Ingredients

• temper

  • 1 tbsp ghee or peanut oil

  • 1/4 tsp cumin seeds

  • 1/4 tsp black mustard seeds

• cook

  • 1 cup basmati rice, rinsed

  • 1 cup vegetables, chopped (green beans, cabbage, peas, etc)

  • 1/4 cup spanish peanuts

  • 2 tbsp goda masala

  • 1 tsp kosher salt

  • 1/4 tsp ground turmeric

  • 1 1/4 cup water

• garnish

  • 1/4 cup cilantro, chopped (optional)

Directions

1. Over medium-high heat, heat the ghee. Add the cumin and mustard seeds and cook till they sputter, about 1 minute.

2. Add the rice, vegetables, salt, goda masala, turmeric, and peanuts. Mix well to distribute the spices coat the rice with ghee.

3. Add the water and pressure cook on high for 5 minutes with a 10 minute quick release.

4. Optionally mix in the cilantro, fluff the rice, and serve.

Notes

• Yield: 6 cups

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

• If using a rice cooker, use a 1:1.5 rice to water ratio.

References

• Adapted from Indian Instant Pot Cookbook, 2017, p44, by Urvashi Pitre

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