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White Basmati Rice Pilaf made in Electric Pressure Cooker
Traditional Basmati Rice Pilaf recipe is adapted for Electric Pressure Cooker.
Ingredients
1. White Basmati Rice: 2 Cups
2. Frozen baby peas: 10 ounce
3. Canola oil: 3 Tablespoons
4. Finely Chopped onion: 1 cup
5. WHOLE DRY SPICES
- Bay leaf: 1
- Cinnamon stick 3"x¼" broken in half: 1
- Black Cardamom cracked open: 3
- Whole Cloves (spice): 5
- Black peppercorn: 6
6. Sliced blanched almonds: ¼ cup
7. Yellow raisins: 2 Tablespoons
8. Sea salt:: ¼ teaspoon
9. Saffron 4 to six strands
10. Water: 3 cups
Method
1. Wash and drain rice. Set aside
2. Put frozen peas in a colander. Put in sink under running hot water. Let the peas thaw and drain. Set aside, Peas should be at room temperature before using.
3. Add Canola oil to Pressure Cooker Pot. Select Brown/Sauté mode. Heat oil for about 3 minutes. Add onions, cook till softened, about 2 minutes.
4. Add rice. Stir till all rice is coated with oil. Cook till rice turn opaque white
5. Add whole spices and almonds. Stir cook for one minute
6. Add raisins, salt, Saffron and water. Stir.
3. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to 3 minutes. START the pressure cooker.
4. After cooking time has elapsed, it will enter WARM mode and start dissipating pressure. Wait 7 minutes, turn the Pressure Release Knob to 'VENT' position release remaining pressure.
5. Un-lock and open lid. Stir in baby peas. Close lid and let it stand 5 minutes