Vegetable Biryani (Instant Pot)


Vegetable Biryani (Instant Pot)

This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for “Vegetable Biryani”. I have been a little hesitant to do recipes using the Instant Pot. Maybe it’s because I have been cooking for so long and I’m set in my habits, or maybe it’s my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it’s great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes.

Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you’ll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan.

Hope you enjoy!

This recipe will serve 3

Course Main Course
Cuisine Indian
Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people


  • 1 cup long grain rice I preferred Basmati Rice
  • 3 Tbsp Milk
  • 1 pinch Saffron Kesar few strands
  • 2 Tbsp oil or ghee
  • ¼ cup cashews
  • 15 Raisins
  • 1 Tbsp ginger thinly sliced
  • 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets
  • ¼ cup Plain Yogurt whisked
  • ¼ cup Mint leaves Pudhina finely chopped
  • 1 ¼ cup Water


  • 3 whole Green Cardamom Elaichi
  • 6 Cloves Laung
  • 8 Black Peppercorns
  • 1 inch long cinnamon stick Dalchini
  • 2 Bay leaf Tej Patta
  • 1 tsp Cumin seeds Jeera
  • 1 tsp coriander powder
  • 1 tsp fennel seed powder
  • 1 tsp red chili powder adjust to taste
  • ¼ tsp Turmeric Haldi
  • 1 tsp Salt adjust to taste


  • In warm milk soak the saffron and keep aside.
  • Soak the rice for about 10 minutes, then drain the water and keep aside.
  • Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes.
  • Add all the whole spices and sauté for 30 seconds, they will become aromatic.
  • Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot.
  • Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice.
  • Add the water for cooking on top of the rice. Rice should be just immersed under water.
  • You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position.
  • Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure.
  • After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes.
  • Open the pot and fluff the rice gently with a fork.


Serve hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi

Making Vegan:

This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree.

The post Vegetable Biryani (Instant Pot) appeared first on Manjula’s Kitchen.

30 minute Chicken fried rice

This incredible Chicken Fried Rice is delicious and can be made in less than 30 minutes! Moist tender chicken, fluffy rice, veggies, eggs, and the perfect amount of sriracha in every bite. Once you taste it, you won’t want fast food fried rice again.

I have always been a fan of Asian food. I always assumed that making chicken fried rice was something that took a while and was easy to mess up. Thankfully, that couldn’t be further from the truth. It’s actually super simple, and the flavor is insanely good.

It’s amazing that you can whip up a batch of chicken fried rice even on those busy nights, and it comes together in a snap. You can add it alongside all of your favorite Asian dishes or eat it by itself. Clean-up is a breeze too, so you will see it’s a win all around.

Most of the time, I usually happen to have all the ingredients for the chicken fried rice around the house. I try to keep them handy because this dish has become such a staple in our world. Most likely, you have everything you need as well.


  • Boneless Skinless Chicken Breasts: The chicken breasts are perfect for giving you a delicious and moist meal.
  • Oil: You can easily use peanut, sesame, vegetable, or canola oil depending on your preference.
  • White Onion: They give you tons of flavor, and we prefer white onions over red.
  • Frozen Peas and Diced Carrots Blend: Adding the veggies gives you some extra nutrients and gives you the authentic fried rice we all love.
  • Garlic: Mince the garlic up fine; it makes the dish fragrant and tasty too. We love lots of garlic, and if you do too, you can always add more.
  • Large eggs: Lightly beat the eggs and scramble them, so they resemble typical fried rice.
  • Cooked Rice: You will need to have the rice cooked before you begin. White long-grain rice is best.
  • Low-sodium Soy Sauce: I love the tangy flavors that soy sauce gives to rice! It’s so good.
  • Salt and Pepper: Just sprinkle on to taste.
  • Siracha: Adding a little sriracha will give you a little bit of spice and heat. You can skip it if you want, but it’s so good.


Making chicken fried rice is simple, as you will soon see. I can’t wait for you to try it at home, so you fall in love! Because it comes together so quickly, you can easily make it on the evenings when you are busy too.

Begin by heating the chicken and oil in a skillet for 4-5 minutes. Then remove the chicken and add in the peas, carrots, and green onions and sautee. After a couple of minutes, add in the garlic and cook for an additional minute.

Move the peas and carrots off to the side of the pan then scramble the eggs. Add back in the chicken. Mix in the rice and sauce and cook for 2-3 minutes. Add seasonings and sriracha if desired.


Typical fried rice recipes almost always shave eggs in them. However, if you aren’t a fan of eggs or have a food allergy you can leave them out. It’s completely up to you.

More Asian Inspired Dishes

Quick 10 Minute Shrimp Teriyaki Stir-Fry

Healthier 20 Minute Sesame Chicken

Easy Honey Garlic Shrimp and Broccoli

Quick 15 Minute Beef and Broccoli Stir Fry

Baked Sweet Chili Chicken & Veggies


Chicken Fried Rice {One Pan 30 Minute Recipe!}

This incredible Chicken Fried Rice is delicious and can be made in less than 30 minutes! Moist tender chicken, fluffy rice, veggies, eggs, and the perfect amount of sriracha in every bite. Once you taste it, you won’t want fast food fried rice again.
Course Dinner, Side Dish
Cuisine Chinese
Keyword dinner, easy, rice, side dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 704kcal


  • Skillet
  • Kitchen Knife
  • Cutting board


  • 1/2 pound boneless skinless chicken breasts diced into 1/2 inch pieces
  • 2 tablespoons oil peanut, sesame, vegetable, or canola
  • 1/2 cup white onion finely chopped
  • 1 cup frozen peas and dice carrots blend
  • 2 cloves garlic finely minced
  • 2 large eggs lightly beaten
  • 3 cups white long grain rice cooked
  • 3-4 tablespoons low-sodium soy sauce
  • salt to taste
  • pepper optional, to taste
  • 1-2 tablespoons sriracha optional, to taste


  • Heat a large non-stick wok or skillet to medium-high heat. Add the cut chicken and oils; sautee for 4-5 minutes. Remove chicken from the skillet and add the carrots, peas, and green onions to the same skillet. Sautee another 2-3 minutes then add the garlic and cook another minute. 
  • Push the veggies to one side of the skillet and add the eggs to the other side and scramble.
  • Return chicken to the skillet along with the rice and soy sauce. Stir-fry another 2-3 minutes.
  • Taste and adjust seasoning if needed. We like to add 1-2 tablespoons sriracha to add a spicy kick.
  • To store: In an airtight container for up to 4 days or freezer for up to 4 months.


  • To store: In an airtight container for up to 4 days or freezer for up to 4 months. 


Serving: 1serving | Calories: 704kcal | Carbohydrates: 118g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 129mg | Sodium: 623mg | Potassium: 523mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3476IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2mg

Ham and Cheddar Sliders

Ham and Cheddar Sliders are soft and buttery baked rolls filled with sliced ham and ooey gooey cheese. They are the perfect quick and easy crowd-pleasing meal!

The combination of smokey ham with a melty cheese is undeniably good! Try Easy Ham and Swiss Stromboli or Hot Ham and Swiss Pinwheels for more of this great ham and cheese pairing.

Delicious Ham and Cheddar Sliders

My life has been crazy lately!  I am sure you can all feel my pain.  So needless to say, I have needed quick and easy meals these past few weeks!  These ham and cheese sliders were just that. So simple yet amazing! The ham and melty gooey cheddar was delicious. But the best part of these is the mustard, butter, and poppyseed glaze on top that takes these simple ham and cheddar sliders to a whole different level! It gave these sliders amazing flavor!

These are so great for a quick delicious dinner, yet they would also be great for a big get together or party!  Even the pickiest eater at my house will eat these with joy.  In fact, most of the time, everyone goes back for seconds, so be sure to make plenty!

What you need to make the Best Sliders:

These ingredients are so simple and are all family favorites!  They are items that can always be found on my weekly shopping list and come together perfectly in this amazing dish!

  • White dinner rolls: King’s Hawaiian are hard to beat, but dinner rolls would be pretty fantastic too!
  • Sliced ham: Smoked honey ham is pretty amazing or any ham you love.
  • Sliced cheddar cheese: Place half a slice on each roll for great melty texture.  I like the flavor of using a sharp cheddar.
  • Mayonnaise: Keeps the bread soft in the middle and adds a bit of flavor as well.
  • Poppy seeds: To taste.  I sometimes do half with and half without for the sake of my kids.
  • Yellow mustard: The spice from this on the buttery tops of the rolls is amazing!
  • Butter: Melted to combine with seasoning and brush over the rolls.
  • Worcestershire sauce: The secret seasoning ingredient in the butter sauce that will take these sliders to the next level!.

Making a Sliders:

These ham and cheese sliders are so easy to assemble.  Just layer your ham and cheese onto a sliced roll and brush the tops with your butter seasonings.  Pop them in the oven, and serve them up hot!

  1. Prep: Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side.
  2. Add cheese and meat: Fold the slice ham in half and top with sliced cheese.
  3. Place rolls in pan: Place them in a 9×13 baking dish close together. *You should be able to fit 15 in a 9×13 and 9 in a 9×9 if you aren’t doing 24.
  4. Whisk sauce:  Mix together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce.  Brush the sauce generously over the top of the rolls.
  5. Bake: Let butter set up then place rolls in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.

Steps to make ham and cheddar sliders.

Tips for Ham Sliders:

Since this recipe is such a huge hit when entertaining as well as a family favorite.  I find myself making it often!  So I have learned some tricks to the perfect sliders and also some ways to change them up from time to time.

  • Cheese- Swapping out the cheese is an easy way to make these sliders feel totally different.  Provolone, Swiss or any cheese that melts well will work great. Put an extra layer of cheese underneath the meat for extra cheesy sliders that will not get soggy.
  • Protein- Using roast beef or turkey also works great in these sliders.  When cooking for a large crowd I will make some of each.  Just be sure your meat layer is even throughout all sliders.
  • Sauce: Mayonnaise can be left out of this recipe if you do not enjoy it.
  • Dipping Sauce: My kids love to dip their sliders in ranch dressing or honey mustard.
  • Breakfast: When we have friends and family stay with us I add bacon and eggs to these to make a crowd-pleasing breakfast option!
  • Seasonings: Add Italian, onion, and garlic seasonings for extra flavor in your topping.
  • Serving Size: When planning how many to make, plan for each person to eat 2-4 of these yummy sliders.

What to serve with Sliders?

Depending on whether you are making this as a lunch, dinner, or appetizer there are endless options of things to serve with these ham and cheddar sliders.  I have served them with salads, vegetables, chips, soup, and french fries just to name a few things.

Storing and Reheating Ham and Cheddar Sliders:

This recipe is perfect as a make ahead freezer meal or for prepping the night before entertaining.  Simply wrap tightly in plastic wrap or place in an airtight container and keep in the refrigerator or freezer until ready to bake.

  • Make ahead: This sandwich can be made 1 day in advance and stored in the refrigerator.
  • Storage: Tightly wrapped and stored in the refrigerator, leftovers will last up to 3 days.  In the freezer, leftovers will last 2 weeks.

Pulling out a ham and cheddar slider with gooey cheese.

More Amazing Sandwich Recipes:

  • Slow Cooker French Dip Sandwiches
  • Monte Cristo Croissant Sandwich
  • The Ultimate Easy Cuban Sandwich
  • Grilled Turkey Florentine Sandwich
  • Basil Pesto Chicken Sandwich


Ham and Cheddar Sliders

Delicious and cheesy ham and cheddar sliders that are easy and are great for a gathering!
Course Appetizer, Dinner, Main Course
Cuisine American
Keyword ham and cheddar, ham and cheddar sliders, ham sliders, sliders, Sliders Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 Servings
Calories 410kcal
Author Alyssa Rivers


  • 24 white dinner rolls*
  • 24 slices smoked or baked deli ham
  • 12 slices cheddar cheese halved
  • Mayonnaise
  • 1 tablespoon poppy seeds
  • 1 1/2 tablespoons yellow mustard
  • 1/2 cup butter melted
  • 1/2 tablespoon Worcestershire sauce


  • Preheat oven to 350 degrees. Start by cutting each dinner roll in half and spread mayonnaise on each side. Fold the slice ham in half and top with sliced cheese.
  • Place them in a 9×13 pan close together. *You should be able to fit 15 in a 9×13 and 9 in a 9×9 if you aren’t doing 24.
  • Whisk together poppy seeds, yellow mustard, melted butter, and Worcestershire sauce. Brush the sauce generously over the top of the rolls.
  • Let butter set up and place in preheated oven. If you want the tops less brown, cover with aluminum foil. Let them bake for 12-15 minutes until cheese is melted and they are heated throughout.



Updated on June 4, 2020

Originally Posted On: October 25, 2013


Calories: 410kcal | Carbohydrates: 32g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 1054mg | Potassium: 229mg | Fiber: 3g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 3mg

Homemade Baba Ghanoush And Lebanese Flatbread

A smoky silky-smooth homemade Baba Ghanoush, made from fire-roasted eggplant, tahini, garlic and lemon is one of my favourite eggplant dishes to eat. But I think I love eating Baba Ghanoush even more ever since I started making my speedy Homemade Lebanese Flatbread. The easy, yeasted dough gives birth to fluffy, pillowy soft bread with the most perfectly charred puffed bubbles. It is now the only way I’ll scoop and eat my Baba Ghanoush!

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

A classic, easy Baba Ghanoush

Every week when a voluptuous deep purple eggplant turns up in my veggie box, I immediately fire up my portable camping stove and roast the eggplant on an open fire. There is absolutely no indecision involved. Get an eggplant, grill it on an open fire. As simple as that. It is usually for this twice-cooked Eggplant Curry Dip (Baingan Bharta) or the Baba Ghanoush I am about to share today. If there are more eggplants, then this Miso Roasted Eggplant recipe comes into play. Otherwise, it is Smoky eggplant dips all the way!


In my kitchen, I have an induction cooktop. The portable camping stove, a cheap $20 purchase from K-Mart takes care of my eggplant and capsicum grilling needs. What I love about roasting an eggplant on an open fire is the caramelization and the smokiness that transforms the fruit into a sublime eating experience. It can then be transformed into so many delicious things and it makes a nutritious, healthy, after-school snack which my boys love. And they are also huge fans of the Homemade Lebanese Flatbread. In fact, I think they might love it a little bit more than the Baba Ghanoush itself. Just like me.

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbreadHomemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

The Secret To A Perfect Authentic Lebanese Flatbread

I have never travelled to the Middle East. My knowledge of Middle Eastern food is cursory and derived from market stalls hawking traditional Middle Eastern fare, cookbooks and cooking shows. I don’t actually know what traditional Lebanese bread in Lebanon would be like, I suppose there are many variations across all the regions. A deep dive on the internet tells me that it is called Khubz or Arabic Bread – a form of mountain bread. It is a yeast-leavened bread, stretched and cooked in a hot pan until it puffs up with air pockets.


For the flatbread, I use a combination of the pizza dough recipe on the blog and my authentic speedy Naan recipe from my cookbook. And boy, does it work! In less than an hour, you can enjoy a thoroughly rustic, fluffy flatbread with all the gloriously delicious charred puffed bits. This Lebanese flatbread is not only super easy to make but will have you addicted. Hook, line and sinker!


The secret to that fluffy puffed rustic bread with all the street-style charred pockets is actually water! When you brush one side of the rolled dough with water and put it on a sizzling hot cast iron pan, it generates steam. The steam helps create a thin outer bread crust while sealing moisture on the inside. Simple clever science at work! I use this technique for my naans and also my sourdough loaves. It creates authentic bread every single time. Whether it is a full-fledged loaf or just a flatbread. 

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbreadHomemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread



Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread


  • Author: Sneh
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Appetizer, Dips
  • Cuisine: Middle Eastern, Lebanese
  • Diet: Vegan
Print Recipe


  • 1 large eggplant
  • ¼ cup tahini
  • 1 large garlic clove
  • Juice of ½ lemon
  • 1 teaspoon sea salt flakes
  • To serve, olive oil, smoked paprika, ground cumin, toasted pine nuts, chopped fresh parsley, micro herbs


  1. Roast and char eggplant on an open fire on medium-low heat. Use tongs to rotate and cook all over until the eggplant is completely cooked, the skin flaking and juices are starting to run out (the process should take 10-15 minutes)
  2. Place roasted eggplant in a shallow rimmed bowl. Rest for 10 minutes and allow to cool to room temperature. At this point, sticky juices will be released in the bowl. Pour this out into a bowl for later.
  3. Gently peel the flaking skin of the eggplant and scoop the flesh into a small food processor. Add the reserved eggplant juices, tahini, garlic, lemon juice and sea salt flakes. Process into a silky-smooth purée.
  4. Scoop baba ghanoush into a shallow serving bowl. Using the back of a spoon, make a swirling pattern in the dip. Drizzle olive oil into the swirls. Sprinkle smoked paprika and ground cumin. Top with toasted pine nuts, parsley and micro herbs.


Homemade Baba Ghanoush And Lebanese Flatbread - Cook Republic #yeastbread #babaganoush #flatbread

Homemade Lebanese Flatbread

  • Author: Sneh
  • Yield: 4
  • Category: Bread
  • Cuisine: Middle Eastern, Lebanese
  • Diet: Vegan
Print Recipe


  • 2 cups strong white flour (or all-purpose flour)
  • 1 teaspoon dried yeast
  • 1 teaspoon raw sugar
  • 1 teaspoon sea salt flakes
  • 2 tablespoons warm water
  • 1 tablespoon olive oil
  • ¾ cup warm water
  • Extra flour for dusting
  • To serve – olive oil, Za´atar, chopped parsley


  1. Place flour in a wide bowl. Make a well in the centre.
  2. Place yeast, sugar, salt, 2 tablespoons warm water and oil in a small bowl. Mix once and allow to bloom for 5 minutes.
  3. Pour the yeast mixture in the centre of the flour in the bowl. Mix lightly with your hand for a few seconds. Add the rest of the warm water and mix and knead into a smooth pliable dough. This should take about 5 minutes.
  4. If the dough is too sticky, add a teaspoon of flour to make it more workable. Form a dough ball. Cover the bowl with a tea cloth and rest for at least 30 minutes to 1 hour. (You can also rest it for up to 6-8 hours in a cool spot of your kitchen)
  5. When ready to make flatbreads heat a large cast-iron skillet or frying pan on high until smoking. Reduce heat to medium.
  6. Divide dough into 4 balls. Stretch each ball gently with your fingertips to resemble a triangular shape approximately 20cm in length and 15cm in width. Make sure you stretch it thinly (less than 0.5cm) in thickness. You may use a rolling pin to roll this shape if stretching doesn’t work.
  7. Brush one side of the rolled flatbread with water. Gently place your rolled flatbread, water side down on the hot pan. Cook until puffed bubbles start to appear on the top surface. Flip the flatbread and cook the other side, still on medium heat till desired char is achieved.
  8. Once cooked on both sides, remove onto a plate. Drizzle extra virgin olive oil, sprinkle Za´atar and chopped parsley. Enjoy hot!


The post Homemade Baba Ghanoush And Lebanese Flatbread appeared first on Cook Republic.