I love making one pot dishes. Before buying Instant Pot I used to make such quick meals in Pressure Cooker.. Last week I made this combo for lunch and it turned out delicious. I only had Mushrooms,Onion and Tomatoes in stock and instead of making the usual mushroom rice + raita combo I prepared this Makhani Pulao with Mushroom Pakoda. You can check the recipe of Pakoda here.
When there is gravy leftover from a takeaway be it Paneer Butter Masala or Channa Masala or even kofta I love adding plain Rice to it and lick the box clean 😋 Recipe inspiration is from that blissful moments 🤪😬 When you don’t have a variety of veggies you can prepare this Pulao.
This is the first time I tried cooking Sona Masoori Rice in Instant Pot and the texture of the pulao was slightly mushy.Am still in the learning phase with IP. Based on the variety of Rice you use kindly adjust timings..
How to cook this Pulao without IP :
- Pressure cook 1.5 cups of Rice of your choice (White/Brown/Basmati or any variety based on preference)
- Prepare the Makhani Gravy with the ingredients mentioned below
- Let it boil for 10-12 minutes until the raw smell goes off
- Then mix the Rice with the Makhani masala
- The measurements given in the recipe serves two. Please adjust the quantity depending on the number of people you will be serving
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 1 cup Sona Masoori Rice
- 1 onion
- 4 Medium Sized Tomatoes
- 10 Cashewnuts
- 1 teaspoon Ginger Garlic pieces or you can use GG paste
- 1 tsp Turmeric Powder
- 2 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 2 tsp MDH Kitchen King Masala if you don't have this powder substitute it with Garam Masala powder
- 1 Bayleaf
- 1 piece smallof Cinnamon Stick
- 1 tsp Saunf
- 1/2 tsp black pepper
- 1/2 cup Warm Milk
- 1 tbsp butter
- 1.5 cups water
- 1 tbsp ghee
Ingredients
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- Wash sona masoori rice thoroughly with water and keep it aside
- Soak Cashewnuts in 1/4 cup warm milk for 10 minutes
- Grind 1 onion, 3 tomatoes, soaked cashewnuts, ginger garlic pieces to a fine paste
- Turn on 'Saute' mode and add butter
- Add Bayleaf, Saunf, Cinnamon stick, Cardamom and Black Pepper
- Saute for a minute
- Add one finely chopped Tomato and saute for a minute
- Add the ground Onion Tomato paste. Give it a mix
- Add salt, turmeric and other dry powders
- Add the remaining 1/4 cup milk, rice and 1.5 cups of water and a tablespoon of ghee
- Mix everything together
- Turn off 'Saute' mode
- Turn on 'Pressure Cook' mode, turn off 'Keep Warm' and set the timer to 15 minutes
- Timing here is very crucial. Initially I set the timer to 10 and after opening the pot I felt the rice needs some more cooking. Hence I again turned on Pressure Cook mode and let it cook for 5 more minutes. So if you are using Basmati Rice timing might be slightly lesser (7 minutes would work) Just to ensure that we are not overcooking or undercooking rice I kindly request you to set Timer based on the Rice you are using and based on your previous outputs
- After 15 minutes the timer was off. I didn't touch the IP for 10 more minutes and the manually released the pressure
- Once I opened the pot the rice looked as in the picture below
- I used a wooden spoon and mixed everything together, adjusted salt and served it with Pakoda and Yogurt
- If you have any fresh herbs kindly garnish with them before serving or you can even add them in the Instant Pot with other ingredients. Since I didn't have any fresh herbs or even dried kasuri methi leaves I didnt add any
- This creamy plain pulao tastes so good and you feel like you are eating a Paneer Gravy rice minus the Paneer 😬
