Spinach Rice
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
235 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Indian
Spinach Rice
Description
Spinach Rice features rinsed basmati rice cooked with diced onions, minced garlic, and chopped baby spinach. The inclusion of optional whole spices such as bay leaf, cassia cinnamon, cardamom, and cloves introduces a subtle fragrance throughout the dish. Ground spices like coriander powder, red chili powder, and garam masala build layers of flavor. Cooking in a pressure cooker with precise water ratios results in tender, aromatic rice.
The texture is fluffy with a hint of moisture from the spinach while maintaining distinct rice grains. The lime juice added after cooking brightens the flavors without overpowering them.
This rice is versatile enough to accompany a variety of dishes or can be enjoyed on its own. It works well as a base for curries or grilled meats, adding both color and nutrition to the plate.
Using whole spices is optional; the dish remains flavorful without them. Red chili powder can be omitted or substituted with paprika for less heat. The pressure cooker method shortens the cooking time and ensures even cooking, but stovetop cooking is possible with adjustments.
Ingredients
- 1 cup basmati rice rinsed
- 1 tablespoon ghee or oil
- 1 cup onion diced
- 1/2 tablespoon garlic minced
- 5 ounces baby spinach chopped
- 1 1/4 cup water
- 1 tablespoon lime juice optional
Whole Spices (optional)
- 1 bay leaf Tej Patta
- 1 inch cassia cinnamon aka Dalchini
- 2 green cardamom aka Elaichi
- 5 cloves aka Laung
Spices
- 1 teaspoon salt
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon red chili powder or paprika (optional, Mirchi powder
- 1/2 teaspoon garam masala
Instructions
- Rinse the rice and soaking for 20 minutes. Then drain and keep aside.
- Start the pressure cooker in sauté mode and heat oil in it. Then add the whole spices such as bay leaf, cinnamon, cardamom and cloves.
- Then add chopped onions, garlic and sauté for 2-3 mins.
- Now add the spices and stir them in with the onions. Turn off sauté mode, so that the spices don’t burn the bottom of the pot.
- Add chopped spinach and mix it.
- Add rice, water and mix well. Deglaze the pot making sure nothing is stuck to the bottom of the pot. Press down, so most of the rice is under water. Close lid with vent in sealing position.
- Cook on Pressure Cook (Manual) mode for 5 minutes on low pressure. When the pressure cooker beeps, do a 5 minute NPR, which means let the pressure release naturally for 5 minutes, then manually release the pressure by turning the vale to venting position.
- Add lime juice and fluff the rice with a fork. Let it sit uncovered for 5 minutes. Serve and enjoy!
To cook on Stovetop
- Heat a heavy bottom sauce pan on medium-high heat. Follow the instructions to sauté everything, add spinach, rice, water. Bring to a boil and cover the pot. Reduce heat to medium, and cook for about 10-12 minutes.
- Open the lid, add lime juice and fluff rice with a fork. Let it sit, uncovered, for 5 minutes. Serve & enjoy!
Notes
- The optional whole spices add fragrance but can be skipped if unavailable.
- Omitting or reducing red chili powder lowers the spiciness.
- Soaking the rice for 20 minutes before cooking helps achieve fluffy grains.
- Lime juice added after cooking enhances the brightness of the flavors.
- Prepared in a 6qt pressure cooker; cooking times may vary with other equipment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 624mg | 26% |
| Potassium | 321mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3425IU | 69% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 61mg | 6% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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