A simple and healthy Instant pot recipe under 15 minutes.
Ingredients :
3/4 cup Basmati Rice, washed and drained
1 1/2 Cup Boiling water
1/2 cup Sweet corn, Fresh / Canned / Frozen
1 Cup chopped Spinach
2 Green chilies, chopped
1/2 tsp ginger, chopped
1/2 tsp Garlic, chopped
1/2 Cup, onion chopped, (half of a medium onion)
2 spring Coriander leaves, chopped
1 inch Cinnamon stick
1 bay leaf
3 cloves
3 cardamom
1/2 tsp cumin seeds
1tbsp Ghee
1tsp coconut oil
Cashews and Raisins
salt
How to make Instant pot Spinach sweet corn rice ?
1. Rinse the rice and soak for 20 minutes. Drain and keep aside.
2. Turn the instant pot settings into 'Saute' mode. Heat ghee and add cashews and raisins. Roast them till the raisins are golden and fluffy. transfer them into a bowl.
2. Add the coconut oil into the pan and add the whole spices - bayleaf, cumin, cloves, cinnamon and cardamom. Now add the chopped onion, ginger, garlic and green chilies. When the onion turns to translucent, add the rice and stir fry for 2-3 minutes.
3. Now add the chopped spinach and stir fry for a minute. (If you are adding more than 1 cup spinach, water content will be more in the pan and rice will be mushy.)
4. Add the sweet corns, salt, coriander leaves and combine well.
5. Add 1 1/2 Cups boiling water and combine well. Press on 'Cancel' button to stop Saute mode. Seal the instant pot by closing the lid with vent in sealing position. Now turn the 'Pressure cook' mode on into high and set for '7minutes'. When the Instant pot beeps after 7 minutes allow it to naturally release pressure by keeping for another 10minutes. Now carefully release the pressure manually by turning into venting position.
6. Add the ghee roasted cashews and raisins and mix with the rice.
Enjoy,
Lena
