INGREDIENTS
– 0.2 CUP BROWN RICE
– 0.4 TABLESPOONS CUMIN SEEDS OR AS REQUIRED
– 0.2 CHILLI DRY RED CHILLI – SMALL
– 0.05 CUP ONION – FINE CUT
– 0.1 TEASPOON SALT OR AS REQUIRED
– 0.4 TEASPOON OIL
Instructions
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Soak brown rice for 2 hours to soften the hull. Chop onions. Wash and drain rice.
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Set IP on \’Sauté\’ mode, add oil and wait for the \’hot\’ sign to show up. Add cumin, chili pepper, onions and sauté for 2 minutes. Add brown rice and stir contents well.
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Add 3/4th cup of water, salt and mix well. Set IP on \’Manual\’ mode, put the lid on and set it on high pressure for 30 minutes.
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Once it\’s done open the lid and fluff with a fork, add about a 1/2 teaspoon of olive oil if you like, to make it less sticky.
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Serve hot with any curry or dal.