This light Pakistani-style pilaf cooks brown rice with carrots and peas in a pressure cooker. A mild spice blend and olive oil add flavor and fiber.
Heat the olive oil in a pressure cooker and cook the onion until translucent. Add the garlic and carrot and cook for 3 minutes more.
Add the rinsed brown rice, peas, cumin, and cinnamon stick. Stir-fry for 2 minutes.
Add the hot water and salt and close the pressure cooker. When the pressure indicator starts, cook over low heat for 18 minutes.
Remove the cooker from the heat and let it rest for 10 minutes, until the steam releases naturally. Open the lid and fluff the pilaf with a fork before serving.
Rinse and drain the brown rice before cooking to keep excess starch from making the pilaf sticky. Let the pressure release naturally before opening the cooker; opening it before the steam has released can leave the rice undercooked and cause it to break apart.
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