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Spinach Rice
5 from 27 votes

Spinach Rice

Spinach Rice combines basmati rice with fresh baby spinach and a blend of aromatic whole and ground spices. Cooked in a pressure cooker, the rice is infused with flavors from garlic, onion, and optional whole spices like bay leaf and cinnamon. The addition of lime juice at the end adds a bright note to the dish. This recipe yields fluffy rice with herbs and spices, suitable as a side or light meal.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 235 kcal
Course: Side Dish
Cuisine: Mediterranean, Indian

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

    Cup of Yum
  1. Rinse the rice and soaking for 20 minutes. Then drain and keep aside.
  2. 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.
  3. Then add chopped onions, garlic and sauté for 2-3 mins.
  4. 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.
  5. Add chopped spinach and mix it.
  6. 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.
  7. 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.
  8. Add lime juice and fluff the rice with a fork. Let it sit uncovered for 5 minutes. Serve and enjoy!
To cook on Stovetop
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 235

% 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.