Pakistani Basmati Rice
Fragrant Pakistani-style basmati rice with black and green cardamom, coriander seeds, turmeric, bay leaf and sweet corn, cooked in the Instant Pot.
Nutrition
per per serving392
Calories
9.2g
Protein
72.2g
Carbs
7.3g
Fat
Ingredients
| 1.5 cups | 360 ml | Basmati rice, rinsed |
| 2 | Black cardamoms | |
| 2 | Green cardamoms | |
| 2 | Garlic cloves, minced | |
| — | Sea salt and white pepper, to taste | |
| 1 tsp | 5 ml | Coriander seeds |
| 2 | Tez patta (bay leaf) | |
| 1 tsp | 5 ml | Turmeric powder |
| 1 | Shallot, chopped | |
| 2 tbsp | 30 ml | Ghee |
| 1 cup | 240 ml | Sweet corn kernels, thawed |
| 2 cups | 480 ml | Vegetable broth |
Instructions
(Ready in about 30 minutes / Servings 4)
- Press the "Saute" button and melt the ghee. Once hot, cook the shallot for 4 minutes or until just tender and fragrant. Stir in the garlic and cook an additional minute or until aromatic.
- Now, add the basmati rice, broth and spices. Secure the lid. Choose the "Manual" mode and cook for 4 minutes at High pressure. Once cooking is complete, use a natural pressure release for 15 minutes; carefully remove the lid.
- Add the sweet corn kernels and seal the lid again. Let it sit in the residual heat until thoroughly heated. Enjoy!
Per serving: 392 Calories; 7.3g Fat; 72.2g Carbs; 9.2g Protein; 0.9g Sugars.