Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes. Wash the rice until clear and soak for 15 minutes in cold water. Drain and set aside. Press Saute on Instant Pot. Once it displays HOT, add oil and swirl it around the pot. Add whole spices, onion and saute briefly for 1 minute. Add rice, 1 1/4 cup water, salt and turmeric to the pot and mix well. Cancel Saute. Okra Pilaf. Prep Time 10 mins. Cook Time 35 mins. Total Time 45 mins. Servings 4 to 6 servings. Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package. Directions. In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated. Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Gently stir in peas. Turn up the heat to High and bring to a boil. Then, lower the heat to Medium. Cover and simmer until all the broth is absorbed and rice and orzo become tender (about 15 minutes). Turn off heat and let it rest for 5 minutes, covered. Uncover and mix in in parmesan cheese and fluff up the rice with a fork. Tip in the rice, cumin, turmeric, cloves and bay leaves . Stir vigorously then pour in the water. Turn up the heat, give it another stir then wait for a slow simmering point to be reached. Once it slowly simmers, cover the saucepan with a tight-fitting lid and cook for about 15 minutes or until the rice is cooked. For one cup of rice, I used ¼ cup rice vinegar, 1 Tbsp. sugar, and 1 Tsp. salt. I stirred it into the cooked rice, then let it steam in the pot while I finished the chicken. The vinegary Clean and rinse chicken well and place in a large pot with a tight-fitting lid. Add broth, celery, onion, salt and next five ingredients (through bay leaf). Bring to a slow simmer over medium heat. Once broth begins to boil, reduce heat to low, cover tightly and simmer for 1 hour. .

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