Vegetable Paella With Halloumi

This is the best recipe for Vegetable Paella with Halloumi! A variety of colourful vegetables are cooked with Spanish rice and spices.

The best part? Crispy pieces of halloumi that create the most incredible bite!

It is perfect for gatherings but is also easy enough to make as a mid-week meal.

• What is paella?
• What vegetables go into paella?
• Best rice for vegetable paella
• Can I make this vegan?
• Ingredients for Vegetable Paella with Halloumi
• Paella Pan
• How to make Vegetable Paella with Halloumi What is socarrat? Socarrat
• Serving
• FAQs
• Other Rice Recipes
• Save this Recipe to Pinterest

I first tried authentic Spanish paella during a 3-day Spanish getaway . It was a warm afternoon in Placa Reial, Barcelona.

The restaurant served the paella on the table directly in the pan and it was DELICIOUS! I made a mental note that one day, I had to make it at home for myself!

This recipe follows the authentic recipe to a certain degree – the spices and cooking techniques. The only difference here is the addition of halloumi.

Although halloumi is not strictly authentic, it is so delicious in this recipe! The halloumi provides surprising saltiness and bite in each mouthful.

It blends in beautifully with the lively flavours of the vegetables.

What is paella?

Paella is a Spanish rice dish, originating in Valencia, and is one of the most identifiable dishes in Spanish cuisine.

The authentic recipe is made with meat or seafood but there are plenty of vegetable only variations out there, thus vegetarian alternatives.

It is flavoured with broth or stock, sweet paprika and saffron. Often, rosemary sprigs are added to flavour the dish and then removed.

Paella is traditionally made in a traditional shallow and wide paella (the Valencian word for pan) but it is acceptable to use a skillet.

Paella Valenciana is the original recipe from Valencia and the recipe is made from rice, rabbit, chicken and butter beans.

What vegetables go into paella?

I have seen paella made with a large variety of vegetables. In most vegetarian paella recipes, I have found red pepper and artichokes consistently.

I have used a mix of asparagus, red peppers, artichokes and carrots. The base is made from onion, garlic and fresh tomatoes.

Vegetables can be added depending on seasonal availability.

Best rice for vegetable paella

Good paella calls for special rice! The best rice for paella is short-grain rice that has the ability to absorb the flavours of the stock and spices without going mushy.

Bomba rice , or arroz bomba in Spanish, is the most common rice used for Paella. Bomba rice is a short-grain Spanish rice and is often sold as “Paella rice” on packets.

You can find paella rice in some supermarkets and online. I’m lucky that my local supermarket keeps it in stock but you may have to.

Calasparra rice is another short-grained Spanish rice that is used for Paella. This too is available in some more specialist supermarkets but easily online.

An easier to find alternative is Arborio rice which is used for risotto. This rice becomes creamy when stirred so it is essential that you do not stir your paella.

Can I make this vegan?

Yes, this paella is so easy to make vegan.

There are a few ways you can achieve this:

1. Omit the halloumi entirely – the base of the paella is vegan and the only dairy part of the dish is the halloumi
2. Use a vegan/plant based halloumi cheese
3. Use butter beans or other white beans in replacement of the halloumi.
4. Try pieces of Quorn.
5. Tofu – drained, cut into cubes or sticks and sautéed until crispy.

Love Instant Pot recipes? Here is my Instant Pot Paella recipe that is so easy to make , simple and vegan.

Ingredients for Vegetable Paella with Halloumi

Full ingredients with measurements are available in the recipe card below at the end of this post

Paella rice – it is worth the effort to buy short-grain round rice as this leads to perfect textures for paella.

Selection of vegetables – I have used artichoke, asparagus, carrots, red pepper. You can also use other vegetables if you wish.

I have chopped the artichoke into 2inch lengths. The carrots and pepper are cut into cubes. I used artichoke from a jar.

Halloumi – I have cut the halloumi into cubes. I grilled the halloumi directly in the paella pan to save on washing up. You can also use grilling cheese.

Luckily, I had some leftover Halloumi from making Salt and Pepper Halloumi Fries

The base – onion, garlic and tomato.

Olive oil – I have used extra virgin olive oil

Vegetable stock – I used a vegetable stock cube – check to see whether your stock cube contains salt as this will depend how much you add later.

Paprika – I used sweet paprika but you can use smoked paprika or hot paprika depending what you have to hand.

Saffron – I always buy Spanish saffron from South Asian grocery stores. As an alternative, you can use turmeric. Turmeric will provide the yellow colour but you will only need a pinch as it will otherwise lend its own flavour which is peppery.

Salt – to season

Herb – fresh parsley to garnish the paella.

Lemons – for the juice and garnish.

Paella Pan

The dish is called Paella though the name actually comes for the word for the special pan the rice is cooked in.

A paella pan is a wide, shallow circular pan with sloping edges. This unique shape is designed specially for paella to achieve a thin layer of cooked rice without leftover water or steam.

The thin layer of rice means that pressure does not develop on the bottom of the rice causing starch to be released from the grains.

Traditionally, paella pans are thin and made from iron. This allows them to be extremely heat sensitive, going from HOT to simmer. This allows the much coveted socarrat to form.

I like to use my Seasoned Carbon Steel Double Handle Paella Pan from Samuel Groves for perfect results.

The pan is compatible with all heat sources – including induction. Their whole range of carbon steel products are pre-seasoned so you can use them directly out of the box.

The pan feels solid and well built though is easy to handle thanks to the ergonomic stainless-steel classic handle.

The handle is designed to be the optimum length for weight distribution and ease when cooking.

The Seasoned Carbon Steel collection come with a lifetime guarantee and qualify for Samuel Groves’s Pans for Life scheme.

Samuel Groves is a Birmingham-based manufacturer of kitchen equipment starting in 1817.

Fast forward to the 21st century, they continue to develop new products and utilise new materials with expertise and quality without compromising on traditional skill.

Every product is hand-finished.

How to make Vegetable Paella with Halloumi

Full printable recipe in recipe card below.

Thankfully, vegetable paella is a one pot recipe! Everything is cooked in the paella pan allowing tonnes of flavour to keep building!

The most important tip is to NOT STIR whilst the rice is cooking! This is to prevent starch release from the rice.

The steps are straightforward:

1. Prepare your ingredients
2. Sauté the base ingredients
3. Add the vegetables, add rice and stock
4. Cook
5. Finish off on high heat for a socarrat base

What is socarrat?

Socarrat is the crispy crust that forms on the bottom layer of the rice. The rice is not blackened or burnt but rather toasted or caramelised. It gives the rice a delicious smoky, nutty flavour and adds texture.

It is achieved by turning up the heat during the final moments of cooking.

Here are the step by step instructions

The first step is to prep all of the ingredients – the onion and garlic needs to be finely chopped. I sliced the all the veggies and the halloumi needs to be toasted on all sides.

Heat a dry paella pan to cook the halloumi. Toast the halloumi on both sides for about a minute or until golden-brown. Remove the halloumi from the pan to continue with the recipe.

(I actually forgot to pan-fry the halloumi before I added the veggies and I didn’t want to waste a new pan! I therefore pushed the vegetables to one side and cooked the halloumi in the pan.)

Heat the pan and add olive oil. Tip in the onion and garlic and sauté for about a minute. I then added in the carrots and cooked for another minute. Carrots are probably the toughest vegetable in this list which is why they are added in first.

I then added bell pepper and tomatoes, asparagus and artichoke and let the veggies cook until they are approximately half cooked. Tip the halloumi back in.

Sprinkle over the paprika and saffron and salt. Add the paella rice and pour over the stock. I used a rice to water ratio of 1:1.5 – for 1 cup of rice, use 1 and 1/2 cups of stock.

Ensure the rice is submerged in the water, give the rice and vegetables a stir to mix them evenly. This is the final time you will be stirring the rice!

Allow the rice to cook until the water is absorbed and the paella rice is cooked al dente. Keep a check as you may need to add an extra few tablespoons of water.

Socarrat

Cover the rice with a lid, foil or kitchen towel and let it sit for 10 minutes.

After this, you can turn up the heat again and allow the bottom later to crust up and form the socarrat. Once you hear popping, turn off the heat. The paella is ready to serve.

Serving

Paella is great served alone because it is filled with rice and vegetables – definitely a filling meal in its own right!

However, it also pairs wonderfully with so many side dishes. These options are great especially if you will be serving to many guests.

Simple green salads are a great option if you want all the focus to be on the paella. A refreshing drink like this Virgin Cardamom Mojito will go nicely.

Why not end the meal with a sweet such as a Vegan Basque Cheesecake.

If you do not have saffron to hand or want to make paella on a budget, you can use an alternative. The easiest is to use a pinch of turmeric powder which will give the paella its characteristic yellow colour without using saffron. However, only saffron itself will provide the characteristic flavour.

No you do not. A skillet or frying pan works well too. To achieve the caramelised crust, you need a pan that does not have a non-stick coating.

Other Rice Recipes

• Burnt Garlic and Tofu Fried Rice

• Cilantro and Lime Mexican Rice

• Takeaway style Pilau Rice

• Coconut and Pineapple Thai Fried Rice

• Instant Pot Chickpea Pulao Rice

Save this Recipe to Pinterest

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

• Instagram
• Facebook
• Pinterest
• YouTube

Vegetable Paella with Halloumi

Equipment

• 1 Paella Pan 26 inch pan

Ingredients

• 1 cup rice Spanish paella
• ½ cup halloumi cheese cut into cubes
• 3 tablespoon extra virgin olive oil
• ¼ cup onion chopped
• 1 tablespoon garlic chopped
• ¼ cup carrots peeled and chopped
• ¼ cup red pepper chopped
• ¼ cup tomatoes chopped
• ¼ cup asparagus cut into 2 inch pieces
• ¼ cup artichokes from the jar
• 1 ½ cup vegetable stock
• Big pinch saffron Spanish
• 2 teaspoon sweet paprika
• salt
• 3 tablespoon parsley fresh, chopped
• 1 big lemon optional

Instructions

Cook Paella

• Heat dry paella pan on medium heat and cook the halloumi on all sides until golden. Remove from the pan and add oil. 3 tablespoon extra virgin olive oil, 1/2 cup halloumi cheese
• Add onion and garlic. 1/4 cup onion, 1 tablespoon garlic
• Saute until translucent.
• Tip in carrots and lower the heat, cook the carrots for a few minutes. 1/4 cup carrots
• Then add red pepper and tomatoes. 1/4 cup red pepper, 1/4 cup tomatoes
• Mix everything and let it cook for 2-3 minutes.
• Add cooked halloumi cheese, asparagus and artichoke pieces. 1/4 cup asparagus, 1/4 cup artichokes
• Mix everything, add paprika and saffron. Big pinch saffron, 2 teaspoon sweet paprika
• Now add vegetable stock and rice along with salt. 1 cup rice, 1 1/2 cup vegetable stock, salt
• Gently submerge the rice into vegetable stock.
• Bring it to boil and let it cook until the water dries up and rice is cooked al dente (it will take 12-15 minutes)
• Turn off the heat and cover the pan with a lid. Let the rice steam further for 10 minutes.

Socarrat Paella (crispy bottom layer)

• Turn the heat back on and keep it on high flame.
• Let the bottom layer of paella get crispy without lid for 2-3 minutes. (If you smell burning, remove it)
• Remove from the heat, sprinkle chopped parsley and serve with lemon wedges. 3 tablespoon parsley, 1 big lemon
• Serve hot.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Vegetable Paella with Halloumi

Equipment

• 1 Paella Pan 26 inch pan

Ingredients

• 1 cup rice Spanish paella
• ½ cup halloumi cheese cut into cubes
• 3 tablespoon extra virgin olive oil
• ¼ cup onion chopped
• 1 tablespoon garlic chopped
• ¼ cup carrots peeled and chopped
• ¼ cup red pepper chopped
• ¼ cup tomatoes chopped
• ¼ cup asparagus cut into 2 inch pieces
• ¼ cup artichokes from the jar
• 1 ½ cup vegetable stock
• Big pinch saffron Spanish
• 2 teaspoon sweet paprika
• salt
• 3 tablespoon parsley fresh, chopped
• 1 big lemon optional

Instructions

Cook Paella

• Heat dry paella pan on medium heat and cook the halloumi on all sides until golden. Remove from the pan and add oil. 3 tablespoon extra virgin olive oil, 1/2 cup halloumi cheese
• Add onion and garlic. 1/4 cup onion, 1 tablespoon garlic
• Saute until translucent.
• Tip in carrots and lower the heat, cook the carrots for a few minutes. 1/4 cup carrots
• Then add red pepper and tomatoes. 1/4 cup red pepper, 1/4 cup tomatoes
• Mix everything and let it cook for 2-3 minutes.
• Add cooked halloumi cheese, asparagus and artichoke pieces. 1/4 cup asparagus, 1/4 cup artichokes
• Mix everything, add paprika and saffron. Big pinch saffron, 2 teaspoon sweet paprika
• Now add vegetable stock and rice along with salt. 1 cup rice, 1 1/2 cup vegetable stock, salt
• Gently submerge the rice into vegetable stock.
• Bring it to boil and let it cook until the water dries up and rice is cooked al dente (it will take 12-15 minutes)
• Turn off the heat and cover the pan with a lid. Let the rice steam further for 10 minutes.

Socarrat Paella (crispy bottom layer)

• Turn the heat back on and keep it on high flame.
• Let the bottom layer of paella get crispy without lid for 2-3 minutes. (If you smell burning, remove it)
• Remove from the heat, sprinkle chopped parsley and serve with lemon wedges. 3 tablespoon parsley, 1 big lemon
• Serve hot.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This easy Vegetarian Instant Pot Paella recipe is chock full with colourful veggies like red pepper, artichokes, mushrooms, green pea, green beans and cannellini beans. Honouring the traditional paella recipe, this Vegetable Paella cooked in the Instant Pot pressure cooker becomes a delicious one pot meal perfect for busy weeknights. It’ll be on the table in under 30 minutes and is guaranteed to be a hit with vegans, vegetarians and those who eat meat.

This recipe, with step-by-step instructions, is easy to adapt to suit whichever vegetables you have lying around. I have also included instructions on how to achieve the unique crispy bottom of this traditional Spanish dish.

• What is paella?
• Why you should make this delicious paella
• Ingredients
• Easy and Quick Alternatives
• How to make Instant Pot Vegetable Paella
• Storage
• FAQs
• Other Instant Pot Rice Recipes
• Save Instant Pot Paella Recipe to Pinterest

What is paella?

Valencian paella is a traditional Spanish rice dish made with a mix of meat, seafood and vegetables.

It is distinct from other rice dishes as it is flavoured with saffron which also provides the yellow color.

It originated as a peasant dish and was made with whichever ingredients were available and cooked over an open fire. Cooking over wood fires provided authentic flavour and these techniques are still practiced today.

There are many flavour variations such as seafood paella, chorizo paella, or a mixed paella.

A paella pan (a shallow, large pan) is usually used to cook the paella and I love to make this stove top Vegetable Paella with Halloumi for entertaining.

This version uses the instant pot to speed up the process – all parts of the recipe are cooked inside the inner pot. All you will need to do is part-cook the vegetables, add in the rice and stock and then pressure cook!

It is so easy and there is little mess as this is effectively a one-pot meal.

Why you should make this delicious paella

There are so many reasons to try this recipe.

It is an easy instant pot rice recipe that is made in less time than using a paella pan. You can cook your paella in just 3 minutes pressure cooking on High Pressure with quick release .

You can still achieve the much-coveted socarrat thanks to the bottom of your instant pot. This leads to delicious crispy browned bits that provide bursts of flavour and texture.

Easy to make ahead – the great thing is that it works wonderfully as meal prep.

The recipe is plant-based , naturally gluten-free and nut-free.

You can consider this rice dish to be healthy as it is packed with vegetables and the pressure cooking mode helps to retain the nutrients.

The carbs from the rice provide energy. If served alongside a salad, and eaten at lunch, you can enjoy this vegetable paella as a balanced meal .

Ingredients

(see below for tips and substitutes for the following ingredients. See the recipe card at the bottom of the post for full measurements and method instructions)

The rice

I have used Spanish Bomba Rice which is usually sold as Spanish Paella Rice in grocery stores. This rice is also round rice.

The type of rice commonly used for paella is short grain rice as these are the traditional varieties grown and eaten in Spain.

An alternative is to use arborio rice which is sometimes more easily available and is labelled as risotto rice on packaging.

Basmati rice is a no-no for paella as it is a long grain rice, and it is only short-grain rice which is used in the traditional version.

I have come across brown rice paella but have never tried it out for myself.

The vegetables

A delicious vegetable paella needs a variety of vegetables – I like to imagine the rainbow when I choose my veggies to ensure I get plenty of variety in flavour, texture and nutrition.

You can add and remove from this list to make your own unique paella.

green peas – I used frozen green beans.

green beans – I used fresh green beans cut into 2 inch lengths.

red bell pepper – alternatively use green, orange or yellow bell pepper

artichokes – I used jarred artichokes but you can also use fresh.

carrots – I used fresh carrots

mushrooms – I have used chestnut mushrooms, you could use whole button mushrooms too. If you do not like mushrooms then leave these out.

Be mindful that certain vegetables have different water content which means you may have to adjust the water used.

Vegetables such as aubergine or squash can go mushy in the instant pot, so I recommend sautéing them first in oil in the inner pot and removing when cooked.

Then pressure cook the paella and once the paella is done, add the veggies back in.

The base

You will need white onion, garlic and tomato. The onion and garlic should be finely chopped and the tomato cut into chunks.

Use fresh tomato where possible but an alternative is to use tinned chopped tomatoes but try not to add in too much of the juice.

The protein

I used white cannellini beans to add texture. Using beans are a great way to make the recipe suitable for vegans and vegetarians and are a great alternative to using chorizo sausage or chicken breast.

The broth

I use vegetable stock in replacement of chicken broth or chicken stock. Vegetable stock cubes tend to be vegan, but it is best to check the packaging.

The flavouring

Paprika – I have used smoked paprika but you can also use sweet paprika or hot paprika

Saffron threads – saffron is an expensive spice! These red threads are the dried stigmas of crocus flowers and each stamen has to be hand-picked.

You can find Spanish saffron and Kashmiri saffron online or in specialist supermarkets. Adding saffron provides complex flavours that you can definitely taste in the final dish.

As an alternative, use a pinch of turmeric to add colour to the paella.

Olive oil – I used extra virgin olive oil but you can use any other olive oil. An alternative is to use a flavourless oil such as vegetable oil or sunflower oil that will not interfere with the Spanish flavours.

Seasoning – salt and black pepper. You may not need much salt if the stock is high in salt.

Lemon – use fresh lemon for the best flavour but bottled lemon juice is also fine

Parsley – add freshly chopped parsley to garnish the finished paella just before serving

Optional – add a splash of white wine such as a vegan sauvignon blanc when cooking the vegetables. Ensure that the wine has cooked off before closing the instant pot lid and pressure cooking.

Easy and Quick Alternatives

If you are really short of time, you can also use store-bought vegetable preparations. You can find prepared carrots, cauliflower and broccoli in the vegetable sections or use frozen country mix.

Note that frozen vegetables may have higher water content so you will find that you need a bit less stock.

How to make Instant Pot Vegetable Paella

(see the detailed ingredient list above or scroll down to find the method in the recipe card below)

Some important tips to note before cooking:

Do not wash the rice – washing the rice leads to gelatinization and will make the dish starchy.

Do not stir the rice during cooking – luckily there is less chance of that in this recipe as the IP lid will be closed during the cooking process.

I used the 8 quart Instant Pot Pro Crisp which has similar functions to the Instant Pot Duo to make this delicious dish.

You can use any brand of electric pressure cooker, one such example being the Ninja Foodi.

Firstly, you will need to prepare your ingredients – this requires a little bit of chopping.

Select Sauté function on the display and add oil to the inner pot.

Add oil and tip in the onion and cook until translucent.

Add in the garlic, carrots, tomato and red pepper and sauté for a further few minutes.

Tip in the remaining veggies – the green peas, green beans, mushrooms, artichokes and cannellini beans and mix thoroughly.

Keep deglazing the bottom of the inner pot to ensure nothing is sticking.

Sprinkle over the paprika and crush in the saffron using your finger tips.

Add the rice and the stock. Give everything a thorough mix and again make sure to deglaze the pan fully.

Cancel the sauté mode and close the lid.

Ensure the lid is on the Sealed position.

I would recommend pressure cooking on High Pressure for 3 minutes and use the Quick Release method.

Once the remaining pressure has released, open the lid. You can either serve it here or go a step further to get the socarrat.

Select Sauté mode once again and time for 1 minute. Do not stir the paella but allow the bottom to crisp up.

If you hear popping and crackling before the minute is up, turn off the IP to prevent burning.

Serve with an extra squeeze of lemon juice.

Storage

As this is a rice dish, it needs to be stored safely for later and to prevent food waste.

I like to store mine in an airtight container in the fridge. If I am making it for later, I store it away as soon as it has cooled down.

The paella will keep well in the fridge for up-to 3-4 days.

Alternatively, you can freeze this paella in a freezer-proof container for up to 1 month as this is the ideal time to keep rice in the freezer.

Keep in mind that the vegetables may lose some of their texture on defrosting.

Paella rice is available in larger supermarkets but can also be found online. It is sold as Spanish Paella rice but also as Bomba rice.

This is because starch has released. This can be due to a number of reasons such as washing the rice before cooking, stirring the paella and therefore agitating the rice or adding too much water/stock.

Yes, you can make paella without onion. Use garlic and tomato only for the base.

Yes you can. Simply use water instead but you may need extra seasoning.

No, do not wash the paella rice as it will lead to the paella becoming sticky and starchy.

As paella contains moisture, the saffron does not need to be steeped beforehand. Lightly crush the saffron threads between your fingers before adding to the paella to unlock the flavour.

You will need a rice to water ratio of 1:1.5 for the pressure cooker.

Instead of an instant pot or electric pressure cooker, you can make this in a round paella shallow pan or use a large skillet

If you get a burn sign on your Instant Pot, do not panic. The burn sign immediately switches off further cooking. Release any steam straight away and open the lid. The burn sign appears when the water has reduced so there may not be any burning yet. Deglaze the pan to ensure any sticking is removed and add some more water/stock. Continue to cook the paella using the sauté function rather than the pressure cooker.

Other Instant Pot Rice Recipes

• Easy Instant Pot Chickpea Rice

• Instant Pot Coconut Milk Rice

• Cypriot Style Stuffed Peppers in Instant Pot

• Cilantro and Lime Rice (copycat chipotle)

• Instant Pot Cranberry and Saffron Rice

Save Instant Pot Paella Recipe to Pinterest

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

• Instagram
• Facebook
• Pinterest
• YouTube

Instant Pot Paella (Easy Vegan Recipe)

Ingredients

• 2 tablespoon olive oil
• 1 cup rice Spanish
• ¼ cup onion peeled and chopped
• 1 teaspoon garlic chopped
• ½ cup tomatoes ripe chopped
• ½ cup carrots peeled and chopped
• ½ cup red pepper chopped
• ½ cup mushrooms chopped
• ½ cup white beans cooked
• ¼ cup green beans
• ¼ cup green peas frozen
• ¼ cup artichoke from the jar
• ½ teaspoon saffron
• 2 teaspoon sweet paprika
• 1 ½ cup water or vegetable stock
• salt

Garnish and Serving

• 3 tablespoon parsley garnish
• 4 wedges lemon serving

Instructions

• Select Saute function and heat olive oil in the inner liner of the Instant Pot. 2 tablespoon olive oil
• Add chopped onion and cook for a couple of minutes. 1/4 cup onion, 1 teaspoon garlic
• Then add chopped garlic, red pepper, tomato and carrots. 1/2 cup tomatoes, 1/2 cup red pepper, 1/2 cup carrots
• Saute this mixture for approximately 2 minutes.
• Add mushrooms, green beans, peas, white beans and artichoke pieces. 1/2 cup mushrooms, 1/2 cup white beans, 1/4 cup green beans, 1/4 cup green peas, 1/4 cup artichoke
• Mix and then add saffron and paprika. 1/2 teaspoon saffron, 2 teaspoon sweet paprika
• Now add rice (unwashed) and mix. 1 cup rice
• Pour water and add salt. 1 1/2 cup water, salt
• Stir and lock lid in place with vent sealed.
• Set the pressure cooker on HIGH 3 minutes.
• Once done, use quick release.
• Take off the lid, once again select saute mode for 1 minute and allow the bottom layer of rice to go crispy. Do not stir during this step.
• Sprinkle chopped parsley and serve it with lemon wedges. 3 tablespoon parsley, 4 wedges lemon
• Enjoy hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.