A break from usual pulao or rice dishes, this coconuty yummyness is a perfect light dish for weekday lunches! Weather you are working from home or packing lunch for kids/adults , this could a great addition to your weekly meals
Vegetarian | Vegan
Serving Size : 3
Prep ⏰: 5 mins | Cook ⏰ : 15 mins
Ingredients
2 cup rice (Basmati) ( can use quinoa as well)
200 ml coconut milk (half tin)
1/4 cup onion , julienne
2 carrots, julienne
1/4 cup beans , chopper (~ 1 inch)
1 tsp garlic powder or 2 garlic pods, crushed
1 small cinnamon stick / dalchini
2-3 bay leaves
2-3 cloves / lavang
2 tsp cumin
1 tsp chilli powder
2 tbsp cashews
2 tsp oil
salt to taste
Instructions
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 5 mins.
Add oil and when warm, add cumin seeds, cashews, bay leaves, cinnamon, and cloves. Wait for cumin seeds to crackle and then add onions.
Sauté the onions (and cashews) till golden brown then stir in carrots and beans.
Cook the mixture for 1 min and add garlic powder, chili powder and about 1 tbsp of salt.
Combine rice to the mixture then add coconut milk, 2 cups of water and mix well.
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 4 mins. Once done, naturally release the pressure (NPR) for 15 mins.
Use a folk and lightly mix the cooked rice so it doesn't become a lump. Serve hot with indian or thai curries and Enjoy !
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