title: Rice Cooker Recipes Made Easy: Delicious One-pot Meals in Minutes (Learn To Cook Series)
author:  Brigid Treloar 
description: <b>Brigid Treloar</b> has been working as a writer, food stylist, consultant and cooking instructor for more than twenty years. She is the author or co-author of many books, including <i>The Complete Book of Sushi</i>.
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  INDIAN INSTANT POT COOKBOOK
  
  
  
  
  
  BY
  
  
  
  
  
  GRANT HORTON
  
  
  
  
  
  
  
  
  INDIAN SPICE RICE
  
  
  ![1.PNG](../images/00001.jpeg)
  
  
  ingredients
  
  
  140 g Basmati rice or other long-grain rice
  
  
  1 tbsp butter lard or oil
  
  
  2 Carnation , whole
  
  
  2 Cardamom capsule
  
  
  1 Bay leaf
  
  
  ¼ TL turmeric powder
  
  
  salt
  
  
  water
  
  
  preparation
  
  
  Crush the cardamom pods and cloves in the mortar so that they develop their
  aroma more quickly. Heat the butter in the pan and heat the cloves, cardamom
  and bay leaf for about 1 minute. Then add the rice to the pan, sauté briefly
  (about 2 minutes). Then add 1 - 2 knife tips turmeric.
  
  
  Then pour a little water. Not much water, only so much that the rice does not
  burn. Add a pinch of salt (rather too little than too much). After about 14 -
  15 minutes, the water should be completely overcooked. Possibly. fill up a
  little in between, because the rice must not burn.
  
  
  If you feel like it, you can add some ground pepper afterwards. Do not salt
  