Preparation time : 20 mins
Cooking time : 6 mins+Pressure release time - around 20 minutes.
Serves : 3-4
Ingredients:
- Basmati rice - 1 cup
- Button mushroom - half a pound
- Spinach - 2 cups roughly chopped
- Onion - 1 small, finely chopped
- Tomato - 1 medium, roughly chopped
- Green chilli - 2-3, finely chopped
- Ginger - 1/2 inch, grated
- Garlic - 3 cloves, grated
- Turmeric powder - 1/2 tsp
- Red chilli powder - 1/2 tsp(optional, skip or adjust as per your level)
- Cumin powder - 1 tsp
- Garam masala - 1/2 tsp
- Salt - to taste
- Ghee - 1 Tbsp
- Lime juice - 1/2 tsp
Tempering:
- Bay leaves - 2
- Cinnamon stick - 1 inch
- Green cardamom - 3
- Black peppercorns - 6-8
- Cloves - 4-5
- Red chilli - 2
Method:
1. Wash the rice and soak in water for 20 minutes.
2. Cut the mushrooms lengthwise, bigger ones into 3 pieces and smaller just halves. Wash properly. Add lime juice and a pinch of salt. Mix well and keep aside for 15 minutes.
3. Put the IP on Saute mode. Add ghee. When ghee turns hot add the whole spices mentioned under Tempering and saute until whole spices release aroma.
4. Add chopped onion and green chilli. Saute until onion turns translucent.
5. Add tomato, mushroom and spinach. Saute for few minutes until moisture released is evaporated.
6. Add rice. Sprinkle garam masala and salt. Mix well. Saute for a minute or so till rice gets coated well with masala.
7. Add 1.25 cups of water. Give a good stir. Close the lid. Place vent to sealing. Pressure cook on manual for 6 minutes.
8. Cancel when pressure cooking is done. Unplug IP.
9. NPR 10 minutes. QPR. Open lid.
10. Serve hot mushroom and spinach rice with raita of your choice.
All the contents you mentioned in post is too good and can be very useful. I will keep it in mind, thanks for sharing the information keep updating, looking forward for more posts.Thanks DoctorReviewBlog
ReplyDelete