Spinach Garlic Rice
Wash basmati rice under running water. Next, soak it for 15- 20 minutes before cooking.
Meanwhile, blanch the spinach. Add spinach to boiling water & let it sit in it for 10 mins. Transfer to ice water.
Transfer leaves to a blender and blend into a puree.
Turn on the Instant pot in Sauté mode. Add oil to the pot & sauté cumin seeds, bay leaf, cinnamon stick, and cloves.
Add minced green chilies, onions, garlic, & ginger. Sauté till the onions turn translucent.
Next, add the tomatoes and green peas.
Then, add the spinach puree with salt. Drain the water from the rice & add it to the pot.
Add water, give it all a good stir. Turn off the sauté mode. Close the lid & make sure the vent is in a sealing position.
Cook in manual/pressure mode for 4 mins. Allow to naturally release the pressure for 4 mins & then do a manual pressure release.
Fluff the rice lightly with a fork. Garnish with lemon juice and chopped cilantro.
For more recipes, visit Cookilicious.com!