Cuisine
Indian
Total Time
40 minutes
Servings
4
– 2 cups Basmati Rice – Cabbage Finely chopped – Carrot Thinly sliced – Peas – Ginger Finely grated – 3 Green chilies Sliced – 3 tablespoon Desiccated coconut – 1 teaspoon Cumin seeds – ...
– Wash and soak the rice for about 15 minutes. Crush the cumin and pepper in a mortar to a coarse powder – Heat oil or ghee or a combination of both in the instant pot container. Turn it on SAUTE MODE.
– Add the crushed cumin and pepper, cinnamon, bay leaf, cardamom, and curry leaves. Fry for about a minute. – Now add the chopped cabbage and saute until the cabbage is slightly softened.
– Now add the grated ginger and green chilies and fry for a minute more. – Add the chopped carrots, green peas, and desiccated coconut and sauté.
– Add the turmeric powder, chili powder, and coriander powder and mix well. Fry for a minute more. – Drain the soaked rice and add it to the pot. Add the salt required and also the tablespoon of butter and mix well.
– Add water and close the instant pot. Turn off the saute mode and switch the instant pot to MANUAL MODE. Set it for about 7 minutes and let it cook. – I let the pressure release naturally partially and then released it manually at the end.
– Garnish with chopped cilantro and serve with raita. I made one of my favorite, the Okra raita / pachadi.