LET'S GET STARTED
– Wash the rice and drain the water thoroughly. No need to soak the rice. – Slit the green chili into two. – Thaw the frozen corn and peas and bring it to room temperature. I soaked it in water for 15 minutes and drained the water.
– Press the saute button, and the display shows HOT, add the oil. – Next, add the cumin seeds, fennel seeds, bay leaf, green chili, cardamom, cloves, and cinnamon. Mix and fry. – Then add the corn and peas and gently mix. Then add the mint leaves and stir.
– At this stage add the rinsed long-grain brown rice followed by water. – Add the salt and mix thoroughly. Press the cancel button. – Close the Instant Pot lid and make sure the vent is in the sealing position.
– Press the manual button and set the time to 25 minutes on high pressure. After cooking, allow the pressure to release naturally. – Open the lid and gently fluff the rice. As the rice cools down, all the moisture (if any) will be absorbed.
Hello all, I am Srividhya! Vidhya's Vegetarian Kitchen is all about vegetarian and vegan food with unique and exciting recipes from all over the world.