How do you Cook Instant Pot Masala Rice
How do you Cook Instant Pot Masala Rice? Make perfect masala rice with a water-to-rice ratio, subs, and storing tips for a no-fail recipe.
Servings: 8 people
Calories: 175kcal
Equipment
- 1 Instant Pot Duo Crisp Plus Air Fryer 8 quart
- 1 Ladle
- Wooden spoon and fork
Ingredients
- 2 tbsp Roasted Sesame Oil
- 2 cups Jasmine rice
- 2 1/4 cups water
- 5 cloves Fresh Garlic, finely chopped
- 1/2 cup Chopped red onion
- 1 tbsp Dill
Spices
- 1 tbsp Garam Masala Powder
- 1 tbsp Granulated Beef Bouillon
- 1/2 tsp salt
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
Instructions
- Heat the roasted sesame oil in the inner pot and saute' the onion and garlic. Cook them until they exude an aroma and the red onions are translucent.
- Add the onion and garlic powder. Add the salt and Garam masala. Add the water Taste the broth accordingly add more salt or garam masala if you want.
- Add the rice and mix using a spoon. Ensure that the rice is leveled out.
- Cover the pot with the pressure cooker lid and push the pressure cooker button setting. Set the pressure to HI and set the timer to seven minutes.
- Quick release when done. Fluff the rice using a fork and enjoy!
Notes
How to season the broth
- Add the spices and season to the broth and season accordingly. In my case, I like the amount of spice in this rice, so one tablespoon of the Garama Masala was perfect.
- I added a small amount of salt to the broth as I wanted it slightly salty.
- I don't often wash my rice but if you do, wash it until the water is clear. Make sure that you drain the rice using the strainer. Not draining the water completely may add more water and it will turn the finished rice soggy.
Nutrition
Calories: 175kcal | Carbohydrates: 38g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 164mg | Potassium: 76mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 0.5mg