- 1 cup basmati rice (love this brand), soaked 15 minutes
- 2 tablespoons oil
- 1 cup fresh mint leaves, tightly packed
- ½ cup fresh cilantro leaves, tightly packed
- ½ onion, roughly chopped
- 2 tablespoons grated coconut* (I use frozen)
- 4–5 garlic cloves, roughly chopped
- 1 inch ginger, roughly chopped
- ½ serrano pepper, adjust to taste
- ½ teaspoon black peppercorns
- ½ teaspoon cumin seeds
- 2 green cardamom
- 2 cloves
- 1 star anise
- 1 bay leaf
- ½ cinnamon stick
- 1 cup water*
- 1 cup frozen peas
- 2 medium gold potatoes (approx. ½ pound), cut into quarters OR 4 small gold potatoes (approx. ½ pound), cut in half
- 1 ¼ teaspoons salt (omit ¼ tsp if not using potatoes)
- ½ teaspoon garam masala
- Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
- Add all of the mint paste ingredients into a blender and puree. Set aside for now.
- Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin begins to brown, add the mint puree.
- Stir-fry the mint puree for 4-5 minutes or until most of the liquid from the mint puree evaporates, then add the rice, water, frozen peas, potatoes, salt and garam masala and mix well.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- *Tip: after you blend the mint paste, you can use the 1 cup of water and swirl it around the blender to get any extra bit of mint out.