Lunch combo - Jeera rice chana masala
To Soak
Chickpeas overnight for chana masala Rice for Jeera rice
To Chop
Onion and tomato for chana masala cashews for Jeera rice
To grind
Tomato into fine puree for chana masala
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Jeera rice
Turn on the Instant pot in “saute” mode and add butter When the display shows “hot” add cashews and cumin seeds and saute till. Cashew starts to change color Furthermore add bay leaf, clove, and cardamom and give a quick mix Discard the water and add the rice Furthermore, add green chilli and required salt; saute till rice turns dry Add hot water and mix well. Make sure nothing is stuck to the pan furthermore add a few drops of sesame oil and press “cancel” cook for 4 minutes and Do natural pressure release carefully open the lid and Fluff the rice
checkout other Instant pot recipes and Variety rice recipes
Chana masala
Soak Chana overnight Turn on IP in saute mode and add oil When the display shows hot add bay leaf, clove, cardamom, and cinnamon, and mix well Add onion and ginger-garlic paste; saute till onion turns translucent Furthermore, add tomatoes and mix well Add Kashmiri chilli powder, garam masala, chole masala, and required salt; mix well and cook for 3 minutes Furthermore, add salt and mix well Add the soaked Chickpea and mix well Add required salt, water, and a pinch of sugar; mix well Press “cancel” Turn the Instant pot to manual mode. Cook for 35 minutes at a high temperature. Do NPR Turn on IP in “saute” mode Add garam masala, salt if required, and boil for 15 minutes Turn off IP and add coriander leaves and lemon juice; mix well
checkout other North Indian curry and Hotel style recipes
