Ingredients
3tablespoons extra virgin olive oil1½tablespoons finely chopped ginger (about 1 x ½-inch piece, peeled)3garlic cloves, finely chopped½large onion, chopped1large white potato, peeled and cut into ½-inch cubes½teaspoon sea salt, divided½teaspoon freshly ground black pepper, divided½tablespoon ground cumin½tablespoon ground coriander¼teaspoon ground turmeric1teaspoon ground cinnamon4cooker cups basmati rice water (to the 4-cup marking in the cooking pot)2teaspoons lemon zest1cup frozen peas1⁄3cup chopped fresh cilantro
Preparation
Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the ginger and garlic. Sauté until softened, about 3 minutes. Add the onion; sauté about 2 minutes, or until softened and translucent. Add the potato with ¼ teaspoon each of the salt and pepper and all of the spices. Cook until just tender, about 10 minutes. Add the rice, water and zest. Close the lid of the cooker and let cook. When there are about 5 minutes remaining in the cooking time, stir in the peas, cilantro and the remaining salt and pepper. Close lid again and let the rice finish cooking. Once the audible tone has sounded to indicate the end of cooking, open the lid and adjust seasonings to desired taste.
