This is a frequent dinner combination that we have at home. It is a very easy dinner to fix. All can be made in one Instant Pot (IP), so saves dishes to clean! And a lot of common ingredients are needed for all of them. Usually many people like having potato chips with such mixed rice. My own version is to make this potato curry to have a healthier take on it and we get the veggies for our dinner this way.
Once I ended up making badam halwa with this dinner and now Om expects me to make it each time. Haha! You can check out this super easy badam halwa recipe that I make with almond flour in my blog too!
You will need:
LEMON RICE
Rice:
1 cup
Water:
2 cups
Tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1/4 tsp hing/asafoetida
1-2 dry red chilli
1 tbsp peanuts
1 tbsp cashews
3-4 curry leaves
1 tsp turmeric powder
Seasonings:
salt per taste
lime juice (from 1 lime)
YOGHURT RICE
Rice:
1 cup
Water:
3 cups (more mushy)
Tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1/4 tsp hing/asafoetida
1-2 green chillies (sliced/chopped)
3-4 curry leaves
Seasonings:
2 cups yoghurt
1-2 cups buttermilk (optional)
1 cup milk (optional)
salt per taste
chopped cilantro
POTATO CURRY
Tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1/4 tsp hing/asafoetida
1-2 dry red chillies
3-4 curry leaves
Potatoes:
3 medium sized potatoes diced
Seasonings:
1 tsp sambar powder
salt per taste
METHOD:
I start by making the rice in my IP. You can check out the IP rice in my blog.
Rice to water ratio varies (lemon rice 1:2, yoghurt rice 1:3).
The variable amount of water for both lemon and yoghurt rice is intentional because we need the rice to be more mushy for yoghurt rice but more fluffy for lemon rice.
I usually stack them on top of each other and make both the rice at the same time by "pot in a pot" method.
Cook at manual high pressure for 6 minutes.
Once that is done, discard the water from the base of IP.
Now the IP is ready for tempering.
Yoghurt rice:
Mash up the rice to a mushy consistency.
Set the IP in saute mode. Add the tempering ingredients for yoghurt rice. Wait till the seeds splatter. Transfer that to the mashed rice. Add in the seasonings and mix well.
Note:
Sometimes I wait to add in the seasonings for yoghurt rice while I prepare the tempering for lemon rice. This way it gives some time to cool the rice down a bit before I add the yoghurt/buttermilk/milk.
Lemon rice:
Fluff up the rice with a fork.
Now that you have transferred the tempering for yoghurt rice out, you have the IP free for making the lemon rice tempering. Add those ingredients and saute till all the seeds splatter. Transfer this to the rice. Add in the seasonings and mix well.
Potato curry:
Use the same IP base. Add the tempering ingredients for the curry. Mix in the potatoes and seasonings after the seeds splatter. Just sprinkle some water to this (to avoid the potatoes from burning and sticking to the bottom of IP). Close the IP lid and set valve to sealed mode. Cook at manual high pressure for 2 minutes. Wait for natural pressure release.
TIP:
There is a reason why I follow this sequence.
For yoghurt rice you don't want any turmeric in it. For lemon rice you don't want any sambar powder in it. Since you are using the same IP base to make everything, you start with yoghurt rice, then move on to lemon rice (using turmeric) and finally to potato curry (using sambar powder). It is ok if there is any residue from yoghurt rice tempering for lemon rice and any residue from lemon rice tempering in potato curry!
ENJOY!
