– 1.5 cups Basmati rice soaked for about ½ hr and then drained – 2.5 cups Water – 4 pieces Tomatoes chopped – 1 Onion chopped – 3 cloves Garlic minced – 1 teaspoon Ginger grated – 1 teaspoon Mustard seeds – 1 teaspoon Cumin seed – 1 teaspoon Kadalai paruppu/Channa dal – 4 Red chilies – ½ inch Cinnamon – 1 Bay leaf – 10 Curry leaves – 1 teaspoon Garam masala – Salt – to taste – 1 tablespoon Oil/butter – Cilantro for garnish
– Add oil and/or butter in the Instant pot. Press the saute button and let the oil / butter heat up. – Add the mustard seeds, cumin seed, channa dal, bay leaf, cinnamon, red chilies and curry leaves. Fry for a minute until the seasonings are aromatic and fried.
– At this stage add the onion, ginger and garlic and sauté until the onions are golden brown. – Add the chopped tomato and cook for couple of minutes. – Now add the water, salt and garam masala powder. Bring it to boil.
– Now add the soaked and drained rice. Turn off the Instant Pot from the saute function. Close the lid and set the seal to 'sealing' position. Cook on pressure cook mode for 5 minutes and then do a 10 minutes quick release. – Garnish with cilantro and serve with Cucumber raita or any raita of your choice.