Ingredients
Equipment
Method
- Rinse the basmati rice under cold running water until the water runs clear. Soak in water for 15–20 minutes, then drain and set aside.
- Wash the spinach thoroughly under running water to remove all dirt. Drain completely, then blend into a smooth paste using a blender or food processor. Add a little water if needed to help blend.
- Heat oil or ghee in a large pan over medium heat. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Sauté for 30 seconds until aromatic.
- Add sliced onions and sauté until golden brown (2–3 minutes).
- Add ginger-garlic paste and green chilies. Sauté for 1 minute until fragrant.
- Stir in turmeric powder and garam masala. Cook for 1 minute to release the aroma.
- Add the spinach puree and mix well. Cook for 3–4 minutes, stirring frequently, until the mixture is dry and the raw smell disappears.
- Add the drained rice and mix thoroughly to coat each grain with the spinach mixture.
- Add 2.5–3 cups of water (depending on rice type and desired texture) and salt. Bring to a boil.
- If using a pressure cooker, close the lid and cook for 2 whistles on medium heat, then reduce heat and cook for 10–15 minutes.
- If using a stovetop, cover and simmer on low heat for 15–20 minutes until rice is tender and water is absorbed.
- Turn off heat and let the rice rest, covered, for 10 minutes.
- Fluff the rice gently with a fork to separate the grains.
- Garnish with lemon juice, chopped cilantro, and optionally, ghee-fried garlic slices for extra flavor.
Notes
Safety Notes:
Ensure spinach is thoroughly washed to remove pesticides and dirt.
Use caution when handling hot oil or ghee to prevent burns.
Always check that rice is fully cooked and not undercooked, especially when using brown rice.
Substitutions: Basmati rice: Can be replaced with long-grain rice or brown rice for a healthier option.
Spinach: Can be substituted with kale or Swiss chard in a pinch.
Ghee: Can be replaced with vegetable oil or sesame oil.
Fresh spinach: Frozen spinach (thawed and drained) can be used.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of water to restore moisture.
Pro Tips: Do not overcook the spinach puree—ensure it is dry before adding rice to prevent soggy rice.
Soaking rice helps achieve fluffy, separate grains.
For a richer flavor, fry garlic in ghee and drizzle over the finished rice before serving.
Adjust salt and spices after adding the rice, as the spinach and other ingredients may already contain salt.
Use caution when handling hot oil or ghee to prevent burns.
Always check that rice is fully cooked and not undercooked, especially when using brown rice.
Substitutions: Basmati rice: Can be replaced with long-grain rice or brown rice for a healthier option.
Spinach: Can be substituted with kale or Swiss chard in a pinch.
Ghee: Can be replaced with vegetable oil or sesame oil.
Fresh spinach: Frozen spinach (thawed and drained) can be used.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of water to restore moisture.
Pro Tips: Do not overcook the spinach puree—ensure it is dry before adding rice to prevent soggy rice.
Soaking rice helps achieve fluffy, separate grains.
For a richer flavor, fry garlic in ghee and drizzle over the finished rice before serving.
Adjust salt and spices after adding the rice, as the spinach and other ingredients may already contain salt.