1 tablespoon Ghee
1/2 teaspoon cumin seeds
1 cup red onion thinly sliced
1 teaspoon Salt
3-4 Cardamom Pods
6-8 Whole Black Peppercorns
4 Whole Cloves
2 inch piece Cinnamon
1 cup Basmati Rice rinsed and drained
1 1/4 cup water
Put the whole spices (cardamom, peppercorns, and cloves) into a muslin bag or a spice infuser and crush slightly.
Heat your pot and when it’s hot, add the ghee and let it melt.
When it’s hot enough to shimmer, add cinnamon and the cumin seeds and let them splutter. It will sound like popcorn starting to pop.
Add the sliced onions and salt and cook until the edges are crisp. You want them cooked but not burned.
Add the rice and mix until each grain is coated with ghee.
Add spice bag and water. Cook for 5 minutes at High Pressure, let naturally release for 10 minutes, then quick release.
Note: This recipe is from Urvashi Pitre’s Indian Instant Pot Cookbook; slightly edited.
Cooking notes: I don’t put the spices in a bag. I drop them in after I have stirred the rice into the ghee, and then give it another stir before adding the water. I also use Jasmine rice more often than not.
4 Servings = 210 Calories