Instant Pot Bengali Red Lentil, Potato, Pea, And Cauliflower Risotto

  1. 1.tet the Instant Pot on Saute mode and heat the oil for about 1 minute, then add the onion and saute until they turn golden, about 5 to 6 minutes. Stir in the lentils, rice, cumin, coriander, ginger, cayenne pepper powder, salt, and turmeric. Add the cauliflower, potato, and 4 cups of water and stir well.
  2. Press Cancel to turn off Saute mode, close the lid, and set the Instant Pot on Manual Low Pressure mode for 4 minutes.
  3. When cooking time is complete, allow for Natural Pressure Release for 10 to 15 minutes, then use Quick Release for any residual pressure.
  4. Once pressure is released, open pot and stir rice mixture well. Set the Instant Pot to Saute mode and stir in the green peas and cook for 1 minute.
  5. 5.to finish, heat the ghee or coconut oil in a small pan, add the cumin seeds, crushed red pepper, if using, and whole dried red chilies and cook until the mixture crackles and is fragrant, being careful not to burn the crushed red pepper. Pour the fragrant mixture over the khichuri and gently stir. Sprinkle on the lime juice and garnish with cilantro before serving.

vegetable oil, red onion, redorange split lentils, basmati, ground coriander, ginger, salt, powdered turmeric, cauliflower, gold potato, frozen green peas, ghee, cumin seeds, red pepper, lime juice, cilantro

Taken from food52.com/recipes/78071-instant-pot-bengali-red-lentil-potato-pea-and-cauliflower-risotto (may not work)

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