This was the first recipe that I worked on perfecting for the Instant Pot, and it’s one of the ones I make the most. It’s also one that I can’t seem to commit the measurements of to memory. The recipe notebook I keep in my kitchen cupboard is getting quite splashed and stained, so I’m putting the recipe on my site as a gift to myself, so I can just pull the instructions up on my phone when I need them.
Instant Pot Pilaf/Pilau rice
Ingredients
- 185 g Basmati rice, rinsed until water runs clean (equal to 1 cup full)
- 1 tbsp Dried/kibbled onion flakes not crispy/fried onion
- 1 clove Garlic (crushed) or use dried garlic granules
- 375 ml Vegetable stock (equal to 1.5 cups)
- 2 Cardamom pods
- ¼ tsp Cumin seeds
- ½ tsp Ground turmeric
- 6 Peppercorns
- 3 Curry Leaves
- ½ tsp melted butter/ghee oil can be used if on hand
Instructions
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Warm the spices, garlic and onion flakes in the melted butter/ghee, either in a small frying pan or by using the sauté function on the Instant Pot.
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Add the rice and stir to coat in the butter/ghee/oil in the Instant Pot.
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Add the hot stock and close the lid. Set to seal and cook on High Pressure for 9 minutes.
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As soon as Instant Pot finishes cooking time, set a three minute timer and leave to rest whilst still under pressure.
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When timer goes off, release pressure and set a four minute timer. Leave to rest.
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When second timer rings, remove lid and fork through the grains to fluff up the rice before serving.