Ingredients

The following ingredients have 4 Servings
  • 1 tbs Vegetable Oil
  • 1/2 Onion ((finely chopped))
  • 1 tsp Turmeric
  • 1 tsp Cumin Seeds
  • 1 inch Cinnamon Stick
  • 5 Cardamom pods
  • 1 cup Basmati Rice (200g )
  • 1 cup Vegetable Stock or Broth (240ml)
  • 2 Bay leaves

Instruction

  • Pour the oil into the bottom of the Instant Pot cooking pot. Set the machine onto the low sauté function. Crack the cardamom pod in a pestle and mortar or on a chopping board with the side of a heavy knife. Add the cardamom, turmeric and cumin to the oil and fry for a minute until fragrant.
  • Add the finely chopped onion along with the spices and cook with them until soft.
  • Add the rice and stir until it is coated with the spice and oil mixture
  • Pour over the stock, add the bay leaves and cinnamon stick and give a quick stir. Add a little salt.
  • Programme the Instant Pot to cook on high pressure for 3 minutes with the keep warm function switched on.
  • Once cooked allow a natural pressure release (NPR) for 18 minutes. The rice will have absorbed all the liquid.
  • Fluff with a fork before serving.