Press "saute" mode on the Instant Pot. Add 2 tbsp of Coconut Oil. Once hot, add a Bayleaf, 4 Cloves, 2 Cardamoms, a tsp of Cumin Seeds, 4-5 slit Green Chillies, 3-4 Curry Leaves and a tsp of Ginger Garlic Paste. Saute for a minute.
Add a finely sliced Onion and cook till golden brown. Add 2 cups of Vegetable mix (chopped Carrots, Peas & French Beans) and cook for another 3 minutes. Add 2 cups of Thick Coconut Milk, a cup of Water, 2 cups of washed Basmati Rice, Salt to taste and mix well.
Close the lid and set the vent to "Sealing". Hit "Cancel" and set to "Manual" and set timer for 6 minutes. After the timer is up, release the pressure manually after 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with chopped Coriander Leaves and ghee roasted Cashews.
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