Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
1 tb Butter
1 ts Cumin seed
1/4 ts Coriander
1/4 ts Cardamom
2 ts Ginger; grated
1 ds Cayenne pepper; optional
1 Stick cinnamon
1/4 c Red bell pepper; diced
1 qt Water
1/2 ts Salt
4 c Cooked rice
1 1/2 c Chickpeas; dried
Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir
in the remaining ingred. except the salt. Lock the lid in place and
over high heat bring to high pressure. Adjust heat to maintain. and
cook for 35-40 min. Reduce pressure with a quick-release. Remove the
lid tilting it away from you. If not done cook longer.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.