So simple. So pretty. And such a perfect accompaniment for every Indian curry you make. I like being able to use frozen veggies for dishes, since not only are they nutritious and easy with no prep but they also make last-minute meals a lot easier to put together.
Active Time: 10 minutes
Function: Sauté (Normal); Manual (High)
Release: Natural + Quick
Total Time: 35 minutes
1. For the whole garam masala: Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the ghee. Once the ghee is melted, add the green cardamom pods, cloves, peppercorns, cassia bark, and black cardamom pods, if using. Stir well. Allow the spices to sizzle for about 30 seconds.
2. For the rice: Stir in the cumin seeds, green onions, rice, salt, and water. Gently add the peas and carrots on top of the rice. Do not stir.
3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
4. Using a very light hand, mix the peas and carrots and rice. Transfer to a large serving dish or platter.
NOTE: If desired, you can use 1 teaspoon ground garam masala in place of the whole garam masala ingredients. If using ground garam masala, omit the green cardamom pods, cloves, peppercorns, cassia bark, and black cardamom pods. Heat the ghee in the Instant Pot. Once the ghee is melted, add the ground garam masala with the cumin seeds, green onions, and remaining rice ingredients.