Ingredients
2 cups Basmati rice
2 cans chickpeas (see notes)
1 medium potato cut into cubes
3 tablespoon oil
1 teaspoon cumin seeds
1 bay leaf
½ teaspoon black pepper
1 inch cinnamon
5 cloves
Ingredients2 cups Basmati rice2 cans chickpeas (see notes)1 medium potato cut into cubes3 tablespoon oil1 teaspoon cumin seeds1 bay leaf½ teaspoon black pepper1 inch cinnamon5 cloves
Ingredients contd.
3 green cardamom
1 large onion thinly sliced
½ inch ginger grated
2-3 cloves garlic grated
¼ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon garam masala
Salt to taste
2½ cups water
1 tablespoon coriander leaves (cilantro)
1 tablespoon lemon juice
Ingredients contd.3 green cardamom1 large onion thinly sliced½ inch ginger grated2-3 cloves garlic grated¼ teaspoon turmeric powder½ teaspoon chili powder½ teaspoon garam masalaSalt to taste2½ cups water1 tablespoon coriander leaves (cilantro)1 tablespoon lemon juice
Set the Instant Pot in saute mode (normal) and add oil. Once it heats, add cumin seeds and whole spices (bay leaf, black pepper, cinnamon, cardamom, and cloves). Saute for 1 minute
Set the Instant Pot in saute mode (normal) and add oil. Once it heats, add cumin seeds and whole spices (bay leaf, black pepper, cinnamon, cardamom, and cloves). Saute for 1 minute