Instant Pot Sweet Coconut Rice

Ingredients

• 1 cup basmati rice
• 1 teaspoon saffron
• 1 tablespoon warm milk
• 2 tablespoons ghee (divided)
• 20 whole cashews
• 2 whole green cardamom pods
• 6 cloves
• 1½ cups water
• ½ teaspoon kosher salt
• 1 cup fresh coconut (grated (frozen works well))
• ¾ cup sugar
• 2 tablespoons raisins
• 1 teaspoon cardamom powder

Instructions

1. 1

   Wash, rinse, and soak rice in water for 20 minutes. Drain the rice and keep it aside. Soak saffron in milk and set aside for garnishing

2. 2

   Turn Instant Pot to Saute(more) mode. Add half of the ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep them aside for garnishing in the end.

3. 3

   Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as they release the aromas. Add drained rice and toast gently for a minute stirring constantly.

4. 4

   Add water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot with the pressure valve to sealing. Pressure Cook for 6 minutes followed by 5-minute Natural Pressure Release.

5. 5

   Open Instant pot. Add coconut, sugar, raisins, and cardamom powder. Mix well.

6. 6

   Set Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 minutes. Garnish with fried cashews and saffron. Enjoy!