Instant Pot Tahiri

Ingredients

• 1.5 cups rice (soaked for 20 minutes)
• 1 onion (chopped)
• 2 potatoes (large, peeled and cubed)
• 2 tomatoes (medium, chopped)
• 2 green chillies (slit)
• 0.5 cup peas
• 1 tsp Kashmiri red chili powder
• 0.33 tsp turmeric
• 2 tbsp biryani masala
• cumin seeds (to taste)
• methi seeds (to taste)
• ginger garlic paste (fresh)
• 1.5 cups water (plus a splash for the masala base)

Steps

1. 1

   Set the Instant Pot to Sauté mode. Add cumin seeds and methi seeds, then add the onions and fry until golden brown.

2. 2

   Add the tomatoes and fresh ginger-garlic paste. Mix well and fry for 2 minutes.

3. 3

   Add the Kashmiri red chili powder, turmeric, and biryani masala. Mix well, adding a small amount of water to prevent the spices from burning.

4. 4

   Add the peas and potatoes to the pot and stir to coat with the masala.

5. 5

   Pressure cook the potato and pea mixture for 4 minutes.

6. 6

   Add the pre-soaked rice, slit green chillies, and 1.5 cups of water. Stir gently.

7. 7

   Cook on the Rice mode for 12 minutes. Allow for a natural release if preferred, then fluff and serve.

Notes

Ensure the rice is soaked for at least 20 minutes before cooking for the best texture. The water ratio accounts for the moisture already released by the tomatoes and masala base.

Nutrition per serving

• main
• vegetarian
• gluten-free
• instant-pot
• rice-dish
• quick-meal
• one-pot