4wholeshallots(sliced thinly, substitute 2 small onions if needed)
¼cupolive oil(plus additional for finishing)
1teaspoonkosher salt (plus more, to taste)
1tablespooncumin(ground)
1teaspooncoriander(ground)
½teaspooncinnamon(ground)
2-3garlic cloves(minced or pressed)
½teaspoonblack pepper(ground)
Instructions
Instant Pot Basmati Rice
Thoroughly rinse the rice using a mesh strainer. Add the drained rice and 1⅓ cups water to the pressure cooker insert and cook at manual high pressure for 6 minutes.
When the cooking time is finished, do a quick release of the pressure and fluff the rice. Keep it warm until you add it to the skillet in the steps below.
Cooking the Shallots
Heat oil and salt over medium heat in a deep skillet. Cook shallots or onions for 7-10 minutes, until deeply caramelized. Watch carefully towards the end to prevent burning.
Remove shallots or onions to a bowl using a slotted spoon and set them aside. Keep the oil in the skillet.
Combining the Lentils, Rice, Spices, and Shallots
To the oil, add garlic, coriander, cumin, pepper, and cinnamon and cook 1-2 minutes or until fragrant and garlic is softened.
Add the lentils and stir to distribute the spices evenly. Cook until heated through, then add the rice and half the caramelized shallots or onions. Mix and taste for salt and pepper; adjust as needed.
Transfer mujadara to a serving dish, top with remaining shallots or onions, and drizzle with olive oil if desired.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.