Ingredients
2cupslong grain basmati rice
2cupswater,for soaking
1tbspghee
1tspcumin seeds
10black peppercorns
2bay leaves
1large yellow onion,thinly sliced
½tbspginger,grated
½tbspgarlic,grated
1tomato,diced
1russet potato,cubed
½tspground turmeric
1tspred chili powder,Kashmiri
1tspgaram masala
2tspkosher salt
1lbextra large shrimp,(frozen, no need to thaw)
2cupswater,for cooking
½cupcilantro,for garnish
Preparation
Rinse and soak the rice in water for 20 minutes. Drain the rice after 20 minutes.
Turn the Instant Pot to Sauté mode and heat ghee. Add cumin seeds, peppercorns and bay leaves. Sauté for 30 seconds.
Add onions and mix well. Cook covered with a glass lid on for 3-4 mins, until the onions are translucent and light golden in color.
Add ginger, garlic, tomatoes, potatoes, turmeric, red chili powder, garam masala and salt. Mix well.
Add shrimp, rice and water. Mix well, making sure all the rice is under the liquids.
Close Instant Pot lid with the pressure valve to sealing. Cook on Pressure cook(low pressure mode) for 4 mins followed by 3 minute natural pressure release.
Garnish with fresh cilantro. Serve hot with raita and lime wedges.
