One-Pot Spiced Ribs & Rice

One-Pot Spiced Ribs & Rice

from swahilifood.com
Main Course

Fall-off-the-bonelong ribs, fluffy basmati rice and bold Swahili inspired spices…cooked togetherin one pressure cooker. This is your new favorite comfort meal, and theinternet agrees!

Ingredients

  • 1 ½ kgbeef or lamb ribs; thick cut
  • 1bulb garlic (peeled and smashed)
  • 2 tspwhole cumin seeds
  • 1 tbspcoriander powder
  • 1 tspcinnamon powder
  • 4cardamom pods (whole)
  • ½ tspchili flakes (adjust to taste)
  • ½ tspwhole black peppercorns
  • salt to taste (himalayan salt by al wali brand recommended)
  • 4 cloves(whole)
  • 2 tbspolive oil
  • 2 mediumonions (sliced)
  • 1 smallbunch fresh coriander (stems and leaves, chopped)
  • 2 tbsptomato paste
  • 2 tbspvinegar (white or apple cider)
  • water (enough to cover the meat)
  • 2 cupsbasmati rice (washed and soaked for 20 minutes)

Directions

How to make one-pot ribs & rice in a pressure cooker

  1. 1

    Using the sauté mode, heat olive oil in your pressure cooker. Add the meat, garlic, cumin seeds, cumin powder, cinnamon, cardamom,chili flakes, black peppercorns, salt, whole cloves. Brown the ribs on all sides to lock in flavor.

  2. 2

    Add sliced onions and coriander.

  3. 3

    Add tomato paste and cook it out. Then pour in enough water to just cover the ribs and add vinegar.

  4. 4

    Secure the lid. Cook on high pressure for 45 minutes.

  5. 5

    Once done, release the pressure and stir in the soaked rice.

  6. 6

    Close the lid and cook on high pressure for 8 minutes (I find this to be the sweet spot). Let the pressure release naturally for 5–10 minutes before fluffing.

  7. 7

    Gently fluff the rice and serve hot. Garnish with extra coriander or a wedge of lemon if desired.