INSTANT POT VEGETABLE MASALA RICE RECIPE

INSTANT POT VEGETABLE MASALA RICE RECIPE

INGREDIENTS

  • 1 cup basmati rice
  • 2 cups water
  • 1 tbsp avocado oil
  • 1/2 red onion chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 inch piece of cinnamon
  • 2 cloves
  • 1 green cardamom
  • 1/2 tsp cumin seeds
  • 1/2 star anise
  • 1 bay leaf
  • 1/2 tsp turmeric powder
  • 1 tsp cayenne / red chilli powder
  • 1/2 tsp coriander powder
  • 2 Thai green chillies slit vertically
  • 2 Roma tomatoes chopped
  • 1 small head cauliflower cut into florets
  • 2 medium carrots chopped
  • 1/2 cup chopped green beans
  • 1/2 cup frozen green peas
  • salt to taste
  • 1/4 cup minced cilantro for garnish

INSTRUCTIONS

  1. Rinse the rice and keep aside. Crush together cinnamon, cloves, green cardamom, star anise and cumin seeds in a mortar and pestle and keep aside.
  2. Put the Instant Pot on saute mode and add the oil to it and heat it. Add the onions to it along with the ginger and garlic paste. Give it a quick stir and add the crushed spices to it. Saute for a couple of minutes till the onion starts to soften.
  3. Now, add the turmeric powder, cayenne, coriander powder and the green chillies and give it a quick stir again.
  4. Add the tomatoes, mix well and let it soften just a little bit. Now, add all the vegetables, rice, salt and water and mix well.
  5. Close the lid of the Instant Pot, move the knob to sealing mode and change the cooking setting to Manual and set the time to 5 mins.
  6. After the 5 mins of cook time is done, it will take roughly another 5 more mins for the pressure to be released naturally. Once NPR is done, the little stainless steel pin next to the sealing knob will go down. Move the sealing knob to release and then slowly open the lid.
  7. Give the rice and veggies a quick mix and add the minced cilantro leaves on top. 
  8. Serve with plain yogurt or your choice of raita.
Recipe source: cookingcurries

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