INSTANT POT® PUDINA PULAO (MINT RICE)

Instant Pot® Pudina Pulao (Mint Rice) image

Provided by Diana71

Time 50m

Yield 4

Number Of Ingredients 23

1 (4 ounce) can chopped green chiles
3 tablespoons finely chopped fresh mint leaves
3 cloves garlic, finely minced
2 ½ tablespoons water
2 tablespoons unsweetened shredded coconut
1 tablespoon finely chopped fresh cilantro
1 teaspoon cumin seeds
½ teaspoon ground ginger
2 tablespoons olive oil
2 whole cloves
2 cardamom pod
1 star anise
½ teaspoon ground cinnamon
1 small bay leaf, torn into pieces
1 onion, diced
¼ teaspoon ground turmeric
¼ teaspoon red chile powder
4 small Yukon Gold potatoes, sliced into rounds, then halved (skin on)
1 tomato, diced
½ cup frozen peas
1 cup basmati rice
1 ¼ cups water
¼ teaspoon salt

Steps:

Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 61.9 g, Fat 9.7 g, Fiber 4.3 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 489 mg, Sugar 3.4 g