Description
A vibrant one-pot meal featuring fragrant spices and juicy tomatoes, perfect for family dinners or meal prep.
Ingredients
Scale
- 1 Tbsp Oil
- 1 Tbsp Ghee
- 2 Bay Leaves
- 1 Inch Cinnamon Stick
- 2 Green Cardamom Pods
- 4 Black Peppercorns
- 2 Cloves
- 1 Tsp Cumin Seeds
- 2 Dry Red Chilies
- 1 Star Anise
- A Few Curry Leaves
- 1 Onion (sliced)
- 1 Tsp Ginger Garlic Paste
- ¼ Tsp Turmeric Powder
- 1 Tsp Kashmiri Chili Powder
- 1 Tsp Coriander Powder
- ½ Tsp Cumin Powder
- ¼ Tsp Garam Masala
- 2 Tomatoes (chopped)
- 1 Cup Basmati Rice (soaked for 20 minutes)
- 2 Green Chilies (slitted)
- 2 Tbsp Coriander Leaves (finely chopped)
- 1.25 Cups Water
- Salt to taste
Instructions
- Rinse the basmati rice under cold water and soak it for 20 minutes.
- In a pressure cooker, heat oil and ghee over medium heat until hot.
- Add the whole spices and sauté for about 1-2 minutes until aromatic.
- Add curry leaves and sliced onion; sauté until golden brown (3-4 minutes).
- Reduce heat, add dry spices, and sauté for 2 minutes.
- Stir in chopped tomatoes and cook until soft (about 5 minutes).
- Carefully add soaked rice, slitted green chilies, and coriander leaves; mix gently.
- Pour in water, season with salt, and bring to a simmer.
- Close the lid of the pressure cooker and cook for 2 whistles on medium-high heat.
- Turn off heat and let pressure release naturally for 10 minutes.
- Fluff rice with a fork and let rest for 5 minutes before garnishing with additional coriander leaves.
Notes
Serve hot with raita or papad. Can refrigerate leftovers for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg