★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Since then, my friend Indu has served this delicious dish several times at her home. Finally, I decided to learn the dish from her who is a pro at South Indian cooking. Her Bisi Bele Bhath recipe is to die for and I am so happy to have the easy Instant Pot version that we enjoy often. If you have The Essential Indian Instant Pot Cookbook try the Ven Pongal and Sweet Pongal recipes. I learned them from Indu’s mother-in-law, the ultimate expert in South Indian food.
Set the Instant Pot to saute mode and heat the oil. Add mustard seeds and allow them to pop, this takes 2 to 3 minutes. Add hing and urad daal. Cook for another minute as the daal turns golden brown. Turn the saute mode off and add green chilies, curry leaves, and ginger. Stir for a minute. Take the tempering out in a bowl and reserve. Rinse and drain the rice. Add rice and water to the Instant Pot insert (photos 1 - 4).
With crunchy toppings such as pomegranate seeds, diced cucumbers, sliced grapes, or grated carrots With Indian spicy pickles and roasted papad (lentil crackers) Bowl of hot sambar Sauteed veggies or South Indian Veg Kurma I would highly recommend serving this dish at room temperature but many people also enjoy this dish chilled
Recipe
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