Instant Pot Chicken Biryani | One-Pot Chicken Biryani


Instant Pot has made my life so much easier. Now I get extra lazy time to just sit and relax and enjoy my cup of tea 😀 Usually I don’t cook non-vegetarian dishes during weekdays as they are little time consuming but the curiosity of cooking Biryani in an Instant Pot made me do that. And trust me, Biryani came out really great and flavorful. The rice and chicken were cooked to the PERFECTION! I am in love with my Instant Pot.


This is not the traditional Biryani recipe where we layer the rice and chicken and then dum the Biryani. This is a one-pot Chicken Biryani recipe. However, the taste is so delicious that you just won’t be able to control yourself from overeating, Instant Pot Biryani is a really quick recipe. So, before starting just grab all the spices, chop the onions, green chilies, coriander leaves, marinade the chicken, soak the rice and then start with the cooking. While the Biryani was being pressure cooked it was really hard to wait as my house was filled with the Biryani aroma.


Must try this Instant Pot Chicken Biryani and do let me know how you like it. Serve this quick Chicken Biryani to your guests and sit back and enjoy the compliments. 😀 🙂

Serves 2


For Marinating Chicken 

  • 1 lb Chicken drumsticks (make slits in the drumsticks)
  • ½ Cup thick curd
  • ¼ Cup coriander leaves, finely chopped
  • 1 Tbsp ginger-garlic paste
  • 1 ½ Tbsp red chili powder
  • 2 Tsp garam masala
  • ½ Tsp turmeric powder
  • 2 Tbsp lemon juice
  • Salt as required

For Biryani

  • 2 Cups Basmati rice
  • 1 Large onion, finely sliced
  • 1 Small tomato (optional)
  • 3-4 Green Chilies, slit
  • 1 Bay leaf
  • 1 Star anise
  • 1-inch cinnamon stick
  • 2-3 Green cardamoms
  • 1 Tsp cumin seeds
  • 1 Tsp fennel seeds
  • 2 Cloves
  • 3-4 Tbsp ghee
  • Few drops of Kewra water
  • ¼ Cup mint-coriander leaves, finely chopped

Learn Step By Step Recipe With Pictures For Instant Pot Chicken Biryani | One-Pot Chicken Biryani


Step 1- In a mixing bowl, take all the marination ingredients and mix well. Add the chicken drumsticks and marinade for at least 30mins. Soak rice in another bowl for 20mins and then drain and keep aside

Step 2- Turn Instant Pot to sauté mode and add ghee. When it displays hot add sliced onions and fry until dark golden brown. Remove half of the onion on a plate for garnishing

Step 3- Add the marinated chicken, chopped tomato, and chopped green chili. Give it a mix and then add all the whole dry spices (cumin seeds, fennel seeds, bay leaf, star anise, cloves, and green cardamoms). Cancel the sauté mode and pressure cook for 4mins with the valve on the seal side. Let the pressure release naturally for 5mins and then manually release the pressure

Step 4- Chicken is 70-80% done now. Spread the soaked rice over the chicken. Add 3 cups of water (quantity of water depends on the quantity and quality of rice, so adjust accordingly) and salt as required. Gently stir and close the Ip lid. Pressure cook for 3mins with the valve on the venting side. Let the pressure release naturally and then open the lid

Step 5- Garnish the biryani with caramelized onion, coriander leaves, and few drops of kewra water. Gently fluff and serve with raita, some onion rings, and lemon wedges



Instant Pot Goat Curry | Mutton Curry


Goat curry is something which I rarely make because this is one of those dishes that I am scared of cooking as they require a lot of patience and time. 😛 The slow cook method and sautéing of masala is what makes the curry more delicious and I like non-vegetarian curries that way only. But when you have an Instant Pot no dish can scare you. Why do I like my Instant Pot so much? Well, apart from all its features this not only uses less energy but it also saves a lot of time but also that continuously stirring of curries and of course, no pressure cooker whistle noise. 😀

The tadka in mutton curry is optional so feel free to skip this part. 😀 Serve this spicy goat curry with plain naan or jeera rice and enjoy the meal. Don’t forget to take a nap after this heavy meal. 😛


Serves 4


  • 2 Pounds goat pieces (bone-in)
  • 1 Tsp ginger-garlic paste
  • 1 Tsp Kashmiri red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp Salt

For Curry

  • 1 Tsp cumin seeds
  • 1 Tsp Fennel seeds
  • 1-inch cinnamon
  • 1 Tsp black peppercorns
  • 4 Green cardamoms
  • 2 Dry red chilies
  • 8-10 Garlic cloves
  • 1-inch ginger
  • 2 large onions, finely sliced
  • 1 Large tomato, chopped
  • ¼ Cup desiccated coconut, grind to a smooth paste
  • 1 ½ Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala
  • Salt as required
  • 3-4 Tbsp mustard oil

Learn Step By Step Recipe With Pictures For Instant Pot Goat Curry | Mutton Curry


Step 1- Thoroughly wash the mutton pieces 3-4 times and drain the water. In a large mixing bowl add ginger-garlic paste, Kashmiri red chili powder, turmeric powder and salt to the mutton pieces. Mix well and keep aside


Step 2- Turn sauté mode ON and add oil. When it displays HOT add cumin seeds, cinnamon stick, black peppercorns, dry red chilies, and green cardamoms. sauté for 30secs and then add ginger-garlic and again sauté until aromatic

Step 3- Add the sliced onions and sauté for 4mins until they turn golden brown and translucent. Leaving ¼ of the fried onions in the pot take all in the mixie jar with chopped tomato and grind to a smooth paste

Step 4- Add the ground paste to the Instant Pot and add desiccated coconut paste, coriander powder, red chili powder, and salt as required. Sauté for 2mins and then add the marinated mutton. Sauté for 4mins and add ½ cup of water. Change the Instant Pot mode to pressure cook. Turn the valve to seal position and pressure cook for 20mins

Let the pressure goes off naturally and then open the lid. If you want thick consistency of the gravy turn to sauté mode and cook until you get the desired consistency of the gravy

Serve with choice of Indian flatbread or rice and some vinegar onions on the side. Enjoy the meal. 🙂


Instant Pot Chicken Curry

What’s not to love about Instant Pot when you can cook your chicken curry within 15mins. Starting from chopping onions to serving chicken curry…all it takes is 15mins of your time and It’s ready without compromising on the taste and texture of the chicken curry. Although I love chicken curry cooked on low flame with adding ingredients step by step yet I wanted to recreate the same recipe using my Instant Pot. I was prepared for the worst but to my surprise, it came out really well. 🙂 Phew…! Thank you, Instant Pot for saving me. 😀 The exact taste with perfectly cooked chicken. So flavorful and quick recipe it is. Thanks to my Instant Pot for saving my time. 😀


I have used chicken drumsticks here, you can use the bone-in or boneless pieces too to cook this chicken curry. Pressure cook time may vary depending upon the size of chicken pieces.


Serves 3


  • 6 Chicken drumsticks
  • 2 Bay leaves
  • 4 Dry red chilies
  • 1-inch cinnamon stick
  • 1 ½ Tsp cumin seeds
  • 1 Tsp black peppercorns
  • 1 Large onion, finely sliced (1 ½ Cup finely sliced onion)
  • 1 Medium tomato, chopped (½ Cup tomato)
  • 6-7 Garlic Cloves, sliced
  • ½ inch ginger, roughly chopped
  • 1 Tsp turmeric powder
  • 1 Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala powder
  • 2-3tbsp Mustard oil

Learn Step By Step Recipe With Pictures For Instant Pot Chicken Curry


Step 1- Turn sauté mode on and heat oil. When it displays HOT add cumin seeds, bay leaves, dry red chilies, black peppercorns, and cinnamon stick. Sauté for 10secs and then add chopped ginger-garlic and again sauté for few seconds

Step 2- Add the chopped onions with coriander powder, turmeric powder, and red chili powder and give it a mix. Then add chopped tomato and salt as required. Pressure cook for 2mins with the vent on sealing side. Manually release the pressure and mix well

Step 3- Now add the chicken drumsticks and sprinkle some garam masala. Fry for 3mins and then cover the lid of the instant pot and pressure cook for 6mins (less or more depending on the chicken pieces size) with the vent on sealing side. Let the pressure release naturally


Garnish with freshly chopped coriander leaves and serve with naan, chapati, or rice and relish the dish. 🙂


Chicken Cafreal | Goan Chicken Cafreal


Let me tell you one thing before you proceed with the recipe- I’m a big fan of fresh coriander leaves that I want it in my every salad, fried rice, non-veg or some veg snacks, and curries. 😀 This is a very famous Goan recipe which in which the dominant ingredient is fresh green Coriander Leaves which gives this dish a nice flavor and color as well. Neither I have ever been to Goa nor that I have ever tasted this recipe at any restaurant, But I’ve seen this recipe so many times online that I could not wait to taste this. So, without wasting any more days I decided to prepare this for Sunday lunch. The outcome was super duper delicious tangy chicken.


This is the easiest recipe to prepare for the starter. The recipe is very close to tandoori chicken, actually, it’s a tangy tandoori chicken. 😀 If you want it to be hotter, just increase the number of green chilies.However, the chicken cafreal is made using bone chicken but you can also use boneless chicken. Both way the result is awesome. Still, I would suggest you go with the bone chicken (chicken drumsticks or chicken thighs).

You must try this recipe soon. Serve it as a starter and enjoy with a bowl of fresh salad or serve it either with pulao or with roti and a curry as a side dish.


Serves 2-3


  • 500gms chicken (medium size pieces)
  • 2 Tbsp butter
  • Salt as required

For Paste

  • 1 Bunch of coriander leaves
  • 6-7 Garlic cloves
  • 3-4 Green Chilies, chopped
  • 1-inch ginger, chopped
  • 1-inch cinnamon stick
  • 1 Tbsp cumin seeds
  • 1 Tbsp poppy seeds
  • 1/2 Tsp black peppercorns
  • 4 Cloves
  • 1 Tbsp tamarind pulp
  • 1/2 Tsp turmeric powder
  • 1 Tsp salt

Learn Step By Step Recipe With Pictures For Chicken Cafreal | Goan Chicken Cafreal


Step 1- In a mixer jar, take coriander leaves, green chilies, garlic cloves, ginger, cinnamon, cumin, poppy seeds, black peppercorns, and cloves. Add 2tbsp water and grind them to a smooth paste. Transfer to a bowl and add tamarind pulp, turmeric powder, and salt. Mix well



Step 2- Take the chicken pieces on a plate or in a mixing bowl and pour the paste over the pieces. Marinade the chicken pieces and leave overnight or at least 5-6hrs in a refrigerator. I usually leave overnight for better result


Step 3- Heat butter in a pan and add the marinated chicken pieces and cover and cook for 10mins on low flame. Keep turning the chicken pieces in between to avoid burn. Remove the lid of the pan and turn the flame to medium. Add salt as required


Step 4- Cook for about 15-20mins more or until the chicken is properly cooked. If you want some gravy then add water as required else cook on high flame in the last to dry the chicken. Turn off the flame and serve with some onion rings and enjoy the flavorful chicken cafreal



Mutton Curry | Goat Curry Recipe

This simply easy and amazing mutton curry will soon be your favorite meal. And for that first, you will have to try it once. I would suggest you eat this mutton curry on a weekend because after having this mutton curry with rice all you want to do is, Sleep. 😀


If you have read my blog about Mutton Liver Fry, then you must be knowing that cooking mutton is not my cup of tea until today and until last year eating mutton too was not my thing. Yeah Yeah…I know mutton lovers will be shocked after reading this. 😀 But that’s true. Though I have seen my mom cooking mutton curry many times but never ever I was interested in knowing the recipe of this. I was least interested in eating or cooking mutton. And that’s ONLY because I didn’t like mutton. NO OTHER REASON. 😀 But gradually in last one and a half year (specially 1month before my marriage), I have somehow developed taste for mutton curry (please note- good and spicy mutton curry 😉 and not that watery sweet curry that I once had in a restaurant.

IMG_8891If you want to cook the authentic mutton curry then DO NOT substitute mustard oil with any other oil. Trust me that’s a very important ingredient. Though you may add 1 tablespoon of ghee to the mutton while cooking for that extra rich touch to the gravy. And don’t forget to add that coconut paste to the gravy. That takes the mutton curry to another level. 🙂


Serves 4


For Mutton Marination

  • 2 Pound Mutton
  • 1 Tsp ginger-garlic paste
  • 1 Tsp red chili powder
  • 1 Tsp turmeric powder

For Curry

  • 3 Large onions, finely sliced
  • 2 Medium tomato, chopped
  • 1/2 Cup fresh coconut paste/ desiccated coconut paste
  • 8 Garlic cloves
  • 1-inch ginger, chopped
  • 1-inch cinnamon stick
  • 1 Tbsp cumin seeds
  • 1 Tsp fennel seeds
  • 1 Tsp black peppercorns
  • 4 Green cardamoms
  • 4 Cloves
  • 1 Tbsp coriander powder
  • 1 Tbsp red chili powder
  • 1 Tsp turmeric powder
  • 1 Tsp garam masala
  • Salt as required
  • 4-5 Tbsp mustard oil

Learn Step By Step Recipe With Pictures For Mutton Curry | Goat Curry Recipe


Step 1- Thoroughly wash the mutton and drain the water. In a mixing bowl take mutton, add red chili powder, turmeric powder, and ginger-garlic paste. Marinate the mutton and keep aside

Step 2- Heat oil in a kadhai/ pressure cooker and saute cinnamon stick, cumin seeds, fennel seeds, green cardamoms, cloves, black peppercorns for 2mins on low flame. Then add the ginger-garlic and fry for 30secs

Step 3- Now add the sliced onions and fry on medium-low until they turn translucent and then transfer them to a mixer jar leaving few onion slices in the kadhai. Add chopped tomatoes to the jar with onions and grind them to a paste

Step 4- To the left onion slices add the marinated mutton and the onion-tomato paste to the kadhai. Add the dry spices (coriander powder, red chili powder, turmeric powder, garam masala), and salt as required. Give them a nice mix and let it cook for 10mins on medium-low flame


Step 5- When the mutton starts releasing water add the coconut paste and give a nice mix to everything. Now cover the lid of the kadhai and let the mutton cook until the pieces are soft and tender. It will take around 50mins approx if you’re cooking in a kadhai

Or, transfer everything to the pressure cooker with 1cup of water and pressure cook the mutton to 4-5 whistles on medium-low flame. Turn off the flame and let the pressure goes off completely on its own


Serve this mutton curry with steamed rice or chapati or paratha and enjoy the delicious meal. 🙂 And take a nap after that. 😉


Chicken Korma | Indian Chicken Korma Recipe

This recipe is fully packed with interesting flavors of spices and still, it’s not too spicy. A mix of spices, curd and onion paste gives the curry mildly spicy taste and creamy texture. Don’t let the long ingredient list scare you, the recipe is not that difficult or time-consuming. 😀 Serve this chicken korma with jeera rice, basmati rice, garlic naan or any Indian flatbread and enjoy the creamy and mildly spicy curry.


I am not sure what made me try this recipe because whenever I use to hear the name “Chicken Korma” I always thought this must be something made with minced chicken. 😀 Because I always thought korma term is used where the recipe includes minced chicken. Pardon my logic. 😛 I googled the recipe and buoooyyyyy…there were a hell lot of recipes which was enough to confuse me. 😀 But, it was too late, I already set my mind to prepare chicken korma. So I called one of my friend who is a very good cook (specially non-vegetarian cuisines) and asked for the recipe. He was humble enough to give me the recipe and after reading few blogs on this recipe I finally made my own version of chicken korma. 😀 And the result was FABULOUS! ❤


This was the first time I had this dish. So I really don’t know how the authentic chicken korma tastes but If you don’t eat chicken and you are planning to try some chicken dish then this is the dish you must start with. 😀 It was THAT delicious.


Serves 4


  • 1 Lbs Chicken
  • 3 Large onion, thinly sliced
  • 2 Medium tomatoes, chopped
  • 1/2 Cup  thick curd/ greek yogurt
  • 2 Tbsp ginger-garlic paste
  • 2 Cinnamon sticks
  • 2 Bay leaves
  • 2 Black cardamoms
  • 4 Green cardamoms
  • 4 Cloves
  • 2 Star anise
  • 1 Tbsp cumin seeds
  • 1 Tsp black peppercorns
  • 3 Tsp coriander powder
  • 2 Tsp red chili powder
  • 1 Tsp kashmiri red chili powder
  • 1 Tsp turmeric powder
  • Salt as required
  • 4 Tbsp Ghee/ oil

For Tempering (Optional)

  • 1 Tbsp ghee
  • 4-5 Shallots
  • 1 Tsp Garam masala
  • 1/2 Tsp Chicken Masala

Learn Step By Step Recipe With Pictures For Chicken Korma | Indian Chicken Korma Recipe


Step 1- Heat ghee/ oil in a pan and fry the onions until dark brown. Keep an eye on them and avoid burning. This is the most important part of this recipe. Keep them frying on the medium flame and once done keep them out on a plate

Step 2- When the onions cool down then add them to the mixie jar with half cup of greek yogurt/ curd and blend to a smooth fine paste

Step 3- In the same pan add more ghee if required and add the whole spices. Saute for a minute and then add ginger-garlic paste Fry them until the raw smell goes off

Step 4- Then add the tomatoes and cook them until they turn mushy. Mix the dry spices (coriander powder, red chili powder, kashmiri red chili powder, and turmeric powder) and cook for 5-6mins on medium-low flame

Step 5- Add the chicken pieces and mix along with the curry and let the chicken cook on low flame for 10mins. Add the required amount of salt and cover the lid of the pan. Keep stirring in between to avoid burn

Step 6- Now add onion-curd paste and give a nice mix to everything. Do not add water and let the chicken cook on its own water.Keep the flame to low and let it cook for 20-22mins and keep stirring in between. Once the chicken korma is done turn off the flame



Step 7- Heat ghee in a tadka pan and add shallots. When they turn translucent then add the garam masala and chicken masala to the tadka and pour the tempering over the chicken korma. Your delicious chicken korma is ready

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Serve with basmati rice, jeera rice or any naan and some vinegar onion rimgs on the side. Have a happy meal. 🙂


Curry Leaves Chicken Fry | Curry Leaf Chicken 


The first time I saw this recipe on the internet, It looked delicious and since then I was drooling over this chicken dish.Though I love the flavor of curry leaf, I only use curry leaves for tadka because I am still not familiar with the uses of curry leaves other than using in tadka and chutney. But now onwards I know what to make when I buy a bunch of curry leaves. This curry leaf chicken recipe is fully packed with flavors and this recipe is an absolute keeper.


Though this recipe is great to serve as a side dish or to serve with chapati. But I love to have it without rice/chapati. I never thought I would come across something so yummy to serve as a starter which is made with curry leaves. 😀


Serves 2


For Marination

  • 1 lbs chicken (1/2kg)
  • 3 Tbsp thick curd/ yogurt
  • 1/2 Tsp turmeric powder
  • 1 Tsp salt

For Roasting Masala

  • 1 Cup curry leaves
  • 3-4 Dry red chilies
  • 4 Cloves
  • 1 Star anise
  • 3 Green cardamoms
  • 1-inch cinnamon stick
  • 1 Tbsp fennel seeds
  • 1 Tbsp black peppercorns

For Curry 

  • 1 1/2 Large onion, roughly chopped (for paste)
  • 6-8 Garlic cloves
  • 1-inch ginger, roughly chopped
  • 2 Green chilies, chopped
  • 1 Small onion, chopped
  • 1/2 Cup coriander leaves
  • 1 Tbsp coriander powder
  • 2 Tbsp coconut oil

Learn Step By Step Recipe With Pictures For Curry Leaves Chicken Fry | Curry Leaf Chicken 


Step 1- In a mixing bowl take curd, turmeric powder, salt, and chicken. Marinade well and keep aside for 15-20mins

Step 2- Dry roast all the masala over a low flame until aromatic and curry leaves are crisp. Let it cool down then grind to a coarse powder

Step 3- In a mixie jar take 1 1/2 large chopped onion, garlic cloves, ginger, and green chilies and grind to a paste

Step 4- Heat oil in a pan/skillet and fry the chopped onions until translucent. Then add the onion paste and fry for 3-4mins on medium flame

Step 5- Add the chopped coriander leaves and fry everything together for 1min. Then add marinated chicken and the powdered masala. Mix well cover and cook for 7-8mins and then open the lid of the pan

Step 6-  Add coriander powder and salt as per taste. You can add red chili powder if you want it spicier. Keep cooking until the chicken is well done. The masala will be dark in color and it will stick to the chicken pieces. Turn off the flame and garnish with few curry leaves