Sabzi Challow with Cumin Rice

Preparation

Sabzi Challow

1. Turn pressure cooker onto sauté mode. add 1/3 cup oil and 1 puréed onion and sauté for 2-3 minutes. Add 2 lbs cubed ribeye (about 20 pieces). To it add 1 tsp minced garlic and all of the below spices.
2. SPICES: 1 tbsp bouillon and ground coriander- 1.5 tsp salt, 1 tsp onion powder, garlic powder, turmeric, ground cumin- 1/4 tsp cayenne pepper OR 1/2 tsp black pepper.
3. Sauté until the meat is slightly brown. Add 1.5 cups water or enough until the meat is just slightly covered. 
4. Change function to pressure cook and set time for 20 minutes.
5. On the stove top add CHOPPED frozen spinach to a hot pan/pot and 2 chopped green onions, 1 bunch of chopped cilantro, 1 tbsp dried fenugreek and 1/3 cup oil. 
6. On low heat, let all of this come together and keep it on low until the meat is done. When meat is done, transfer it to the pot and 3-3.5 cups of its liquid. OPTIONAL: Add 1/2- 1 lemon, juiced. 
7. Raise heat to medium and let this simmer until the liquid has reduced and the oil has “risen” to the top. 

Cumin Basmati Rice

1. Wash and rinse 4 cups of rice.
2. Soak in clean water for 30 minutes to 1 hour. Drain.
3. Pre-heat oven to 350. 
4. Bring water to boil in a pot. Once boiled, add the rice and 2-3 tbsp salt.
5. Once par boiled- not fully soft, drain and place back into the pot.
6. Add 1/4 cup oil, 1/4 cup water, 2 tsp cumin seeds.
7. Close the lid and bake in the oven for 30 minutes.
8. Fluff with fork and serve with Sabzi Challow.