An Instant Pot recipe made with subtle flavors of spices and garlic. The overall dish is very versatile and can be eaten with almost all meals without taking all of the credit.
1cupbasmati rice, washed and drained (you can also mix quinoa)
1¼cupbroth of choice
1teaspoonfresh garlic, grated
1tablespoonoil
¼teaspooncumin powder
2tablespoonslivered almonds (optional)
2tablespoonraisins (optional)
1teaspoonchopped, fresh dill for garnishing (optional)
¼cupyellow onion, chopped
pinchgaram masala
salt (amount based on broth type)
Instructions
Place all of the ingredients in an Instant Pot.
Close the lid and set the vent to sealing so that no air will release during the cooking process.
Set Instant Pot to manual, 4 minutes, and high pressure.
Let the Instant Pot release pressure naturally. Once the valve drops, open the lid and fluff the rice with a fork. The texture of the rice should have a bite to it versus "mushy".
Garnish with chopped fresh dill (optional)
ENJOY!
Notes
Add a pinch of red chili powder for extra spice.I enjoy the texture of this rice, but if you like it more cooked then increase the amount of broth.