Ingredients
The following ingredients have 4 Servings
- 1 cup basmati rice (love this brand, soaked 15 minutes)
- 2 tablespoons oil
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 onion (thinly sliced)
- 2 teaspoons minced garlic (or garlic paste)
- 1 teaspoon minced ginger (or ginger paste)
- 1 ½ teaspoons salt
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne (adjust to taste)
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 bell pepper (cut into strips)
- 1 cup baby carrots (approx 9-10 baby carrots, cut in half)
- 2 cups frozen veggies (I use 1 cup corn and 1 cup peas)
- 4 small gold potatoes (approx. ½ pound, cut in half)
- 1 cup water
- Cilantro leaves (chopped)
- Mint leaves (chopped)
- Ghee coated cashews and raisins (optional)
Instruction
- Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
- Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin begins to brown, add the onions. Stir-fry for 5-7 minutes, or until the onions begin to brown.
- Add the garlic, ginger, ground spices and stir.
- Add rice, vegetables and water to the pot and stir (the veggies don't have to be submerged, they will cook in the steam).
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 5 minutes, then open the valve to release remaining pressure.
- Add the cilantro and mint and ghee coated cashews and raisins if using. Mix well and serve.
