Prep Time: 10 minutes
Cook Time: 20 minutes
1 cup Basmati rice
2 tablespoons tamarind paste
2 cups water
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 tablespoon coconut oil
Salt to taste
Fresh cilantro leaves for garnish
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Set aside. In a small bowl, combine the tamarind paste with 1/2 cup of warm water and let it soak for 5 minutes.
Mix well and strain out any seeds or fibers. Set aside the tamarind juice. Press the sauté function on the Instant Pot, and heat the coconut oil.
Once heated, add the cumin seeds and mustard seeds. Sauté for a minute until they begin to crackle. Add the chopped onions, minced garlic, and grated ginger to the pot.
Sauté for another 2-3 minutes until the onions turn translucent. Stir in the turmeric powder and sauté for a few more seconds. Add the rinsed Basmati rice to the pot and mix well, ensuring the rice is well coated with the spice mixture.
Pour in the tamarind juice and 11/2 cups of water. Season with salt to taste. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 6 minutes.
Once the Cook Time is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
Carefully open the Instant Pot lid and fluff the rice with a fork. Serve the Tamarind-Infused Rice hot, garnished with fresh cilantro leaves.