Pressure Cooker Spinach Palak Pulao

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Spinach

  Raw

  3 cup or 90g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Cloves, Whole

  Castella

  ½ teaspoon or 50g

• Stick Cinnamon

  McCormick

  1 stick or 1g

• Cardamom Pod

  Whole, raw - Whole Foods Market

  2 pod or 0.4g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Raw

  1 medium or 110g

• Water

  Plain, clean water

  1 cup or 237g

• Salt

  Table

  ½ tsp or 3g

• Lemon juice

  Raw

  ½ tsp or 3g

Directions

1. Rinse the rice under cool water until it runs clear, then soak in fresh water for 30 minutes. Drain thoroughly.
2. Blend the spinach with the green chilies, ginger, and garlic to a smooth puré. Cover and set aside.
3. Heat the oil in a pressure cooker over medium heat. Add the bay leaf, cloves, cinnamon stick, cardamom pods, and cumin seeds, and cook until fragrant and the spices sizzle. Stir in the sliced onions and sauté until golden.
4. Add the spinach purée and cook, stirring, for 4-5 minutes over low heat until slightly thickened and aromatic.
5. Stir in the drained rice, salt, water, and lemon juice, mixing gently to coat the grains evenly.
6. Seal and pressure cook for 8-9 minutes (or about 2-3 whistles). Let the pressure release naturally, then open and gently fluff the rice before serving.