|
Ingredients
|
Quantity
|
|
Vegetable oil
|
½ cup
|
|
Bay leaves
|
2
|
|
Pepper corns
|
6
|
|
Black cardamom pods
|
6
|
|
Whole cloves
|
6
|
|
Cinnamon stick (1” pece0
|
1/3
|
|
Cumin seeds
|
½ tsp
|
|
Chana dal (soaked in water for 2 hours and
drained)
|
½ cup
|
|
Basmati rice
|
2 ½ cups
|
|
Salt
|
1 tbsp
|
|
Water
|
4 ½ cups
|
Heat oil in cooker on medium-high heat. Add bay leaves,
peppercorns, cardamoms, cloves, cinnamon and cumin seed. Stir for a few seconds
till cumin seeds darken a few shades.
Add dal. Stir fry for about
3 minutes.
Add rice. Stir fry till
rice turns opaque (approximately 3 minutes). Add salt and water. Stir.
Close cooker. Bring to full pressure on high heat. Reduce heat and
cook for 3 minutes.
Remove cooker from heat. Allow to cool naturally to 5 minutes.
Press finger-tip control lightly to release pressure.
