Ingredients
rice to taste, Depends on the number of people
water twice the amount of rice
3 garlic cloves
1/2 onion small
3 bay leaves
salt
olive oil
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Indian kitchen essential — dal, rice, chana, every Indian home has one
Advanced pressure cooker — custom programs, altitude adjustment
Electric pressure cooker for stocks, beans, braising, sterilization
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Indian kitchen essential — dal, rice, chana, every Indian home has one
Advanced pressure cooker — custom programs, altitude adjustment
Electric pressure cooker for stocks, beans, braising, sterilization
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
You're reading one of recipes available free. Full library with Gastronome.
Put water to warm until it starts to boil (kettle). In the pressure cooker, put the chopped garlic and the chopped onion and bay leaves. Sprinkle with olive oil generously. Light the fire and let it brown. Add the rice and fry. When the rice starts to get translucent, add a little boiling water to release the bottom of the pot. Add the remaining water and season it with salt. Stirring and closing the pressure cooker. When it starts boiling ("whistling") lower the heat to low and let cook for 5 minutes (if you have a lot of rice, for more than 6 people, increase to 7 minutes). At the end of that time, turn off the heat and wait 2 minutes to remove the steam. It's ready to serve.