Basmati Rice -600 Gms (3 Cups) Sweet Corn kernels – 2 cups (200 Gms) Coconut – ½ Shell Onion – 3 Nos Garlic – 8 cloves Ginger – 1 Inch Green chilies- 5 Nos Ghee – 4 Tbsp Garam Masala-1 Tsp Pepper powder – 1 Tbsp Coriander leaves Salt to taste Cloves - 5 Nos Cinnamon – 1 inch Star Anies – 2 Nos Cardamom- 4 Nos Cumin seeds – 1 Tsp
Slice Onions and Slit Green chilies. Make ginger garlic paste. Extract 1 & i/2 a cup of milk from ½ shell of a coconut. Also, wash Basmati rice and keep it aside.
Connect the power cord to ROBOCOOK and switch the ‘ON’ button. Press the Sauté́ Button in the front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add Ghee to the inner cooking pot and temper with Cumin seeds, Cinnamon, Cloves, Star Anise & cardamom.
Then add sliced onions and green chilies. Saute till it becomes translucent. Add ginger-garlic paste, pepper powder, Garam masala powder, and sauté for 2 minutes.
Next add sweet corn kernels and continue sauteing. Add washed Basmati rice and salt to taste. Mix well.
Finally, add 1 & 1/2 cups of extracted coconut milk & 3 cups of water (Rice cup measurement). Press the cancel button to stop saute.
Place the closing lid over the top, Turn and place the Pointer in the ‘CLOSE’ Position. Ensure the lid is firmly closed and the Pressure release button should be in ‘DOWN’ Position.
Press the ‘Rice’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 12 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the Steps
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Garnish with finely chopped coriander leaves. Mix gently before serving.