Cup Measurement 200Ml
Ingredients
2 Tablespoon Vegetable Oil - I used coconut Oil
1 Small Onion - finely chopped
3 Big Coves Garlic - finely chopped
1½ Cups Short Grain Rice - can use long grain
1 Big Cube Vegetable Seasoning
½ Teaspoon Finely Chopped Ginger
3 Cups Water
2 Tablespoons Heaped Coconut Milk Powder - See Notes
1 Cup Boiled Kidney Beans - See Notes
1 Bay Leaf
1 Spicy Red Chilly - can use any chilly
1 Teaspoon Lemon Juice- optional
Method
My Notes
If you are using coconut milk then use half coconut milk half water- 1½ Cup each - coconut milk and 1½ Cup Water.
For the Kidney Beans
I washed and then soaked ½ Cup kidney beans overnight. Then next morning, boiled them in the pressure cooker with ½ teaspoon salt and 2 cups water . Place the cooker on high flame take one whistle, reduce the flame to low and keep it for 7 minutes. Cool and drain all the water, since this will change the color of rice. If you find that the beans are not cooked then cook it for more time. Since I soaked them overnight it was done in 7 minutes.
Multicooker Monday November 2020:
Recipes using Small Kitchen Appliances
- Crockpot Bread from Sid's Sea Palm Cooking
- Instant Pot Butter Beans and Sausage from A Day in the Life on the Farm
- Instant Pot Cheesy Taco Shells from Making Miracles
- Slow Cooker Pot Roast from Palatable Pastime
- Instant Pot Spaghetti and Meatballs from Karen's Kitchen Stories
- Jamaican Coconut & Beans Rice - Pressure Cooker from Sneha's Recipe
- Sous Vide Whole Stuffed Turkey from Food Lust People Love