My favourite appliance in the kitchen is undoubtedly the instant pot. It has completely changed the way I cook, especially when I am preparing meals for family gatherings, festive celebrations, or unexpected guests. When time is limited and the menu is extensive, having a dependable appliance that delivers consistent results is invaluable. It frees up useful time to focus on preparing other dishes while the instant pot does all the work. Pulao is one of my favourite rice dishes to make in the instant pot. The result is flavourful that tastes like it has simmered for much longer. Whether you are hosting a celebration, planning a Sunday family lunch, or simply looking for a quick and reliable side dish, this pea pulao proves that delicious food doesn't have to be complicated. Sometimes, the best recipes are the ones that bring people together while keeping the cooking stress-free.
With just a minute of pressure cooking, the instant pot produces perfectly fluffy basmati rice infused with the goodness of vegetable stock and bouillon cubes. The sweet green peas add colour, texture, and a subtle sweetness that complements the fragrant grains beautifully. What I love most about this pulao is that it is elegant enough for entertaining yet simple enough for everyday meals. It is particularly well suited to festive Goan spreads, where it serves as a wonderful accompaniment to rich and robust dishes such as sorpotel, pork vindalho or chicken xacuti. The light, savoury flavours of the rice balance the bold spices of these traditional favourites, making every bite satisfying.
With just a minute of pressure cooking, the instant pot produces perfectly fluffy basmati rice infused with the goodness of vegetable stock and bouillon cubes. The sweet green peas add colour, texture, and a subtle sweetness that complements the fragrant grains beautifully. What I love most about this pulao is that it is elegant enough for entertaining yet simple enough for everyday meals. It is particularly well suited to festive Goan spreads, where it serves as a wonderful accompaniment to rich and robust dishes such as sorpotel, pork vindalho or chicken xacuti. The light, savoury flavours of the rice balance the bold spices of these traditional favourites, making every bite satisfying.
  |   |
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Quick Goan Pea Pulao In Instant Pot
(Serves 8)
Ingredients:
2 cups basmati rice
1 and 1/2 large onions (chopped, around 3 cups)
2 green chillies (chopped)
1 large tomato (chopped)
2 large garlic cloves (minced)
1-inch piece of ginger (grated)
1 cup green peas (fresh or frozen)
1/2 teaspoon turmeric powder
1 bay leaf
8 whole black peppercorns
6 cloves
4 green cardamoms
3 cinnamon sticks (1.5-inch each)
4 vegetable bouillon cubes (5 g each)
2 and 1/2 cups water or vegetable stock
1/4 cup oil
salt (if required)
Method:
Wash and drain rice.
In an instant pot, heat the oil on saute (normal mode) and add onions along with bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. When onions are
light brown, add the garlic and ginger. Fry for a while and then add the turmeric powder, green chillies, tomato and bouillon cubes. Ensure to crush the cubes and combine well. Once the tomato is soft and pulpy,
add the rice and stir to coat every grain with oil.
Then add the above 2 and 1/2 cups of water or stock, green peas and salt (if required). Stir, press cancel, close cooker, turn the steam release valve to sealing position. Set pressure mode at normal for only one minute. Once done, allow the cooker to cool down naturally until the float valve drops down. This will take 20 minutes.
Once the float valve is down, press cancel, turn the steam release valve to venting position and open the lid. Mix and fluff the rice ensuring not to break the grains.
Serve hot.
Note:
To read click here: Copyright & Privacy Policy
Quick Goan Pea Pulao In Instant Pot
(Serves 8)
Ingredients:
2 cups basmati rice
1 and 1/2 large onions (chopped, around 3 cups)
2 green chillies (chopped)
1 large tomato (chopped)
2 large garlic cloves (minced)
1-inch piece of ginger (grated)
1 cup green peas (fresh or frozen)
1/2 teaspoon turmeric powder
1 bay leaf
8 whole black peppercorns
6 cloves
4 green cardamoms
3 cinnamon sticks (1.5-inch each)
4 vegetable bouillon cubes (5 g each)
2 and 1/2 cups water or vegetable stock
1/4 cup oil
salt (if required)
Method:
Wash and drain rice.
In an instant pot, heat the oil on saute (normal mode) and add onions along with bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. When onions are
light brown, add the garlic and ginger. Fry for a while and then add the turmeric powder, green chillies, tomato and bouillon cubes. Ensure to crush the cubes and combine well. Once the tomato is soft and pulpy,
add the rice and stir to coat every grain with oil.
Then add the above 2 and 1/2 cups of water or stock, green peas and salt (if required). Stir, press cancel, close cooker, turn the steam release valve to sealing position. Set pressure mode at normal for only one minute. Once done, allow the cooker to cool down naturally until the float valve drops down. This will take 20 minutes.
Once the float valve is down, press cancel, turn the steam release valve to venting position and open the lid. Mix and fluff the rice ensuring not to break the grains.
Serve hot.
Note:
- When cooking in an instant pot, the rice to water ratio for every 1 cup of basmati rice is 1 and 1/4 cups of liquid. Rice cooks perfectly with the moisture and steam in the cooker.
- No salt was used.
