Spinach Rice

Rice can be cooked in many varieties such as Biryani, vegetable pulav, green peas rice, green chana rice, spinach rice and so on. I cook all the above mentioned rice very often in my kitchen, except spinach rice. Any variety of rice served with raita is a feast to me. When I saw the Mixed Rice Varieties Event, spinach rice came to my mind. All the other varieties are very common to me and this would be a good excuse to try out my mom’s recipe and a perfect entry to the event.

spinach rice, palak rice,

Total Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3

Ingredients:

  • 1/8 cup Oil
  • 4 Cardamoms
  • 2 Cloves
  • ½ tsp Sahajeera
  • Bay Leaf
  • Bay Flower
  • ¼ “ Cinnamon
  • ¼ tsp Methi Powder
  • 10 Mint Leaves chopped
  • 1 small Onion sliced
  • 6 Green Chillies slit into 2
  • 1 tsp Ginger Garlic Paste
  • 6 oz or 4 cups of chopped Spinach
  • pinch of Turmeric Powder
  • 1 medium sized Tomato chopped
  • Salt to Taste
  • 2 cups of Basmati Rice soaked in water for ½ hour
  • Cilantro for garnish

Method:

  • Heat oil in a sauce pan. Add cardamoms, cloves, sahajeera, cinnamon, bay leaf, biryani flower, mint leaves and methi powder. Fry until mint leaves change color. Then add onion and fry till translucent.
  • Add green chillies, ginger garlic paste fry for a minute.
  • Add chopped spinach and cook for a couple of minutes. Add tomatoes, salt and cook until soft and water if any evaporates.
  • Add a turmeric powder and rice and fry for a minute.
  • Add 3 cups of water (rice to water ratio of 1 : 1 ½ ) and bring to a boil.
  • Reduce heat and cook until rice is done.
  • Garnish with cilantro and serve hot with raita or any gravy of your choice.

Note:

  • If you wish to use an electric cooker, after frying rice, transfer it to the rice cooker container, pour 3 cups of water, add cilantro and turn the cooker on.

Spinach Rice goes to Mixed Rice Varieties Event

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