Kashmiri Pulao – Instant Pot

I’m forever obsessed with making and eating yummm rice preparations! Pulao can be made in a 100 different ways, with a ton of different ingredients. I love mine basic, rich and delish. It served as the perfect side for my aloo gobi this weekend!

INGREDIENTS

2.5 cups Rice (basmati)
1/2 cup almonds or cashews
1 tbsp Ghee
Saffron & warm milk (1/8 cup water)
Whole Garam Masala (bay leaf, cinnamon, star anise) & Jeera
1/4 cup Onion chopped
1 cup water
1/2 tsp garlic paste
1 red chilli
Peas & Carrots (optional)
Sliced apple (optional)

DIRECTIONS

Soak 2.5 cups of Rice in 2.5 cups of water for 30 mins
Soak Saffron in warm milk (or water) for 30 mins

SAUTEE:
Turn on Sautee mode on the instant pot
Add Ghee, whole garam masala, jeera & red chilli
Sautee for 2 mins
Add chopped onions and sautee for 6 mins (until golden brown)
Add garlic paste and sautee for 1 min
Add dry fruits to the mix

PRESSURE COOK
Pour in the Saffron with milk.
Add Rice with the water it soaked in.

I used the RICE setting which pressure cooks on Low for 12 mins. This left me with partially cooked rice.
So instead I recommend Pressure Cooking manually, on High for 6 mins.
Let the pressure release naturally for 10 mins