This video shows you how to get perfect pressure cooker rice. Many people seem to struggle with getting perfectly cooked rice in the pressure cooker. After much experimenting, I have identified the optimal rice to water ratio, as well the correct time for cooking rice.
If you’d like to better understand how this all works, check out the video below, that walks you through different types of rice, what makes them different, and how best to cook each one in the pressure cooker.
twosleevers making rice in the pressure cooker
Two Sleevers explains how to make perfect rice in your pressure cooker or Instant Pot. This video explains: 1. Different types of rice 2. What makes them different? Aroma molecules, to types of starch…
WHY PRESSURE COOK RICE?
- Gelatinizes Starch for softer mouth feel
- May make nutrients more bioavailable
- Less water loss due to evaporation
- Reduced cooking time preserves aroma
- No need to pre-soak
- No babysitting
- Can put away rice cooker for daily use
OTHER PRESSURE COOKER RICE RECIPES
I have way too many rice recipes for someone trying to eat low carb. I typically do eat 1/4 cup of rice at some meals, as I’m now in maintenance mode. As this list will get updated each time, I’m providing a dynamic link below so that each time I add rice recipes, clicking on this link will still take you to all of them in one fell swoop.
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This very simple Gobi Manchurian recipe has all of the taste and none of the unhealthy oil of a typical Gobi Manchurian recipe. This is a quick way to enjoy Indian-Chinese food at home or, how to have Chinese food that even the Chinese have never tasted.
But before we go too far down this path, you need to understand what Indian-Chinese cooking is, and what Gobi Manchurian is really about.
What Is Indian-Chinese Food?
Indian-Chinese food is like nothing you’ve ever had before. Not in India and definitely not in China. I can say this from having eaten extensively in both countries.
Really if Indian food and Chinese food had a baby who was determined to be as different from its parents as possible–while still carrying their genes–you’d have Indian-Chinese food.
It is really a selection of dishes that takes into account Chinese seasoning and cooking techniques–but adapting them to Indian tastes, and the availability of Chinese cooking ingredients in India. It is said to have been developed by a small Hakka community that migrated to India over a century ago .
What this means is that there are several vegetarian dishes, and a lot of use of cumin, coriander, turmeric, hot chilis, and sometimes even yogurt. So Chicken Chili, Chicken Manchurian, Chicken Szechuan, Sweet and Sour Chicken–when made in the Indian Chinese fashion, won’t taste like anything else you’ve ever had before.
What is Gobi Manchurian?
- Manchurian. Within Indian-Chinese cooking, Manchurian refers to a spicy brown sauce, usually flavored with ginger, garlic, chilis, soy sauce etc.
- Gobi. Typically the gobi (Cauliflower) is battered with cornstarch and fried–like making Indian Pakoras. It is then either mixed in with a sauce, or poured into a “gravy” which is more of a soupy liquid thickened with corn flour.
- My Twist. I don’t like to fry things and the main flavor of traditional Gobi Manchurian to me, comes from the sauce anyway. So I decided to roast the vegetables, and then pour the sauce on, so as to make this healthier.
How to Make Gobi Manchurain
- Foil. Line a sheet pan with foil and turn on your broiler.
- Season. Sprinkle the veggies with oil, salt, and turmeric.
- Place. Mix well and place veggies on the foil-lined sheet.
- Cook. Broil for 30 minutes or so until the veggies are cooked.
- Sauce. Meanwhile, in a microwave-safe bowl, mix together all the sauce ingredients and microwave for 30 seconds. Let this sit while the veggies cook.
- Mix. When the veggies are done, remove from the oven and pour sauce on them, mixing as you go.
Tips and Tricks for Making Gobi Manchurian
- Veggies. Make sure to make your veggies are all cut at about the same size for even cooking.
- Sauce. Pour the sauce on the veggies right before serving for the best results.
Want More Cauliflower Recipes?
- Aloo Gobi - made the easy way!
- Cauliflower with Tahini - easy and delicious!
- Cauliflower and Cheese - forget pasta this is incredible!
- Spicy Cauliflower Soup - easy to make and crazy good flavor!
You’re going to love making Gobi Manchurian this way, and I can’t wait for you to try it! The sauce is killer and it’s so simple to make. Pin this Gobi Manchurian recipe on Pinterest or share it on Facebook to save it!
Gobi Manchurian
Ingredients
- ▢ 4 cups Cauliflower , chopped
- ▢ 1 cup onions
- ▢ 1 Bell Peppers , chopped or eight small little ones
- ▢ 2 tablespoons Oil
- ▢ 2 teaspoons Kosher Salt
- ▢ 1 teaspoon Turmeric
For the sauce
- ▢ 2 tablespoons Soy Sauce
- ▢ 3 tablespoons Ketchup
- ▢ 1 tablespoon Rice Vinegar
- ▢ 1 teaspoon Minced Garlic
- ▢ 1 teaspoon Minced Ginger
- ▢ 1 teaspoon Sriracha Sauce
Instructions
- Line a sheet pan with foil and turn on your broiler.
- Sprinkle the veggies with oil, salt, and turmeric.
- Mix well and place veggies on foil-lined sheet.
- Broil for 30 minutes or so until the veggies are cooked.
- Meanwhile, in a microwave safe bowl, mix together all the sauce ingredients and microwave for 30 seconds. Let this sit while the veggies cook.
- When the veggies are done, remove from the oven and pour sauce on them, mixing as you go.
Tips and Tricks for Making Gobi Manchurian
- Veggies. Make sure to make your veggies are all cut at about the same size for even cooking.
- Sauce. Pour the sauce on the veggies right before serving for the best results.
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Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
