- Basmati rice/Sona Masoori- 2 cups
- Onion(thinly sliced)- 1 big
- Tomato(chopped)- 3
- Green chillies(slit)- 3
- Paneer(cubed)- 1 cup
- Capsicum(bite size)- 1, optional
- Ginger-garlic paste- 1 tsp
- Oil+ghee- 4 tsp
- Cumin seeds- 1 tsp
- Cinnamon- 2
- Cardamom- 2-3
- Bay leaf- 2
- Cloves- 3
- Red chili powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Pav bhaji masala powder- 3-4 tsp
- Garam masala- 1 tsp
- Salt- to taste, I added a little less than 1 tsp
- Cilantro- to garnish
- Water- if basmati then 3 cups, if sona masoori- a little less than 4 cups.
- Click on ‘saute’ mode, add oil/ghee into the innerpot, add in spices and cumin seeds, once that sizzles add onions and green chilies. Once it starts to turn soft add ginger-garlic paste and mix well.
- Add in tomatoes and saute until it turns soft, add in capsicum(if using) and paneer.
- Add all the masala powders, mix well and turn off the ‘saute’ mode. Add in washed and drained rice, water and salt and mix gently.
- Add in some more oil/ghee on top and close the lid and turn the valve into ‘sealing’ and click on ‘rice’ mode
- ‘Rice’ mode automatically sets the time so you don’t have to do anything more, just click on the it.
- Release the pressure naturally and add in chopped cilantro and serve the rice hot with raita or chips
[[Indian recipes]] [[Rice]]