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By :Subhadra Burugula |
Course | Main Course |
Cuisine | Indian |
Difficulty | Easy |
Browse Category | Vegan & Vegetarian |
Duration | 30-60 min |
Diet | Dairy Free, Gluten Free, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
3-4 servings
|
Ingredients
Spices
|
I used Basmati Rice but any rice can be used. Cooking time may vary depending on the type of rice used.
Vegans use Oil instead of ghee.
5.5 ounces rice cup is used for measurement
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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.
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AGREEPRIVACY ON OUR WEBSITE
Gluey and bland. I think it needs more veg to rice ratio but i’m not foing to make it again
Going
I think is to much water, for how many time using brown rice?
Very tasty! I made it with brown rice and only 1 cup of water. I added 1 spoon of vinegar. That helps to keep the pot clean when using little water. After cooking you won’t taste the vinegar in the food. I didn’t use the Rice Cook button but chose Manual High Pressure 18 minutes and Quick Release. The result was not too wet. I guess when you use white rice you need 3/4 cup water and can use the Rice Cook button or Manual High Pressure 8-10 minutes Quick Release. I will definitely cook this again