Instapot Spinach rice

 

ngredients 

 

• ▢ 2 cups Basmati Rice rinsed
  
• ▢ 2-3 tablespoons Ghee or Oil
• ▢ 1 cup Onions diced
• ▢ ½ tablespoon Garlic minced
• ▢ 5 ounces Baby Spinach chopped
• ▢ 2 cups Water
• ▢ 1 tablespoon Lime juice optional

Whole Spices (optional)

• ▢ 2 Bay leaf (Tej Patta)
• ▢ 1 inch Cinnamon (Dalchini)
• ▢ 4 Green Cardamom (Elaichi)
• ▢ 6 Cloves (Laung)

Spices

• ▢ 2 teaspoon Salt
• ▢ 2 teaspoon Coriander powder (Dhaniya powder)
• ▢ ½ teaspoon Red Chili powder (Mirchi powder) or paprika (optional)
• ▢ 1 teaspoon Garam Masala

Instructions 

• Rinse the rice and soaking for 20 minutes. Then drain and keep aside.
• Start the pressure cooker in sauté mode and heat oil in it. Then add the whole spices such as bay leaf, cinnamon, cardamom and cloves.
• Then add chopped onions, garlic and sauté for 2-3 mins.
• Now add the spices and stir them in with the onions. Turn off sauté mode, so that the spices don’t burn the bottom of the pot.
• Add chopped spinach and mix it.
• Add rice, water and mix well. Deglaze the pot making sure nothing is stuck to the bottom of the pot. Press down, so most of the rice is under water. Close lid with vent in sealing position.
• Cook on Pressure Cook (Manual) mode for 5 minutes on low pressure. When the pressure cooker beeps, do a 5 minute NPR, which means let the pressure release naturally for 5 minutes, then manually release the pressure by turning the vale to venting position.
• Add lime juice and fluff the rice with a fork. Let it sit uncovered for 5 minutes. Serve and enjoy!