This creamy bowl of Indian style risotto is seasoned with various spices. The flavors of this comforting meal with ghee and served with raita, papad, pickle and chutney are so soothing that they’ll warm your heart after a long day!
Turn on saute mode in the Instant Pot and add in ghee, bay leaves, cinnamon, cardamom, and cumin seeds. Sauté for 1 minute and add in your onions and green chili-ginger-garlic paste. Sauté for 2 mins until fragrant.
Add in your tomatoes and sauté for 2-3 minutes. Then, add in your carrot, peas, zucchini, drained rice, and drained lentils. Gently mix them together. Add in salt, turmeric powder, red chili powder, and water.
Put the lid on and pressure cook for 5 minutes on high in manual mode and then quick release after 5 minutes.
Open the Instant Pot and if needed, adjust the consistency by adding some more water and cooking on saute mode. Adjust the seasonings according to your taste.
Serve with Kachumber salad, yogurt, and pickles! Enjoy!
All the instructions are the same as above, except step 3. In that step add an additional ½ cup of water and then pressure cook for 1 whistle on high flame and 1 whistle on medium flame.
To make the Kuchumber salad, mix the ingredients together and set aside.