I bought the Instant pot this November, and since then I have been trying to experiment different recipes in it. One thing I really find it useful is for cooking brown rice. Brown rice is so difficult to cook on stove or in Microwave (this is how I usually cook my white rice in) It is always not cooked correctly. So I decided to cook brown rice in it and after few experiments, when I had the recipe down for brown rice, I decided to make the brown rice pilaf first and then brown rice Biryani, which I am going to post next.
Ingredients:
- 1 cup Basmati brown rice
- 2 and half cup of water
- 1 teaspoon salt
- 1 table spoon Olive oil and 1 tablespoon butter.
- One yellow onion
- 5 green onions
- 4 oz of baby portobello mushrooms
- 1 cup of cooked shelled edamame
- 3 table spoon of Olive oil
- 2 teaspoon of cumin seeds
- 1" stick of Cinnamon
- 1-2 pods of dried red chilies
- 2 bay leaves
- 1/4 teaspoon of Asefoetida (optional)
- 1/3 cup of roasted unsalted cashews
- Salt to taste
Method:
- Wash and soak brown rice for 4-6 hours (if you don't have time to soak the rice, you may have to add more water and increase the cook time to 27-30 min instead of 25 min.
- Wash, Chop and prep onions, mushrooms and green onions.
- I used frozen shelled edamame, cook them in microwave per instructions on package.
- Turn the instant pot on and put it on saute mode.
- Add 3 tablespoon of olive oil to the instant pot container
- When oil is hot add cumin seeds
- When these crackle. add asefoetida followed by bay leaves, cinnamon stick and dried red chili pod.
- Add cashews stir it till slightly brown.
- Add onions, green onion, saute until caramelized.
- Add mushroom.
- Stir for 1-2 min and then add edamame
- Add salt.
- Cook for 1 min then empty the content in a bowl and set aside.
- Place the container back in Instant pot.
- Keep the setting at saute mode.
- Drain all the water out of rice.
- Add 1 table spoon of olive oil and one tablespoon of butter.
- Add rice and saute for 1-2 min stirring it lightly.
- Add water and salt.
- Close and lock the lid in place and press the manual button.
- In the newer version which I bought, the manual button is "Pressure cook" which is the last button on right side.
- Press that and set the timer by pressure the plus button to 25 min.
- Turn the steam release handle to "sealing"
- Once the pressure builds up, the clock will start counting down.
- Once the clock has counted down. allow the pressure to naturally release for 10 min.
- Once the clock shows 10 min has passed, carefully release the remaining pressure and remove the lid.
- Fluff the rice with wooden fork /spoon or silicone spoon.
- Transfer the rice in the serving casserole. Mix and gently toss in the sauteed onions, mushroom and edamame.
Serve hot.
Enjoy !
Recipe and Photographs by Surekha
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