Mint Pulav in InstaPot

Presenting another one-pot/InstaPot dish - mint pulav. 

Advantages of cooking in InstaPot - vegetables were perfectly cooked… onions too. Flavor was retained. 

Instant? Not really! 

Less baby sitting - if you call turning off the cooker on time baby sitting, then yes! I really don’t get this guys! It took me 1 hr from start to finish, how is that instant :)

Anyways, rice bath was flavorful…  Enjoy! 

Ingredients

Rice - 2 cups - Sona masoori

Water - little less than 4 cups

Onion - 1 medium 

Peas - I used frozen mix veg

To grind

Mint leaves - 1 stuffed cup(save half of this for sautéing)

Cilantro - 1/2 stuffed cup

Green chilies - 2-3

Peppercorns - 4-5

Garlic - 4

Ginger - 2 inch piece

Whole spices

Cinnamon - 2 in stick

Cloves - 5 -6

Cardamom - 2

Star anise - 1

Marat moggu - 1(skip, if not available)

Stone flower - a tiny piece(it is very strong)

Bay leaf - 1 - 2

Method

Soak rice for at least 10 min, at most 20 - 30 min. Turn on Insta pot in sauté mode. Add oil + ghee. Add whole spices. Sauté. Add onion, sauté till translucent. Add mix veg, sauté till moisture is completely gone. Add half of mint. Add ground mixture. Sauté till oil separates - it takes couple minutes. Add soaked and drained rice. Mix well. Add water. Add salt. Close the lid. Cook on manual, high pressure for 6 min. NPR or release the pressure after 10 min. Fluff it with a fork. Serve hot with raita. 

Recipe Source - “https://www.youtube.com/watch?v=ocGFCF9Fviw”

Notes - 

• I added 2-4 tbsp of coconut milk for some extra flavor. 
• Adding mint for sautéing gives extra flavor, if you grind lots of mint it can give bitter taste. 
• Same thing can be done in a pressure cooker - but it can make pulav bland.