Ingredients

• bag

  • 3 to 4 green cardamon pods

  • 6 to 8 black peppercorns

  • 4 whole cloves

  • 2" cinnamon stick

• saute

  • 1 tbsp ghee

  • 1/2 tsp cumin seeds

  • 1 cup thinly sliced red onion

  • 1 tsp kosher salt

• pressure cook

  • 1 cup basmati rice, rinsed

  • 1 1/4 cup water

• garnish

  • 1/3 cup cooked green peas (optional)

Directions

1. Place cardamon pods, peppercorns, cloves, and cinnamon stick into a muslin bag and crush slightly.

2. Over medium-high heat, heat the ghee. Add the cumin seeds and cook till they sputter, about 30 seconds. Add the sliced onion and salt, and cook till the edges of the onion are browned and crisp, but not burnt.

3. Add the rice and mix well to coat with ghee.

4. Add the spice bag and water. Pressure cook on high for 5 minutes with a 10 minute quick release.

5. Discard the spice bag, optionally add peas, fluff the rice, and serve.

Notes

• Yield: XXX

• If using brown rice (instead of white) then increase then pressure cooking time to 23 minutes.

Estimated Nutrition

• XXX

References

• Adapted from Indian Instant Pot Cookbook, 2017, p42, by Urvashi Pitre

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