Browsing Tag:

instant pot indian recipes

15-Minute Kadai Paneer

10-Minute Kadai paneer by Spice Cravings is a delicious & elegant dish made with Paneer, peppers & onions. Seasoned with fragrant Indian spices, this is a real crowd pleaser. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian #SpiceCravings

Kadai paneer is a delicious & elegant Indian dish made with Paneer (Indian cottage cheese), peppers & onions.  Cooked in a tomato gravy and seasoned with an aromatic Indian spice blend, called Kadai Masala, this is a real crowd pleaser in most Indian restaurants and homes.

This is my take on a classic.  Here I have recreated the magic using easily available ingredients and cooked it in 15 minutes, hence the name 15-Minute Kadai Paneer.  This recipe is on repeat menu in my home.  Our favorite way of eating this deliciousness it to roll this mix in a warmed whole-wheat tortilla and enjoy a quick and tasty Kadai Paneer Wrap.

One-Pot / One-Pan Recipe

15-Minute Kadai Paneer is one of the simplest recipes I make.  The 5 minutes of prep and under 10 minutes of cooking time makes it ideal for weeknights.  This easy to follow recipe comes together in ONE-PAN.  A wide Skillet or Fry Pan is all you need to make it.  You can even make this in your Instant Pot, using the SAUTE feature.

Continue Reading…

Beet Coconut Stir Fry | Beetroot Thoran

Beet Coconut Stir-Fry (Beetroot Thoran) is a quick and easy stir-fry of chopped beets with grated coconut. I lightly season it with salt, turmeric and coriander, and finish it with a squeeze of fresh lime juice. This light and refreshing dish does full justice in highlighting the sweet and earthy flavors of beets.#food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #coconut

Beet Coconut Stir Fry or Beetroot Thoran is a quick and easy stir-fry of chopped beets with grated coconut. I lightly season it with salt, turmeric and coriander, and finish it with a squeeze of fresh lime juice. This light and refreshing dish does full justice in highlighting the sweet and earthy flavors of beets.

Beets, the Super Food

Beet, or beetroot, is a popular super food that is gaining visibility for a wide variety of health benefits. Based on my internet research, and to name a few, beets are rich in antioxidants, amino acids, and help in reducing blood pressure. Beet greens are rich in Vitamins A, K and C. They taste somewhat similar to kale and swiss chard.  In the past few years, I’ve seen beets feature in many restaurants, as appetizers, side dishes, and even as part of entrées . I’ve been experimenting with beets in my recipes, and am loving the results. Although, I must confess that I have yet to fall in love with beetroot ice-cream 🙂

This recipe for Beet Coconut Stir Fry (Beetroot Thoran) is on repeat menu in my home. It’s inspired by one of my favorite south-Indian side dishes, Thoran.

Beet Coconut Stir Fry (Beetroot Thoran) is a quick and easy stir-fry of chopped beets with grated coconut. I lightly season it with salt, turmeric and coriander, and finish it with a squeeze of fresh lime juice. This light and refreshing dish does full justice in highlighting the sweet and earthy flavors of beets.#food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #coconut Continue Reading…

Tandoori Chicken Recipe

Tandoori Chicken Recipe, with chicken marinated in yogurt, lemon juice, aromatics and bold Indian spices. By Spice Cravings. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Tandoori Chicken recipe is probably one of the most flavorful and popular recipes from the Indian subcontinent. In this recipe, I marinate the chicken in yogurt, lemon juice, aromatics and bold Indian spices. Then, I grill it to a perfect crispy golden brown. The result is tender, juicy and a to-die-for flavor! If you’ve never tried it before, just trust me on this and go for it!Try this easy Tandoori Chicken Recipe. Chicken marinated in yogurt, lemon juice, aromatics and bold Indian spices and cooked to perfection in the Oven or Instant Pot. By Spice Cravings. #cooking #food #recipe #recipes #easyrecipe #foodphotography #foodblogger #yummy #delicious #foodie #tasty #chicken #chickenrecipes #instantpot #bbq #indian

Tandoori Chicken Recipe:

Skinless chicken is the traditional choice in this recipe. Start by making a marinade including yogurt, fresh ground ginger, garlic, garam masala, red chili powder and fresh lemon juice. Marinate the chicken anywhere from 30 minutes to overnight. Thread it on to skewers and grill it. Most restaurants grill it in a high-heat clay-oven called Tandoor (tun-dur). Tandoor is typically heated with charcoals. That is what gives the chicken a slightly smoky flavor. But, since most of us don’t have a clay oven in our backyards, an oven broiler, or an outdoor grill can achieve a similar flavor!

Try this easy Tandoori Chicken Recipe. Chicken marinated in yogurt, lemon juice, aromatics and bold Indian spices and cooked to perfection in the Oven or Instant Pot. By Spice Cravings. #cooking #food #recipe #recipes #easyrecipe #foodphotography #foodblogger #yummy #delicious #foodie #tasty #chicken #chickenrecipes #instantpot #bbq #indian

Tandoori Chicken in Instant Pot (pressure cooker):

Continue Reading…

Pot-in-Pot (PIP) Instant Pot | Pressure Cooker Method

Collage of PIP cooking in the instant pot

Pot-in-Pot Cooking (PIP)

When I first got my Instant Pot, like many of you, I joined a few Facebook groups, did the water test, boiled eggs, cooked rice and moved on to main meals.  But, every now and then, I would come across the term, Pot-in-Pot (PIP) Instant Pot.  It sounded interesting, but intimidating!  I read up about it, and experimented with my first PIP meal, Coconut Lime Chicken with Coconut Rice , and it was a huge success!  So, this post is for all my fellow cooks, who want to give it a try, but don’t know where to start.
Coconut-lime-chicken-and-rice-Instant Pot

In this post you will find:

  • Concept of Pot-in-Pot (PIP) cooking explained
  • Examples of PIP cooking
  • What you need to get started
  • Popular PIP accessories
  • My tried and tested PIP Recipes

What is Pot-in-Pot (PIP) method?

Let’s understand the basic concept first. Pot-in-Pot method is exactly what it sounds like. It’s cooking something in a smaller, oven-safe pot (or basket, trivet etc.), inside the main pot of the pressure cooker. You start by adding water in the inner pot, then place a trivet, which is a metal stand that will give you a base to put another bowl or container on top. Based on your recipe, you could place a steamer basket instead of a trivet, or, you could cook a curry with liquid in the main pot and rice or potatoes in a bowl on top. The idea here is that the ‘food on the trivet’ never touches the liquid at the bottom, it steam cooks.

Like this:

pot in pot cooking instant potpot in pot cooking instant potpot in pot cooking instant pot

Why cook PIP? Here’s a few scenarios…

  • Cooking entrée and side in the same pot. For example, chicken in the main pot, and rice in a smaller bowl, placed on a trivet. Cook time: 6 mins Manual/Pressure Cook,, NPR10.
  • Cooking multiple items that have the same cook time. For example, broccoli and cauliflower in one pot, peas and carrots in another. Cook time: 0 mins Manual/Pressure Cook, QR.
  • Steam-cooking foods that don’t need to touch the main pot or liquid, for example, boiling eggs or chicken breast, salmon fillets etc.
  • Making desserts like cheesecake or lava cakes, which turn out great when baked in a water-bath.
  • Re-heating food is a lot easier when you can set two or more pots in the Instant Pot, to re-heat everything at the same time.
  • Cooking a smaller quantity. If I’m making 1/2 cup of rice, I need 1/2 cup of water or broth for that, that’s not enough liquid for the main pot to come up to pressure. Cooking PIP takes care of that. Rice cooks evenly without scorching the bottom of the pot.
  • Cooking foods that stick. For example, lasagna, or any recipe with a cheese as an ingredient has a higher tendency to burn if cooked directly.

What do I need for PIP cooking?

You need a few accessories to be able to cook PIP. The good news is that the Instant Pot already comes with a one, and you may be able to find some in you kitchen cabinet. Here’s is what you need for PIP cooking:

  • Instant Pot: The #1 thing you need for PIP cooking, but you knew that already 🙂
  • Water: You need to put 1-2 cups of water, depending on the size of your pot, in the main pot to build pressure for cooking.
  • Trivet: The Instant Pot comes with a trivet, so you can start experimenting with basics like boiled eggs, chicken breast etc, without having to buy more accessories.
  • Oven-safe bowl: Any oven safe bowl will work here, ceramic, porcelain, stainless steel, silicone, even the disposable aluminum bakeware. Just remember, NO PLASTIC containers, and Pyrex is to be used with caution. I’ve never had a Pyrex bowl break, but have heard of some exploding, especially, when it went straight from the freezer to the pot.
  • Steamer basket: If you’re boiling/steaming a few eggs, the trivet should work fine, but if you’re doing a dozen, then a steamer basket comes in handy, especially, when pulling out.
  • Spring-form pan /Push pan: If you are planning on making a cheesecake or a lasagna, a springform pan or a push pan comes in very handy. It’s removable ring makes slicing much easier.
  • Stackable containers/bowls:  If you’re planning on cooking multiple items at once, these work out great.

Here’s are some accessories that I use for PIP cooking:

Continue Reading…

Instant Pot Rava Idli | Steamed Semolina Cakes

Instant Pot Rava Idli, savory steamed semolina cakes by Spice Cravings. These idlis made with rava, with mixed in corn, peas, carrots, and cashews. These rava idlis are soft and spongy and a real favorite with my kids. Made with semolina flour called Rava, this dish is a variation of the popular south-Indian breakfast dish called 'Idli' (steamed rice & lentil cakes). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Soft, spongy, melt-in-your-mouth Rava Idli is a real favorite with my kids. Rava Idli, which is made with semolina flour called Rava, is a variation of the popular south-Indian breakfast dish called ‘Idli’ (steamed rice & lentil cakes).

Super easy to make, this instant breakfast or snack recipe needs no grinding or fermenting, and comes together in 30 minutes, with only 5-7 minutes of active cooking time.  In this recipe, I made rava idli in my electric pressure cooker, Instant Pot, using my newest kitchen toy, Silicone Molds.  These molds work great for a variety of recipes including, eggs-bites, mini lava cakes and more.  I love it when a kitchen accessory can be used for multiple recipes!Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunch

Kids Love it:

I mix in some frozen corn, frozen peas, chopped carrots, and chopped cashews into the idli mix, to give the idlis a bite and bump up their nutritional content. This combination and small size of each idli makes it a great snack or school lunch option for kids.

Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunchServing suggestion:

Rava Idli can be enjoyed for breakfast, brunch or snack.  In my house, we each have a different ‘favorite’ condiment to enjoy it with. We have it with ginger chutney, coconut chutney, cilantro-mint chutney, and ketchup… yes, ketchup:-)

Here’s how easy it is to put this together:

Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunch Mix idli ingredients, keep aside for 15 mins Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunch Turn on SAUTE and add water
Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunch Grease idli mold Instant Pot Rava Idli Prepare tempering
Instant Pot Rava Idli Turn off heat Instant Pot Rava Idli Add to idli batter
Instant Pot Rava Idli Mix well Instant Pot Rava Idli Add ENO fruit salt and mix gently
Instant Pot Rava Idli Place tray on trivet and lower in pot Instant Pot Rava Idli Stack the second tray on top, steam for 12 mins
Instant Pot Rava Idli Cool for 2-3 mins Instant Pot Rava Idli, savory steamed semolina cakes by Spice Cravings. These idlis made with rava, with mixed in corn, peas, carrots, and cashews. These rava idlis are soft and spongy and a real favorite with my kids. Made with semolina flour called Rava, this dish is a variation of the popular south-Indian breakfast dish called 'Idli' (steamed rice & lentil cakes). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie Enjoy Rava Idli with your favorite chutney!

Rate this Recipe

If you tried this recipe, please give a star ★ rating.

0 from 0 votes
Instant Pot Rava Idli, savory steamed semolina cakes by Spice Cravings. These idlis made with rava, with mixed in corn, peas, carrots, and cashews. These rava idlis are soft and spongy and a real favorite with my kids. Made with semolina flour called Rava, this dish is a variation of the popular south-Indian breakfast dish called 'Idli' (steamed rice & lentil cakes). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie
Instant Pot Rava Idli | Steamed Semolina Cakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
 

Soft & spongy rava idle is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch. 

Course: Appetizer, Breakfast, Side Dish
Cuisine: Indian
Servings: 14 Idlis
Calories: 64 kcal
Author: Spice Cravings
Ingredients
Idli mix (Mix the following ingredients and keep aside for 15 mins)
  • 1 cup Sooji / Semolina / Rava
  • 1/4 cup plain yogurt
  • 1 cup water
  • 3/4-1 teaspoon salt adjust to taste- I add 3/4
You can customize the following ingredients to your liking
  • 2 tablespoons chopped cashews or peanuts
  • 2 tablespoons frozen corn
  • 2 tablespoons frozen peas
  • 2 tablespoons chopped carrots chop them about the size of peas
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon finely grated ginger OR, 1/2 teaspoon dry ginger powder
  • 1 teaspoon lime juice
To be added just before cooking
  • 3/4 teaspoon Eno Fruit Salt OR, 1/2 teaspoon baking soda+1/2 teaspoon citric acid
Tempering
  • 1 teaspoon ghee
  • 1/2 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal Split Black Lentils
  • 4-5 curry leaves chopped
  • 1 green chili finely chopped (optional)
Instructions
  1. Prep: In a large bowl, add all ingredients listed under 'Idli Mix', and mix well. Keep aside for 15 minutes while you prep the instant pot and molds. Add 2 cups of water in the inner pot and turn on SAUTE (high), so that the water comes up to a boil. Grease the silicone molds or Idli steamer lightly, using PAM cooking spray or ghee. Keep aside.

  2. Prepare tempering: Heat a fry-pan on medium-high heat. Add all ingredients listed under 'Tempering'. Wait for the mustard seeds to pop, and urad dal to turn golden in color. Remove from heat and mix in the idli batter.

  3. Cook idli: Add Eno fruit salt in the batter and mix it in gently. Don't over-mix the batter. Fill up the silicone molds about 3/4th of the way. Place the silicone tray on a trivet and lower it in the instant pot. At this point the water will be boiling, so be careful while doing that. Carefully stack the second mold on top of the first one, placing it such that the cavities DON'T overlap. If using Idli stand, fill up the idli molds 3/4 of the way and follow the same process. Close the lid. Set vent at VENTING position. Press STEAM for 12 minutes. The Instant Pot doesn't count down the timer in STEAM mode, so set an external timer (oven, microwave, siri, alexa).

  4. Idli is done: When the timer is done, let the pin drop before opening the lid, takes about 30 seconds or so. Carefully open lid and remove the silicone molds or idli stand. Let the idlis cool for 2-3 minutes before popping them out of the mold. If using the silicone molds, they slip right out when you invert the mold and push gently. Serve idli warm, with your favorite side of chutney. We love ours with homemade cilantro-mint chutney and ginger chutney.

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Instant Pot Rava Idli | Steamed Semolina Cakes
Amount Per Serving
Calories 64 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 1mg 0%
Sodium 140mg 6%
Potassium 56mg 2%
Total Carbohydrates 10g 3%
Protein 2g 4%
Vitamin A 7.9%
Vitamin C 8.9%
Calcium 0.9%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

PIN IT TO PINTEREST

Soft & spongy Rava Idli (Steamed Semolina Cake), is a favorite with my kids. It's a variation of the popular south-Indian breakfast called 'Idli' (steamed rice & lentil cakes). Made with semolina (rava), corn, peas, carrots, and cashews, these savory cakes make for a healthy & tasty breakfast or brunch . #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie #indian #breakfast #brunch

Sarson Ka Saag | Spiced Mustard Greens

Sarson ka Saag, or, as we say in my family, Sarson da saag,  is a leafy-vegetable preparation from Punjab, in the northern-Indian regions of India. Traditionally a winter-time speciality, it is prepared with mustard greens and spinach, that are seasoned with onions, ginger, garlic and warm Indian spices. Sarson ka Saag is usually served with makki ki roti, which is a flatbread prepared with fine-ground cornmeal.
Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

It’s a treat that I make for my family for Sunday brunches during winter-time.   The rich and buttery Sarson ka Saag goes so well with the crisp and earthy Makki ki Roti, that my otherwise picky kids & hubby also forget that they’re eating healthy greens for a meal, and, enjoying them too:-)   I like to serve it with Sweet & Spicy Lemon pickle and a boondi raita, which is yoghurt side.   To me, this combination is at the top of my soul-food list!

Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Preserving the Green Color

Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Whenever I prepare any kind of green leafy vegetables, I like to preserve the bright green color and not have them turn ‘dark and brownish’ in the cooking process. The key is to not over-cook them, AND, not cover them while cooking. I have tried many different ways of making saag.  I found that the key is that when I flash cook (add them to boiling water, remove and put them in ice-bath), or, microwave the greens and then season them, it cooks them perfectly, and preserves the color beautifully. That is why I never pressure cook the greens. I pressure cook the masala (seasoning mix), and add the greens to that.

In this recipe, I have prepared my seasoning in my electric pressure cooker, Instant Pot, but this can be made on the stove-top too. Simply follow the steps and cook the masala in a heavy bottom chef’s Pan, cover and cook the masala for 10 minutes. Open the lid and follow the remaining instructions.

Ideal Pairing: Makki Ki Roti

Makki ki Roti with Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Sarson ka Saag is traditionally served with Makki ki Roti, a flatbread made with cornmeal.  Here is an easy recipe, with step-by-step video instructions for homemade Makki ki Roti.

But, if you do not have the time to make those, pair them with stone-ground corn tortillas from your local supermarket, and you will enjoy that combination too!  To elevate the tortillas to another level, lightly grease a fry-pan, brush the corn tortillas with a little ghee, sprinkle a little cayenne on top, and lightly toast them.  The end result gets pretty close to the classic Makki ki Roti.

Serve this combo with some Sweet and Spicy lemon Pickle to round out the dish!

Instant Pot Lemon Pickle, Pressure cooker Lemon PIckle
Sweet and Spicy Lemon Pickle made in an instant pot

Rate this Recipe

If you tried this recipe, please give a star ★ rating.

5 from 1 vote
Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie
Sarson Ka Saag | Spiced Mustard Greens
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices.  It is usually served with makki ki roti, which is a cornmeal flatbread.

Course: Main Course
Cuisine: Indian
Servings: 6 people
Calories: 61 kcal
Author: Spice Cravings
Ingredients
Greens
  • 6 cups Sarson (Mustard Greens) : stems removed and chopped
  • 4 cups spinach : stems removed and chopped
  • 2 green chillies
Masala seasoning
Instructions
  1. Prepare the greens: Rinse mustard greens and spinach leaves 2-3 times, to wash off any dirt. Remove the fibrous stems from mustard greens and chop the leaves roughly. Do the same for spinach leaves. In a microwave safe bowl, add chopped greens and 2 green chillies, and microwave for 2 minutes. Using a hand blender, puree the greens to a medium fine consistency, or according to your preference.

  2. Prepare the masala: Turn on Instant Pot or Pressure cooker.  Heat oil on SAUTE mode. Add cumin and ginger-garlic paste and saute 30 seconds. Then, add chopped onion and saute another 30 seconds.  Finally, add salt, spices and water.  Stir well.  Press "Cancel SAUTE".  Close lid, valve set to sealing position and pressure cook for 2 minutes on Manual or Pressure Cook.

  3. Season Saag (Greens): Manually release pressure by turning the valve from Sealing to Venting position (QR). Open lid after pin drops. Turn on SAUTE. Add fine-ground cornmeal and saute for one minute, to cook the flour through. If the mix looks dry, add a little as needed. Add the pureed greens and saute for 2 minutes to blend the flavors together. Serve warm with Makki ki Roti (cornmeal flatbread), or Corn Tortillas or Naan.

Recipe Video

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Sarson Ka Saag | Spiced Mustard Greens
Amount Per Serving (0.5 cup)
Calories 61 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 472mg 20%
Potassium 365mg 10%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 2g
Protein 2g 4%
Vitamin A 72.4%
Vitamin C 58.4%
Calcium 9.5%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Chole Bhature | Chickpeas Curry with Fried-Puffed Bread

Chole Bhature, by Spice Cravings. Chole Bhature is a popular dish from the Punjabi cuisine in Northern India, where a Chickpeas curry, called Chole (Cho-lay), is served with a puffed, deep-fried bread, called Bhatura (Buh-too-ray). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Chole Bhature is a popular dish from the Punjabi cuisine in Northern India, where a Chickpeas curry, called Chole (Cho-lay), is served with a puffed, deep-fried bread, called Bhatura (Buh-too-ray). Growing up, Chole-Bhature used to be our regular Sunday brunch.  This happens to be my kid’s favorite Indian vegetarian meal, and it has now become a tradition in our home, to make it for our Diwali dinner.  We like to enjoy it with some sweet and spicy lemon pickle. Yum!

Punjabi Chole

Punjabi Chole, is Chickpeas curry, where Chickpeas, also called Garbanzo beans or Chana (in Hindi), are soaked overnight to re-hydrate, and then cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend of garam masala, Anardana (Pomegranate) Powder, and amchur (dry mango powder), which gives it an earthy and slightly tart taste! Alternatively, you can use Canned Chick Peas and make this dish in under 30 minutes.

Punjabi-Chole-Chana Masala Instant Pot Garam masala Kitchen

Here is a quick and easy RECIPE for Punjabi Chole.

Bhatura or Deep-Fried Bread

Bhatura, is a fluffy deep-fried bread from the northern Indian region.  It is the yin to the yan of chole in the chole bhature.  It is typically made with a dough of all-purpose flour, yogurt, oil and spices. I have a simple recipe for making home-made Bhatura, that requires some time and muscle power, but I promise you, it’s worth it. I knead the dough to a semi-soft consistency, and then let it rest to achieve some fermentation. The rested dough is kneaded again, divided into small portions, and each portion is rolled out into a circular shape, using a Rolling Pin on any flour-dusted flat surface, like a granite counter-top, or a large wooden board.  I then deep fry these discs till they puff up with steam and are golden brown.

My tried and tested, semi-home-made trick for Bhatura

Chole Bhature, by Spice Cravings. Chole Bhature is a popular dish from the Punjabi cuisine in Northern India, where a Chickpeas curry, called Chole (Cho-lay), is served with a puffed, deep-fried bread, called Bhatura (Buh-too-ray). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

I’ve been making home-made pizza for over a decade now. When I don’t have time, I typically end up buying fresh, ready-made dough, from the produce section of Trader Joe’s, or a local Pizzeria. It’s as good as the home-made dough, minus the work. Since the dough consistency and process is so similar to Bhatura recipe, one day I ended up deep-frying pizza dough to test out the results. All I can say is, “BULLSEYE!!” Since then, I alternate between both kinds. I have to say, pizza dough works so much better and faster for a weeknight festivity, or, when I am entertaining. Off lately, I have started buying the Whole-Wheat Pizza Dough from Trader Joe’s. It’s healthier, has more fiber than the regular dough, plus we love the taste. Try it sometime!

Electric Tortilla maker, Punjabi Chole Bhature, Garam Masala KitchenHow to roll out the perfect shape for Bhatura

Most kinds of Indian flatbreads have to be rolled out in a circular disc shape. And that takes time and practice to perfect. But, if rolling the dough isn’t your thing, you can easily get perfectly round Bhature using this cool gadget, Electric Tortilla Maker. It makes the process so much smoother and faster. Simply place the dough ball in the top center of the flat plate, press down once, press down again and lift. And you’ll have an evenly rolled out (or pressed down) circular shaped Bhatura in under 10 seconds. I use this to make Puris too! Continue Reading…

Punjabi Chole | Punjabi Chana Masala | Chickpeas Curry

Punjabi Chole is perhaps one of the most popular vegetarian north-Indian dish. Creamy, spicy and slight tangy, this dish is a party in your mouth! To make this dish, Chickpeas, also called Garbanzo beans or Chana (in Hindi), are soaked overnight to re-hydrate, and then cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend. Almost everyone I know has their own spin on Chole, and they all taste great, but what makes Punjabi Chole different and stand out, is the unique combination of garam masala, Anardana (Pomegranate) Powder, and amchur (dry mango powder), which gives it an earthy and slightly tart taste!
Punjabi Chole or Chana Masala Instant Pot by Spice Cravings. Punjabi Chole is a vegetarian north-Indian dish. This creamy, spicy and slight tangy dish is made with chickpeas, also called Garbanzo beans or Chana (in Hindi) cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Different Cooking Processes

For the longest time, my Mom used to make Chole in a 2-step process. She would pressure cook the chickpeas with salt and turmeric for 15 minutes. Meanwhile, she would prepare the onion and aromatics masala, and then simmer everything together for another 10 minutes on medium heat. Years ago, when my kids were babies, and I had very little time to cook, I developed this recipe, which cut down the time and steps involved, while maintaining the same lip-smacking taste.

Punjabi Chole or Chana Masala Instant Pot by Spice Cravings. Punjabi Chole is a vegetarian north-Indian dish. This creamy, spicy and slight tangy dish is made with chickpeas, also called Garbanzo beans or Chana (in Hindi) cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Serving Suggestion

Punjabi Chole are best enjoyed with a deep-fried puffed flour bread, called Bhatura (check out my recipe for Bhatura). Growing up, Chole-Bhature used to be our regular Sunday brunch.  This happens to be my kid’s favorite Indian vegetarian meal, and it has now become a tradition in our home, to make it for our Diwali dinner.  We like to enjoy it with some sweet and spicy lemon pickle . Yum! Chole also go really well with Kulcha, Puri, Naan or Cumin rice.

Chole Bhature, Punjabi Chole or Chana Masala Instant Pot by Spice Cravings. Punjabi Chole is a vegetarian north-Indian dish. This creamy, spicy and slight tangy dish is made with chickpeas, also called Garbanzo beans or Chana (in Hindi) cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Chole or Chickpeas, take a very long time to cook on the stove-top. It would take around 45-50 mins to achieve the soft texture that we love in this recipe. Plus, you have to be there, stirring and keeping an eye on the stove. So, using my electrical pressure cooker, Instant Pot, or any stove-top pressure cooker, works great for this recipe and reduces the active cooking time significantly.

How to make this recipe in under 30 minutes

By using Canned Chickpeas, you can reduce the cooking time to less than half. Simply rinse out the canned chickpeas and add them to the pot as per instructions, and pressure cook everything for 6-8 minutes. Wait 10 minutes before releasing the pressure manually, open lid and you’re done! Continue Reading…

Punjabi Kadhi Chawal | Yogurt-based Curry with Rice in Instant Pot

Punjabi Kadhi Chawal is a yogurt-based curry with rice that is an all-time favorite, comfort food in many Indian homes.  It’s a traditional dish from the northern region of India, in which a yogurt and chickpeas-flour based curry, called Kadhi or Karhi, and chickpeas-flour fritters, called Pakoras, is served over aromatic basmati rice (Chawal)!   There are several variations of this dish, but this style of serving Kadhi (curry) with Pakora (fritters) is commonly known as ‘Punjabi Kadhi’.  This recipe is close to my heart, as it’s been passed on through many generations in my family.

Punjabi Kadhi Chawal (Yogurt Curry with Rice) in instant pot by Spice Cravings. A delicious yogurt and chickpeas-flour based curry, called Kadhi, and chickpeas-flour fritters, called Pakoras, served over aromatic basmati rice! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian

No-Fry Pakoras (Fritters)

Even though the recipe for Kadhi Chawal is  fairly generic, everyone has their own spin on it. My grandmother always cooked the kadhi and pakoras in mustard oil. My mom substitutes mustard oil with ghee, and also adds chopped onions to her pakoras, and sliced onions in the kadhi. I customized it further and started adding chopped spinach to my pakoras in addition to the shallots/onions. I also started pan-frying the pakoras versus deep-frying them.  This is my quick and healthy twist on this family favorite. Here’s the detailed recipe for No-Fry Pakoras (Fritters).

No-Fry-pakora-10

Stove-top Recipe for Punjabi Kadhi Chawal (Yogurt Curry with Rice)

In the video above, I have made this recipe in my electric pressure cooker, Instant Pot using the “Pot-in-Pot” method, but this recipe can be made on the stove-top too. Here’s how:

Follow step 1 as outlined below and make Kadhi in a sauce pot on medium heat. Simmer for 10 minutes on medium low flame.  Following step 2, make rice in a another sauce-pan on the stove-top, or, in the microwave.  The ratio of rice-to-water is different than when cooking in a pressure cooker. Add 2 cups water to 1 cup of rice for both, stove-top, or microwave method. Follow step 4 and make the pan-fried pakoras and keep aside.  You can deep fry these pakoras too.  Bring everything together by simmering the pakoras in the kadhi for 2-3 minutes, so that they get soft and absorb some kadhi. Garnish with roasted cumin and cilantro, and serve warm over rice.

Punjabi Kadhi Chawal (Yogurt Curry with Rice) in instant pot by Spice Cravings. A delicious yogurt and chickpeas-flour based curry, called Kadhi, and chickpeas-flour fritters, called Pakoras, served over aromatic basmati rice! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian

Pot-in-Pot (PIP) Cooking

In this recipe, I have made rice and kadhi in the same pot, using pot-in-pot technique. As shown in the video, I cook the kadhi in the main pot and rice in a smaller pot placed on a trivet, all in the same inner pot. It’s not only a huge timer saver, but a super convenient way to make this a one-pot mealWatch the video to see how easy it is to make Punjabi Kadhi Chawal (Yogurt Curry with Rice) using the PIP method.

Other Popular Punjabi Dishes

If you like this, try some more Punjabi favorites like Rajma Masala,  Butter Chicken, Chole Bhature, Paneer Tikka Masala !

Kidney Beans and Rice, Rajma Chawal, pot in pot, by Spice Cravings. Kidney Beans and Rice or Indian "Rajma Chawal" combines Creamy beans with warm Indian spices cooked in an instant pot, served with brown rice. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Rajma Chawal (Kidney Beans & Brown Rice)

Butter Chicken- Authentic & Easy Murgh Makhani, Garam Masala Kitchen

Authentic Butter Chicken (Murgh Makhani)

Chole Bhature, by Spice Cravings. Chole Bhature is a popular dish from the Punjabi cuisine in Northern India, where a Chickpeas curry, called Chole (Cho-lay), is served with a puffed, deep-fried bread, called Bhatura (Buh-too-ray). #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Punjabi Chole Bhature

Paneer Tikka masala- Instant pot

Paneer Tikka Masala

Rate this Recipe

If you tried this recipe, please give a star ★ rating.

0 from 0 votes
Punjabi-Kadhi-chawal, yogurt curry with rice, instant pot
Punjabi Kadhi Chawal | Yogurt-based Curry with Rice in Instant Pot
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Punjabi Kadhi Chawal is a delicious yogurt and chickpeas-flour based curry, called Kadhi / Karhi, with chickpeas-flour fritters, called Pakoras, served over aromatic basmati rice!   This is a classic Indian comfort food.

Course: Main Course
Cuisine: Indian
Servings: 6 people
Calories: 364 kcal
Author: Spice Cravings
Ingredients
Kadhi
  • 2 cups buttermilk or 1.5 cups of plain yogurt (sour)
  • 1/2 cup besan (chickpea flour)
  • 1- 1.5 teaspoon salt
  • 3/4 teaspoon turmeric powder
  • 1/2 teaspoon cayenne Adjust to taste
  • 4 cups water add 5 cups if yogurt is too thick
  • 1 tablespoon ghee or oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds (Methi Seeds)
  • 6-7 curry leaves : optional
  • 1 medium shallot thinly sliced : optional
  • 1-2 green chillies whole. optional
Rice
  • 1 cup basmati rice rinsed 2-3 times
  • 1 cup + 2 tablespoons water
  • 1 teaspoon oil
  • 1/2 teaspoon salt
Onion-Spinach Pakoras (Fritters): skip for a simple kadhi
Garnish
Instructions
  1. Make Kadhi: Add sifted chickpeas flour (besan) to the buttermilk or yogurt. Add salt, turmeric, cayenne and water. Using a hand blender or a wire whisk, mix everything well to form a smooth, lump-free batter. Melt ghee on SAUTE mode in Instant Pot. Add mustard and fenugreek seeds. Once the seeds begin to splutter (in a few seconds), add curry leaves (optional), and sliced shallots (or onions) and saute for one minute. Adding shallots is optional; they provide a nice sweet texture to the kadhi. Add the buttermilk/yogurt mix and stir well. Add green chillies.

  2. Making rice in the same pot: If making rice in the same pot, place the trivet in the instant pot. In a smaller bowl, combine rinsed rice, salt, water and oil. Place the bowl on the trivet.

  3. Pressure Cook: Close lid. Cancel SAUTE. Set vent to sealing position. Pressure cook for 6 minutes on Manual/Pressure Cook (high).

  4. Make No-Fry Pakoras/Fritters: This step can be skipped if you like your kadhi plain. In a large mixing bowl, combine chickpeas flour (besan) with spices and baking soda. Add water and make a pancake consistency batter. Add chopped spinach and sliced shallots. Mix well. Heat a stuffed pancake pan on medium heat. Add about 1/2 a teaspoon of light olive oil, in each cavity. Using two spoons, add about a tablespoon of batter in each cavity. Cover the lid and cook for 2-3 minutes on the first side. Add a few more drops of oil on the pakoras and flip them. Cook for another 2-3 minutes. You can instead deep fry the pakoras as well.

  5. Wait for 10 minutes before releasing the pressure manually. Open lid after pin drops and pressure has released. Remove rice and trivet. Turn on SAUTE. Add roasted cumin and stir. Add the pakoras and simmer for 2-3 minutes, till the pakoras get soft and soak some of the kadhi. Garnish with fresh cilantro and serve warm, over rice.

Recipe Video

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Punjabi Kadhi Chawal | Yogurt-based Curry with Rice in Instant Pot
Amount Per Serving
Calories 364 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 1789mg 75%
Potassium 457mg 13%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 7g
Protein 12g 24%
Vitamin A 15.7%
Vitamin C 27.4%
Calcium 13.4%
Iron 14.8%
* Percent Daily Values are based on a 2000 calorie diet.

PIN IT TO PINTEREST

Punjabi Kadhi Chawal (Yogurt Curry with Rice) in instant pot by Spice Cravings. A delicious yogurt and chickpeas-flour based curry, called Kadhi, and chickpeas-flour fritters, called Pakoras, served over aromatic basmati rice! #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian

Lemon Rice in Instant Pot Pressure Cooker

Instant pot Lemon Rice by Spice Cravings. Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice. This satisfying side pairs well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops or kebabs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice; this satisfying side is the perfect accompaniment to any protein you’re making.

Lemon rice pairs very well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops, Salmon Tikki, Chicken Kebab etc. Pair it with a side of grilled or oven-roasted vegetables and you have a perfectly balanced meal in under 30 minutes.

Variations of Lemon Rice

I like to make this recipe with long grain Basmati Rice, but this can work with Jasmine Rice as well. This recipe is traditionally made with split black gram lentils (urad), but sometimes, I skip that and add chopped cashews or almonds instead and it turns out great.

I usually make Lemon rice in my programmable pressure cooker, Instant Pot 6 Qt, but this dish can be made on the stove-top too.   To learn more about the instant pot, check out my Instant Pot FAQ and Accessories blog.
Instant pot Lemon Rice by Spice Cravings. Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice. This satisfying side pairs well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops or kebabs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty

Stove-Top Recipe

Rinse rice 2-3 times till the water runs clear. Drain and keep aside. Do the same with split lentils. Heat a sauce pot on medium-high heat. Wait till it’s hot, and add ghee/butter or oil. Add mustard seeds and split black gram lentils (urad). When the mustard seeds splutter, add green chilis, drained rice and spices. Add fried onions (optional). Saute for 1 minutes. Add water and bring to a boil. Reduce heat to medium, cover the pan and cook for 10-12 minutes. Turn off the heat, open lid, fluff up the rice with a fork. Add fresh lemon juice and mix well. That’s it!

Dishes that Pair Well with Lemon Rice

Lemon rice is a great base for many different dishes ranging from chicken skewers to butter chicken to kadai paneer.

Chicken Skewers and Vegetables on Lemon Rice made in instant pot by Spice Cravings. Chicken and Vegetable skewers are a good combo of protein and vegetables. Chicken is cooked in an instant pot & served with a side of saffron rice. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Chicken and Vegetable Skewers
Chicken Seekh Kebab by Spice Cravings. Chicken Seekh Kebab is must have appetizer with Indian meals.  These kebabs are skewered minced chicken seasoned with warm spices, grilled to perfection. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian
Chicken Seekh Kebab
Grilled Lamb Chops recipe. Lamb chops marinated in mediterranean spices and boiled in the oven to perfection. By Spice Cravings. This Grilled Lamb Chops recipe leads to tender, juicy, lemony and spiced with an earthy mediterranean spice blend. It's a simple 30 minute weeknight dinner. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Grilled Lamb Chops
Salmon Tikki, Salmon cakes- Pan grilled by Spice Cravings. I flavor the salmon in this healthy salmon cake recipe with warm Indian spices, lime, & combine with carrots, corn & spinach, to add a hint of sweetness. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian
Salmon Tikkis (Cakes)
10-Minute Kadai paneer by Spice Cravings is a delicious & elegant dish made with Paneer, peppers & onions. Seasoned with fragrant Indian spices, this is a real crowd pleaser. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian #SpiceCravings
Kadai Paneer
Fish Coconut Curry by Spice Cravings is a light fish prepared in a coconut milk broth with aromatics and tons of curry leaves, served over a mountain of steamed white rice. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #curry #indian 
Fish Coconut Curry

Rate this Recipe

If you tried this recipe, please give a star ★ rating.

0 from 0 votes
Instant pot Lemon Rice by Spice Cravings. Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice. This satisfying side pairs well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops or kebabs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Lemon Rice in Instant Pot Pressure Cooker
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice. This satisfying side pairs well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops or kebabs.

Course: Main Course, Side Dish
Cuisine: Indian, Mediterranean
Servings: 4 people
Calories: 224 kcal
Author: Spice Cravings
Ingredients
  • 1 teaspoon ghee or butter or olive oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon Urad dal split split black gram lentils, rinsed and dried
  • 3 whole green chillies tops off (this way they release aroma, not spice)
  • 1 cup Basmati rice rinsed 2-3 times
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup fried onions optional
  • 1 cup + 2 tablespoon water : this ratio works better for me than 1:1
  • 1/2 lemon juiced, to add after cooking
Instructions
  1. Rinse basmati rice 2-3 times till the water runs clear. Drain and keep aside. Do the same with split lentils. Turn Instant Pot on SAUTE mode (high). Wait till it reads "hot", and add ghee, mustard seeds and split black gram lentils.
  2. When the mustard seeds splutter, add green chilies, drained rice and spices. Add fried onions (optional). Saute for 1-2 minutes. Add water, stir and close the lid. Set Manual/Pressure cook for 6 minutes. Vent at Sealing position.
  3. Manually release pressure after 5 minutes (NPR 5). Open lid after pin has dropped and pot is completely depressurized. Fluff the rice with a fork. Squeeze juice of 1/2 a lemon and mix well.
Stove-top recipe
  1. Rinse rice 2-3 times till the water runs clear. Drain and keep aside. Do the same with split lentils. Heat a sauce pot on medium-high heat. Wait till it’s hot, and add ghee/butter or oil. Add mustard seeds and split black gram lentils (urad). 

  2. When the mustard seeds splutter, add green chilis, drained rice and spices. Add fried onions (optional). Saute for 1 minutes. Add water and bring to a boil.  Reduce heat to medium, cover the pan and cook for 10-12 minutes. 

  3. Turn off the heat, open lid, fluff up the rice with a fork. Add fresh lemon juice and mix well. That’s it!

Recipe Video

Recipe Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition Facts
Lemon Rice in Instant Pot Pressure Cooker
Amount Per Serving
Calories 224 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 438mg 18%
Potassium 71mg 2%
Total Carbohydrates 43g 14%
Dietary Fiber 2g 8%
Sugars 1g
Protein 4g 8%
Vitamin C 13.6%
Calcium 1.6%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

PIN IT: 

Instant pot Lemon Rice by Spice Cravings. Lemon Rice, fluffy grains of aromatic Basmati rice, flavored with mustard seeds and fresh lemon juice. This satisfying side pairs well with Indian, middle-eastern or Greek entrees. I like to serve it with grilled chicken and vegetables, or with Lamb Chops or kebabs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty