Ingredients
Main Ingredients
- 1.5 cup Basmati rice (rinsed well)
- 2 packed cups baby spinach leaves (or another type of spinach)
- 1.5 cups water
- 1/2 medium onion (finely diced)
- 1.5 tablespoons ghee (or butter, or olive oil (25 g))
- 2 garlic cloves (grated or diced)
- 1 teaspoon grated ginger
- 1 jalapeño pepper (or small green chili – optional; can be omitted or halved)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 2 cardamom pods (optional)
- 0.5-1 cube of vegetable stock (optional)
- To finish: 1 tablespoon lemon juice
Instructions
- Rinse Rice: Rinse the basmati rice thoroughly in cold water 4-5 times to remove excess starch, then strain it through a sieve and set aside.
- Prepare Spinach Puree: Add the baby spinach leaves and water into a blender. Blend until just pureed but not overly smooth, working in batches if necessary. Set this aside.
- Sauté Aromatics: Set the Instant Pot to the ‘Sauté’ mode. Add ghee (or butter/olive oil), finely diced onions, garlic, grated ginger, and jalapeño pepper. Cook for about 2 minutes, stirring occasionally until the onions soften. Add turmeric powder, garam masala, cumin powder, crushed cardamom pods (if using), and the crumbled vegetable stock cube if available. Stir well to combine all the spices with the aromatics. If any ingredients stick to the bottom, scrape gently and add a splash of water to prevent burning. Then, press ‘Cancel’ to stop sautéing.
- Pressure Cook: Add the rinsed basmati rice and the pureed spinach-water mixture into the Instant Pot. Stir gently to combine. Secure the lid on the pot, ensuring the valve is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on high pressure, and set the timer to 4 minutes. The pot will take about 5 minutes to reach pressure before cooking begins.
- Release Pressure and Finish: Once the timer goes off, allow the pot to naturally release pressure for 3-4 minutes. Then carefully switch the valve to ‘Venting’ to release any remaining steam quickly. Open the lid and drizzle 1 tablespoon of lemon juice over the rice. Optionally add a little more ghee or butter for extra richness. Stir gently to combine and serve hot.
Notes
- Rinsing rice multiple times helps achieve fluffy, non-sticky grains.
- Adjust the jalapeño quantity according to your heat preference or omit if sensitive to spice.
- Using vegetable stock cube is optional but enhances flavor.
- Natural pressure release prevents rice from sticking to the bottom and maintains texture.
- Adding lemon juice at the end brightens the flavors for a fresh finish.
- Substitute ghee with butter or olive oil based on dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
- Diet: Vegetarian
