Curry and Basmati Rice in Pressure cooker

 curry and rice recipe w pressure cooker

Ingredients

• 1 tablespoon Olive Oil and/or butter
• 2 cups Basmati Rice rinsed well
• 2 teaspoons Ginger fresh, minced
• 2 ½ teaspoons Curry powder (more or less to taste)
• ¼ teaspoon Red pepper flakes (more or less to taste)
• ½ teaspoon Salt or to taste
• 2 cups Vegetable broth
• ¾ cup Coconut Milk
• 2 teaspoons Sugar
• Lime juice from half a lime
• Parsley fresh, chopped
• 1 Tomato cut into cubes

Instructions

Measure the rice into a strainer and rinse well. Set aside and let drain.Set the Instant Pot to saute and add the butter and/or olive oil.Next, add the rice, ginger, curry, red pepper and salt. Stir and cook for 30 seconds to a minute to release the flavors of the spices. Add the chicken or vegetable broth, coconut milk and the sugar. Stir well to blend. Put the lid on the instant pot and set to seal. Cook the rice on high pressure for 3 minutes. Then, leave on natural release for 10 minutes. After the 10 minutes, carefully switch the valve to vent and wait for pressure to release. Open the lid and add the lime juice, fresh parsley, and the tomatoes. Stir well and serve.