Thoroughly wash rice until water runs clear, about 3-4 times
In heavy-bottomed pot or saucepan, set a gallon of whole milk on to boil; add rice and cardamom
Cook down until milk and rice thicken into rice-pudding consistency
Be sure to scrape bottom of pot to avoid scorching milk
Press the rice against the sides of the pot to mush and thicken; you can use a stick blender or hand mixer to speed up the process and for more even consistency
Once desired consistency is reached, add sugar, raisins and almonds; cook until sugar is thoroughly dissolved and evenly distributed
Notes
Kheer may be served warm (if fresh made), but is most often chilled and served cold
Some prefer not to stir the raisins and almonds throughout the dish, instead reserving them for garnish on top of the finished kheer; you can also do both
If slicing almonds, microwave in some water in order to soften the nut and loosen the skin for easy removal
Chilled kheer may form a skin on top; this is completely normal and nothing to worry about. To avoid this over with plastic wrap and push it down so that it touches the surface of the kheer
Add rice, water / liquid, and the rest of the salt; stir to combine; close lid and seal
Pressure: High
Time: 7 minutes
Release: 10 minute natural
Nutrition
100g = 153 calories
Notes
This recipe uses the leftover liquid that’s drained from the Mexican chicken recipe. Use as much of the liquid as you have, then add water until you have 2 cups of liquid total.
If you do not have the reserved liquid or you did not make that recipe at all, use all water.
I prefer to add half the salt to the onions while browning in step 2, but you can add it all.
The flavor is somewhere between Mexican rice and Pakistani pulao.
Can be enjoyed as-is, or you can pair it with all the fixings of regular chicken tacos to make a taco rice bowl: fajitas, Mexican chicken, and any sauces.
Blend for 1 minute or until liquefied and homogeneous
Nutrition
100g = 63 calories
Notes
If using fresh mango, you may want to add ice
A high powered blender is ideal, I recommend the Vitamix
Dried out dates do not need to be rehydrated, they can go into the mix as-is
Different date types will have different sugar content; Medjool dates will make a thicker and sweeter shake. As written, recipe is low sugar and not too sweet
Can add spinach or other greens to this recipe for a small health boost
Can store extra milkshake in airtight glass jars or water bottles; it’ll keep in the fridge for up to 3 days. Freshness / quality may be effected; shake before enjoying.
I use 2 T to be on the safe side, you can get away with using less than that.
Process
Instant Pot
Pour 1 cup of water in the instant pot, set in the trivet and then place 1 glass jar into the pot.
Fill jar with 3 cups of milk (you can skip step 1 and pour the milk directly into the pot).
Cover jar with foil or some other loose-fitting, heat-proof cover
Steam: 1 minute
After cycle completes and pot is safe to open, let milk cool to room temp and add yogurt; mix to incorporate.
Shut the lid (no need to seal) and press yogurt button; let incubate for 8 hours (it should begin counting down from 8:00).
Refrigerate
Stovetop
Bring 3 cups of milk to a rolling boil in a medium sauce pot, then turn off the heat and let it cool to room temp.
Pour milk into whatever container it’s meant to set in (old yogurt container, glass jar, etc.). Add 2 T yogurt, mix, and set to incubate in a warm environment (such as the oven with the oven light turned on or a warm area near the stove) for 8 hours.
Refrigerate
Notes
If yogurt is still a bit runny after 8 hours, let it incubate for longer, up to or exceeding an additional 8 hours. It’ll be fine.
Yogurt will set up further while refrigerated.
Sugar or some flavorings can be added during incubation, though I’ve never tried this.
Yogurt can be used any way store-bought plain yogurt would be.
Strain for thicker consistency (“Greek style”).
Can add milk powder as a thickener, or heavy cream though I’ve never tried either.
Add 1 cup of water to instant pot, place trivet inside and put pot-in-pot vessel on top.
Add all the ingredients to the smaller vessel and seal the lid.
Pressure: High
Time: 3 minutes
Release: Quick
Strain into cup, enjoy hot.
Stovetop
In a small sauce pot on the stove set to medium high heat, add all the ingredients and cook until contents reach a roiling boil and threaten to spill over.
Slice potatoes and soak in water; set aside. Chop tomatoes, slit the peppers.
Add all the ingredients to the instant pot
Pressure: High Time: 5 minutes Release: Natural
Add cilantro and stir through.
Although flavorful enough to eat as-is, you can serve with rice or roti / naan / paratha.
Nutrition
Calories: 733 (whole recipe).
Notes
Original recipe (see Credits section above) is for the stovetop, refer to it for stovetop preparation instructions (I’ve made other changes in my version, too, but you can refer to the original for the prep method).
If sauce / gravy is too runny for your liking, set the IP to saute mode and cook off the excess liquid to the desired consistency
Both the dal and the rice were made in the Instant Pot at the same time using the pot-in-pot method. You can choose to make them separately if that’s what you prefer.
Ingredients
For the Rice
Amount
Ingredient
1 cup
rice, basmati
1 cup
water
to taste
salt
You can also add some oil or spices to the rice, I prefer to leave them totally neutral when pairing with dals.
For the Dal
Amount
Ingredient
½ cup
dal, masoor
1½ cups
water
1
onion, small, sliced
½
tomato, roma
½
serrano, slit
½ tsp
cumin seeds
½ tsp
cumin powder
½ tsp
salt
ÂĽ tsp
turmeric
â…› tsp
cayenne pepper
ÂĽ cup
cilantro, chopped
Process
Rinse rice until water runs clear, cover with water to soak; set aside.
Rinse dal, drain, set aside.
Slice onions to your preference, slice tomatoes into quarters (this makes it easier to remove the skins) and slit the pepper lengthwise once or twice.
Dump all ingredients except rice and cilantro into pressure cooker.
Place trivet inside the cooker, drain rice and add it + all the ingredients listed under “For the Rice” into an oven-safe container that will fit on the trivet and inside the pot.
Pressure: High
Time: 7 minutes
Release: Natural
When it’s safe to open, fluff rice with a fork and dish out. Smush tomatoes, peppers, and onions into the dal to homogenize; remove skins if desired.
Add cilantro, stir, and serve.
Notes
You can make any amount of rice, as long as the volume of cooked rice will not overflow the pot-in-pot container. Cook time remains the same.
Add spices (including cumin + coriander seeds) and roast for a few seconds; add water throughout the process as needed to deglaze the pan and prevent burning.
Add the rest of the onions and cook for a few minutes.
Add eggs, mix thoroughly to create scramble. It will look like a gooey mess, don’t worry. It will come together. :)
Turn off heat, add cilantro, mint, chili flakes; mix to incorporate.
Serve hot with roti / paratha / naan.
Notes
In step 2, I like to add a cup of the sliced onions right at the beginning so they cook down all the way, then add the rest of the onions later in step 4. This gives two tiers of onion flavor: the sweeter, more caramelized one from step 2 and the still crunchy, stir fried ones that are added later. The latter also adds a good texture to the softer eggs and potatoes.
The potatoes take the longest time to cook here, so in order to get them nice and tender, a medium dice of about a half inch or so will work best. If need be, add some water to the pan and cover to steam / help move things along. Once the potatoes are cooked, you can add the eggs and the dish is done in about a minute.
Feel things out—I ended up using a full cup of water and an extra tablespoon of oil (for a total of 3 T) because I felt it needed it. A bit more salt would have been perfect, as well. Your dish may vary a little depending on the size of your eggs and vegetables.
