Basmati Rice
Fluffy basmati rice cooked under pressure. Optionally soak beforehand for tender grains.
Ingredients
Method
Completed steps 0
Rinse rice under cold water until the water runs clear. If soaking, submerge in excess water for 1 hour, then drain and rinse.
Place rice and water in the pot. Stir in ghee and salt if using. Lock the lid, set to high pressure for 4 minutes with the valve in sealing position.
When the timer beeps, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
Gently fluff the rice with a fork or ladle. Let rest uncovered for 5 minutes before serving.
Notes
Soaking is optional but yields softer, more tender grains.
Do not stir during cooking; this keeps the rice from turning mushy.
Store leftover rice in an airtight container in the refrigerator for up to 4 days.
Calories: 359 kcal · Carbs: 73 g · Protein: 6 g · Fat: 3 g · Sodium: 592 mg · Fiber: 1 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.