03/10/2022
INGREDIENTS
1 ½ cups Super Kernel Basmati Rice
2 tablespoon Organic Pearl Olive oil
1 tablespoon Organic Pearls Desi ghee
1 medium onion, thinly sliced
3 cloves garlic, crushed
1/3-inch piece of ginger, crushed
2 small bay leaves, or 1 large
½ teaspoon Kali Mirch Sabat - Black Pepper
1- inch piece Darh Cheeni - Cinnamon stick
1 small black cardamom, optional
5 whole Loong - Cloves
1 teaspoon White Cumin Seeds
15 oz can of chickpeas, rinsed and drained
1 1/2 teaspoon heaped salt, or to taste
2 cups water
INSTRUCTIONS
Wash the rice well and then soak it in water. Place aside.
Set the Instant Pot's Sauté Mode to high. Add the oil, ghee, and onion slices after it has heated up. About 8 to 10 minutes, or until the onions are brown, sauté, stirring frequently. You want the onions to be even and golden, since that will decide how the rice turns out.
Add the garlic and ginger, then cook for an additional minute, or until the raw flavor is gone. Continue to sauté while adding 2 tbsp of water to the pan to deglaze it.
Stir in the drained chickpeas as well as the entire spices.
Add 2 cups of water, salt, and the rice that has been drained from the soaking solution to the Instant Pot. Rice and chickpeas should be gently combined and pressed into the water so that they are completely submerged. If you taste the water, it should be saltier than you usually like. Add a little more salt if necessary. To ensure that all the rice is inside the pot, scrape the sides.
Stop sautéing. Cook for 6 minutes on high pressure undercover. 15 minutes of natural release is recommended. With a fork, fluff.