Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups Basmati rice
  • 8 Oz Spinach (Finely chopped - 8 oz (I used chopped frozen spinach))
  • 1 Onion (Finely chopped)
  • 2 Tomatoes (Finely chopped)
  • 3-4 cloves Garlic (Minced)
  • 1 tsp Cumin seeds
  • 1 tsp Red chili powder
  • 1 tsp Dhania Jeera powder
  • ¾ tsp Garam masala
  • to taste Salt
  • 2 tbsp Oil

Instruction

  • Wash and soak the basmati rice for about 15 minutes. I usually leave the rice soaking until I get the rest of the ingredients cooking. Then drain the rice and use it.
  • In the saute mode of the Instant pot, heat oil add the cumin seeds (1). Once the seeds splutter, add the onions and sauté until translucent (2).
  • Add the minced garlic and fry for a minute (3). Add the chopped tomatoes(4).
  • Next add the salt and spices and cook until the tomatoes are mushy and the masala is aromatic (5).
  • Add the frozen or fresh spinach and saute for couple of minutes (6).
  • Add the water needed for the rice to cook (7). I use about 1 1/2 cups of water for a cup of basmati rice. If using any other kind of rice or grain, make sure to adjust the water quantity.
  • Once the water heat up, add the drained rice and mix it well (8).
  • Close the Instant pot and turn it off from the saute mode and set to pressure cook mode for 5 minutes. Again change the cooking time depending on what works for the particular kind of rice you are using.
  • Once the cooking time is up, do a quick pressure release after 10 minutes. Let the rice sit for about 5 minutes and then gently fluff with a fork.
  • Serve it warm with raita or yogurt on side.