Instant Pot Vegan Indian Cookbook: 80 Quick and Easy Plant-Based Favorites by Meena Agarwal

Instant Pot Vegan Indian Cookbook: 80 Quick and Easy Plant-Based Favorites by Meena Agarwal

Author:Meena Agarwal [Agarwal, Meena]
Language: eng
Format: epub
Amazon: 163807416X
Publisher: Rockridge Press
Published: 2021-09-06T23:00:00+00:00


Rajma Pulao

GLUTEN-FREE, NUT-FREE, SOY-FREE

Prep time: 5 minutes Sauté time: 4 minutes Pressure build: 8 to 10 minutes Pressure cook: 3 minutes Pressure release: Natural, 10 minutes Total time: 32 minutes Serves 4

Rajma pulao is a flavorful rice-based dish cooked with red kidney beans and seasoned with fragrant whole spices. Serve it with vegetable dishes like Kaddu ki Sabzi or Kadhai Mushroom with Cucumber Raita .

1 tablespoon neutral cooking oil

1 teaspoon cumin seeds

1 small onion, thinly sliced

1 teaspoon finely minced garlic

1 teaspoon finely minced ginger

1 cup canned red kidney beans, drained and rinsed

1 medium tomato, finely chopped

1 teaspoon ground coriander

½ teaspoon ground red chili

¼ teaspoon ground turmeric

2 cups basmati rice, rinsed

3 cups water

Salt

Fresh cilantro leaves, finely chopped, for garnish

1. Select Sauté mode, adjust the heat to high, and put the oil and cumin seeds in the Instant Pot.

2. Once the cumin seeds start to sizzle, add the onion, garlic, and ginger and cook for 1 to 2 minutes, until the onion begins to brown. Keep stirring occasionally to avoid burning.

3. Add the kidney beans, tomato, coriander, red chili, and turmeric and mix well.

4. Slowly add the rice and mix well. Add the water and season with salt. Mix again.

5. Turn off Sauté mode, lock the lid, and close the steam valve. Press Manual and set the timer for 3 minutes on high pressure.

6. When the timer goes off, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Carefully remove the lid.

7. Garnish with cilantro and serve warm.



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