I’m forever obsessed with making and eating yummm rice preparations! Pulao can be made in a 100 different ways, with a ton of different ingredients. I love mine basic, rich and delish. It served as the perfect side for my aloo gobi this weekend!
- 2.5 cups Rice (basmati)
- 1/2 cup almonds or cashews
- 1 tbsp Ghee
- Saffron & warm milk (1/8 cup water)
- Whole Garam Masala (bay leaf, cinnamon, star anise) & Jeera
- 1/4 cup Onion chopped
- 1 cup water
- 1/2 tsp garlic paste
- 1 red chilli
- Peas & Carrots (optional)
- Sliced apple (optional)
Soak 2.5 cups of Rice in 2.5 cups of water for 30 mins
Soak Saffron in warm milk (or water) for 30 mins
Turn on Sautee mode on the instant pot
Add Ghee, whole garam masala, jeera & red chilli
Sautee for 2 mins
Add chopped onions and sautee for 6 mins (until golden brown)
Add garlic paste and sautee for 1 min
Add dry fruits to the mix
Pour in the Saffron with milk.
Add Rice with the water it soaked in.
I used the RICE setting which pressure cooks on Low for 12 mins. This left me with partially cooked rice.
So instead I recommend Pressure Cooking manually, on High for 6 mins.
Let the pressure release naturally for 10 mins