Tag Archives: cumin

Pressure Cooker Vegetable Indian Rice

12 Apr

Pressure Cooker Vegetable Indian Rice (Rice pulao)

  • 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
  • 2 Tbs. ghee or coconut oil
  • 1 to 2 bay leaves
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 4 cloves
  • 1/8 to 1/4 tsp. nutmeg
  • 2 inch cinnamon stick
  • 1/2 c. onion, minced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, crushed and minced
  • 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
  • 1 tsp. fresh mint, minced
  • 4 c. water/broth/mixture of both
  • 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.

Pinto and vegetable stew

19 May

Pinto and vegetable stew

  • Olive oil
  • ½ to 1 c. Carrot, diced
  • ¼ to ½ c. Onion, diced
  • 2 cloves garlic, smashed and minced
  • ½ tsp. Onion powder
  • ½ tsp. Garlic powder
  • ¼ tsp. Paprika (if less spicy, add more)
  • 1 tsp. Cinnamon
  • 1 ½ tsp. Cumin
  • ½ tsp. Coriander seeds crushed
  • 1 can diced tomatoes
  • 1 to 2 Tbs. tomato paste
  • 4 c. pinto beans
  • 1 Tbs. chicken better than bouillon
  • 1 to 2 c. spinach
  • 1 to 2 c. corn
  • sea salt to taste

Cook the onion and carrot in olive oil for ~5min on med-low heat. Add garlic, onion powder, garlic powder, paprika, cinnamon, cumin, and coriander seeds, cook for another minute. Add tomatoes, tomato paste, pinto beans, chicken flavoring. Bring to boil, reduce heat to simmer and cook at least 15 min., can stew longer. Add spinach and corn in ~10 min. before serving. Serve over baked sweet potatoes.