Quick and Easy Bangladeshi Plain Polao (Using Electric Pressure Cooker or Instapot)
[This part of not shown in the video but…]
Start with your pot inside the pressure cooker, and set to BROWNING mode (click on MENU 3 times to select BROWNING mode and then click START). In Instapot, this is similar to the SAUTE mode. This will heat up the pot which is necessary for the first step of the recipe.
Wait for 3-4 minutes, then to the heated pot (with pressure cooker still on BROWNING mode), add:
• Ghee or butter - 1/4 cup (you can do a combination of ghee and butter, or only ghee or only butter)
• Cooking oil - 3 tbsp
• Onion - 1 cup, chopped
Stir and lightly fry the onion. You are looking to get to a golden/light brown color. I don’t like to caramelize the onion too much as that darkens the overall look of the polao.
After frying onions for 2-3 minutes, add:
• Bay leaf - 1.5 or 2
• Green cardamom - 3
• Cinnamon stick - 2 small
[These “garam masalas” will enhance the fragrance of the dish. If desired, you can add more of the above to taste].
Fry for additional 2-3 minutes, then add:
• Rice (Basmati, or preferably and if available, Bangladeshi Chinigura or Kalijira, or a mixture which I prefer) - 2 cups.
- Rice has been previously rinsed until water runs clear and drained.
- Stir the rice for a minute or so to lightly fry it in the tempered oil/ghee.
• Salt - 1 tsp (or, to taste)
• Water - 4 cups
• Ginger - 1 tbsp
OPTIONAL: If you want to make this a pea-polao, you can add the peas (fresh or frozen) to the pot at this point. You can also add 1-2 green chili (whole) for added flavor.
Give everything a stir, and then close the lid of the pressure and lock, and close the valve so that steam does not escape.
Click MENU once, to select LOW PRESSURE. Click TIME until the display shows 5 minutes. Click START to begin cooking.
Once the alarm rings and cooker goes to KEEP WARM mode, turn the cooker OFF. This will ensure the residual heat does not overcook the rice.
At this point, wait for the pressure to naturally release, which usually takes 5-7 minutes. If you want to force quick release, you can use a spatula or long spoon to manually shift the valve to PRESSURE RELEASE. (Be very careful to stay out of the way of the cooker so that you don’t burn yourself with the hot steam! Long handled utensil recommended for this step).
Once all the steam has escaped, the red pin will drop (listen for the sound!) and that is when it is safe to open the lid again. Do not open the lid before the red pin drops!
Open the lid once pressure has released. The rice is fully cooked. Use a spatula to gently fold over and fluff the polao but be gentle so as not to mash the polao.
When serving, garnish generously with fried onion (“beresta”).
This is a great basic polao recipe which can be enhanced with additional ingredients to someone’s taste, or eaten plain with a variety of side dishes. Enjoy!
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ALTERNATE METHOD (by request from viewers): Stove top -
Mix everything the same way, but stir the rice in oil/ghee for 1 minute until rice looks translucent (in medium high heat).
Then, add boiling water, same amount as in my recipe.
When rice starts to gently bubble in the water, reduce heat to lowest, cover and cook for 25 minutes.
After rice looks done, stop heat and leave covered and untouched for 5-10 minutes.
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Pressure cooker used (not an advertisement, no commission made!):
www.cuisinart....
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