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Step 1
Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
Step 2
Press sauté, add the ghee or and once it melts, add the cashews and raisins. Stir-fry for 1-2 minutes, or until the cashews turn golden. Remove and set aside to be used later as garnish.
Step 3
Next add the onions and whole spices. Stir fry for 10-12 minutes, or until the onions start to brown.
Step 4
Add the garlic, ginger, Serrano pepper, curry leaves, stir, then add the tomato and ground spices. Stir-fry for 3-4 minutes, or until the tomato begins to break down.
Step 5
Add the rice and water, stir, then add the shrimp.
Step 6
Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
Step 7
Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
Step 8
Garnish with cilantro, mint and ghee-coated cashews.