Credits

Recipe adapted from Tea for Turmeric.

ingredients

amount	ingredient
300g	rice, basmati
2 cups	water
40g // 3 T	oil
1	onion, medium, sliced
1	tomato, small, quartered (optional)
2½ tsp	salt, divided
3 cloves	garlic, minced
⅓ piece	ginger, minced
2	bay leaves, small
½ tsp	black peppercorns, whole
1″	cinnamon stick
1	cardamom, black, small
5	cloves, whole
1 tsp	cumin seeds
½ tsp	black pepper
15oz	chickpeas, cooked (chanay)

process

1. wash rice, set aside to soak 30 minutes

mode: sauté
heat: high

2. add oil, onions, bay leaves and 1 tsp of the salt; brown the onions
3. add ginger, garlic; sauté 2 minutes until fragrant (deglaze with a splash of water, as needed)
4. add tomato, removing skins as they come loose (optional)
5. add whole spices along with the rest of the salt, mix well; add chickpeas
6. drain rice, add to instant pot along with the 2 cups of water

pressure: high
time: 5 minutes
release: 5 minutes natural release

7. open pot, fluff rice; serve

notes

optional additions / changes

• can add peeled and chopped potatoes at the same time as the chickpeas
• can add ½-1 green chili like Serrano, slit several times
• can use 15 oz of cooked and frozen chickpeas, or a 15oz can, drained

See the freezing guide for tips and information on freezer-safe food storage.