Vegetarian Entrees

Spinach Rice

by Spoorthy
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SPINACH RICE

Spinach Rice

  • Author: Spoorthy
  • Total Time: 25 minutes
  • Yield: 10 servings
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Description

Spinach rice is a healthy one-pot meal. Preparation takes less than 10 minutes, and the cooking process takes 15 minutes. Spinach rice is a perfect combination to have veggies and grain in one go. The whole spices and powdered spices add to the depth of flavor.

Ingredients

Dry Basmati Rice – 1 1/2 cups

Water- 4 cups (For soaking and rinsing)

Oil- 1 Tbsp + 2 Tbsp

Ginger- 1 Tbsp (slices)

Green Chilis- 1 0r 2 (to tase)

Spinach- 2 cups

Water- 1/4 cup + 2 1/2 cups (for puree and cooking rice)

Mustard seeds- 1 tsp

Bay Leaves- 2 or 3

Cinnamon- 3 sticks

Cloves- 5 (whole)

Cardamom- 3 (whole)

Red Onions- 1 (sliced)

Salt- 3/4 tsp

Turmeric- 1/2 tsp

Cumin Powder- 1 tsp

Coriander Powder- 1 Tbsp

Cashews- 2 Tbsp

Raisins- 2 Tbsp

Lime Juice- 2 tsp

Salt- 3/4 tsp (or to taste)

Coriander- 1/2 cup (freshly chopped)

Instructions

1. Take 1 ½ cups of dry Basmati Rice and soak in 4 cups water for about 30 minutes. Rinse and drain the water after 30 minutes.

2. In a pan, take 1 Tbsp of oil, add 1 Tbsp ginger, and two green chilis slit. Sauté for 30 seconds, and 2 cups of spinach and sauté for 1 minute.

3. Transfer the sautéed spinach, ginger, and chili into the bowl and let it cool down. Blend this into a smooth puree with ¼ cup of water.

4. In an Instant pot, turn on the sauté function and take 2 Tbsp of oil. When the oil is hot, add 1 tsp of mustard seeds, 2 or 3 bay leaves, three cinnamon sticks, five cloves, three cardamoms, and sauté the spices for 15 seconds.

5. Add one red onion thinly sliced, sauté for 30 seconds. Add ½ tsp salt, and sauté for additional 20 seconds or until the onions are translucent.

6. Add ½ tsp Turmeric powder, 1 tsp cumin powder, 1 Tbsp coriander powder, and mix well.

7. Add 2 Tbsp of Cashews and 2 Tbsp of Raisins and quickly saute.

8. Add the prepared spinach puree, and cook for a few seconds.

9. Add 2 ½ cups of water, ½ cup of cilantro, 2 tsp of lime juice, and ¾ tsp of salt. Let this come to a boil for 2 minutes.

10. Add the rinsed rice, and cook for 2 minutes by stirring frequently. Cover the lid and turn on the rice function mode (12 minutes).

11. When the rice is ready, open the lid and gently separate the rice.

12. Serve with raita or yogurt.

Notes

It is important to soak the rice for 30 minutes and rinse and drain the water completely. This step helps to make the rice fluffier.

The amount of water used in this recipe is precise for Instant Pot settings. If this rice is preferred to cook in another variety of pressure cookers, the water used must be readjusted according to the directions of the pot used.

 Instant Pot tends to burn quickly in sauté function mode if we are not constantly stirring. Please be careful and get the process going quickly.

 If Instant Pot does not have the rice function button, it can be manually set to 12 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Vegetarian Entrees
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 cup
  • Calories: 173 Kcal
  • Sugar: 2.49 g
  • Sodium: 358 mg
  • Fat: 5.79 g
  • Saturated Fat: 0.963 g
  • Unsaturated Fat: 2.71 g
  • Trans Fat: 0.022 g
  • Carbohydrates: 27.27 g
  • Fiber: 1.1 g
  • Protein: 3.12 g
  • Cholesterol: 0 mg

Keywords: Spinach Rice, Vegetarian Rice, Easy Rice Recipe, Instapot Rice, Instapot Spinach Rice, Instant Rice, Indian Rice Recipe

Take 1 ½ cups of dry Basmati Rice and soak in 4 cups water for about 30 minutes. Rinse and drain the water after 30 minutes.
In a pan, take 1 Tbsp. of oil, add 1 Tbsp. ginger, and two green chilis slit. Sauté for 30 seconds, and 2 cups of spinach and sauté for 1 minute.
Transfer the sautéed spinach, ginger, and chili into the bowl and let it cool down. Blend this into a smooth puree with ¼ cup of water.
In an Instant pot, turn on the sauté function and take 2 Tbsp. of oil. When the oil is hot, add 1 tsp of mustard seeds, 2 or 3 bay leaves, three cinnamon sticks, five cloves, three cardamoms, and sauté the spices for 15 seconds.
Add one red onion thinly sliced, sauté for 30 seconds. Add ½ tsp salt, and sauté for additional 20 seconds or until the onions are translucent.
Add ½ tsp Turmeric powder, 1 tsp cumin powder, 1 Tbsp. coriander powder, and mix well.
Add 2 Tbsp. of Cashews and 2 Tbsp. of Raisins and quickly sauté.
Add the prepared spinach puree, and cook for a few seconds.
Add 2 ½ cups of water, ½ cup of cilantro, 2 tsp of lime juice, and ¾ tsp of salt. Let this come to a boil for 2 minutes.
Add the rinsed rice, and cook for 2 minutes by stirring frequently. Cover the lid and turn on the rice function mode (12 minutes).
When the rice is ready, open the lid and gently separate the rice.