Ingredients
2 cups Basmati rice
1½ cups coconut milk see notes
1 tablespoon oil
1 teaspoon cumin seeds
1 bay leaf
1 inch cinnamon
5 cloves
3 green cardamom
1 star anise
½ teaspoon fennel seeds
¼ cup cashew
1 inch ginger finely chopped
1-2 green chili finely chopped
1 medium carrot chopped
½ cup peas
8-10 green beans chopped
½ cup corn kernels
Salt to taste
1 cup water
Ingredients2 cups Basmati rice1½ cups coconut milk see notes1 tablespoon oil1 teaspoon cumin seeds1 bay leaf1 inch cinnamon5 cloves3 green cardamom1 star anise½ teaspoon fennel seeds¼ cup cashew1 inch ginger finely chopped1-2 green chili finely chopped1 medium carrot chopped½ cup peas8-10 green beans chopped½ cup corn kernelsSalt to taste1 cup water
Set the Instant Pot in saute mode (normal) and add oil. Once it heats, add cumin seeds and bay leaf, cinnamon, cardamom, star anise, fennel seeds, and cloves. Add cashew and fry until they are golden, around one minute
Set the Instant Pot in saute mode (normal) and add oil. Once it heats, add cumin seeds and bay leaf, cinnamon, cardamom, star anise, fennel seeds, and cloves. Add cashew and fry until they are golden, around one minute
Add the vegetables (carrot, peas, green beans, and corn kernels) and salt. Saute for two minutes. Next, add the coconut milk. Mix well and deglaze the pot.
Add the vegetables (carrot, peas, green beans, and corn kernels) and salt. Saute for two minutes. Next, add the coconut milk. Mix well and deglaze the pot.