SERVES 4
Buy only the best basmati rice. It should be from India, as no other country grows anything comparable. The rice should look a bit yellow, because good basmati is always aged six months to a year before it is sold. Ask your Indian grocer for help. Even I do that, as the quality of different varieties goes up and down.
2 cups basmati rice
1. Put the rice in a bowl. Add cold water from the faucet to cover generously and swish the rice around with your hand. Pour out most of the water. Do this 4–5 times, until the water seems reasonably clear. Pour in enough water to cover the rice by 2 inches and set aside for 30 minutes. Empty the rice into a fine strainer. Set the strainer over the now-empty bowl and put aside as you set up your Instant Pot.
2. Put the rice and 2⅔ cup water into the Instant Pot, ensuring that no rice lands on the lip of the inner pot. Make sure that the rice is more or less level, then close and lock the lid, setting the PRESSURE RELEASE to Sealing. Select the RICE setting. When the program finishes, leave the Instant Pot on the KEEP WARM setting for 10 minutes. Then turn the PRESSURE RELEASE to Venting to release the remaining steam. Open the pot carefully, venting the remaining steam away from you. Use the rice paddle to remove the rice.
SERVES 4
India does not grow jasmine rice, but we do have many other rices that are similar.
2 cups jasmine rice
1. Put the rice in a bowl. Add cold water from the faucet to cover generously and swish the rice around with your hand. Pour out most of the water. Do this 4–5 times, until the water seems reasonably clear. Empty the rice into a fine strainer. Set the strainer over the now-empty bowl and set aside as you set up your Instant Pot.
2. Put the rice and 2⅔ cups water into the Instant Pot, making sure that no rice lands on the lip of the inner pot. The rice should be more or less level. Close and lock the lid, setting PRESSURE RELEASE to Sealing. Select the RICE setting. When the program finishes, leave the Instant Pot on the KEEP WARM setting for 10 minutes. Then turn the PRESSURE RELEASE to Venting to release the remaining steam. Open the pot carefully, venting the remaining steam away from you. Use the rice paddle to remove the rice.
SERVES 4
In America, we have always been able to find a lot of brown basmati rice (Indian is best), but are now also beginning to see red basmati rice from Sri Lanka. (Kalustyan’s in New York carries it.) The hull of this grain is a lovely dark red color. It is nutty, very delicious, and cooks beautifully in the Instant Pot. Indians tend not to use salt when they cook plain rice, as everything it is eaten with is generally so highly seasoned, but if you wish, you may add up to a teaspoon of salt. You may also cook this rice with chicken stock instead of water.
In this recipe, I let the rice soak in the Instant Pot itself.
1 cup brown or red basmati rice
1⅓ cups chicken stock or water
1 teaspoon salt, if desired
1. Put the rice in a bowl. Add cold water from the faucet to cover generously and swish the rice around with your hand. Pour out most of the water. Do this 4–5 times, until the water seems reasonably clear. Empty the rice into a fine strainer. Set the strainer over the now-empty bowl and put aside as you set up your Instant Pot.
2. Put the rice and the 1⅓ cups water or stock into the Instant Pot, making sure that no rice lands on the lip of the inner pot. The rice should be more or less level. Leave to soak for 30 minutes. Close and lock the lid, setting the PRESSURE RELEASE to Sealing. Cook on HIGH PRESSURE for 20 minutes. Let the pressure release naturally for 10 minutes, and then turn the PRESSURE RELEASE to Venting to release the remaining steam. Open the pot carefully, venting the remaining steam away from you. Use the rice paddle to remove the rice.
SERVES 4
Fresh peas were available only in the winter when I was growing up in India, so that is when we ate this dish. In America, we can get very good-quality frozen peas all year round, so it is never a problem to make this tahiri. Here is how to treat the peas:
For fresh peas that are young and sweet: Drop them into salted boiling water for 1–2 minutes, just enough to cook them. Drain them and then refresh them under cold water.
For frozen peas: Drop them into salted boiling water for 10 seconds, then drain and refresh under cold water.
2 cups basmati rice
2 tablespoons peanut or olive oil
½ teaspoon whole cumin seeds
1 bay leaf
1 cup fine half-moon slices from a small onion or a large shallot
2⅔ cups chicken stock (or vegetable stock if you are vegetarian)
1 teaspoon salt (use 1½ teaspoons salt if the stock is unsalted)
1 cup peas, fresh or frozen (see headnote)
1. Put the rice in a bowl. Add cold water from the faucet to cover generously and swish the rice around with your hand. Pour out most of the water. Do this 4–5 times, until the water seems reasonably clear. Pour in enough water to cover the rice by 2 inches. Leave to soak for 30 minutes. Strain. Set the strainer over the now-empty bowl and set aside as you get your Instant Pot ready.
2. Select the SAUTÉ setting on your Instant Pot and set to More. When the screen says Hot, swirl in the oil. Wait a few seconds, then add the cumin seeds and bay leaf. Stir once or twice as the spices darken. Now add the onions and stir for about 5 minutes or until the onions begin to turn brown. Add the drained rice, making sure that no rice lands on the lip of the inner pot. Stir very gently from the bottom with a flat spatula for a minute, making sure not to break the grains of rice. Add the stock and salt. Make sure that the rice is more or less level, then hit CANCEL to reset the cooking program.
3. Close and seal the lid. Select the RICE setting. When the program finishes, leave the Instant Pot on the KEEP WARM setting for 10 minutes, then turn the pressure release to Venting to release the remaining steam. Open the pot carefully, venting the remaining steam away from you. Quickly scatter the peas over the rice and close the lid but do not seal it. Let the peas heat up for 10 minutes. When serving, mix the rice and peas gently, using the paddle. Use the rice paddle to remove the rice. The best way to do this is to lift up a lump, then press down on it with the paddle gently to separate the rice grains.
SERVES 4
The way I see it, the Instant Pot has mastered rice cooking. Any of you who are afraid of making a complicated basmati rice pilaf need worry no more. The machine will practically make it for you. Just get a good-quality Indian basmati. Even I do not always know which it is, so I ask an Indian grocer, “What is your best Indian basmati?” Often it is a bit yellower, as it has been aged.
I love this pilaf and make it often when I am entertaining. The large spices are not meant to be eaten. You may remove them or leave them as a garnish, the way Indians do.
2 cups basmati rice
2 tablespoons peanut or olive oil
1 medium cinnamon stick
5 green cardamom pods
1 bay leaf
1 cup fine half-moon slices cut from an onion or a large shallot
¾ packed cup finely chopped dill feathers (not the coarse stems)
2⅔ cups chicken stock (or vegetable stock if you are vegetarian)
1 teaspoon salt (use 1½ teaspoons salt if the stock is unsalted)
1. Put the rice in a bowl. Add cold water from the faucet to cover generously and swish the rice around with your hand. Pour out most of the water. Do this 4–5 times, until the water seems reasonably clear. Pour in enough water to cover the rice by 2 inches and set aside for 30 minutes. Empty the rice into a fine strainer. Set the strainer over the now-empty bowl and set aside as you get your Instant Pot ready.
2. Select the SAUTÉ setting on your Instant Pot and set to More. When the screen says Hot, swirl in the oil. Wait a few seconds and then add the cinnamon stick, cardamom pods, and bay leaf. Stir once or twice as the spices darken. Now add the onions and stir for about 5 minutes or until the onions begin to turn brown. Add the drained rice and the dill, making sure that no rice lands on the lip of the inner pot. Stir very gently from the bottom with a flat spatula for a minute, making sure not to break the grains of rice. Add the stock and salt. Make sure that the rice is more or less level, then hit CANCEL to reset the cooking program.
3. Close and seal the lid. Select the RICE setting. When the program finishes, leave the Instant Pot on the KEEP WARM setting for 10 minutes. Then turn the pressure release to Venting to release the remaining steam. Open the pot carefully, venting the remaining steam away from you. Use the rice paddle to remove the rice. The best way to do this is to first remove a lump of rice, then press gently on it with the paddle to separate the grains.
Zaafraan Uar Kishmish Ka Pullao
SERVES 6
This slightly sweet and slightly salty pilaf is best served at special occasions. I once used at least two teaspoons of saffron threads for this recipe, but it has become so expensive that even I have cut down now and cheat by adding a pinch of egg coloring to my saffron milk. This way I get both the full color and that lovely true saffron aroma. If you wish to cheat a bit too, look for egg coloring in Indian stores. Get the saffron color.
When this dish is done, you will have a mixture of white and saffron-colored rice grains, a very nice effect. Of course, you must use the best Indian basmati rice here.
1 tablespoon hot milk
2 teaspoons sugar
Two generous pinches of good-quality saffron threads
2 cups basmati rice
3 tablespoons peanut oil or ghee
3 tablespoons golden raisins
1 medium stick cinnamon
5 whole green cardamom pods
1 bay leaf
1 teaspoon salt
1. Mix the hot milk and sugar together in a very small bowl. Add the saffron, mix, and set aside for 2–3 hours.
2. Put the rice in a bowl. Add cold water from the faucet to cover generously and swish the rice around with your hand. Pour out most of the water. Do this 4–5 times, until the water seems reasonably clear. Pour in enough water to cover the rice by 2 inches and set aside for 30 minutes. Strain. Set the strainer over the now-empty bowl and set aside as you get your Instant Pot ready.
3. Select the SAUTÉ setting on your Instant Pot and set to More. When the screen says Hot, add the oil or ghee, then put in the golden raisins. Stir until they all plump up. Remove them quickly and save in a bowl. Add the cinnamon stick, cardamom pods, and bay leaf to the Instant Pot and stir a few times. Now put in all the drained rice and stir it very gently from the bottom for a minute. Add 2⅔ cups water and salt. Hit CANCEL to reset the cooking program.
4. Close and seal the lid and select the RICE setting. When the program finishes, leave the Instant Pot on the KEEP WARM setting for 10 minutes. Then turn the pressure release to Venting to release the remaining steam. Open the pot carefully, venting the remaining steam away from you. Quickly dribble the saffron mixture over parts of the rice. Put the raisins on top. Close the lid again, but do not seal it. Leave on KEEP WARM for at least 10 minutes. Use the rice paddle to remove the rice. The best way to do this is to remove just a lump first, then press down on it with the paddle gently to separate the rice grains.
SERVES 4–5
In our North Indian home, we were often served this pilaf for Sunday lunch. It is considered quite special—elegant, highly aromatic, but not at all spicy. First a soup—or yakhni—is made with lamb, well flavored with fennel, ginger, onions, and cloves. The rice is then cooked in this soup, instead of in plain water: hence its Indian name, Yakhni Pullao. As the meat is added, the dish becomes even more alluring. You should use the very best-quality Indian basmati rice here. Because it is aged, it will be yellowish in color.
Serve with a yogurt relish, such as Yogurt with Cucumbers, Tomatoes, and Onions (this page), a vegetable dish such as Sweet, Hot, and Sour Eggplants (this page), and perhaps a store-bought pickle.
I use the slow-cooking technique to make the soup. Since it takes five hours, either plan on starting early or make the soup the day before and leave the next day for cooking the rice. A night in the refrigerator will help you take the fat off the soup with much greater ease.
FOR THE SOUP
½ medium onion
One 1-inch piece of peeled fresh ginger
3 cloves garlic
7 whole cloves
About 20 whole peppercorns
1 medium stick cinnamon
3 bay leaves
1 teaspoon whole cumin seeds
2 teaspoons whole fennel seeds
2 teaspoons whole coriander seeds
3 large black cardamom pods (or 4 green cardamom pods)
4 cups chicken or lamb stock (beef stock will also do)
¾ teaspoon salt
1¼ pounds lamb meat from the shoulder, cut into 1½–2-inch pieces
YOU WILL ALSO NEED
2 cups basmati rice (see headnote)
4 tablespoons peanut or olive oil
½ medium onion, cut into very fine half-rings
1 teaspoon whole cumin seeds
2 large black cardamom pods (or 4 green cardamom pods)
2 tablespoons plain yogurt
1. Spread a 10-inch square of tripled-up cheesecloth on the counter. In the center, place the ½ medium onion, the piece of ginger, the garlic, cloves, peppercorns, cinnamon stick, bay leaves, 1 teaspoon cumin seeds, fennel seeds, coriander seeds, and 3 black cardamom pods. Tie up this bundle and put it in the inner container of the Instant Pot. Add the stock, salt, and lamb. Put on the glass cover or use the regular lid but do not seal it. Select the SLOW COOK setting and set it to Normal for 5 hours.
2. When the time is up, remove the lid. Wearing oven mitts, lift out the inner pot. Wring out and then throw away the bundle of seasonings. Remove all the meat with a slotted spoon and place in a bowl to cool. Strain the stock through a fine sieve and leave in another bowl to cool. If you have the time, cover and refrigerate the soup and the meat separately, and remove the fat when you take the soup back out. If you do not have time, scoop out as much fat from the soup as you can and set the meat and the soup aside, separately. Wash and dry the inner pot and put it back in its housing.
3. Put the rice in a bowl. Add cold water from the faucet to cover generously and swish the rice around with your hand. Pour out most of the water. Do this 4–5 times, until the water seems reasonably clear. Pour in enough water to cover the rice by 2 inches and set aside for half an hour. Empty the rice into a wire mesh strainer. Set the strainer over the now-empty bowl and set aside.
4. Line a plate with paper towels and keep it near you. Make sure that the meat and stock are nearby as well.
5. Select the SAUTÉ setting on your Instant Pot and set to Normal for 30 minutes. When the screen says Hot, swirl in the oil. Put in the onions. Stir and fry the half-rings. As some of them begin to darken, change the SAUTÉ setting to Less. Keep frying and stirring until all the onion slivers are reddish brown and crisp. Lift them out with a slotted spoon and spread them on the paper towel. They will turn even more crisp as they sit.
6. Put the remaining 1 teaspoon cumin seeds and the cardamom pods into the oil in the pot. Stir for a few seconds. Now add all the meat. Stir it with a gentle hand until it starts to brown. Add 1 tablespoon of yogurt and keep stirring gently until it is absorbed. Add the second tablespoon of yogurt and let it get absorbed as well. Remove all the meat and keep it in a bowl. Quickly add 2⅔ cups of the newly made stock to the pot and scrape up the bottom. Add the rice, making sure that it is evenly spread out. Now close and seal the lid and select the RICE setting. When the program finishes, leave the Instant Pot on the KEEP WARM setting for 10 minutes. Then turn the pressure release to Venting to release the remaining steam. Open the pot carefully, venting the remaining steam away from you. Remove the lid and quickly spread all the meat over the rice. Put the lid back on. Lock it, but do not seal. Select the KEEP WARM setting for at least another 10 minutes to warm up the meat. When serving, mix the rice and meat together gently, breaking up lumps by pressing down on them with a paddle, and strew the fried onions over the top.
SERVES 4
In India, an upma is traditionally a spicy rice-like dish made with semolina. It is originally from southern and western India, but today it is made all over the country with all manner of grains. I have even seen it made with bread! As new grains enter the country, Indians make upmas with it. Quinoa is just one of the latest.
Quinoa contains bitter saponins that need to be washed off. This is not easy, since the grains are so small. I prefer to buy quinoa that is already washed. Look at the label carefully when you buy it, and make sure it says “Washed.”
Upmas may be served in a bowl and eaten as is or with yogurt relishes, pickles, and chutneys. A salad may be served on the side. Indians tend to eat them as a quick meal or snack.
2 tablespoons peanut or olive oil
¼ teaspoon whole black mustard seeds
¼ teaspoon whole cumin seeds
1 dried hot red chili
8–10 fresh curry leaves, if available
⅓ cup finely chopped shallots
2 tablespoons finely chopped fresh mint leaves
2 tablespoons finely chopped fresh cilantro
1–2 fresh hot green chilies (like bird’s-eye), chopped
1 cup peeled and finely chopped tomatoes
1 cup quinoa
1¼ teaspoons salt
1. Select the SAUTÉ setting on your Instant Pot and set to More for 30 minutes. When the screen says Hot, add oil, put in the mustard seeds, cumin seeds, and red chili. Stir a few times until the chili turns dark on both sides. Add the curry leaves. They will splatter, so stand back. Quickly put in the shallots and stir for a few minutes or until they just start to brown. Add the mint, cilantro, and green chilies. Stir a few times. Add the tomatoes. Stir until the tomatoes break down a bit. Add the quinoa and stir gently a few times. Now add 1½ cups water and salt. Hit CANCEL to reset the cooking program.
2. Close and seal the lid and select the RICE setting. When the program finishes, leave on the KEEP WARM setting for 10 minutes. Then turn the pressure release to Venting to release the remaining steam. Open the pot carefully, venting the remaining steam away from you. Immediately cover the pot with a tea towel to absorb some of the moisture.
