LEMON RICE PILAF FROM THE INSTANT POT™, a QUICK DELICIOUS SI

• hidangan: 4
• masa aktif: 15 minutes
• jumlah masa: 30 minutes

Bahan-bahan

1 1/2 cups basmati rice

1 1/2 cups water

1 1/2 teaspoons salt

TO SEASON THE RICE

1 tablespoon canola oil

1/2 cup peanuts, preferably raw, with skins on

1 tablespoon canola oil

1 tablespoon dried yellow split peas (channa dal)

1 tablespoon white urad dal (dhulli urad dal)

1 1/2 teaspoons mustard seeds

3-6 dried red chilies, broken

1 stalk fresh curry leaves, removed from the stalk

a pinch of asafoetida

1/2 teaspoon turmeric

1 teaspoon salt, or to taste

3 tablespoons fresh lemon juice (about the juice of one lemon), or to taste

TO GARNISH:

1/4 cup fresh coriander (leaves and stems), roughly chopped

Arahan

Rinse the basmati rice in 3-4 changes of water. Then, fill the bowl with water so that it covers the rice by an inch or two. Set aside to soak for 30 minutes.

Meanwhile, rinse the dals in 3-4 changes of water. Drain, and set aside to dry.

After 30 minutes, drain the rice. Add the soaked rice, water, and 1 1/2 teaspoons of salt to the liner of the Instant Pot™. Close the lid, and ensure the steam release handle is set to "Sealing". Press [Rice] on the pot. As soon as the rice is finished cooking, press [Cancel] and do a quick release. Leave the rice to rest in the pot (where it will stay warm), until you're ready for the final steps.

Meanwhile, heat a tablespoon of canola oil in a small skillet set over medium heat. Add the peanuts to the skillet and cook, shaking or stirring often, until the peanuts turn a deep, golden brown (5-6 minutes). Remove the peanuts from the skillet and set aside.

Heat another tablespoon of canola oil in the same skillet set over medium heat. Add both dals to the skillet and toast until golden brown. Once the dals are golden, add the mustard seeds to the skillet, along with the dried red chilies. As soon as the mustard seeds start to splutter and pop, add the curry leaves and the asafoetida. Toast for about 1 more minute, or just until fragrant. Turn off the heat and stir in the turmeric. Set aside.

Once the Instant Pot™ is de-pressurized, add the salt, lemon juice, peanuts and the contents of the skillet to the liner. Fold the rice gently (so as not to break it), until it is well combined, being careful to eliminate any clumps as you go. Taste, and adjust salt and lemon juice, as needed.

Turn out the rice onto a serving platter, scatter with the fresh coriander, and serve immediately.

Nota

If you are allergic to peanuts, feel free to leave them out or substitute the same quantity of cashews.

The rice may also be prepared in another pressure cooker. Check your model for specifics, and adjust, as needed.