1. Wash 1 1/2 cups Basmati rice in plenty of water until the water runs clear and then soak in fresh water for at least 20 minutes or until you prep the rest of the ingredients.

2. To make the tomato puree, chop the tomatoes and green chilies and blend in a small blender jar to a fine puree and set aside. You will need 1 to 1 1/4 cups puree.

3. Wash and chop/slice onions (1/2 to 1 cup) , grate or mince ginger and garlic if using fresh and prepare all the rest of the vegetables you need in this pulao.

4. Now to the pressure cooking part.

TO MAKE IN AN INSTANT POT:

1. Turn the instant pot to “sauté” and then add 3 tbsp. oil.

2. When the oil turns hot, add the dry spices: 1 tsp cumin, 1 bay leaf, 2 cloves, 1 star anise and ½ tsp fennel seeds and sauté for a few seconds to bloom and aromatize the oil.

3. Then, stir in the chopped onions and fry again, stirring often until lightly soft; a minute more.

4. Stir in 1 tbsp. ginger garlic paste and sauté again for a few seconds mainly to remove the raw odor of garlic and then tip in the chopped and prepped veggies.

5. Mix well and then add the dry spice powders: 1 tsp Kashmiri red chili powder, 1 tsp garam masala powder, ¼ tsp haldi/turmeric powder and ½ tsp black pepper powder. Mix and then fry for a few seconds more.
6. Add the drained rice and mix well; fry for a few seconds.
7. Tip in the pureed tomatoes and give it a good mix. Gently sauté continuously.
8. If at this point, you see the bottom of the pot getting stuck with spices or burnt food, turn the pot off, remove the inner pot and scrape the bottom to loosen the stuck portion.

9. Return the pot to the IP.

10. Turn the sauté button on again and stir in 2 cups hot water and 2 tsp or as per taste salt.
11. Mix well. Using hot water speeds up the pressure building time part.
12. Close the pot, cancel the sauté button and then pressure cook on “LOW” for exactly 5 minutes.
13. Once the 5 minutes are up, manually release the pressure and then once the seal drops, open the Instant Pot and remove the inner pot from the IP and place on a trivet. This step ensures the rice does not continue to cook and turn the final product mushy.
14. Loosely cover and set aside for at least 10 minutes.
15. After some cooling, you will notice each grain of rice fluffy and starting to separate.

TO MAKE ON A STOVE TOP PRESSURE COOKER:

1. Heat the pressure pan with the oil (3 tbsp.) and when the oil is hot, add the dry spices –1 star anise, 2 cloves, 1 bay leaf, 1 tsp cumin seeds, ½ tsp fennel or saunf and 1 inch piece cinnamon stick.

2. Sauté on medium heat for few seconds and then add the chopped onions (1/2 to 1 cup). Fry again, stirring until slightly soft.

3. Add 1 tbsp. ginger garlic paste and fry again for a few more seconds.

4. Tip in the prepared veggies and stir in the spice powders: 1 tsp each Kashmrir red chili powder and garam masala powders and ¼ tsp each haldi and black pepper powders.

5. Mix well and then add washed, soaked and drained rice (1 1/2 cups); stir to combine.

6. Add tomato puree and mix again.
7. Stir in 2 tsp salt (or to taste) and 2 ¼ cups hot water.
8. Mix well and pressure cook for 2 whistles (or 5 minutes on low after 1st whistle) and turn off the stove.
9. Let pressure drop naturally before opening the pressure pan.
10. Fluff up when fairly cool but still warm.

SERVING SUGGESTIONS:

1. Once the pulao is ready (each grain of rice should be separate, long and fluffy), garnish with freshly chopped cilantro and serve hot with a side of yogurt, raita, salad, potato chips or any of your favorite curry.
2. Enjoy Foodies and hope you enjoy this delicious one-pot Pressure Cooker Tomato Pulao with family and friends at home or at any gathering!
3. Happy Eating!