Spinach Rice
Delicious, mild-tasting rice flavoured with spinach, ghee and nuts- A quick and easy lunch/dinner recipe.
Equipment
- Saucepan
- Pan
- Mixer grinder
- Knives and Cutting Board
- Spatula
Ingredients
- 2 Cups Basmati Rice; Washed and soaked for 30 minutes
- 3 tbsp Ghee
- 250 gm Fresh Spinach
- 3-4 Cloves Garlic
- 2 Inches Piece of Ginger
- 3-4 Green Chillies; slit
- 2 Bay Leaves
- 3-4 Cloves
- 6-9 Black Peppercorns
- 1 Black Cardamom
- 1 Big Onion; Thinly Sliced
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder
- Salt; to taste
- 8-10 Cashews
- 2 tbsp Musk Melon Seeds
Instructions
- Cook the rice with excess water in a saucepan. Once the rice is cooked, transfer it to a sieve so the excess water drains out. Let this rice cool.
- Combine spinach, garlic and ginger and grind them to a paste in a mixer. Keep it aside.
- Heat 2 tbsp ghee in a pan.
- Add bay leaves, cloves, cardamom and black peppercorns. Fry them on medium heat for a few seconds.
- Add cumin seeds and onion slices.
- Add green chillies.
- On medium heat, fry till the onion turns golden brown.
- Add spinach puree, followed by turmeric powder and salt.
- Cover with a lid. On medium heat, let it cook for 5-10 minutes.
- Once done, turn off the heat and let it cool for 10 minutes.
- Meanwhile, fry the cashews and melon seeds in 1 tbsp of ghee.
- Once the spinach puree cools a bit, add the cooked rice and mix. Taste and adjust the salt.
- Garnish with fried nuts and serve.