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

  Dried

  1 leaf or 0.2g

• 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 the water runs clear. Soak in fresh water for 30 minutes, then drain well.
2. Blend the spinach, green chilies, ginger, and garlic into a smooth purée; cover and set aside.
3. Heat the oil in a pressure cooker over medium heat. Add bay leaf, cloves, cinnamon stick, cardamom pods, and cumin seeds; cook until fragrant and sizzling. Add onions and sauté until golden.
4. Stir in the spinach purée and cook over low heat, stirring, until slightly thickened and aromatic, about 4–5 minutes.
5. Add the drained rice, salt, water, and lemon juice; gently fold to coat the grains evenly.
6. Seal the cooker and cook under pressure for 8–9 minutes (about 2–3 whistles). Let the pressure release naturally, then open and fluff the rice before serving.