Step 1

In a medium bowl, wash the rice in cold water then drain through a sieve. Repeat two more times then set the drained rice aside.

Step 2

Place a medium saucepan over medium-low heat and add the olive oil. Once hot, add the onion and garlic and fry for 2-3 minutes or until the onion is softened.

Step 3

Add the cumin, chilli powder, salt and the washed rice. Stir to combine then allow the rice to toast in the pan for around 30 seconds.

Step 4

Add the 710ml (3 cups) of hot vegetable stock/broth and tomato puree. Stir to combine and bring to a simmer. The moment the pan begins to simmer, reduce the heat to the lowest setting and cover the pan with a tight fitting lid. Allow the rice to cook this way for 15 minutes.

Step 5

Once 15 minutes are up, remove the lid, do not stir the rice but place a tea towel over the top of the pan to form a seal and cover again with the lid.

Step 6

Leave the rice to steam for another 20 minutes.

Step 7

Remove the lid and fluff up the rice with a fork. Add the coriander and stir through before serving.

Step 8

Set the instant pot to sauté mode on low heat and add the olive oil. Once hot, add the onion and garlic and fry for 2-3 minutes or until the onion is softened.

Step 9

Add the cumin, chilli powder, salt and the washed rice. Stir to combine then allow the rice to toast in the pan for around 30 seconds.

Step 10

Add the 530ml (2 and 1/4 cups) hot vegetable stock/broth and tomato puree. Stir to combine. Cancel sauté mode and seal the top of the instant pot with the lid, making sure the valve is set to “seal”.

Step 11

Set to pressure cook for 4 minutes on high pressure. After 4 minutes, release the pressure manually.

Step 12

Once all the steam has stopped being released, remove the pot from the instant pot machine and set aside on a heat-proof surface with the lid still on.

Step 13

Leave the rice to steam this way for a further 7 minutes.

Step 14

Remove the lid and fluff up the rice with a fork. Add the coriander and stir through before serving.