Quick and simple Indian spinach and corn rice with mild spices. Goes well with a side of yogurt and papad or any curry
- 2 cups spinach
- 3 cloves garlic
- 1 small piece ginger
- 1 to 2 green chilly / serrano chilly (Substitute with 1/2 tsp chilly powder)
- 1/2 lemon squeezed and juice extracted
- Handful of cilantro leaves (optional)
-
1
cups
White Basmati Rice - 1 onion chopped fine
- 1/2 cup sweet corn
- 2 tbsp ghee / avocado oil
- 1/2 tsp cumin seeds
-
1
tsp
Kasoori Methi / Dried fenugreek leaves - 1 tsp garam masala
- salt to taste
- 1 cup water
-
Soak the rice in water for 20 minutes
-
Puree the ingredients mentioned to make the spinach puree with very little water and set it aside. Make sure you make a smooth puree. (Don't add a lot of water while grinding. Just 2 to 3 tbsp should be enough to grind the spinach)
-
Switch on the saute mode in your instant pot and add the oil/ ghee. When it becomes hot, add the cumin seeds and let it sizzle.
-
Now add the chopped onions and saute it for 2 to 3 minutes with a pinch of salt.
-
Add the spinach puree, kasuri methi leaves and saute for 2 minutes.
-
Switch off the saute mode. Now add the soaked rice, water/ stock, sweet corn, salt, garam masala mix everything and cook on manual / pressure cook mode for 5 minutes.,
-
Release pressure after 10 minutes, Let it rest for 10 minutes, fluff and serve.
You can also cook the rice in vegetable stock/ thin coocnut milk instead of water.
Veggies like carrots, beans, potato, green peas can be added along with corn.
Add more/ less chillies depending on your spice levels
Introducing rice to your baby? If you are making this for a baby. I would cook them a little bit softer by adding extra 1/4 cup water and adding green peas instead of corn so they are easy for them to chew.