Ingredients

The following ingredients have 4 Servings
  • 1½ cups basmati rice ((soak in water for 20 minutes, rinse, and drain well))
  • 1½ cups water for Instant Pot ((use 2¼ cups of water for stove top/regular pot))
  • 1 cinnamon stick ((or ½ tsp cinnamon powder))
  • ½ tsp turmeric powder
  • ⅛ tsp cumin powder
  • ½ tsp salt ((add more according to your liking))
  • ⅛ tsp kashmiri pepper powder ((OPTIONAL or skip or use a combination of paprika and a pinch of cayenne pepper))
  • 2 whole cloves
  • 1 (350 grams) onion ((sliced))
  • 6 cardamon pods
  • ⅛ tsp cumin powder
  • 2 tablespoons oil, butter, or ghee

Instruction

  • Combine rice, water, cinnamon, turmeric, cumin, cloves, salt, and (optional) chili powder in a regular pot or instant pot. Stir to combine.#Option 1 - Cook on Stove: bring the mixture to a boil over medium heat. Reduce the heat to a simmer, cover the pot, and cook for 10 minutes or until the water is absorbed and the rice is fluffy. Turn off the heat then leave it for 10 minutes, covered. #Option 2- Instant Pot: cook for 3 minutes on manual at high pressure. Once the cooking cycle is completed, allow the pressure naturally release for 10 minutes.Transfer the cooked rice to a baking sheet, and allow it to cool down at room temperature.
  • Heat the oil in a skillet or Instant Pot. Cook sliced onion for about 4-5 minutes or until translucent. Add the cardamom seeds and cumin. Continue cooking for about 3 minutes.Add the cooked rice back into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Transfer the rice to a platter.
  • Fluff the rice with a fork. Remove any of the spices that are still hard or tough to chew, such as the cardamom pods before serving.