Pressure Cooker Pilaf Rice
Elevate your weeknight dinner game with this aromatic and perfectly fluffy Pressure Cooker Pilaf Rice! Infused with the warm, earthy flavors of cumin, cinnamon, and turmeric, this vibrant dish brings together tender basmati rice, sautéed onions, and colorful vegetables like carrots and peas in just 15 minutes of cooking time. Made effortlessly using a pressure cooker, this one-pot recipe locks in flavors while saving you time in the kitchen. Garnished with fresh cilantro for a bright finish, this pilaf rice pairs beautifully with your favorite curries, grilled meats, or can be enjoyed on its own as a hearty vegetarian side. Packed with comforting spices and easy-to-follow instructions, this quick and delicious recipe is a must-try for busy weeknights or festive meals alike!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1.5 cups Water
- 2 tablespoons Butter or ghee
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 small Carrot, diced
- 0.5 cup Green peas, fresh or frozen
- 1 leaf Bay leaf
- 1 inch Cinnamon stick
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15-20 minutes, then drain and set aside.
Set the pressure cooker to sauté mode. Add butter or ghee to the pot and let it melt.
Add the cumin seeds, bay leaf, and cinnamon stick to the melted butter. Sauté for about 30 seconds until aromatic.
Add the chopped onion and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds.
Add the diced carrot and green peas to the pot. Sauté for 2 minutes to lightly soften the vegetables.
Stir in the turmeric powder, salt, and black pepper. Mix well to coat the vegetables in the spices.
Add the drained rice to the pot and gently stir to combine with the vegetables and spices.
Pour in the water and give everything a final stir. Ensure the rice is evenly distributed in the pot.
Close the pressure cooker lid and set the valve to the sealing position. Cook on high pressure for 6 minutes.
Allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
Open the lid carefully and fluff the rice gently with a fork. Remove the bay leaf and cinnamon stick before serving.
Garnish with chopped fresh cilantro and serve hot as a side dish or main course base.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 163 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
