Instant Pot Ghee Rice (Nei Choru in IP)

As the name ghee rice seems to be simple but it's equally a flavourful recipe that goes well with any spicy nonveg and veg gravies. Look out my spicy pepper chickengravy, mom's chicken curry,country style chicken curry, mild masala chicken curry, chicken salna, turkey gravy, zero oil mushroom gravy, soya chunks gravy,  spicy egg drop kuzhambhu, egg molee.

Cooking time: 15 mins

Serving: 3

Ingredients:

Basmati rice - 1 1/2 cup (1 cup - 160 ml)

Onion - 1 (big, thinly sliced)

Ginger garlic paste - 1 tbsn

Mint leaves - a handful

Bayleaf - 2

Cinnamon - 1 inch

Cloves - 4

Cardamom - 2

Staranise - 1

Oil - 1 tbsn

Ghee - 2 tbsn

Cashews - 10 

Raisins - 6

Salt to taste

Method:

1. Grab all the ingredients. Wash and soak the rice for 30 mins. Then drain the water and keep aside.

2. Switch on the IP. Add oil, ghee. Add cashews and raisins. Fry until it gets golden color. Take out those and keep aside for garnishing.

3. In the same pot add onions and saute till it becomes golden brown. Add salt to caramalise easier. Take few onions out and keep aside.

4. Add bayleaf, cinnamon, cloves, staranise, cardamom to the onion mixture and saute for few seconds.

5. Add ginger garlic paste and mint leaves and saute for few seconds. 

6. Add basmati rice, mix well. Add 2 1/4 cups of water, salt.

7. Close the lid. Press the manual for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

8. Open the lid. Mix gently. Garnish with fried onions, cashews and raisins.

9. Aromatic ghee rice is ready to serve with any spicy curries and gravies.

Notes:

You can avoid mint leaves. You can use ghee completely and avoid using oil for rich taste.