Vegetarian Indian Cooking with Your Instant Pot by Manali Singh

Author:Manali Singh [Singh, Manali]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-03-15T00:00:00+00:00

TEHRI

(SPICY POTATO & PEAS PULAO)

Tehri takes me back to my childhood. My grandmother used to make this whenever we visited her during our summer break. The aroma of basmati rice cooked with spices like cardamom, cinnamon and cloves was intoxicating. The addition of potatoes and peas makes this a complete meal in itself.

SERVES: 2

1 cup (200 g) basmati rice

1½ tbsp (22 ml) oil of choice

¾ tsp cumin seeds

1 bay leaf

2 green cardamoms

2 black cardamoms

2 cloves

4–5 black peppercorns

½-inch (13-mm) cinnamon stick

Small piece of mace, optional

1 red onion, sliced

2 green chilies, chopped

1½ tsp (9 g) ginger–garlic paste (see here)

1 large potato, cubed

¼ cup (35 g) frozen green peas

¼ tsp turmeric powder

¼ tsp coriander powder

1½ cups (360 ml) water

1 tsp salt, or to taste

Cilantro, to garnish

Garam masala, to sprinkle

Yogurt, for serving

Chutney, for serving

Rinse the basmati rice until the water turns clear. Set it aside.

Press the sauté button. When the pot displays hot, add the oil and then the cumin seeds, bay leaf, green cardamoms, black cardamoms, cloves, black peppercorns, cinnamon stick and mace, if using. Sauté for a few seconds until the spices are fragrant and the cumin seeds sizzle. Add the onion and green chilies and cook for 2 minutes, then add the ginger–garlic paste and cook for 1 minute, or until the raw smell of the ginger and garlic subsides.

Add the potato and green peas and give it a good mix. Stir in the turmeric powder and coriander powder, then add the water and the salt and mix again. Add the rice on top of the water, but do not stir. Close the pot with its lid and then press the rice button, making sure the pressure valve is in the sealing position. On the rice mode, the Instant Pot will automatically cook on low pressure for 12 minutes. Let the pressure release naturally. Open the lid, add the cilantro and then sprinkle the garam masala on top. Serve with yogurt and chutney on the side.

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