Our Family Recipes

4 – 6 Servings

Ingredients

• 1 cup Basmati rice

• 3 Tbsp neutral oil
• 6 whole green cardamom pods
• 1 and 1/2 tsp cumin seeds
• 3 whole cloves
• 3 bay leaves
• 8 whole black peppercorns
• 1 large cinnamon stick
• 1/2 tsp fennel seeds

• 1 medium onion, thinly sliced
• 2 Tbsp or 6 cloves garlic, minced
• 2 Tbsp or 2 inch piece ginger, grated or minced
• 1 jalapeño pepper, diced

• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 1/4 tsp coarse sea salt

Protein and/or Veggie Ingredients

• 1 cup water
• 15 oz protein or can of chickpeas, drained and rinsed
• 2 small tomatoes, chopped
• 3 cups vegetables
• 2 tsp coarse sea salt

Instructions

1. Soak rice in cold water for 30 minutes. Drain and dry rice for 15 minutes.
2. Press Sauté on the pressure cooker. Add 2 Tbsp oil, and when hot, add cumin, cloves, bay leaves, peppercorns, and cinnamon stick. Toss for 45 seconds. If ground instead of whole spices, add 1 Tbsp of water.
3. Add onion for 3 to 4 minutes. Add garlic, ginger, and pepper for 1 to 2 minutes.
4. Add garam masala, coriander, turmeric, salt, and cayenne for 30 seconds.
5. Press Cancel, push onion mixture to one side, add 1 Tbsp oil, and rice. Stir rice to coat it in oil. Then stir in onion mixture. Add protein and/or veggie ingredients and stir. The protein/veggies do not need to be submerged.
6. Pressure cook on high for 4 minutes. Natural release for 5 minutes, then quick release.
7. Discard the bay leaves and cinnamon stick. Fluff the rice with a fork and serve.