Instant Pot Spinach Rice - Palak Rice
Spinach rice is flavored with exotic Indian spices and is simply heavenly. This aromatic rice is so easy, comforting, and makes a perfect weeknight dinner.
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 1.5 cup Basmati rice extra-long grain
- 3 cup Spinach chopped
- 2 large Carrots shredded
- 1 medium Onion sliced
- 1/2 inch Ginger crushed
- 2 large Garlic cloves crushed
- 1-2 small Green chilies crushed
- 1/2 tsp Cumin seeds
- 1/2 inch Cinnamon stick
- 7-8 Peppercorns
- 2 medium Bay leaves
- 1 Star anise
- 8-10 Cashew nuts
- 1/2 tsp Turmeric powder
- 1/4 tsp Red chili powder
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Garam masala
- 1.5 tsp Salt or as required
- 2 tbsp Oil
- 1 tbsp Ghee
Instructions
Instant Pot Spinach Rice
- Triple wash long grain basmati rice, drain all the water, and set it aside.
- In the inner pot of an instant pot, turn on the SAUTE mode (Medium), heat 2 tbsp of oil, 1 tbsp ghee, add cumin seeds, and let them splutter.
- Next, add peppercorns, a cinnamon stick, black cardamom, bay leaves, onions, crushed ginger, garlic, green chillies, and sauté for 30 seconds.
- Add the cashew nuts and sauté for 5 seconds.
- Transfer the carrots, spinach, and stir for 10 seconds.
- Add all the spice powders, salt, and mix well.
- Transfer the drained rice and sauté for 20 seconds. CANCEL the SAUTE mode, add 1 ¾ th cup of water, mix, and adjust the salt at this point.
- Close the lid on your Instant pot, making sure the valve is set to sealing.
- Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 6 minutes.
- Turn on the DELAY start button and set it for 20 minutes - pressure cooking will start after 20 minutes from now. You can soak the rice for 20 minutes after washing it as well.
- After 6-8 minutes, let the pressure release by carefully pressing/opening the top valve.
- Once the pressure is released, fluff the rice with a fork, and serve hot.
Indian Pressure Cooker Spinach Rice
- Triple wash and soak long grain basmati rice for 20 minutes, later drain all the water, and set it aside.
- Follow all the steps in the same way but add 2 1/4 cups of water in the rice instead of 1 ¾ cup.
- Close the pressure cooker lid and set it to medium-high heat for 1 whistle.
- Once all the pressure is released, open the lid and keep it half open for about 5-7 minutes. Fluff the rice with a fork and serve hot.
Notes
- Use extra-long grain basmati rice, which has perfect texture to keep the rice fluffy and separated, rather than clumped together.
- Whole spices infuse the flavors without adding heat. So do not skimp on these spices.
- Freshly crushed ginger, garlic, and green chillies give an amazing flavor to the rice. Do not use store bought ginger garlic paste.
- Fluffing the rice after pressure releasing helps the rice separate.