(From Banu's Cookbook)
Ingredients:
2 Cups of Basmati Rice - Washed and soaked for 10-15 mins.
2-3 Cups of Vertically sliced Tindora (I used Frozen Tindora 12 oz pack)
1 Cup of Green Peas (I used Frozen)
1 Large Onion Chopped lengthwise
1 Can of Coconut Milk (I used 13.5 oz can)
3-4 Tbsp of Vangibhath powder (I used MTR)
Salt to Taste
Ghee for Sauteeing
1/2 tsp of Turmeric powder
1 Tbsp of Channa Daal for Seasoning
1 Tbsp of Urad Daal for Seasoning
2 tsp of Mustard seeds for Seasoning
A few curry leaves for Seasoning
Chopped Cilantro for Garnishing
Method:
1. Put the Instant pot on Saute Mode. Once it is hot, add ghee. Add mustard seeds.
2. Once the mustard seeds splutter, add channa daal, urad daal and curry leaves. Saute for a few mins until daals turn golden brown.
3. Add chopped onion and saute until onion turns pinkish brown. About 5-7 minutes.
4. Now add the Tindora and Peas, turmeric powder and saute well until the Tindora is almost cooked. Add Vangibhath powder and mix well and saute just for minute. At this point the whole masala and vegetable will burn quickly, so keep sauteing it and do not leave it unattended.
5. Drain and add the rice to Instant pot along with coconut milk. Mix well.
6. Now add 2.5 cups of water to the mix and mix it all well. Water should be about 1 inch over the rice mixture. This way you can adjust the water.
7. Add salt and mix it all well, scraping the bottom of the instant pot. Close the lid, put the vent to sealing. Cancel Saute mode and chose rice mode. By default this should be 12 mins on low pressure.
8. Once the rice mode is done, let it release pressure naturally. Be careful when you are opening the lid as there can be water condensation there that you do not want falling on the rice.
9. Take a fork and poke and rake the rice a bit to release any steam that is still lurking. Add chopped cilantro for garnishing.
10. Serve it hot with some yogurt, raita and/or papad.
Notes:
1. Do not add too much coconut oil as the rice will become sticky and a bit gooey.
2. Do not over soak the rice as it will become mushy.
3. You can use Fresh or Frozen Tindora. I used Frozen because they are easy and I always have them handy.
Ingredients:
2 Cups of Basmati Rice - Washed and soaked for 10-15 mins.
2-3 Cups of Vertically sliced Tindora (I used Frozen Tindora 12 oz pack)
1 Cup of Green Peas (I used Frozen)
1 Large Onion Chopped lengthwise
1 Can of Coconut Milk (I used 13.5 oz can)
3-4 Tbsp of Vangibhath powder (I used MTR)
Salt to Taste
Ghee for Sauteeing
1/2 tsp of Turmeric powder
1 Tbsp of Channa Daal for Seasoning
1 Tbsp of Urad Daal for Seasoning
2 tsp of Mustard seeds for Seasoning
A few curry leaves for Seasoning
Chopped Cilantro for Garnishing
Method:
1. Put the Instant pot on Saute Mode. Once it is hot, add ghee. Add mustard seeds.
2. Once the mustard seeds splutter, add channa daal, urad daal and curry leaves. Saute for a few mins until daals turn golden brown.
3. Add chopped onion and saute until onion turns pinkish brown. About 5-7 minutes.
4. Now add the Tindora and Peas, turmeric powder and saute well until the Tindora is almost cooked. Add Vangibhath powder and mix well and saute just for minute. At this point the whole masala and vegetable will burn quickly, so keep sauteing it and do not leave it unattended.
5. Drain and add the rice to Instant pot along with coconut milk. Mix well.
6. Now add 2.5 cups of water to the mix and mix it all well. Water should be about 1 inch over the rice mixture. This way you can adjust the water.
7. Add salt and mix it all well, scraping the bottom of the instant pot. Close the lid, put the vent to sealing. Cancel Saute mode and chose rice mode. By default this should be 12 mins on low pressure.
8. Once the rice mode is done, let it release pressure naturally. Be careful when you are opening the lid as there can be water condensation there that you do not want falling on the rice.
9. Take a fork and poke and rake the rice a bit to release any steam that is still lurking. Add chopped cilantro for garnishing.
10. Serve it hot with some yogurt, raita and/or papad.
Notes:
1. Do not add too much coconut oil as the rice will become sticky and a bit gooey.
2. Do not over soak the rice as it will become mushy.
3. You can use Fresh or Frozen Tindora. I used Frozen because they are easy and I always have them handy.
