- 1 cup China Doll Long Grain White Rice
- 1 teaspoon saffron
- 1 tablespoon warm milk
- 2 tablespoon ghee or coconut oil divided
- 15-20 whole cashews
- 2 whole green cardamom pods
- 6 cloves
- 1/2 teaspoon salt
- 1 cup fresh coconut grated (frozen works well)
- 3/4 cup sugar
- 2 tablespoon raisins
- 1 teaspoon cardamom powder
- Wash, rinse, and soak rice in water for 20 minutes.
- Drain the rice and set to the side
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Soak saffron in milk and set aside for garnishing
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Turn Instant Pot® to Saute mode. Add 1 tablespoon of ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep aside for garnishing in the end.
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Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the release the aromas. Add drained rice and toast gently for a minute stirring constantly.
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Add 1-1/2 cups of water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot® with the pressure valve to sealing. Cook on Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release.
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Open Instant Pot®. Add coconut, sugar, raisins and cardamom powder. Mix well.
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Set Instant Pot® to Saute(less) mode. Cook with a glass lid on for 5 mins.
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Garnish with fried cashews and saffron.
By: Archana Mundhe, Instant Pot®