INGREDIENTS
1 cup basmati rice rinsed and drained
3 cups fresh spinach/chopped
1 cup canned chickpeas
One (1) medium onion diced
1 tablespoon ginger & garlic / finely chopped
One (1) teaspoon garam masala powder
1 teaspoon cumin powder
(1/4) turmeric powder
Half (1/2) teaspoon red chill powder
One tablespoon lime juice
1 cup of water
One teaspoon oil
salt to taste
INSTRUCTIONS
ELECTRIC PRESSURE COOKER INSTRUCTIONS
Press saute mode on Instant Pot. Add oil and once it’s hot, add ginger and chopped onions and give it a stirAdd chopped spinach leaves, chickpeas, salt to taste, garam masala powder, cumin powder, red chili powder, and the washed Rice and water give a stir.Close the lid on the pot, and turn the valve from VENTING to SEALING position.Press CANCEL button on Instant Pot.Set the pot to MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 5 minutesWhen done. Natural Pressure Release(NPR) for 5 minutes and then do a QUICK RELEASE (QR)Remove lid away from you, Mix wellSpinach Rice is ready. Serve with Raita or plain yogurt.
STOVETOP INSTRUCTIONS
Heat a heavy bottom pot on medium-high heat.Follow the instructions to sauté everything,add spinach, chickpeas, rice, water.Bring to a boil and cover the pot. Reduce heat to medium, and cook for about 10-12 minutes. Till the rice is cooked.Open the lid, and fluff rice with a fork. Serve it with dal or yogurt!
