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5
from 1 vote
Instant Pot Brown Rice Pilaf
An easy-peasy mildly spiced vegan pilaf with brown rice and vegetables made in Instant Pot. A perfect pair for all the curries.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Entree
Cuisine:
Indian
Keyword:
brown rice pilaf, Instant Pot Recipes
Servings:
4
Calories:
226
kcal
Author:
Srividhya G
Ingredients
1
tbsp
corn oil
1
tsp
cumin seeds
½
tsp
fennel seeds
1
bay leaf
1
green chili
slit into half
2
cardamon
3
cloves
1
inch
cinnamon
2
tbsp
frozen corn
2
tbsp
frozen peas
4
mint leaves
torn into small pieces
1
cup
Long-Grain Brown Rice
1 ¾
cup
Water
½
tsp
salt
Instructions
Prep - Work:
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.
Steps:
Press the saute button, and the display shows HOT, add the oil.
After 30 to 45 seconds, add the cumin seeds, fennel seeds, bay leaf, green chili, cardamom, cloves, and cinnamon. Mix it and fry for 20 seconds.
Then add the corn and peas and gently mix. Then add the mint leaves and stir for 30 seconds.
At this stage add the rinsed long-grain brown rice followed by 1.75 cups of 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.
Video
Notes
I did not include any onion or garlic. But you can add ¼ cup of chopped onion, and two garlic cloves finely chopped for this rice measure.
Adjust the salt and green chili according to your preference.
Adjust the water and cooking time according to the rice variety and also as per your personal texture preference.
You can add other veggies too like carrots and potatoes. But do not add more than ¼ cup of vegetables.
Nutrition
Calories:
226
kcal
|
Carbohydrates:
40
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
339
mg
|
Potassium:
163
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
100
IU
|
Vitamin C:
5.4
mg
|
Calcium:
26
mg
|
Iron:
1.4
mg