOTAL: 20 minutes
Bright and citrusy South Indian fried rice with tempered mustard seeds, the obligatory hing, and fresh lemon juice is a fantastic make-ahead dish. It can be paired with any Indian curry but, of course, would be amazing with a hot bowl of Sambar (this page). Served with a dollop of yogurt, this dish can be enjoyed for lunch or dinner. (See the image on this page.)
1½ cups basmati rice (see Note)
2 tablespoons neutral vegetable oil
1 teaspoon black mustard seeds
⅛ teaspoon hing (asafetida; see this page)
1 tablespoon urad daal
2 tablespoons raw peanuts or cashews (optional)
15 curry leaves
1½ teaspoons kosher salt
¼ teaspoon ground turmeric
3 cups water
Juice of 1 lemon
Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
Select the high Sauté setting on the Instant Pot and heat the oil. Add the mustard seeds and hing directly to the hot oil at the bottom edges of the pot and cook until the mustard seeds pop, 2 to 3 minutes. Add the urad daal and peanuts, followed carefully by the curry leaves, which may cause the hot oil to spatter. Sauté until the urad daal turns golden and the curry leaves start to crisp, about 1 minute. Add the rice, salt, and turmeric; pour in the water; and stir to combine. Scrape down the sides of the pot to make sure all the rice is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at low pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the inner pot; this will help prevent the rice from overcooking. Sprinkle the rice with 2 or 3 tablespoons lemon juice, or to taste, and gently fluff with a fork or silicone spatula.
Use a rice paddle to scoop the rice out of the pot and transfer to a platter, then and serve.
NOTE
It also works well to use 1½ cups short-grain white rice, such as Ambe Mohar or Kala Jeera, in place of the basmati rice.
MINT PULAO
Pudina Pulao
SERVES 4 PREP: 5 minutes COOK: 20 minutes TOTAL: 25 minutes
During the summer months, I have an abundance of mint in our backyard. From adding it to my chai and lemonade to making mint chutney, I am always looking for ways to incorporate such a vibrant and aromatic herb into our meals. This refreshing pulao has hints of mint and pairs well with lamb, fish curries, and cooling raita.
1½ cups basmati rice
½ cup packed fresh mint leaves
¼ cup coarsely chopped fresh cilantro
1-inch knob fresh ginger, sliced
2 tablespoons ghee
½ teaspoon black cumin seeds (shah jeera) or cumin seeds
3 cloves
2 green cardamom pods
1-inch cinnamon stick
1 Indian bay leaf
1 yellow onion, thinly sliced
1 tablespoon freshly squeezed lemon juice
3 cups water
1½ teaspoons kosher salt
REMINDER
Be sure to pick out and discard the whole spices while you eat.
Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
In a small blender or food processor, combine the mint, cilantro, and ginger and process until a coarse paste forms. Set aside.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds, cloves, cardamom, cinnamon stick, and bay leaf and sauté until aromatic, about 30 seconds. Add the onion and cook until translucent, 2 to 3 minutes. Add the rice, mint paste, and lemon juice and give the mixture a good stir. Add the water and salt and stir again. Scrape down the sides of the pot to make sure that most of the rice is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes on low pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, lift out the inner pot; this will help prevent the rice from overcooking.
Use a rice paddle to scoop the rice out of the pot and transfer to a platter, then serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
LAMB KHEEMA PULAO
SERVES 4 PREP: 10 minutes COOK: 30 minutes TOTAL: 40 minutes
Succulent ground lamb and fluffy long-grain rice makes this a perfect one-pot meal for a weeknight supper. You can substitute ground chicken, beef, or turkey for the lamb, so prepare this recipe according to your preference. Pair with a cooling raita (this page to this page) or yogurt.
1 cup basmati rice
2 tablespoons ghee
1 teaspoon cumin seeds
½ teaspoon black peppercorns
2-inch cinnamon stick
2 Indian bay leaves
1 yellow onion, thinly sliced
1 pound ground lamb
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 plum tomato, cored and diced
Handful of chopped fresh mint
2 teaspoons kosher salt
1 teaspoon Kashmiri red chile powder or another mild red chile powder
¼ teaspoon ground turmeric
1½ cups water
½ cup chopped fresh cilantro
Juice of 1 lime
½ teaspoon fresh ground black pepper
REMINDER
Be sure to pick out and discard the whole spices while you eat.
Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds, peppercorns, cinnamon stick, and bay leaves and sauté until aromatic, about 30 seconds. Add the onion and sauté until lightly brown, about 5 minutes. Add the lamb, ginger, and garlic and sauté, breaking up the lamb with a wooden spoon or spatula as it cooks, until the lamb is browned, 2 to 3 minutes. Add the tomato, mint, salt, chile powder, and turmeric and stir to combine. Add the water and rice and stir well with a wooden spoon, nudging any browned bits from the pot bottom. Scrape down the sides of the pot to make sure that most of the rice is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 5 minutes on high pressure.
Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and gently fluff the rice on the top with a fork or silicone spatula. (If the top layer of rice looks a bit under cooked, fluff the top layer or secure the lid and let the rice cook for 5 minutes longer in the residual heat.) Scatter the cilantro, lime juice, and black pepper over the top. Wearing heat-resistant mitts, lift out the inner pot; this will help prevent the rice from overcooking.
Use a rice paddle to scoop the rice out of the pot and transfer to individual plates, then serve.
CHICKEN PULAO
SERVES 4 PREP: 10 minutes COOK: 30 minutes TOTAL: 40 minutes
Inspired by my mother’s vegetable pulao, this easy dish is a light and fragrant take on traditional chicken biryani. Whole spices infuse the chicken and rice, while aromatic ginger and vibrant green chiles intensify the flavor. Garnished with cilantro and a lemon wedge, this bright dish is a regular in our home and my absolute favorite!
1½ cups basmati rice
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon freshly squeezed lemon juice
3 teaspoons kosher salt
1½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces and patted dry
2 tablespoons ghee
1 teaspoon cumin seeds
8 cloves
½ teaspoon peppercorns
2 green cardamom pods
2-inch cinnamon stick
2 Indian bay leaves
1 large red onion, thinly sliced
3 hot green chiles, sliced (optional)
1½ cups water
½ cup chopped fresh cilantro
Beet and Cucumber Raita (this page) for serving
Lemon wedges for serving
Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Repeat once more, then drain and set aside.
In a large bowl, stir together the ginger, garlic, lemon juice, and 1 teaspoon of the salt. Add the chicken and turn to coat. Set aside, or cover the bowl and refrigerate for up to 12 hours.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds, cloves, peppercorns, cardamom, cinnamon stick, and bay leaves and sauté until the spices are aromatic, about 30 seconds. Add the onion and cook, stirring occasionally, until it softens and browns, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process.
Add the chicken and its marinade, the chiles, and the remaining 2 teaspoons salt to the pot and stir until the chicken is coated with the spices. Press the Cancel button to turn off the Instant Pot. Add the rice and water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom. Scrape down the sides of the pot to make sure that most of the rice is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 6 minutes on high pressure.
Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Press the Cancel button to turn off the Instant Pot. Open the pot, sprinkle in the cilantro, and gently fluff the rice with a fork or silicone spatula.
Use a rice paddle to scoop the rice out of the pot into individual plates, then serve with the raita and lemon wedges on the side.