- 1 cup basmati rice
- 1 cup cold water
- 1 pc bay leaf
- 3 pc cardamom crushed
- 1 tsp vegetable oil
- ½ tsp salt
Soak the rice for 1 hour in cold water.
Rinse the rice until the water becomes clear by straining it and washing with new water.
Strain the rice from the soaking water. Set the Instant pot to the sauté function for 4 minutes. Add the oil and spices.
Add the strained rice and stir with a wooden spoon so that the oil coats all of the grains.
Add the water and salt. Close the lid and set it to the sealing position (if you have a newer instant pot like me, you don't have to do anything). Set on high pressure for 5 minutes.
Naturally release the pressure for 5 minutes. (Leave the instant pot on for 5 minutes after the timer goes off).
Release the rest of the pressure manually. Remove the lid and fluff the rice with a fork. Serve immediately or keep warm in the instant pot.
Calories: 361kcal | Carbohydrates: 75g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Sodium: 592mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg