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  • Chana Pulao

    Credits

    Recipe adapted from Tea for Turmeric.

    ingredients

    amountingredient
    300grice, basmati
    2 cupswater
    40g // 3 Toil
    1onion, medium, sliced
    1tomato, small, quartered (optional)
    2½ tspsalt, divided
    3 clovesgarlic, minced
    ⅓ pieceginger, minced
    2bay leaves, small
    ½ tspblack peppercorns, whole
    1″cinnamon stick
    1cardamom, black, small
    5cloves, whole
    1 tspcumin seeds
    ½ tspblack pepper
    15ozchickpeas, cooked (chanay)

    process

    1. wash rice, set aside to soak 30 minutes
    mode: sauté
    heat: high
    1. add oil, onions, bay leaves and 1 tsp of the salt; brown the onions
    2. add ginger, garlic; sauté 2 minutes until fragrant (deglaze with a splash of water, as needed)
    3. add tomato, removing skins as they come loose (optional)
    4. add whole spices along with the rest of the salt, mix well; add chickpeas
    5. drain rice, add to instant pot along with the 2 cups of water
    pressure: high
    time: 5 minutes
    release: 5 minutes natural release
    1. 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.

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  • Kheer

    Ingredients

    AmountIngredients
    1 gallon // 3.78 Lmilk, whole
    1 cup // 200grice, basmati
    1green cardamom pod, shell discarded
    ½ cup // 100gsugar
    to tasteraisins, golden
    to tastealmonds, crushed/slivered

    Process

    1. Thoroughly wash rice until water runs clear, about 3-4 times
    2. In heavy-bottomed pot or saucepan, set a gallon of whole milk on to boil; add rice and cardamom
    3. 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
    4. 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
    Kheer
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  • Burrito Bowl

    Ingredients

    AmountIngredients
    196gSimple Rice & Potatoes
    76gsalsa
    30gcheese, shredded, Mexican-style
    110gMexican chicken
    50gsour cream
    4 leaveslettuce, torn

    Assembly

    1. Top rice with salsa, sprinkle a little water over it and heat in microwave for ~2 minutes or until piping hot
    2. Add cheese and heat for 30 seconds, removing halfway through to stir and insure even melting
    3. Add chicken on half of the hot rice mix and cover with the other half (to heat through)
    4. Add sour cream and lettuce

    Nutrition

    Calories: 688

    Notes

    Microwaved chicken has a bad smell and worse taste. Covering the chicken with the hot rice helps mitigate that. You can also heat the chicken, rice, and salsa in a dry pan on the stove over medium-low heat, stirring frequently, then fold in the cheese.

    Burrito Bowl
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  • Simple Rice & Potatoes

    Ingredients

    AmountIngredients
    360grice, basmati
    2 cupswater + Mexican chicken reserved liquid
    50goil, vegetable
    150gonion, sliced
    360gpotatoes, Yukon gold
    1 tspsalt
    1 tspcumin seeds

    Process

    1. Wash the rice and cover with water to soak; set aside
    2. Set instant pot to sauté mode, add oil, onions, half the salt, and cook until nicely browned; add a tablespoon or 2 of water if onions start browning too quickly or unevenly
    3. Add potatoes, cumin seeds
    4. 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

    1. 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.
    2. If you do not have the reserved liquid or you did not make that recipe at all, use all water.
    3. I prefer to add half the salt to the onions while browning in step 2, but you can add it all.
    4. The flavor is somewhere between Mexican rice and Pakistani pulao.
    5. 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.
    Simple Rice & Potatoes
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  • Thai Basil Fried Rice with Chicken

    Credits

    Recipe adapted from a combination of this Allrecipes.com listing and Hot Thai Kitchen.

    Ingredients

    Makes 6 servings

    AmountIngredient
    3 Toyster sauce
    3 Tfish sauce
    1 tspsugar
    12 ozchicken breast, boneless, skinless, raw
    42goil, neutral, divided
    ½ cuponion, chopped
    1 cupbell pepper, red, chopped
    ½ cupcarrot, shredded
    2Serrano peppers, slit
    1 Tgarlic, minced
    680grice, Jasmine, cooked
    1 Tsoy sauce, less sodium
    ½ cupcilantro, chopped
    ¼ cupThai basil, fresh

    Process

    Prep

    1. Mix oyster sauce, fish sauce and sugar in small bowl; use half the mixture to marinate the chicken.
    2. Prep the rest of the vegetables and ingredients (chop onion, bell pepper, slit Serranos)

    Cook

    1. In a large wok, heat HALF the oil until shimmering and add marinated chicken along with any marinade that’s settled in the bottom of the bowl (NOT the rest of the mixture which was set aside in step 1)
    2. Saute chicken until mostly cooked through and no longer pink on the outside. Cut into a piece to see if it’s cooked. Remove from wok and set aside.
    3. In the same wok, without cleaning, add the remaining oil and stir fry the onions, bell peppers, carrots, Serrano peppers and garlic to desired doneness.
    4. Add rice and continue to stir fry.
    5. Add marinade mixture set aside in step 1, plus soy sauce; stir to distribute sauce evenly.
    6. Add chicken back to wok (with any accumulated juices), cilantro, and Thai basil; stir fry until chicken is cooked through.

    Serve hot with sliced cucumbers and fresh lime wedges

    Nutrition

    Calories: 300 per serving (⅙th of recipe)

    Notes

    • 1 mini cucumber = 10 calories, juice of half a lime = 6 calories
    • Go easy on the serrano if you can’t tolerate heat very well
    • If your wok or frying pan is small, make the recipe in batches
    Thai Basil Fried Rice with Chicken
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  • Dal Chawal

    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

    AmountIngredient
    1 cuprice, basmati
    1 cupwater
    to tastesalt

    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

    AmountIngredient
    ½ cupdal, masoor
    1½ cupswater
    1onion, small, sliced
    ½tomato, roma
    ½serrano, slit
    ½ tspcumin seeds
    ½ tspcumin powder
    ½ tspsalt
    ¼ tspturmeric
    ⅛ tspcayenne pepper
    ¼ cupcilantro, chopped

    Process

    1. Rinse rice until water runs clear, cover with water to soak; set aside.
    2. Rinse dal, drain, set aside.
    3. 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.
    4. Dump all ingredients except rice and cilantro into pressure cooker.
    5. 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
    1. 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.
    2. 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.
    Dal Chawal
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  • Forbidden Mexican Rice

    Credits

    Recipe modified from this Food.com rice cooker version.

    Ingredients

    AmountIngredient
    2 Tbutter
    1onion, small, diced
    1 tspgarlic, minced
    185gblack rice
    1¼ cupsvegetable broth
    1 cangreen chilies
    14.5 ozdiced tomatoes
    ½ cuproasted red peppers
    1 tspcumin seeds
    ½ tspred pepper flakes
    2 tspMexican oregano
    to tastesalt
    to tasteblack pepper, ground

    Process

    1. (Optional) Set IP to saute mode (high), melt butter, add onion and garlic; saute until translucent / fragrant.
    2. Add black rice, stir, and saute for another 2-5 minutes to roast the grain a little.
    3. Add all the other ingredients, seal lid.
    Pressure: High
Time: 30 minutes
Release: Quick

    Nutrition

    Finished dish is 965g and 1,078 calories.

    100g = 112 calories

    Notes

    • It may be a little liquidy when done. You can either set the pot on a low saute and stir until the liquid evaporates or drain the liquid.
    • Using diced tomatoes will result in tomato chunks in the finished dish. If this is an issue, you can substitute for a puree.
    • Recipe is dump and go if you skip the first two steps.
    • Works great as a burrito filling or bed for blackened fish.
    • Picture shows rice paired with black bean burgers.
    Forbidden Mexican Rice
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  • Kichri

    Both Instant Pot and stovetop instructions are included. I prefer the IP, as it’s faster and more hands-free.

    Ingredients

    AmountIngredient
    2 cupsrice, basmati
    2 cupswater
    1 cupred lentils (masoor dal)
    ¼ cupoil
    1 Tcumin seeds
    1¼ tspsalt, to taste
    ½ tspblack pepper (optional)

    Process

    Instant Pot

    1. Wash the rice and lentils (same bowl is fine), soak for up to 30 minutes (soaking is optional)
    2. Place all ingredients in IP, close lid and seal.
    Pressure: High
Time: 7 minutes
Release: 10 minutes natural
    1. Fluff rice carefully before serving.

    Stovetop

    1. Wash rice and lentils together and add to a heavy-bottomed pot along with the listed amount of water and black pepper
    2. Boil until 80% done (or until there’s just enough water left for “dam,” which is to finish cooking something via steaming)
    3. Add oil and cumin seeds, stir to distribute and set pot to dam/steam
    4. Once finished, fluff rice and serve.

    Notes

    • Stovetop will generally require double the amount of water vs the instant pot method
    • Increase oil for a more moist kichri (recipe as listed is slightly dry).
    • Pairs really well with achar (spicy pickles packed in oil)
    • Salt is the main flavor component, so make sure it’s adequately salted. Start with 1 tsp per the recipe and adjust to your tastes.
    Kichri
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