SPICED BASMATI RICE RECIPES

Steps:

• Peel and finely chop the onions, place in a 28cm non-stick frying pan on a medium heat with 1 tablespoon of olive oil and a splash of water, and cook for 10 minutes, or until golden, stirring regularly. Cut the cauliflower into 2cm florets, finely slicing the stalk and any nice leaves. Stir into the pan with the curry paste and cook for 5 minutes. Pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Prick and add the whole chillies, then roughly snap in the poppadoms and tear in most of the coriander leaves. Stir well, season with sea salt and black pepper, cover, and cook for 15 minutes on a medium-low heat. After this time, the rice will have absorbed all the liquid. Uncover the pan, drizzle 3 tablespoons of oil around the edge and press down with a masher. Reduce to a low heat and cook for 5 more minutes to get a super-golden, thin crispy crust. Rest, covered, for 10 minutes, then loosen the edges with a spatula. Carefully turn the whole thing out on to a board or platter, then pick over the remaining coriander leaves. Season the yoghurt with black pepper, drizzle with a little extra virgin olive oil and serve on the side.

Steps:

• Rinse the rice at least 2 to 3 times to remove all excess starch from it.
• Soak the rinsed rice for about 30 minutes. This step is optional and if you are not soaking the rice, use 1 1/4 cup of water for every 1 cup of rice.
• Start the instant pot in saute mode. Once it is hot, add oil and spices if you are using them. Now switch off the instant pot.
• Drain water completely from the soaked rice and add it to the instant pot inner pot.
• Add water, salt and close the instant pot with its lid. 
• Seal the vent and start the Instant pot again in manual or pressure mode. Set the timer for 5 minutes on high pressure and let it cook.
• Once the Instant pot turns off, wait for 5 minutes and manually release the pressure. Do not wait for a natural pressure release. Rice will be overcooked if you leave it for more time.
• Open the lid, take out the inner pot and fluff it up with a fork or wooden spoon.
• Close the inner pot with a lid and keep it aside for about 5 to 10 minutes.
• The flavorful and easy instant pot basmati rice is ready to serve with your favorite curry or dal.