I made this Pulao with the creamy Makhani Gravy that we generally prepare with Paneer or Veggies. Instead of Plain Pulao or Ghee Rice you can prepare this Rich rice based dish
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 😬
Makhani Pulao | Creamy pulao with Onion and Tomatoes | Instant Pot Pulao was last modified: May 1st, 2020 by