Kidney Beans and Brown Rice Pot-in-Pot | Instant Pot Rajma Chawal

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• 1 cup Red Kidney Beans (: Rajma,soaked overnight, OR, 1 Can Kidney Beans)
  Ingredient note

  Source: 1 cup Red Kidney Beans (: Rajma,soaked overnight, OR, 1 Can Kidney Beans)
• 1 tablespoon + 1 teaspoon Light Olive Oil ( or Ghee)
  Ingredient note

  Source: 1 tablespoon Light Olive Oil ( or Ghee); Source: 1 teaspoon Light Olive Oil ( or Ghee)
• 1 teaspoon Cumin Seed
  Ingredient note

  Source: 1 teaspoon Cumin Seed
• 1 tablespoon ginger garlic paste (: 1/2 inch ginger + 3 cloves garlic)
  Ingredient note

  Source: 1 tablespoon ginger garlic paste (: 1/2 inch ginger + 3 cloves garlic)
• 1 each small onion (finely chopped)
  Ingredient note

  Source: 1 small onion (finely chopped)
• 2 each green chillies (whole or de-seeded Optional)
  Ingredient note

  Source: 2 green chillies (whole or de-seeded Optional)
• 2 each tomatoes (pureed, OR, 1 cup Crushed Tomatoes)
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  Source: 2 tomatoes (pureed, OR, 1 cup Crushed Tomatoes)
• 2 teaspoon Garam Masala
  Ingredient note

  Source: 2 teaspoon Garam Masala
• 2 teaspoon Coriander Powder
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  Source: 2 teaspoon Coriander Powder
• 1 teaspoon Roasted Ground Cumin
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  Source: 1 teaspoon Roasted Ground Cumin
• 1 teaspoon Turmeric Powder
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  Source: 1 teaspoon Turmeric Powder
• 1 teaspoon salt (adjust to taste)
  Ingredient note

  Source: 1 teaspoon salt (adjust to taste)
• 1/4 teaspoon Cayenne Pepper
  Ingredient note

  Source: 1/4 teaspoon Cayenne Pepper
• 1.5 cups + 1 cup + 2 tablespoon water
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  Source: 1.5 cups water; Source: 1 cup +2 tablespoon water
• 2 tablespoons chopped cilantro ( for garnish)
  Ingredient note

  Source: 2 tablespoons chopped cilantro ( for garnish)
• 1 cup Brown Basmati Rice (or Brown Jasmine Rice)
  Ingredient note

  Source: 1 cup Brown Basmati Rice (or Brown Jasmine Rice)
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt

1. Prep: If using dry kidney beans, rinse and soak them overnight. Drain them before use. Chop onions and crush ginger-garlic. You can do that by pulsing them together in a mini food processor. Puree tomatoes if using fresh.
2. Turn the Instant Pot on to SAUTE mode, adjust to more. Wait 30 seconds and add oil/ghee, cumin seeds and green chillies. When the cumin seeds begin to sizzle (a few seconds), add chopped onions and crushed ginger-garlic. Saute for 30 seconds. Add crushed tomatoes and all spices, saute for 30 seconds. Add drained kidney beans and water and stir.
3. Assemble rinsed brown rice, water, salt and oil/ghee in a small stainless steel or cooker safe bowl. Place trivet in inner pot, place rice bowl on top. Close lid, Valve set to sealing. Set Manual or Pressure Cook for 25 minutes, NPR (natural Pressure release).
4. Open lid after NPR, remove the rice. Garnish the Kidney Beans curry (Rajma) with chopped cilantro. Using a fork, fluff the rice in a bowl. You're done!