Ingredients
Scale
- 2 cups Basmati rice – washed and rinsed
- 2 cups veggie or chicken broth
- 2 tbsp oil
- 1 onion – sliced
- 1 serrano – minced
- 3 cloves garlic – minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp cayenne pepper or red chili powder
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 tsp salt
- Chopped cilantro and lemon wedges for garnish
Instructions
- Turn on the instant pot on sauté mode and add the oil. Once the oil is hot add the onions and green chiles. Cook for 2-3 mins and add in the garlic and cook for 30seconds until fragrant.
- Next add in the rinsed rice along with the spices and mix until rice is covered in the spices and a little toasty. Add the broth and give it one final mix so everything is well incorporated.
- Cover the instant pot with a lid, press the “rice” button and seal the valve. The rice button will cook the rice for 12 mins. Once the rice is cooked, do a natural release and enjoy!
- I added chopped cilantro and squeezed a fresh lime. Serve it with kebabs, cucumber salad and some naan. Enjoy!
Notes
- Once the rice is cooked, fluff with a fork and add in the cilantro and lemon.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
Keywords: instant pot rice, sharwama, white sauce, kebabs