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 š It served as the perfect side for my aloo gobi this weekend!
INGREDIENTS
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)
DIRECTIONS
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 SAUTEE: 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 PRESSURE COOK 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