The recipe helps you learn how to cook Bown Rice in a pressure cooker method to get the right texture. Brown rice has more fiber than regular white rice and pressure cooking brown rice reduces the cooking time of the brown rice.
Whole Rice grains with only hull removed is called brown rice. The brown rice is unpolished and hence has all the nutrition of the bran and germ intact. Whole rice has a mild nutty flavor and this rice is particularly rich in thiamine, a B vitamin and iron.
Brown Rice needs double the cooking time than the white rice. All the recipes that include any variety of white rice can be prepared with brown rice. Note that the brown rice is marginally beneficial than white rice and makes very slight difference when you are on weight moderation diets.
Rice can be cooked in a variety of ways. Personally I find the pressure cooker method quick and effective that can produce rice grains of different textures – from soft to grainy. There are a number of different types of rice grains available and you might choose the variety that your family has been eating for generations or you might want to try another new variety.
Each type of grain, when cooked produces different texture of the rice. The older the rice, the longer it takes to cook. With practice and the depending on the kind of rice you use, you will be able to arrive at the correct water proportion for cooking rice.
The pressure cooker method and the saucepan method, both yield different textures of rice. If you like soft sticky rice, then pressure cooker accomplishes that very easily. If you are looking at a grainy texture then saucepan method is a better method.
If you like this recipe, here are more recipes where you can use Brown Rice:
There are so many sites on the net giving you instructions on how to prepare various dishes but very few out there teaching you how to cook rice. The simplest& fastest method to cook rice is by using the pressure cooker. It is advisable to cook using a vessel inside the cooker.
1 cup of rice is more than enough for an adult.
1 cup normally refers to 200 ml of rice.
Normally 1 cups rice needs 2 & 1/2 – 3 cups of water.
The ratio of rice : water varies with the kind of rice used and the nature of the dish.
1 cup Basmati Rice – 2 cups water
1 cup Raw rice – 3 cups water.
I have used the ponni raw rice variety which requires 3 cups of water.
I have given step by step instructions with pictures for the beginners to understand.
Add water in the cooker ( little less than 1/4 of the cooker capacity). Place the plate given along with the cooker in it .(See Pic)
Wash rice well. Add needed water and keep
the vessel with rice & water inside the cooker. (See Pic)
Fit the rubber gasket properly inside the lid of the cooker as show in the picture.
Close the cooker till it fits properly and locks firmly and place it on the stove to cook.
Wait for sometime. When steam starts escaping through the vent, put the weight given along with the cooker. (See Pic)
Wait for 3 whistles (Steam is released from the vent which is closed with the weight with a sound) and switch off the gas.
Do not open the cooker immediately.Wait for the pressure to go down. ( which takes about 10-15 minutes )
Open the cooker and your rice is ready.
How to cook rice in a pressure pan ? Same as above.
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Sona Masoori Rice in Instant Pot – A guide on how to cook the perfect Indian Sona Masoor rice in your Instant Pot multi-use programmable pressure cooker.
Okay, so first off- there is no perfect way of making rice.Some prefer it soft, some like a little bite to it and some like it super mushy.
Here is a simple table to help you with how YOU want to cook your Sona Masoori Rice in Instant Pot.
How to make Sona Masoori Rice in Instant Pot
To make perfect soft, fluffy, non sticky Sona Masoori rice follow the steps below.
Step 1: Wash the rice
Step 2:Dump it in the instant pot inner pot along with 2.5 times the water.
Step 3:Close and set the timer for 12 minutes in Manual/Pressure cook mode, on HIGH, with the valve in sealed position.
Step 4: Let the Steam escape Naturally for 10 minutes and then Quick release.
Cooking Sona Masoori rice for Fried rice
If you are making rice for a stir fry, fried rice or variety rice- change the ratio and time as follows
1 cup rice:2 cups water and 8 minutes HIGH 10NPR
Cooking Sona Masoori rice for Curd rice
If you want to make rice that can be mashed to make curd rice or baby food,change the ratio and time as follows
1 cup rice:3 cups water and 15 minutes HIGH 10NPR
Cooking Sona Masoori rice in Rice Mode
In this mode, instant pot evaluates the amount of rice and water and cooks the rice in low pressure.
This is perfect for newbies.The rice is cooked Al Dente in this case.
1 cup rice:2.5 cups water and Rice Mode 10 NPR
Here are some of my goto Instant Pot Indian Rice Recipes
Also Read my post on Instant Pot for Indian Food
Part 3: Making Indian Food in Instant Pot(with more than 30 recipes)
Instant Pot Sona Masoori Rice
- 1 Cup Sona Masoori Rice
- 2.5 Cups Water
If you liked the recipe, please give it 5 stars and leave a comment below.
Keep in Touch Follow and like my facebook page yellowthyme!
Here are a few quick pointers on the instant pot .
I use the 6 qts DUO Instant Pot and all my recipes are tested on the same.
Here are a few quick need to knows while using an Instant Pot.
Saute & Pressure Cook Setting – These are the most used settings on the instant pot. Pressure Cook setting can also be called Manual on your multicooker.
Minimum liquid – There is a minimum liquid requirement for most instant pots. For a 6 qts IP – 1 cup is the minimum liquid required as per the manufacturer.
Burn Message- If the food starts burning this notice pops up on the instant pot and cuts off any further cooking. This message can also come if you have used the SAUTE setting before and not deglazed the pan.or if you use a bigger 8 qts pot.The minimum requirement of the liquid changes and hence you could potentially get it while using it. To solve this, add about ¼ cup of more water than the recipe calls for.
While using certain sauces like tomato sauce or cheese sauces, you may get burn message because they are more viscous than water and burn easily.To solve this, again add ¼ cup of water to the bottom of the pot first, then add the sauce and proceed with the rest of the recipe. You could also use pot in pot method for these recipes.
Pressure Build Up
Most recipes only mention the time setting you need to use while cooking in the instant pot.In actual, the total time taken to cook is time taken for the pressure build up+ time taken for actual cooking + time taken for the steam to release.
Quick Release(QR) ,Natural Pressure Release(NPR) & 10 minute Natural Pressure Release(10NPR)
Quick release(QR)– when you release the pressure valve, as soon as the cooking time is up.This release hot steam, so make sure you are careful while doing this.
Natural Pressure Release(NPR)– You open the pot only after the pressure in the IP is released on its own. This could vary depending on the Pressure setting, amount of food, size of the pot.
10 Natural Pressure Release(10NPR)
Let the pressure release naturally for 10 minutes after which you Quick Release the pressure.
What not to do in Instant Pot
-Use Instant Pot without any liquid in the pot.
-Open the lid without the releasing the pressure first.
-Keep the Instant pot on the stove- there have been a lot of instances where the instant pot has gotten burnt from the bottom on accident.
-Dump food in the instant pot without the inner pot.
-Fill the pressure cooker up till the brim.
I never comment on blogs, but just wanted to say a quick thank you. We love Indian rice, but don’t have it all that often. This type is super light and goes with pretty much anything.
Wife and I went to Costco towards the beginning of the Covid scare and this was the only rice available. Tried your chart for #3 and came out perfect in the Instant Pot.
We both agree that having this type be our only choice was actually a blessing and not a curse. Just wanted to say thank you for posting this for all us non-Indians. I look forward to digging into your blog more to see what else you have!
Thankyou for writing in.I am so glad that i could help in anyways!
Hope you find more of our recipes helpfull.
Will it be the same amount of time and NPR no matter the amount of rice (ex. 3 cups of rice)?
yes..The instant pot will just take time to come to pressure depending on the quantity.
Also, dont exceed 2/3 level in the pot.
Published: Jun 22, 2020 · Modified: Jun 21, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instant Pot Vegetable Fried Rice recipe is a quick, easy and delicious Indian Chinese style dish that can be prepared in just 15 minutes in an electric pressure cooker and makes a great weeknight or lunchbox meal that everyone will love. Veg fried rice is Vegan, Gluten-free and Kid approved!
I grew up eating Indo-Chinese Fried rice in India. The authentic recipe is mainly done using cooked or leftover rice. It used to be one of my commonly prepared lunchboxes when I was working in India, as it’s easy to prepare and loaded with veggies.
I have shared Paneer Fried Rice and Hawaiian Style Pineapple Fried Rice on my blog using leftover rice, and it is a great idea to pack kids lunchboxes.
When I am in a hurry to make dinner or lunch, I have recently made this one-pot Indian Chinese fried rice in Instant Pot DUO60 6 QT Pressure Cooker. They are easy to make in this instant pot and take less than 15 minutes.
DONT HAVE INSTANT POT? You can still make this recipe on the stovetop pan. I have shared a detailed recipe below.
How to Make Vegetable Fried Rice in Instant Pot
Firstly, press SAUTE on Instant Pot. Next, add oil and once it’s hot, add minced garlic and saute for 30 secs or until aromatic.
Next, add the onions and saute for about 2 minutes till the onions turn soft.
Add the mixed vegetables, rinsed jasmine rice, water, salt, and Mix well. Deglaze the pot by scraping the bits stuck to the bottom to avoid BURN notice
Furthermore, close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes.
When the instant pot beeps, let the pressure release naturally for 10 minutes and then quick release the remaining pressure manually.
Remove lid away from you. Add soy sauce, white vinegar, black pepper powder, and salt if needed. Toss everything well.
Sprinkle sliced spring onions just before serving. Instant Pot Pressure Cooker Indian Vegetable Fried Rice is ready to enjoy with Gobi Manchurian.
Stovetop Pot Method
- In a large pan or wok, heat oil over medium-high heat.
- Add garlic and sauté for 30 seconds or until aromatic. Then add onion and saute till they get light brown and soft.
- Add the mixed veggies and stir fry until they are tender but crisp.
- Then add soy sauce, vinegar, and saute on a high flame stirring regularly without getting burnt.
- Add the cooked rice, salt, and ground black pepper to this and gently mix it evenly. Let this be in a low flame for 2-3 minutes.
- Sprinkle sliced spring onions just before serving.
You can generally eat Veg Fried Rice on your own since they are flavorful. But they also taste great with Indo-Chinese side dishes like
- Rice: You can use either jasmine rice, sona masuri, or basmati in this recipe. Rice to water ratio will vary for each rice type. For example, for Basmati (1 rice:1 ½ water), sona masuri short grain (1:1 ¾), jasmine rice (1:1 ¼).
- Protein: Add ½ cup of crumbled paneer (cottage cheese), scrambled tofu, or eggs.
- Greens: Stir in some spinach leaves or kale towards the end of the cooking time.
- Spicy: Add either crushed red pepper flakes or a few teaspoons of sriracha or schezwan sauce.
- Oil: You can also use coconut oil or sesame oil for this recipe.
- Vegetables: You can also add bell peppers and shredded cabbage after the pressure cooking.
- Some people like adding soy sauce and vinegar after pressure cooking. Both methods work well.
- Try to use low sodium soy sauce and if you are looking for gluten-free use Tamarior also Coconut Aminos to replace the soy sauce and it’s the best!
The rice variety is significant. I have used jasmine rice in this recipe. You can also use long grain basmati rice (white or brown), sona masuri for this recipe. I do not recommend using sushi rice, risotto rice, or paella rice.
You can also add the following vegetables after pressure cooking.
– Bell peppers
– Shredded Cabbage
– Snap peas
Yes, you can, Add these frozen vegetables after pressure cooking and mix well with sauces.
More Indo Chinese Recipes
- Vegetable Hakka Noodles
- Garlic Noodles
- Mushroom Fried Rice
- Chapati Noodles
- Pineapple Fried Rice
- Paneer Fried Rice
- Cauliflower Fried rice
Table of Contents
Rice cookers have made preparing cooked brown or white rice and your favorite dish/cuisine efficient and fuss-free. You can enjoy eating a warm cup of fluffy white rice with dishes like stews and soups after a long and tiring day. As easy as a rice cooker is to use, however, there are still some guidelines to follow on cooking the perfect rice in a rice cooker.
Ever tried to cook white rice but just can’t seem to get the texture you want? Below is a detailed guide to help you through the cooking process.
Why Use Rice Cookers to Cook Rice?
Although you don’t need a rice cooker for cooking rice, it does provide a simple hands-off cooking experience that yields excellent results compared to the stove-top method.
A rice cooker is a must-have in your kitchen if you consume a lot of rice with your meals or if you’re planning on cooking plenty of rice meals in the future. You can also try out a more complicated recipe with a long cooking time using a rice cooker without worrying about fire risks.
A cooker is all about making your kitchen ventures simpler. Rice cookers are wonderful for cooking a variety of dishes quickly for a single meal or gatherings, almost the same as an instant pot.
Learning how to use this kitchen gadget may be challenging to some, particularly if you’re cooking sushi rice, glutinous/sticky rice, and other dishes like yogurt and rice pudding. There are plenty of cookers that offer multi-functionality, like a Cuckoo, Hamilton Beach, or Zojirushi rice cooker.
How Do You Cook Rice in a Rice Cooker?
Cooking time: Approximately 15 minutes (depends on unit)
- Using cold water, rinse rice grains using a strainer or a rice washer and put the drained rice in the rice cooker. You can also use the inner pot of the rice cooker to rinse the rice directly.
- Drain until there’s no excess water. This step is not required, but unrinsed rice tends to have a more sticky texture.
- Add 1 to 1 ½ cups water for every 1 cup rice to the pot (or a rice and water ratio of 1:1½ ). Swirl the rice slightly to distribute evenly.
- Begin cooking the rice in the rice cooker. When the rice is done cooking, the rice cooker will automatically switch to the ‘keep warm’ setting. Before serving, let the rice sit for 5 minutes in the pot with the lid closed.
- Fluff the rice with a rice paddle and serve with another recipe of your choice,
- After you rinse the rice, you can save a second or third wash. Excess starch can do wonders to your soup or broth recipe. The first wash is usually cloudy water with all the dirt, so better throw it out.
- Make an easy dinner by adding fat-rice meat and some spices to the rice pot while the rice cooks.
- You can also try measuring using your index finger. Poke the rice and use your thumb to measure where the rice is on your finger. Move the tip of your finger to the top of the rice and fill water until it reaches the line you’ve measured with your thumb.
- Wipe the bottom of the rice cooker pot with a dry kitchen towel to avoid “popping” sounds while the unit is cooking. This mostly applies to conventional rice cookers.
How to Cook Brown Rice and Other Type of Rice
Cooking Time: Approximately 15 minutes (depends on unit)
- Using cold water, rinse rice using a strainer or a rice washer. Wash until the water runs clear.
- Put inside the pot. Refer to the guide below for the right water to rice ratio (e.g. 1 cup of water to 1 cup of rice)
- Cook the rice in the cooker. When done, the rice cooker will automatically switch to keep warm. Let the rice sit for 5 minutes with the lid closed.
- Fluff the rice with a rice paddle and serve with another recipe of your choice.
The secret to cooking great brown rice, whether long grain or short grain, in a rice cooker is to get the dry rice to water ratio right. This is to ensure that your rice comes out fluffy, soft, and tasty.
If you have a brown rice recipe in mind and the procedures call for the stovetop method, why not try to adjust the recipe so that you can cook it in a rice cooker? Not only are you able to enjoy the majority of the long waiting time instead of fretting over the stove, but you also get cooked rice with higher quality.
How Do You Make Rice Not Mushy in a Rice Cooker?
You’ve probably tried cooking white rice on the stovetop but it never seemed to go well for you. Either the rice comes out partially uncooked, mushy, or straight up burnt. While a cooker might be easier to use, it can’t magically make fluffy rice.
The first thing you should always remember when making rice is to never put too much water in the cooker unless you’re making porridge. It’s also important to note that you should cook within your rice cooker yield, e.g. 3 cups for a 3-cup cooker.
It may take a few tries until you finally get the results you want, especially if the type of rice you’re cooking is difficult to cook in the first place.
What is The Ratio of Rice to Water in a Rice Cooker?
Rice texture depends heavily on the water you add to cooking. In a rice cooker, the usual rice and water ratio is 1:1. This equates to 1 cup rice to 1 cup water. You can use the measuring cup to scoop uncooked brown or white rice and add water to the pot if you prefer to be more accurate.
This ratio works best for long-grain white rice; it also appears to work well for other long-grain white rice varieties, such as basmati or jasmine rice.
For a general idea of how many cups water you should put in the cooker for 1 cup of any type of brown or white rice, follow the list below:
- White, Long grain rice (jasmine or basmati rice) – 1 ¾ cups
- White, Medium grain rice – 1 ½ cups
- White, Short grain rice (Japanese rice/sushi rice) – 1 ½ cups
- Brown, Long grain rice – 2 ¼ cups
- Brown, Short grain rice – 2 ½ cups
- Quinoa – 2 cups
- Parboiled rice – 2 cups
The inner pot of your cooker comes with a measuring guide already etched on the inside, so it’s easier to use if you ever lose your measuring cup.
How Much Water Do I Add to 2 Cups Of Rice in a Rice Cooker?
More rice means more water to add for cooking. You can still use the 1:1 rice and water ratio (which is the same ratio above) for any grain size, though this is not applicable to all the rice varieties. If you’re cooking 3 cups of rice for example, you can add 3 cups of water.
When cooked, this should provide fluffy but somewhat sticky cooked rice grains, and this water to rice ratio works nicely for any number of cups in a rice cooker, though you’ll have to adjust the amount of water depending on the type of rice. Adding slightly less cups of water can leave you with looser grains after you fluff the rice.
Rice is a great staple to have in the kitchen, particularly if your household has a preference for preparing rice dishes. It pairs well with any savory recipe and is a great source of carbohydrates. Since it keeps really well in the pantry, you can have uncooked rice on hand in case of food shortages or cravings.
Whether you eat rice on a daily basis or you’re currently experimenting with different rice recipes, you can’t go wrong with exceptionally cooked rice.
Hui Yin moved from Hong Kong 🇭🇰 to the USA 🇺🇸 when she was just 8 years old. Now in her late 20’s she enjoys writing and taking long walks in the park to burn off the copious amounts of rice she eats for dinner.
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No more uncooked, burnt, or mushy Indian basmati rice. Make Perfect Instant Pot Basmati Rice in 25 minutes! No soaking, half the cooking time. No need to tend the pot, just set it and forget it. Oh, YES!
After conducting 2 rice experiments with Instant Pot Rice and Instant Pot Brown Rice, readers have been asking us about cooking Basmati Rice in pressure cooker.
What is Basmati Rice?
Basmati rice is a popular long grained rice traditionally from the Indian subcontinent. They’re extremely aromatic with a light nutty flavor.
What we look for in Perfect Basmati Rice?
As we often mentioned, everyone has different preferences over the same dish. For us, we love al dente and fragrant rice. So, our perfect basmati rice has to be:
- Al dente
- Separate (not sticky or broken)
- Fluffy (but not soft or mushy)
- Just enough moisture
- Aromatic, Fragrant
- Full of nutty flavors
How to make Perfect Basmati Rice?
There are many discussions around the best way to make perfect Basmati Rice. Besides using a high quality basmati rice, the most important factors for making amazing basmati rice:
- Water-to-rice ratio
- Cooking method
- Cooking time
So time for another little experiment to find the Perfect Instant Pot Basmati Rice!! 😀
Tools for Instant Pot Basmati Rice
- Instant Pot Electric Pressure Cooker
- Pyrex Glass Measuring Cup
- Smart Weigh Digital Kitchen Scale
Perfect Instant Pot Basmati Rice Experiment
We conducted 5 tests with Indian basmati rice using different amounts of liquid, cooking time, and pressure release methods in our Instant Pot Electric Pressure Cooker. Find the full experiment details and results below the recipe. 🙂
Since we’re al dente fans, our perfect Indian basmati rice is Test 3’s results – fully cooked, firm with a bite, yet has a tint of softness. But if you prefer softer basmati rice, follow Test 5’s ratios and pressure cooking methods.
- Softer Rice: If you enjoy softer rice, increase the liquid amount rather than cooking time.
- Rinsing the Rice: If you’re rinsing the rice, it’ll throw off the rice-to-water ratio. So, be sure to reduce 3 tablespoons of water from the 1 cup of water stated in the recipe.
Watch: How To Make Instant Pot Basmati Rice Video
Can’t see the cooking video? Watch it here.
**Ratatouille – Anyone can cook**
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June 8, 2017
Easy Sambar Sadam – Bacehlors Style Sambar Rice Recipe
25 comments :
There is no tamarind used.
No need to use. Tomato is enough.
Really very tasty
Hi Chitra sambar Sadham looks simple and yummy.
Hi chitra,today made this sambarsadam for my daughter s lunch box.it tasted yummy when I made it.consistency was perfect.hope the lunch box comes empyty today.😀
Thanks for trying Harini. Hope your daughter liked it 🙂
Hi she likes it very much.when it was hot in the morning the consistency was perfect,but during afternoon,it has thickened and not loose enough.i added 6 cups of water.can i add extra one cup while cooking to make it loose consistency even after hours of making it.
Yes Harini, you are right. It thickens over time. Sure, you can add more water while cooking but adjust the spices accordingly else it may taste bland.Glad your daughter liked it 🙂
Hi today I tried this recipe it came out very well. Everyone in my family likes this. Thank you for sharing the recipe
Thanks a lot for leaving your feedback. I am glad to know it 🙂
Wanted to try this recipe for kid lunch box. Jus had a query. 2 whistles enough for cooking toor dal??
Yes it’s enough to cook 2 whistles in very low flame.
Excellent recipe , my parents loved it
Thank you so much for your feedback 😊
Superb taste and consistency. I cooked one and half cup rice with one cup Tur dal. Accordingly I increased other ingredients. Drumsticks gets dissolved in it. So next time I shall cook it separately and add it to the cooked sambar rice. Thanks a lot for the yummy dish.
Thank you so much for the feedback. Next time, try keeping drumstick in a small bowl inside the cooker without adding water. It will cook perfectly. You can add at the end, mix n serve.
OK. Thanks. I shall do it next time.
Hi Chitra. Very tasty.. I tried today. Tq so much 💖
Thank you so much for your feedback 🙂
Hi.. I tried this recipe many times..it came out very well & tasty.. thank you for the recipe
Happy to know that. Thank you so much for your feedback 🙂
Who needs a rice cooker when you can get perfect results from the pressure cooker! Here, we show you two ways to steam rice perfectly: The classic way, right in the pot that usually works for most pressure cookers; and, the Bain Marie way, also called pan in pot, for troublesome pressure cooker/cooktop combinations or to create a one-pot meal (like in our chickpea curry and brown rice one pot).
Grains, and in particular rice, demand precise amounts of time and liquid for perfect pressure cooker results. Too much of either of these will get you soupy gummy rice… really fast. Too little will result in little inedible hard or carbonized rocks.
It’s important to note that some of that cooking time is actually taking place during the natural release. The rice continues to cook in the residual heat, steam, and pressure in the cooker. Don’t be impatient and release all of the pressure right after the cooking time is up! Each rice variety has its own time and liquid requirements which are listed in the table below.
Pressure Cooker Rice Pressure Cooking Times & Liquid Ratios
|Rice Type||liquid per
1 cup (250ml)
|Arborio Rice (risotto)||2 cups (500 ml)||5||5||7||High or Low||Slow Normal|
|Basmati Rice||1 1/2 cups (375 ml)||3||3||3||High or Low||10-Min. Natural|
|Basmati Rice (rinsed)||1 1/4 cups (315 ml)||1||1||1||High or Low||10-Min. Natural|
|Basmati Rice (soaked)||1 cup (250 ml)||1||1||1||High or Low||10-Min. Natural|
(see Brown Rice)
|Brown Rice||1 1/4 cups (315 ml)||22||20||18||High||10-Min. Natural|
(see Brown Rice)
(see Arborio Rice)
(see Brown Rice)
|Jasmine Rice (rinsed)||1 cup (250 ml)||1||1||1||High or Low||10-Min. Natural|
|Jasmine Rice (un-rinsed)||1 1/4 cup (312 ml)||1||1||1||High or Low||10-Min. Natural|
|Parboiled Rice (Uncle Ben’s)||1 1/2 cups (375 ml)||5||5||5||High or Low||Slow Normal|
(see Brown Rice)
(see Arborio Rice)
|Romano Rice||2 1/4 (560 ml)||5||5||5||High or Low||10-Min. Natural|
|Sushi Rice (rinsed)||1 1/2 (375 ml)||7||7||7||High or Low||5-Min. Natural|
|White long-grain Rice||1 1/2 cups (375 ml)||3||3||3||High or Low||10-Min. Natural|
|White short-grain Rice||1 1/2 cups (375 ml)||8||8||8||High or Low||Slow Normal|
|Wild Rice||3 cups (750 ml)||30||25||20||High||Natural|
Rice cooking times are mainly the same for both stovetop and electric pressure cookers, the only exception is for very dense grains.
NOTE: Although the measurements are in cups (equivalent to 8 oz. or 250ml), the quantities can be measured using any vessel, such as a glass or mug. What is important is that the ratio of grain to liquid stay within the recommendations. Cooking time does not increase with quantity – so 1 cup or 2 cups of rice will require the same pressure cooking time.
Classic Pressure Cooker Steamed Rice
Just add the ingredients directly in the pressure cooker and go.
My husband loves Kerala Rice. Its also called as the palakkadan matta rice. There is a red hue on the rice which is nothing but the pericarp. Its highly nutritious and rich in fibre. The traditional method can take a long time to cook. The rice is cooked in lots of water. The one basic problem that people face when cooking matta rice in pressure cooker is that the water spews out of the pressure cooker during cooking and the whole place becomes a starchy mess. This can be easily avoided by using a pot inside a pressure cooker.
Video of how to cook kerala matta rice in a pressure cooker.
Here is how to cook kerala matta rice in a pressure cooker.
Wash and soak the rice for 30 minutes minimum. You can soak up-to an hour.
Take the pressure cooker and add in one cup of water to the cooker. Take a bowl and add in the washed and drained rice. I used 1 cup of rice. Add in 7 cups of water to the bowl. Place the bowl inside the pressure cooker filled with water. Cover the cooker and cook for 8-10 whistles on medium flame. We need this many whistles as we are cooking by pot in pot method. I also like my rice to be soft. So I cook for 10 whistles. It takes about 12-15 minutes. After the said whistles, switch off the flame and let the cooker rest for 30 minutes. Do not open the lid until that time. The rice will absorb and get swollen during the resting time.
Note: I cook the rice using pot in pot method. If the water is directly added, the water spews out during cooking creating a big mess on the stove. This can be easily avoided by using pot in pot method.
After 30 minutes, open the cooker. There will be lots of water in the bowl along with the cooked rice. Drain the rice on a colander.
Note: I do not cook the matta rice by absorption method as I find the rice to be gummy. So I always add lots of water and drain it later on. If you are worried about losing nutrition, please use the water in making chapati dough, etc…
Perfectly cooked kerala matta rice is ready!
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Learn how to cook this Perfect Instant Pot Rice (Pressure Cooker Rice) with this easy Foolproof method. Fragrant and fluffy white rice ready in just 15 minutes. Set it and forget it, no need to tend the pot. No more uncooked, burnt, or mushy rice!
Rice is such an important food in Asian cultures that it has really become a part of our cultural identity.
My dad often jokes that his life is not complete if he goes a whole day without rice. Ha! That’s why you’ll probably find at least one rice cooker in every Chinese home.
When we first got married, we bought a decent Japanese rice cooker for
$150. We’re quite satisfied with how consistent it is in making fragrant and great tasting rice.
So, we were quite skeptical if the quality of the Instant Pot Rice (Pressure Cooker Rice) can match those from our rice cooker.
Well, the answer is YES!
The best thing about cooking rice with a pressure cooker is that it’s FAST! The Instant Pot Rice is done in 15 minutes,
30 minutes faster than our rice cooker.
If you’re going to use an Instant Pot or electric pressure cooker, you’ll love how you don’t need to wait for the water to boil, tend the pot, or stir the rice like you would cooking it in a regular pot. Just set it and come back to perfect pressure cooked rice.
Rice usually Fails to Cook in a Few Ways:
- Too watery: this means your rice is under-cooked.
- Hard, chewy, or burnt: this means you didn’t add enough water or it’s overcooked.
- Too mushy and sticky: this means you added way too much water.
So, the water-to-rice ratios and the cooking times are the utmost important factors for making perfectly cooked rice. Every grain is different though.
Golden Rules for Cooking Perfect Instant Pot Rice (Jasmine Rice):
- Cooking Time (Instant Pot or other similar Electric Pressure Cookers): High Pressure for 3 minutes and 10 minutes Natural Release.
- Water-to-Rice Ratio: 1 cup (250 ml) of cold water for 1 cup (250 ml) of white rice
- Instant Pot users: take note that the rice measuring cup that comes with the Instant Pot is only 180 ml
These golden rules must be followed strictly for the best results.
Time for cooking rice in Instant Pot!
Perfect Instant Pot Rice
Total Time 15 mins
- ▢ 1 cup (230g) Jasmine rice
- ▢ 1 cup (250ml) cold water
- ▢ ¼ – ½ teaspoon fine sea salt or table salt optional
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- 23.2K shares
Calories: 209 kcal
Course: Breakfast, Dinner, Lunch, Side Dish
Keyword: instant pot jasmine rice, instant pot rice, instant pot white rice, pressure cooker rice
Step-by-Step Guide: Instant Pot Rice
Prepare Ingredients for cooking rice in Instant Pot:
Tools for Instant Pot Rice
- Instant Pot Electric Pressure Cooker (10.15
First, rinse the rice under cold water by gently scrubbing the rice with your fingertips in a circling motion.
Then, pour out the milky water, and continue to rinse until the water is clear. Ensure to drain really well to ensure the water-to-rice ratio is accurate.
*Pro Tip: Don’t skip this step as it helps get rid of excess starches on the surface and prevents the rice in becoming gluey.
Pressure Cook Rice
Now, add 1 cup (230g) rice and 1 cup (250ml) cold water in Instant Pot Pressure Cooker.
Close the lid, then turn Venting Knob to Sealing Position.
- Pressure Cooking Method: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes.
Quickly turn Venting Knob to Venting position to release the remaining pressure. Open the lid quickly.
*Pro Tip: Be sure to cook the rice immediately after you pour the water in the Instant Pot – this prevents throwing off the water:rice ratio.
Fluff & Serve Rice
Finally, fluff perfectly cooked rice with a rice paddle or fork. Then, serve rice warm.
*Pro Tip: If the rice is a bit wet, let it rest a bit for the moisture to escape before serving.
Enjoy a wonderful meal with your perfectly cooked pressure cooker rice! 🙂
Tips for Cooking Rice in Instant Pot
1. Double the Rice Recipe: If you want to cook more rice, double/triple the amount using the 1:1 rice:water ratio with the same cooking time.
2. Rice Storage: store white rice in a sealed container in a dry and dark place.
3. Rinse the Rice: It’s important to rinse the white rice under cold water until the water is clear. This will get rid of excess starches on the surface and prevent the rice in becoming gluey.
4. Cook the Rice Immediately: Cook the rice as soon as you pour the water into the pressure cooker. If you let the rice sit in the water, the rice will continue to absorb the water, which will throw off the ratio.
5. If the rice turns out a bit wet when you open the lid, first fluff the rice with a fork to let the moisture escape through the steam. Then let it rest a bit before serving it.
How Do You Make Basmati Rice Like They do in Indian Restaurants? It is Very Simple to Make and the Rice Cooks in Less than 30 Minutes.
I am a basmati rice snob and connoisseur. Everything about basmati rice makes me happy and the perfectly cooked rice is not very hard to do.
One of the best things about Indian restaurants is free rice
I haven’t been to an Indian restaurant in the US that doesn’t serve free rice with your main course meals
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Indian Restaurant-Style Rice
What is Basmati rice?
Basmati Rice is a variety of long-grained rice that is traditionally served with Indian food. It has pointy ends and a nuttier flavor than traditional white rice.
Ever wonder why they serve free rice? I was given 2 reasons for it:
The first reason is that they are made in bulk, so, it costs them about $1 per day to make the rice. For this reason, they can give it away for free.
The second reason is probably a better reason.. Restaurants think that if they give you free rice, you will eat more entrees. Since entrees are where they make the most of their profit, it is a fruitful tactic.
So, the next time you are looking to make easy dinner recipes, try this basmati rice technique. Also, if you have a rice pudding recipe, use this method of cooking rice. Your pudding will turn out nice and soft.
After seeing these steps you will never have to wonder, “How to make basmati rice?”
How To Make Basmati Rice Without Cooker
Here are step-by-step instructions on how to cook basmati rice Indian style.
1) For this recipe, I am going to use 1 cup of basmati rice. It usually serves 2-3 people
2) First, we need to wash/rinse the rice. In a medium saucepan, add 1 cup of Basmati rice. Place the pan under your kitchen tap and fill it with water. There is no measurement for this because we are rinsing the rice. I like to fill it about halfway through.
3) Using your fingers, gently stir the rice and water. You will notice that the water will get cloudy. That is a good thing. It means that the rice was packaged right after harvesting. Tilt the pan and remove as much of the water as you can. It’s ok to leave some water in it.
4) Repeat steps 2 and 3 again. Personally, I like to rinse it the rice three times, but, two times is sufficient
5) Once rinsed, we now add water that will be used for cooking the rice. The general ratio rule is 1:5. For every cup of rice, add 5 cups of water.
6) Place the pan on high heat. Add the cloves, cardamom, cinnamon and ghee or oil.
7) Stir frequently so that the rice doesn’t stick to the bottom. I like to use a fork to stir because it fluffs the rice.
8) When the rice grains have doubled in size (about 15-20 min), your rice is ready to be taken off the heat.
9) Next comes the removal of excess water. I like to use a nylon strainer because it catches all the rice. If you don’t have it, use a colander or any strainer with holes that are tiny.
10) Transfer to a serving bowl and enjoy with curry or other meals
So, this is how to make basmati rice. It’s a very quick, easy and fluffy way to make it for dinner
If you are using (affiliate link) Saffron, check out how I made my Saffron Rice Recipe using this basmati rice.
Learn more about Basmati Rice on Wikipedia.
PUBLISHED August 21, 2020 · MODIFIED February 28, 2022 · BY [Urvashi Pitre] · 1020 words. · About 6 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· 53 Comments
Pressure Cooker Rice and Dal is Indian comfort food made easy. Once you learn how to make rice and dal at the same time in your Instant Pot, putting together a nutritious dinner will be easy as—well as rice and dal!
What Makes This Rice and Toor Dal Recipe So Great?
- Fast. Ready in under 30 minutes.
- Easy. A one-pot Instant Pot recipe.
- Authentic. All of the flavors you would expect from Indian food.
- Vegetarian. A great choice for Meatless Monday, or any other day of the week.
- Delicious. The epitome of comfort food.
Ever wondered how to make rice and dal in a pressure cooker at the same time? Well, I’m about to show you.
Unlike American meals where every day is something different, Indian meals have certain elements in common every day.
They traditionally have rice, dal, chappati, a vegetable, usually a salad/cold vegetable, a chutney of sorts, and plain yogurt.
In this recipe, the toor dal is already made when done, with no extra steps required. Even more efficient! It also tastes different from a day fry so it’s a nice way to mix it up a bit. For this recipe, I used Toor Dal.
How Long Does It Take To Cook Dal In A Pressure Cooker?
Unlike when you try to cook dal on your stovetop, it cooks quite quickly in the Instant Pot. Believe it or not, it only takes 20 minutes to cook your Instant Pot Rice and Dal.
How To Make Rice And Dal Recipe In Your Pressure Cooker
Okay, I am going to show you each of the steps here so we know how to do this.
- First, you heat the Instant Pot. When it’s hot, add oil. When the oil is hot, add mustard and cumin seeds, ginger, garlic, and serrano.
- Then, you’re going to add the onions and tomatoes, and all the spices. You just want to let the spices bloom a little. You put them on top of the veggies so they don’t burn.
- Add the dal, and the water. I’m using split yellow pigeon peas here, or Toor dal, but you can do this with any type of split lentils.
- On top of that trivet, you’re going to put your rinsed rice, water to cook the rice, ghee, and salt. Notice I don’t cover the rice. You don’t need to. If you’re making some kind of cake or something that needs to be kept dry, that’s different. But for rice, I rarely cover it.
5. On top of that trivet, you’re going to put your rinsed rice, water to cook the rice, ghee, and salt. Notice I don’t cover the rice. You don’t need to. If you’re making some kind of cake or something that needs to be kept dry, that’s different. But for rice, I rarely cover it.
6. Cook at high pressure for 10 minutes, and allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
7. Using little silicone mitts, carefully remove the rice, as well as the steamer rack.
8. Check the consistency of the dal. You want a thick mixture akin to porridge. Serve each bowl with rice and dal, and pass around some extra ghee or whatever you’re using as a substitute to pour over your piping hot and lovely rice and dal.
Love how easy it was to make this toor dal in your Instant Pot? Here’s a complete guide to making Instant Pot Beans and Lentils.
MORE ONE POT PRESSURE COOKER MEALS
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe.
- Instant Pot Indian Khichadiis comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryanithat uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna– You won’t even miss the pasta.
- Haluski Recipe – A wonderful cabbage and noodles recipe.
If you love a great comfort meal, an easy dinner, or the traditional Indian flavors in this Instant Pot Rice and Dal, make sure you share this recipe with your friends on Facebook and Pinterest so they can try it too.
Published: Aug 2, 2016 · Last Modified: Apr 14, 2020 by Kanan Patel / 4 Comments
Veg pulao recipe made in pressure cooker – Yes the QUICKEST version of pulao that can be made if you are in short of time.
For the mixed vegetables, use whatever you have handy in the fridge. You can keep the frozen vegetable mix in your freezer and use that. This will reduce the prep time and pulao can be ready in 15 minutes only.
There are many different kinds of pulao recipes, but mixed veg pulao is one of the healthiest because we are adding good amount of veggies.
I prefer to add lots of veggies in my pualo. But many prefers fewer veggies, it is up to you. You can increase or decrease the quantity.
I make this very often in the mornings for hubby’s lunch. Whenever I am lazy to cook roti-sabzi for lunch, I make this quick fix. And pack raita/yogurt in separate container. We are good to go.
How to make veg pulao recipe in pressure cooker (Step by Step Photos):
1) Wash the rice under running cold water till water runs clear.
2) Take that in a large bowl and add enough water. Soak them for 15-20 minutes. After the soaking time discard the water and keep it aside.
3) While the rice is soaking, prep all the ingredients. Chop the veggies and keep them ready.
4) Also prep the whole spices needed for pulav.
5) Heat the oil in a pressure cooker on medium heat. Once hot add cumin seeds and let them sizzle.
6) Then add whole spices (bay leaf, cinnamon stick, cloves, black peppercorns, green cardamoms, black cardamom and mace). Saute for a minute or till you have nice aroma of the spices.
7) Now add chopped onions, ginger paste, garlic paste and slit green chilies.
8) Mix and saute till the onions get translucent or light pink in color.
9) Then add all the veggies. I have used tomato, green beans, carrot, potato, corn and capsicum.
10) Mix well and cook for 2 minutes.
11) Add salt, black pepper powder, kasoori methi and garam masala.
12) Mix well.
13) Now add drained rice.
14) Mix and cook for 2 minutes.
16) Squeeze the lemon juice.
17) Cover the cooker with lid, put the weight on. Cook on medium-high heat for 2 whistles. Then turn off the stove. Let the pressure go down by itself and then open the lid.
18) Discard the whole spices whatever you see on top. Then fluff up the rice using fork.
Veg pulao is ready to serve.
For the variation or for spicier taste, you can add 1 teaspoon of red chili powder, ¼ teaspoon of turmeric powder and 1 teaspoon of coriander powder along with garam masala.
Serving suggestions: Since this veg pulao has mild flavors, this can be served with dal fry or dal tadka. It can be served with raita like onion tomato raita, mint raita, boondi raita. Also serve roasted urad papad on side. This is the perfect dish to pack into the lunch box for kids or adults.
Step by Step Photos Above Want to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
As induction cooking has become popular, it has also changed the way we cook simple everyday dishes.
Cooking rice is very common and so far these were usually cooked on a gas stove.
But if you have an induction stove, don’t worry! You can cook rice with ease and comfort with an induction cooktop.
If you’re not sure how to cook rice with an induction cooktop, don’t worry. At the end of the article, you will be a pro at it.
Cooking anything on induction is similar to cooking on gas.
The only part where you have to take care is known at what power/temperature food starts boiling and at what temperature/power it slows down to a sim and at what power it keeps warm without burning.
Basically, this is where I come in with his article.
Before giving you a step by step guide to cooking rice with an induction cooktop, let me brief you a bit about how the inductions work and how are they different from gas or electric stovetops
Table of Contents
How is the Induction Cooktop Different?
Gas cooktops or electric cooktops have a flame or heating element burner which generates heat and that heat is transferred through contact from the burner to the base of the cooking vessel.
The heat transferred is only about 47-50 %
Induction cooktops do not generate heat.
And the cooking vessel also has to be ferromagnetic for the induction to work. The cooktop has a copper element that generates an oscillating magnetic field.
This magnetic field induces the electrons in the magnetic cookware to move around. It results in a resistive electric current being generated inside the cooking vessel.
This current generates heat and cooks food. The induction cooktop transfers 90 % of its energy into the vessel.
We did a detailed comparison of induction cooktops with gas cooktops and electric cooktops.
Types of Rice
Coming back to cooking rice, it’s a favorite staple diet in areas where it is grown abundantly.
Many Asian and Japanese cuisine have rice as an important part of their meal. There are hundreds of varieties of rice available.
Long-grained rice like basmati needs to be presoaked at least an hour before. So does brown rice. A minimum of 30 mins to an hour.
Short-grained rice does not need to be presoaked at all.
Rice Styles in Cuisines
Different people like their rice cooked differently. Some like it moist while others prefer dry, some like it with butter or oil or seed topping while others like soft and fluffy.
Some like it sticky and some like it firm.
If you are in a mood to experiment with the different styles just increase or decrease the water and rice ratio. The correct ratio of water to rice is 2:1 for soft fluffy rice.
Two parts water to one part rice. This is because the rice needs double water to cook.
It is grown in fields saturated in water remember? If you are presoaking the rice then the ratio becomes 1 ½ water to 1 part rice.
If you increase the water it will become wet and, if you decrease the water it will come out dry and firm.
Let us move on to a step-by-step guide to cooking rice on induction.
Cooking Rice with an Induction Cooktop
There are three methods with the help of which you can cook rice easily on induction:
- Cooking rice in a pressure cooker on an induction
- Cooking rice in a thick bottom vessel on induction
- Cooking rice in an induction friendly rice cooker.
Before you start cooking, rinse the rice thoroughly with water a couple of times to remove the impurities used to store the rice grain.
Washing a couple of times will also help remove excess starch. Wash until the water is not cloudy or milky but clear over the uncooked grains.
Cooking in A Pressure Cooker
To cook rice in a pressure cooker on induction, there are a few things you need to take care of.
Never preheat the pressure cooker. This is because the cooker will get heated up within seconds. Keep all ingredients like vegetables (in case of risotto) peeled and ready to drop into the cooker within a few seconds of heating oil.
For plain rice, just drop in rice with a double quantity of water.
In case of presoaked use 11/2 cup water to 1 cup rice. Always measure the water and rice by volume and never by weight.
It will give an exact measure of how much water is needed by the grain to absorb.
Another method is to put your finger inside the cooker. The water level should be one inch (corresponding to the first line on the inside of the finger) higher than the rice layer.
Add salt according to taste. If you want sticky and softer rice increase the water content.
If you are making a rice salad and want it firm, decrease the water content.
Put the lid on. Bring the cooker to pressure using medium settings. Never put the pressure cooker on the highest setting as that can burn the rice.
Once a whistle comes, lower the setting to a minimum of 4 minutes.
Better to set the induction timer so that the induction shuts down automatically after the set time. Leave the rice untouched for 10 mins. Open and enjoy!
Cooking in a Thick Bottomed Vessel
When cooking rice in a vessel in induction, make sure to use a thick bottom. That way rice will not stick. Make sure not to stir rice while cooking. That can break the rice.
For rice to water ratio, again measure by volume. Take three parts water and one part rice for cooking rice in a vessel. For presoaked rice add a 2:1 ratio of water to rice. Add salt according to taste.
Another method is to dip your finger and place it on top of the rice level. The water level should be two inches above the rice level.
Place it on medium heat for 30 -40 seconds and then tune in to the minimum setting you have of induction and leave it for 15-20 minutes.
You can fine-tune the induction timer as well to 15-20 minutes.
After 15 minutes check. If the water has vapourised good. If it’s still there increase the heat setting one number up.
Also, check the grain. If tender press the induction off. Keep the lid back on the vessel and leave the rice untouched for 10-15 minutes.
If the rice is firm and not tender and you want it soft add little water (sparingly please about 4 teaspoons worth) and cover the lid and simmer for 3-4 more minutes.
Leave for 10-15 minutes.
Cooking in Induction Friendly Rice Cooker
If you have an induction-friendly rice cooker just follow the user guide manual.
Remember to wash and drain the rice properly before placing the rice. Use the 2:1 ratio of water to rice.
Most of the rice cookers cook in around 10-12 minutes.
Refer to the manual which comes along with the induction-friendly rice cooker to adjust the temperature if needed.
After leaving the rice untouched for 10-15 minutes. Open lid.
Fluff the rice with the help of a wooden spoon or chopsticks and serve.
Following the above instructions, you will be able to cook rice perfectly without them burning, breaking, or sticking.
Remember to always measure by volume and increase the water content if you want wetter and softer rice and decrease the water content if you want firm and hard like in rice salads.
On a personal note, I would recommend cooking rice in a pressure cooker. It comes out wonderful without the need to check the grain or water.
One whistle, sim for 4 minutes, and hot rice are ready!
You may also like the following articles:
A wonderful fragrant chicken biryani which is cooked in pressure cooker saving all the time consuming steps of layering and waiting for the biryani to cook in dum. Though biryani gets ready in less than 30 mins yet the flavor is not compromised at all. So next time you want to relish biryani do not procastinate head straight to the kitchen and dish out this aromatic chicken biryani.
Chicken Biryani In Pressure Cooker | How To Make Chicken Biryani In Pressure Cooker At Home
- Basmati Rice
- Fried Onions
- Green Chillies
- Whole Spices (Cinnamom, Cloves, Green Cardamom, Brown Cardamom, Nutmeg)
- 2 cup Basmati Rice
- 500 gms Chicken
- 5 Green Chillies sliced in length
- 1/2 cup Fried Onions
- 1/2 cup Coriander Leaves
- 1/2 cup Mint Leaves
- 2 – 3 tblsp Ghee
- 2 tblsp Oil
- Salt to taste
- 1/4 cup Curd (Dahi)
- 2 tsp Ginger Garlic Paste
- 1 1/2 tsp Red Chilli Powder
- 1 1/2 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 1/2 tsp Salt
- Juice of 1/2 Lemon
- 1/2 cup finely chopped Mint Leaves
- 1/2 cup Fried Onions (Barista)
- 1/2 cup finely Coriander Leaves
For Biryani Masala Powder
- 3 tblsp Whole Coriander Seeds (Sabut Dhania)
- 3 Cloves (Laung) 3
- 1″ inch Cinnamon 1
- 1 tsp Cumin Seeds (Jeera)
- 1 whole Brown Cardamom (Moti Elacihi)
- 2 – 3 blades Mace (Jiavitri) 1
- 1 Star Anise (Chakri Phool)
- 4 Green Cardamom (Chotti Elacihi)
- 2 tsp Fennel Seeds (Saunf)
- 1/4 tsp Nutmeg Powder (jaiphal)
- 4 – 5 Black Stone Flower
- 3 Cups Water
- 2 Bay leaves
- 1 Brown Cardamom (Moti Elaichi)
- 1 tsp Cumin Seeds (Jeera)
- 2 Green Cardamom (Choti Elacihi)
- 2 Cloves (Laung)
How to Make Chicken Biryani In Pressure Cooker :
- Wash and rinse the basmati rice in water 3 – 4 times till the water becomes clear. Soak for 20 minutes. It is Important to soak only and only for 20 mins. As the water quantity used to make this biryani in pressure cooker has to be precise. Any extra soaking would make the rice mushy and soft. So just after 20 mins drain out the water and keep the rice aside. You should soak the rice only when you begin to prepare the chicken. This should take roughly 20 mins and by then the rice will be soaked enough.
Marinating the chicken:
In a bowl add chicken pieces and add all the ingredients given under “for marination”. Mix well and keep it aside for minimum for 30 mins and maximum 2 hours.
Making Biryani Masala:
Meanwhile, dry roast on low flame all the masalas under the “Biryani Masala Powder” and keep it aside. Once cool grind to a fine paste. It is possible to use readymade Biryani Masala too. There are many popular brands like Tata Sampam and Shan Biryani Masala. You can use any. But a freshly gounded biryani takes it to the next level.
- In a pressure cooker, add the ghee and oil and when hot, add the marinated chicken pieces. Let the chicken cook and simmer on medium flame in the ghee for 7 – 10 mins. Keep flipping often so that the masala does not get burnt. Incase the masala begins to stick at the bottom add some1/4 cup of water and continue cooking the chicken. Soon the chicken will be 90% done.
- Mean while in a pan boil 3 cups of water with all the whole spices under the spiced water section. You can skip this step and add all the whole spices in the beginning before you add the marinated chicken. But do add HOT water only and not room temperature. This makes a lot of difference.
- Once the chicken is ready, add the hot boiling water and the soaked rice. Add 2 tblsp of biryani masala and salt at this stage and with a very light hand give the rice a stir. Do not apply pressure or the rice will break.
- Let the rice cook till the water begins to boil.
- Once the water begins to bubble add some chopped mint leaves, coriander leaves, barista (fried onions) and put the lid.
- Cook the rice for just 1 whistle and then switch off the flame and let the steam release naturally. In case you soaked the rice longer than 20 mins in that case after 1 whistle immediately release the pressure from the cooker. This will ensure that the rice does not get mushy or over cooked.
- Once the steam is out fluff up the rice with a fork with a gentle hand and serve with raita and salan.
- Your chicken biryani in pressure cooker is ready.
Side dish Options – What To Serve With Chicken Biryani :
- Curd: Serve with Pineapple Raita, Onion-Tomato Raita.
- Salad: Sirke Wale Pyaaz.
- Side Dish: Chicken 65, Salan, Chicken Gravy.
Storage Tips :
- Cool the dish quickly after cooking, ideally within an hour, and keep in airtight containers in the fridge. Do not let it be lying around for hours as it may invite bacteria.
- Do not overload the container
- You can store chicken biryani for 2 days in refrigerator.
Reheating Tips :
Dish is generally best reheated at the place it was cooked.
Microwave: Dish out the biryani in a microwave proof dish, sprinkle some water on the biryani and then microwave it for 4 – 5 mins. After 2 mins take it out and flip the rice. This will ensure all the chicken pieces are also heated equally.
Stovetop: To reheat on a gas stove, put some ghee / butter in a pan and then dish out the biryani on it. Next sprinkle some water the rice and then put a lid and let it cook for next 10 mins. Do check after regularly to make sure that the rice doesn’t begin to burn. After half way round flip the rice and cook for 5 more minutes.
Steamed Rice Recipe, is a classic carbohydrate eaten across the country. Here is a simple ways to make this comfort food that goes with absolutely anything be it dal, rasam or sambar.
Rice can be cooked in a variety of ways. Personally I find the pressure cooker method quick and effective, that can produce rice grains of different textures – from soft to grainy. There are a number of different types of rice grains available and you might choose the variety that your family has been eating for generations or you might want to try another new variety.
Each type of grain, when cooked produces different texture of the rice. The older the rice, the longer it takes to cook. The more polished the rice is, it tends to get cooked faster and also mushy if there is excess water. With practice and depending on the kind of rice you use, you will be able to arrive at the correct water proportion for cooking rice.
The pressure cooker method and the saucepan method, both yield different textures of rice. If you like soft sticky rice, then pressure cooker accomplishes that very easily. If you are looking at a grainy texture then saucepan method is a better method.
Serve Steamed Rice with your choice of Dal, Curries or a Mixed Vegetable Raita.
Note: As a general rule, use about 2 cups of water per cup of long-grain white rice, but you may need to experiment a little to find the amount you like best. Brown rice requires more water, while short grain rice requires less. Keep in mind that more water gives you softer, stickier rice that is great for lentils and curries whereas less water results in firmer rice.
This instant pot fried rice is quick and easy pressure cooker recipe. Simple ingredients, easy preparation and great flavors!
Have you ever made pressure cooker fried rice? If not, here is your chance! Cooking rice in Instant Pot is easy and hassle-free which is exactly what I am after.
What about you guys? Do you have a pressure cooker? If you do, do you use it often? When I made Instant Pot Chicken Curry for the first time I was over the moon with the results.
This Instant Pot fried rice dinner was no different. Full of flavors and hassle-free. Yay!
If you don’t have a pressure cooker but like meals with rice, check out these easy rice dinners instead: Chicken Broccoli Fried Rice, Tomato Shrimp and Rice or Sweet and Sour Chicken.
How to make pressure cooker fried rice:
Rinse the rice and add it to the inner pot of your pressure cooker. Pour in vegetable stock and stir it around. Just make sure the rice is evenly distributed. Now add diced carrots and close the lid.
Turn the vent to “SEALING” position and turn it on. Press “manual” and adjust the timer to 3 minutes.
When the pot finishes cooking, I wait 10 minutes and only then I turn the vent to “VENTING” position. There is a lot of steam coming out when you do the quick release and I personally don’t like it. Safety first! So use the 10-minute natural pressure release.
Now press the “SAUTE” function and stir the rice around. At this stage it will be sticky but this should change after adding the rest of the ingredients.
So I move the rice to one side and add oil and peas to the empty space. Saute this for a minute before mixing everything together. Now make a space in the middle and add beaten eggs. Stir them into the rice and fry for 2-3 minutes.
Turn off the pot, season and serve.
Good to know before making fried rice in Instant Pot:
- The rice will be sticky at first but after sautéing it and adding peas and egg it will change its texture.
- If you prefer some crunch to your carrots, don’t cook them with rice but add them before you add peas. However, bear in mind that you will need longer time to cook them.
- Frozen peas needs only about 2 minutes in the pot before you add the egg.
- Eggs tend to stick to the bottom of the pan so keep stirring so you won’t end up with all of it stuck to your pot.
- I made this using rice program as well. I did not see any difference in the quality of the rice. That is why I prefer the quicker option. Rice program will set your Instant Pot to 12 minutes which I find way too long.
- For this recipe I used long grain rice. Bear in mind that there are different rice varieties and each of them might need a different cooking time. If you need a help with this, check this how to cook rice in Instant Pot post for more information.
So guys, if you are looking for Easy Instant Pot Recipes, this is definitely one of them! And it tastes so amazing!
Why emphasize the perfectness of this recipe? Because pressure cooking these two ingredients together and getting them both right is impossible!
Pressure cooking rice is an exacting task – too much liquid or time and the grains burst at the seams or turn into an unappetizing runny, starchy, gummy, gluey slosh. Too little liquid and the rice carbonizes and bonds to the base of the pressure cooker to be chiseled off. Rice needs just 3 minutes at high pressure (with natural release).
Instead, pressure cooking chicken is more of a gamble – there are great variations in the liquid that is released during cooking based on the meat’s age and preservation. Most American supermarket chickens, for example, are already brined in (and sometimes injected with) salt water to make them last longer and weigh more. The liquid released between a supermarket chicken and a free-range, locally-raised freshly butchered one can vary by a cup of liquid or more. Yes, I measured it so you don’t have to.
If trying to wing it with liquid ratios doesn’t result in gummy rice, bone-in chicken’s 10 minute pressure cooking time will! This seven-minute difference is almost an additional half hour of conventional cooking time.
This method guarantees PERFECT results regardless of your meat’s origins and processing.
The solution to getting both of these ingredients perfectly cooked is to cook them sequentially, one after the other, and not together. This method guarantees PERFECT results regardless of your meat’s origins and processing. First the chicken is boiled, then the cooking liquid is measured to the rice’s exacting needs and cooked in the chicken’s tasty broth. Don’t worry – the chicken won’t get cold. It’s wrapped-up tight and then beautifully caramelized under the broiler (or on the grill) while the rice is cooking.
Manual pressure cookers have been responsible for hearty, home-cooked comfort food like soups, stews, and casseroles for as long as time.
Before the electric pressure cooker arrived to make things as easy as a button-press to cook up a flavor-filled meal, people used the old fashioned pressure cooking to do the same thing.
Using a manual pressure cooker takes some time to get used to and definite know-how.
We’ll be taking you through a look at how to use an old fashioned pressure cooker. It’s a timeless piece of equipment that’ll never lose its place in the kitchen.
Once you’ve discovered how to use one properly, you’ll be armed with a must-know insight that every dedicated chef is armed with.
How to use an Old Fashioned Pressure Cooker?
Here are the exact steps to follow to use a stovetop pressure cooker safely.
1. Inspect your pressure cooker, observing basic construction and safe operation
A pressure cooker will come with a valve and a rubber seal . Ensure that the rubber seal is securely fitted to the inside of the pressure cooker’s lid. Verify that the valve is seated securely in place.
Add clean water to the pot and close the lid, locking it in place to confirm that a secure seal is made. Test for leaks and discard rinsing water.
2. Add your food and the liquid for cooking
Once you’ve confirmed that your pressure cooker is clean and working, add the food and liquid you want to cook.
It is best to consult your recipe for the quantity of liquid, but as a general rule of thumb, whatever you’re cooking should at least be covered in liquid.
3. Lock on the lid and set your valve (if needed)
Close and lock the lid of your pressure cooker. Not every pressure cooker will have a removable valve, but if yours does, make sure that it is correctly set in place.
Ensure a total seal to prevent steam or liquid leakage.
4. Bring your pot to a boil and adjust the heat accordingly
Your pressure cooker recipe will give you the temperature and appropriate cooking time. However, most recipes call for your pressure cooker to start high heat , allowing it to build up pressure rapidly.
Once the valve has built enough pressure, turn the stovetop heat down to a low to medium setting to conclude pressure cooking .
5. Monitor your pressure cooking, adjusting the heat as is necessary
A pressure cooker must never be left unattended. Pay attention to the valve and the amount of steam being emitted . If steam starts to billow out, turn the temperature of your stove down.
Once adequate pressure is reached, you rarely need more than a very low heat setting; the lowest your stove will often go.
6. Release amassed pressure
Once the desired cooking time has been reached or your recipe calls for the pot to be opened to add another ingredient or complete another step, you first need to release the pressure.
The safest way to release the pressure of an old fashioned pressure cooker is to leave it to cool down . We’ll take you through a few faster but more dangerous ways soon.
7. Open the lid and serve
With all of the pressure released, the lid should be able to open without force or resistance. If there’s pressure – wait . As soon as it opens, your food is piping hot and ready to serve.
How to release the pressure of an old-fashioned pressure cooker
As mentioned before, the safest but least practical way of releasing the pressure of an old-fashioned pressure cooker is to wait it out and let the pressure come down naturally.
This takes about 15 to 20 minutes for most pots. Here are a few other ways that you can bring the pressure down quickly.
- 10-Minute Release
Wait ten minutes and then begin to release the valve carefully . Steam will begin to emit out, but if it’s still rushing out in dangerous clouds, close and wait a few more minutes before trying again.
- Slow Release
Wait five minutes and then begin to release the pressure by opening and closing the valve in bursts . Open and release steam for ten-second bursts until all the pressure has dissipated.
- Normal Release
You’ll have your pressure cooker ready to open in under three minutes if you nail opening the valve just right.
Use a fork, knife, or another tool to gently lift the valve from when your pot is off the stove and done cooking.
At just the right angle and with a great deal of care taken to avoid the steam, the pressure will be down in no time.
We don’t recommend that you try quick release, but it does make it far faster to open your pressure cooker.
Submerge the base of your pot in cold water , using perhaps your sink as the pressure begins to come down, open, and release the steam in bursts to hasten the process.
- Cold Water Immersion
The fastest way to bring the temperature down and the most dangerous if you fiddle with the valve too early is cold-water immersion.
The daring can submerge their pressure cooker in a basin of cold water, running water from a faucet over the lid until it cools down.
Steam will need to dissipate quickly and will pour out your valve. Help it along by opening in bursts but take extreme care.
The temperature drop will create a lot of high-pressure steam that needs to be released.
Rules for Using A Stovetop Pressure Cooker
Keep these rules in mind, and you’ll be using your stovetop pressure cooker safely time and time again:
- Never fill beyond ⅔ full.
- Never open while cooking.
- Never force open, never open with any pressure present.
- Never cook foods from frozen.
- Never allow pets or children near an in-operation pressure cooker.
Old-Fashioned Pressure Cooker Precautions
Cooling down your pressure cooker is a matter of personal preference. Either wait it out or use the method you trust most.
If you’re new to operating an old-fashioned pressure cooker, then pay attention to just how hot the valve and steam can get. Keep out of reach of each jet when venting out the pressure.
We advise that you adjust the valve using a thick washcloth or while wearing oven mitts. Some even prefer using a utensil like a kitchen knife to leverage it open instead of risking getting burned.
This easy, homemade Indian Mutton Curry will become your go to recipe every time you want to cook with lamb. Tender, succulent pieces of meat are cooked in a spicy gravy that makes it the perfect bowl of comfort food with basmati rice.
Let’s welcome the easiest Indian Mutton Curry for pullover and pyjama weather. This one’s purely for the beginners who want a bowl of curry and rice now and then. Because you guys are my people. The ones that I really write this food blog for, and I feel your love for comfort food.
Google mutton curry and you’ll get all kinds of Andhra, Hyderabadi and Kerala variations. But this ones quite basic guys. It’s one of those back pocket mutton curry recipes that we all need in life. And that’ll make everyone in the house go totally nuts. They’ll never guess how easy it is. I promise.
It’s basic but amazing. Spicy, flavorful, warming with all the right reasons to be a glutton on Sunday which is when mutton curry makes the most sense. Because after a bowl of this Indian mutton curry and rice, all you’ll want to do is Netflix and nap.
How to make Indian Mutton Curry
We first made this recipe for a couple of friends. Actually Denver did. I was out on a Sunday afternoon, and Denver decided to make lunch. The most amount of work went into chopping the onions and tomatoes, which we had our food processor for, so basically it was a stir and cook game. Which he is awesome at.
We all came home hungry to the house smelling fantastic, made some parathas and rice and dug in!
I knew right there that I needed to share this on the blog because you guys will love it! So we’ve made it again and again, and everytime we ended up polishing it before I could take any pictures. But we are finally here with the best, easiest Indian mutton curry for all you comfort food seekers and curry lovers. Sunday lunches can’t get better than this.
Which cut of mutton (lamb) is best for stewing/ curries?
Almost any cut of lamb can be used for lamb stews and curries, but the shoulder is best. As it becomes really tender and flavorful during the stewing and braising process. Shanks also work really well in a mutton curry or stew because the marrow soaks up all the flavors and is amazing to suck on.
I highly recommend using a ‘meat masala’ which really takes the guesswork out of this, and I used Lala’s Mutton Curry masala for this one. You can go ahead and try Shaan as well, a brand which make fantastic masalas.
Watch Indian Mutton Curry Recipe Video
Published: Feb 3, 2018 · Modified: Jun 9, 2022 by Bhavana Patil ·This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Looking for Vegetarian/Vegan Rice recipes to make in your Instant Pot? Here is my collection of 30+ Best Instant Pot Pressure Cooker Indian Rice Recipes from my blog. You can also find a variety of other Indian vegetarian curries, beans, lentils, and dessert recipes.
Rice is one of the staple cereal in India. There are hundreds of recipes made regionally.
I have prepared all these dishes in my electric pressure cooker, Instant Pot DUO60 6 QT
Also, check out Indian Party Menu Ideas if you are planning to host an event at your home.
Other Recipe Collections to Try from my blog
- 60+ Kids Lunch Box Recipes
- 20+ Indian Air Fryer Recipes
- 12+ Instant Pot Indian Dessert Recipes
- 10+ best Veg Sandwich Recipes Indian Style
- 12+ Phool Makhana(Lotus Seeds) Recipes
- 10+ Paratha Recipes|Indian FlatBread Recipes
Here are 30+ Instant Pot Pressure Cooker Indian Rice Recipes
Let’s look at the 30+ Instant Pot Vegetarian & Vegan Indian Rice Recipes, which will offer you various options. They also include vegan, gluten-free recipes.
Veg Biryani in pressure cooker is a one pot dish, but surprisingly every way as tasty and flavorful as the one cooked in traditional way.
One-pot meals have a special place and are a favorite among families and singles alike as they cook up quite fast and need less effort. Further like many other Indian one pot meals this dish is tasty and healthy too.
Veg Biryani is a mixed rice dish popular in entire Indian subcontinent and among the Indian, Pakistani and Bangladeshi people around the globe. Vegetable Biryani is made with rice, a variety of spices, lentils and vegetables. Compared to other mixed rice dishes like pulaos, Biryani has a stronger taste of curried rice due to a higher amount of spices.
The traditional style of making biryani calls for slow cooking of rice with vegetables and spices for many hours, thus infusing their flavors in the rice. However, it is not feasible to cook this dish at home very frequently due to the large amount of time it takes.
Though the Non-veg versions of Biryani are more famous, Vegetable Biryani also has its own place and represents the ultimate of Indian Cuisine. It’s a unique cooking style of rice which deliciously blends the flavors of vegetables and spices and is accompanied by a unique aroma.
Biryani is a dish which is loved by most Indian people. You can make this delicious dish very easily with this recipe, since cooking the vegetables and rice together significantly reduces the amount of time it takes for cooking.
Veg Biryani tastes best when enjoyed along with Mint Raita or Onion Tomato Raita.
To make Quick Veg Biryani in Pressure Cooker at home follow the detailed step by step recipe with photos posted below.
Published January 5, 2021 Last updated January 5, 2021 By Recipe Garden Leave a Comment | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instant pot ponni rice is perfectly cooked fluffy white rice which can be enjoyed in few minutes time. Ponni rice cooked in instant pot do not need soaking in advance prior to cooking. The ponni rice I used is ponni raw rice which is a popular South Indian white rice in raw form (ponni brand of rice comes as raw rice or par boiled rice). The rice cooked is perfect, fluffy and you can enjoy it with any side dishes or curry as you like. When I try the ponni boiled rice in instant pot, I will update the recipe accordingly.
You can also make other popular rices like brown basmati rice, white basmati rice, brown sona masoori rice etc in the instant pot very easily.
What Is Ponni Rice?
Ponni rice is a popular white rice used for cooking which is popular in South India, especially in Tamil Nadu region. Ponni rice is very fluffy, soft and delicious and its perfect for rice bowls, thali (Indian style luch or dinner served with rice and curries) etc.
There are two different varieties of ponni rice which are very popular – ponni raw rice and ponni boiled (par boiled) rice.
Par boiled rice usually required more cooking time but its considered more healthy as well.
The ponni par boiled rice is short grain rice but the ponni raw rice fairly long grain rice and you can even use them to cook pulao/pilaf rice.
See this sweet corn pulao recipe using leftover cooked ponni raw rice.
In this instant pot ponni rice recipe, I used ponni raw rice but as I mentioned earlier, if I try ponni boiled rice ever, I will update the recipe accordingly.
So here is how you can prepare ponni raw rice in the instant pot following this easy, perfect recipe for instant pot ponni rice.
I have more rice recipes in the instant pot, which you may like to see!
How To Make Instant Pot Ponni Rice (Ponni Raw Rice)
We use just 2 ingredients to cook the perfect ponni rice in the instant pot. They are as follows:
ponni raw rice
You may also add additional ingredients like one tablespoon of oil (or butter) or one teaspoon of lemon juice to make the texture and flavor of the rice even better.
Steps To Cook Ponni Raw Rice In Instant Pot (The Process)
Rinse the rice very well, transfer the rinsed rice to the inner pot of instant pot (discard the water used for rinsing the rice).
Add enough water (as the amount mentioned in recipe card, here 4 cups of water for 2 cups of ponni rice) and mix well, make sure there is water at the bottom of the pot.
Close the instant pot with lid in sealing position, press the ‘rice’ button and cook for 10 minutes (if its not set for 10 minutes adjust the time to 10 minutes). In many models, you can’t adjust the time for rice button and if it’s automatically set for 12 minutes, you can use that too.
Once the cooking is done and the pot beeps, press the ‘keep warm/cancel’ button and wait for a natural pressure release of 10 to 12 minutes (if the rice button was set for 12 minutes cooking, you may just go for 10 minutes natural pressure release).
After a natural pressure release of 10 to 12 minutes, carefully do a manual release by turning the lid to venting position slowly, releasing the pressure manually very carefully and gradually.
Once the pressure is all released, carefully open the instant pot and fluff the rice with a fork or use a spoon or spatula and gently mix the rice.
Sides To Go With Cooked Ponni Rice
To enjoy a simple and delicious meal with cooked ponni rice, you may serve the rice with any South Indian style gravy and dry side dish or you can also go for North Indian style sides whichever you like.
Here you can see some ideas for sides you can choose for the cooked ponni rice.
I will recommend one gravy and at least one dry side dish to go with it. Also you can add chutneys, pickles, papads (or papadam which is Indian style lentil crackers usually served with rice) etc.
Where To Buy Ponni Rice
Ponni rice (both raw rice and boiled rice) are both usually available in Indian grocery stores among the rice section or among the South Indian products.
So here is the detailed recipe for preparing ponni rice in instant pot.
This is a very easy recipe for making mutton biryani in a pressure cooker. The mutton is cooked first and then added to the rice and aromatics along with the liquid used for cooking mutton. Here is how to do mutton biryani in the pressure cooker.
Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Soak the rice in water before starting to cook. Set aside.
Take a pressure cooker and add in the mutton pieces, salt, turmeric powder, coriander powder and red chilli powder. Add 1.5 cups of water. Cover and cook for 20 minutes on medium flame. Expect 15-18 whistles. Remove from heat and set aside. Let the pressure release on its own. Remove the pieces and keep it seperately and save the liquid. The liquid has got a lot of flavour. We will use it later.
Make a paste of ginger and garlic in a blender. Add up to 1/4 cup of water and grind it into a very smooth paste. Set aside.
Heat Oil in a pressure pan and add in the spices. Cinnamon, Cloves and Cardamom. Add in the onions and saute until the onions are soft. Once the onions are soft, add in the tomatoes and the ginger garlic paste, yogurt and green chillies. Saute the mixture until streaks of oil appear on the top.
Drain the rice and add it to the pan. Add in the mutton pieces. Add in the coriander leaves, mint leaves and juice of a lemon. I have used 1 cup of rice today (250 ml). We use 1.5 cups of liquid for each cup of rice. The mutton liquid I had was about half a cup. So I added a cup of water and the mutton liquid.
Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Mutton Biryani hot.
Welcome rain with a 20 minute,made-from-scratch, gluten free, one pot Chicken Rice Soup Dinner!
Lemon Chicken Rice Soup, a healthy made from scratch chicken and rice soup with lots of fresh herbs, lemon and carrot noodles. Friends, this gluten free soup will fly from kitchen to dinner table because it is all done in pressure cooker in just 20 minutes!
Will you believe it’s raining, in our part of world, past two days?! Gosh, it feel so good and such a relief from heat. it feels like winter here (for a change) which calls for a soup, for sure!
So I thought why not share a simple and healthy soup, made with all fresh ingredient that is my favorite to serve in rainy season.
This is not just a simple chicken soup. it actually is great way to stay healthy in rapid changing weather and pollen allergies of early Spring. So if you are craving a Chicken Soup or need a healing bowl of bone-warming nutrient rich broth.. this chicken soup serve both purpose very effectively.
I love love one pot soups which are filling, healthy and above all can be served at moment’s notice and need less cleanup. A pressure cooker soup is always my first choice in such situations. Especially a soup with all fresh ingredients is amazingly fast and easy in pressure cooker.
Easy to cook, filling with rice, protein of fresh chicken(no stock or canned food needed), has healthy touch of veggies and flavor of fresh herbs! Plus prepared in just 20 minutes, in one pot of pressure cooker this chicken soup really fly from kit to dinner table.
Also naturally gluten free and without preservatives if you please. 🙂
Chicken And rice are two ingredients which have long history of being served together. In one pot of pressure cooker, not only these make a delicious flavor combo but also make cleaning super easy. Even rice and veggies go in same pot. starch of rice also helps in thickening the soup a bit. giving some depth and lite thickness.
Other simple yet flavor-boosting ingredient of this chicken and rice soup is fresh lemon juice.
Trust me, just 2 tbsp of this mighty fresh ingredient adds ton of flavor, zing, and healthy touch of vitamin C to chicken soup.
Actually, lemon-chicken or lemon-rice are few of the most loved flavors on earth.. almost like lemon, chicken and rice are made for each other. I know seriously. even on my blog, there are various recipes that pair lemon with rice or chicken together. always a mouthwatering combination.
PS: That just be me. or we all are crazy for these flavors! 🙂
If you are lemon (including cousin lime) fan, let me list for you a bunch of my favorite recipes:
I hope you having great week?! See you soon with new delicious treat from my kitchen.
This recipe makes the perfect jeera rice and is the only one you’ll need when you want fluffy, perfectly cooked rice which is full of flavor, but super simple to make. You won’t believe it but this takes under 10 minutes to cook!
Before you call me out for sharing recipes that are ‘too simple’, lets pause and take a look at this picture 👆
Do you see how every grain of rice is separate? It’s not overly greasy or undercooked or gluggy. We are talking about the perfect jeera rice, that is steamed and takes about 10 minutes to make. Yes, only 10 minutes! And I’m going to teach you how to make jeera rice just like this.
It’s a really simple process, but I knew it needed to be written down. Because I have screwed this up many many times, and have been left with rice thats stuck to the bottom; undercooked or too mushy. But if you’ve ever eaten at an Indian restaurant or ordered jeera rice outside, you’ll know that its none of those things. And its the perfect side to dals and curries. I can literally eat this plain, because good quality basmati rice has so much flavor on its own.
What do you need for Jeera Rice?
Jeera rice only needs a few simple ingredients. It only needs six ingredients, which you probably already have in your pantry. So making this is actually easier than you thought!
- Ghee or Butter
- Whole spices – bay leaf, cinnamon, cloves
- Jeera (or cumin seeds)
- Green chillies
- Basmati rice
- Freshly chopped coriander.
Pro tip: Don’t forget to keep an eye on the jeera while sautéing it – it tends to burn exactly when you look away 😂 😂 But on a serious note, jeera goes from toasted just right to burnt in a jiffy. Making sure this doesn’t happen is the only hassle you’ll face!
Rice to Water Ratio for Jeera Rice
The perfect rice to water ratio for jeera rice is 1:2. Which means for every cup of rice, you need two cups of water. The rice is steamed in the liquid in a pan which is covered so that the steam does not escape. This rice to water ratio ensures that the rice is cooked just right – where every grain is fluffy and separate from each other.
However, if you are cooking this in a traditional pressure cooker, decrease the rice to water ratio to 1:1.5. In the Instant Pot, use a ratio of 1: 1.25. The method to cook it remains the same, the only change occurs in the water ratio and time! Refer to the recipe notes below for clear instructions.
Because the number of ingredients in this recipe are so few, I recommend using really good quality basmati rice. I used Daawat’s extra long Basmati Rice which is aged for two years, and smells amazing!
Are you seriously tempted? Did I manage to push you over the edge? Are you running to the grocery store to pick up some basmati rice?
Pair this recipe with
- dal fry
- chana masala
- mughlai chicken
- paneer butter masala
Watch the Video
Bengali khichuri is an explosion of taste, aromas and flavours. Made with Gobindobhog rice, roasted moong ki daal, vegetables, whole spices and desi ghee. Durga Puja in Bengal is incomplete without this special bhog khichuri or Bengali Moong Dal Khichdi.
Bengali Khichuri In Pressure Cooker | Bhoger Khichdi | Khichdi Bengali Style
- Gobindbhog Rice
- Moong Dal (Yellow Split Lentil)
- Whole Spices
- Ghee (Clarified Butter)
1 cup Gobindo Bhog or Basmati Rice
1 cup Moong Dal
2 tsp Vegetable Oil
4 Potato (cut into half)
8 – 10 Gobhi Florets (Cauliflower)
1/2 Green Peas
1 tblsp Ginger- Green Chilly coarse paste
1/2 tsp Turmeric Powder (Haldi Powder)
1 tsp Red chili Powder (Lal Mirch Powder)
1 tsp Sugar
Salt as per taste
2 tblsp Ghee
Whole garam masala
- 1″ cinnamon stick
- 4 to 5 Green cardamoms
- 4 cloves
- 2 Whole Dry red chili
- 1 Bay leaves
- 1 tsp Cumin Seeds (Jeera)
Bengali Garam Masala Powder
- 3 – 4 Green Cardamom
- 5 – 6 Cloves (Laung)
- 1 ” Cinnamon Stick
How to Make Bengali Khichuri In Pressure Cooker :
- Dry roast all the whole spices and grind to a fine powder with a mortar pestle.
- Dry roast moong dal on medium low flame until fragrant and some dal start to turn brown. Let it cool completely. Now wash under running cold water and soak for 15-20 minutes.
- Wash rice and set aside.
- Heat ghee in a presure cooker. You can use a big pan also if you do not have pressure cooker.
- Add 1 tsp sugar and caramelise slightly and add the bay leaves, dry red chilli, cumin seeds and the whole garam masalas.
- While a nice aroma is releasing add the moong daal. Saute for a few seconds.
- Next add the ginger-green chilly paste. Stir fry for 30 – 60 secs till the raw smell disappears.
- Then add all the chopped vegetables. Stir fry for 1 min.
- Add the turmeric powder, salt and red chilli powder.
- Stir once and then add 6 cups of water.
- Add soaked rice.
- Close the lid and give 5 – 6 whistles.
- Let the pressure release naturally from the cooker.
- If on opening you find that the khichuri is too thick then add warm water and give a nice stir and let it cook for 2 – 3 mins.
- When the right consistency is achieved add ghee. Mix well.
- Serve hot with any fried stuff or simply with papad.
Side dish Options – What To Serve With Bengali Khichuri :
There are lots of side dishes that can be served with the Bengali khichdi.