½cupminced onionsdried (you may add little more if you like)
1tablespoondried parsley leaves
1teaspoonred chili flakesor as you prefer, optional
Instructions
Step by step instructions
Rinse the rice very well in water for 2 to 3 times until the water runs almost clear.
Transfer the rinsed jasmine rice to instant pot.
Also add the water (or broth) and oil. Make sure the rice is immersed in water (or broth).
Add the minced onions (if using) and also add any other optional ingredients, if using (lemon juice, salt etc).
Cover the instant pot with lid in sealing position and cook in high pressure for 7 minutes.
Once the cooking is done, let the pressure release naturally for about 15 minutes.
After that, carefully & gardually release any remaining pressure by controlled manual pressure release.
Once the pressure is all released, carefully open the lid and gently fluff the cooked rice with a fork.
Transfer the rice to serving plates, garnish the rice with dried parsley and red chili flakes (if using) and serve with any curry, vegetables, pickles or any side dishes of your choice.