Ingredients

The following ingredients have 4 Servings
  • 1 cup basmati rice (soaked for 15-30 minutes)
  • 3 tablespoons oil of choice
  • 1 teaspoon black mustard seeds
  • 1 tablespoon split chickpeas (chana dal)
  • 1 tablespoon split and skinless black lentils (split and skinless urad dal)
  • ⅓ cup raw peanuts*
  • 15 curry leaves
  • 1 Serrano pepper or green chili (slit but intact, adjust to taste)
  • 1 teaspoon minced ginger
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • ¼ cup lemon juice
  • 2 teaspoons lemon zest (optional)
  • 1 cup water

Instruction

  • Soak the basmati rice in cold water for 15-30 minutes. Drain the water, rinse and set aside.
  • Press the sauté button, add the oil and allow it to heat up for a minute. Add the mustard seeds, split chickpeas, split/skinless black lentils. After 1-2 minutes, or once the lentils turn golden in color, add the raw peanuts and stir-fry.
  • Add the curry leaves, Serrano pepper, ginger, coriander powder, salt and turmeric. Stir-fry for 30 seconds, then add lemon juice, lemon zest, water and rice. Mix well.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Fluff the rice with a fork and serve.