Lunch combo - Jeera rice Dal makhani
To Soak
Black urad dal and rajma overnight for Dal makhani Rice for Jeera rice
To Chop
Onion and tomato for Dal makhani cashews for Jeera rice
To grind
Tomato into fine puree for Dal makhani
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Jeera rice
Turn on 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, 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
Dal Makhani
Turn on instant pot in “saute” mode Add softened butter and mix well When the display shows “hot” add items under “to temper” Furthermore, add onion and ginger-garlic paste; saute well till onion turns translucent Add tomato puree and mix well bring to boil Furthermore add garam masala, Kashmiri chilli powder, dal makhani powder, and a pinch of turmeric powder; mix well cook till the raw smell goes off and tomato thickens Furthermore, add dal and mix well; bring to a boil Add water and mix well and make sure nothing is stuck to the pan Close the lid and cook for 40 mins; do natural pressure release Carefully open the lid and mix well. Make sure both dals are perfectly cooked Add water, required salt, and pinch of sugar and boil for 4 minutes Furthermore, add 1 tablespoon of butter and cook for 5 more minutes Finally, add 2 tablespoons of heavy cream; mix well and press “Cancel” Serve Dal makhani with butter, cream, and sprinkle coriander leaves
checkout other North indian curryand Hotel style recipes
