I got into the ‘Instant Pot’ madness during the holiday time and finally gave in and indulged myself in one. I have to say, I was pretty overwhelmed with it in spite of having cooked in pressure cooker for a long time. The first complete recipe that I have made in my instant pot is this vegetable masala bhaath. After a very long time, I am participating in the Cooking from a Cook Book challenge and this is my first post from Santhi Balaraman’s book – Ungal Mansasukku Pudichadhu Mattum.
I have to admit I totally enjoyed making this one pot meal in my instant pot and I am so looking forward to making more in the coming days. Coming to the recipe, I have made it without onions and garlic and we did not miss the flavor a bit. Cabbage works as a great substitute for onion in many recipes and I have been using it quite a bit these days.
This time I have used just carrots and peas along with cabbage in the recipe, but feel free to use any vegetable of your choice. I would also suggest using a little less water than usual, as the vegetables let out some moisture. I made one of my favorite okra raita / pachadi on the side.
Preparation time – 10 minutes
Cooking time – 30 minutes
Difficulty level – easy
Ingredients – Serves 4 to 6
- Basmati Rice – 2 cups
- Cabbage – 3/4 cup (finely chopped)
- Carrot – 1/2 cup (thinly sliced)
- Peas – 1/4 cup
- Ginger – 1 inch (finely grated)
- Green chilies – 3 (sliced)
- Desiccated coconut – 3 tbsp
- Cumin seeds – 1 tsp
- Pepper – 1 tsp
- Cardamom – 4
- Cinnamon – 1 inch piece
- Bay leaf – 1 small leaf
- turmeric powder – 1/2 tsp
- Chili powder – 1 tsp (adjust based on your spice level)
- Coriander powder – 1 tsp
- Curry leaves – few
- Butter – 1 tbsp
- Oil / ghee – 1 tbsp
- Salt – as needed
- Cilantro – to garnish
- Wash and soak the rice for about 15 minutes. Crush the cumin and pepper in a mortar to a coarse powder
- Heat oil or ghee or a combination of both in the instant pot container. Turn it on SAUTE MODE.
- Add the crushed cumin and pepper, cinnamon, bay leaf, cardamom and curry leaves. Fry for about a minute.
- Now add the chopped cabbage and saute until the cabbage is slightly softened (about 5 to 6 minutes).
- Now add the grated ginger and green chilies and fry for a minute more.
- Add the chopped carrots, green peas and desiccated coconut and saute for 2 to 3 minutes.
- Add the turmeric powder, chili powder and coriander powder and mix well. Fry for a minute more.
- Drain the soaked rice and add it to the pot. Add the salt required and also the tablespoon of butter and mix well.
- Add about 3 to 3 1/2 cups of water and close the instant pot. Turn off the saute mode and switch the instant pot to MANUAL MODE. Set it for about 7 minutes and let it cook.
- I let the pressure release naturally partially and then released it manually at the end.
- Garnish with chopped cilantro and serve with raita. I made one of my favorite, the Okra raita / pachadi.
This goes for the January Week 2, Cooking from Cookbook Challenge Group.