Instant Pot Rice Pilaf
Rice pilaf is an easy, quick one-pot flavorful dish loaded with lots of vegetables.
Servings: 4 People
Calories: 185kcal
Equipment
- Instant Pot
- Spoon/ spatula
Ingredients
- 1 cup basmati rice
- 1 1/4 cup broth or water
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion sliced
- 1 tsp ginger garlic paste (minced ginger, garlic)
- 1 potato peeled & chopped
- 1 cup vegetables (carrot, beans, peas, mushroom) frozen or fresh
- 6 -8 cauliflower florets bite sized
Spices
- 1 tbsp coriander powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp salt or to taste
- 1/4 tsp garam masala (optional)
- 1/4 cup Coriander leaves Finely chopped
Instructions
- Rinse and wash rice thoroughly for 3 - 4 times.
- Start the instant pot on saute mode for 10 minutes.
- Add bay leaf, cardamom, cinnamon, cloves.
- Then cumin seeds. Let it splutter.
- Add sliced onions, ginger & garlic paste, and saute for a minute till onion is translucent.
- Add all chopped vegetables and saute for 3 - 4 minutes stirring in between.
- Add all the ground spices mentioned in ingredients list. Mix well.
- Cook for another minute.
- Add 1/4 cup water to deglaze.
- Add rinsed rice and mix well. Add rest water and salt.
- Now cancel the saute mode and start pressure cook mode.
- Set the timer at 3 minutes.
- Close lid of the instant pot and seal the venting knob.
- You will see "on" on the screen till it comes to pressure mode.
- Once it's on pressure mode the timer starts.
- After 3 minutes when timer beeps, allow it to be on natural pressure release mode for 15 minutes.
- You will see "keep warm" on screen.
- Open the lid after 15 minutes.
- Fluff the rice with a fork.
- Close the lid for another 5 minutes.
- After that remove the inner pot to stop burning at the base.
- Then add freshly chopped coriander leaves.
- Optional: Add a dash of fresh lemon juice.
Nutrition
Serving: 1g | Calories: 185kcal