• Start by washing and chopping the kale leaves.
• Heat olive oil in a pressure cooker and add whole spices (cinnamon sticks and cloves).
  ½ inch Cinnamon stick, 3 clove spice
• Once the spices are fragrant, add chopped garlic, green chilies, and onions and sauté until they turn translucent.
  1 green chili, 4 garlic cloves, ½ inch ginger, 1 onion
• Add the spice powders and stir well. Add chopped kale leaves and sauté for a minute.
  ½ teaspoon red chili powder, ½ teaspoon black pepper, ½ teaspoon cumin powder, 12 kale stems
• Rinse basmati rice and add it to the instant pot with vegetable broth or water.
  2 cups basmati rice, salt to taste, 2 ½ cup vegetable broth or water
• Close the lid of the pressure cooker and cook on high heat for 6 minutes.
• Once cooked, let it sit for 5 minutes before releasing the pressure.
• Add lime juice and fluff the cooked rice with a fork. Serve it hot with your favorite curry or dal as a side dish, or enjoy it as is!

Stovetop method

• Wash and chop the kale leaves thoroughly.
• Heat olive oil in a large skillet or pot over medium-high heat, and add the whole spices (cinnamon sticks and cloves).
• Once the spices release their aroma, add chopped garlic, green chilies, and onions. Sauté until the onions are soft and translucent.
• Add the spice powders and mix well before tossing in the kale leaves. Cook for 1-2 minutes until the kale softens slightly.
• Rinse the basmati rice and add it to the pot with the vegetable broth or water. Stir everything together.
• Cover the pot with a lid and allow the rice to cook on low-medium heat for 15-20 minutes, or until tender and the liquid is absorbed.
• Once cooked, fluff the rice with a fork, add a dash of lemon juice, and serve warm with your favorite sides, or enjoy on its own!