Tikka Masala Rice (Instant Pot Recipe)
Tikka masala rice is an easy Instant Pot recipe that yields aromatic, bold rice any fan of the classic Indian dish. The pressure cooker gives you perfectly cooked, creamy rice laced with all the mouthwatering fragrant spices you love.
Servings: 4
Calories: 421kcal
Ingredients
- 1 1/2 cups basmati rice soaked for 15 minutes, then drained, and rinsed
- 3 tbsp olive oil
- 1 yellow onion peeled and finely diced
- 5 tsp garlic paste
- 2 tsp ginger paste
- 2 tsp coriander powder
- 2 tsp smoked paprika
- 2 tsp salt
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp ground cardamom
- 1/4 tsp ground cayenne pepper
- 1 cup tomato sauce plain
- 1/4 cup full fat coconut milk
- 1 cup water
- cilantro for garnish
Instructions
- Add the liner to the bowl of your Instant Pot, then hit the 'saute' button and add the oil. Once the oil's hot add the onions to the pot and saute, stirring often, for 5-6 minutes until they've softened and just began to brown.3 tbsp olive oil, 1 yellow onion
- Stir in the garlic and ginger paste, then add the seasonings to the pot. Give everything a good stir to make sure it's all evenly combined.5 tsp garlic paste, 2 tsp ginger paste, 2 tsp coriander powder, 2 tsp smoked paprika, 2 tsp salt, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp ground cardamom, 1/4 tsp ground cayenne pepper
- Add the tomato sauce and coconut milk, stirring to evenly combine.1 cup tomato sauce, 1/4 cup full fat coconut milk
- Add the rice to the pot followed by the water and stir well to evenly combine.1 1/2 cups basmati rice, 1 cup water
- Add the lid to the pot, turn to close, and set the vent valve to the 'sealed' position. Cook for 6 minutes at HIGH pressure.
- Allow the rice to naturally release for 10 minutes, then carefully open the vent valve to release any remaining hot steam.
- Once safe to do so, fluff the hot rice, then serve with some chopped cilantro for garnish and enjoy.cilantro
Notes
- Make sure you stir the onions frequently when you saute them so they don't stick to the bottom. If the onions stick, you may end up getting the burn notice when you pressure cook the rice.
- Don't skip soaking the rice. It will give you a fluffier end result.
- Make sure you let the rice naturally release for the full ten minutes or the rice won't be fully cooked.
Nutrition
Calories: 421kcal | Carbohydrates: 65g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1466mg | Potassium: 408mg | Fiber: 3g | Sugar: 4g | Vitamin A: 814IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 3mg