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Spinach Rice Recipe

Spinach Rice Recipe

Fragrant Basmati rice cooked with fresh spinach and mild spices, yielding fluffy, vibrant and savory grains perfect for pairing with curries or grilled proteins.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked Basmati Rice rinsed until the water runs clear
  • 2 cups hot Vegetable Stock
  • 1 tbsp Ghee
  • 1 small Onion finely chopped
  • 2 Garlic Cloves minced
  • 1 tsp Cumin Seeds
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Salt
  • 2 cups fresh Spinach Leaves washed and roughly chopped
  • 1/2 tsp Garam Masala
  • 1 tbsp Lemon Juice
  • Fresh Coriander Leaves for garnish

Equipment

  • Heavy-Bottomed Pot with a Tight-Fitting Lid
  • Fine-Mesh Sieve
  • Blender

Method
 

  1. Rinse the Basmati rice under cold water until the water runs clear. Soak in cold water for 15 minutes, then drain.
  2. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  3. Sauté the chopped onion until soft and translucent, about 3-4 minutes. Add minced garlic and sauté until fragrant.
  4. Stir in turmeric powder, then add the drained rice. Toast the rice lightly for 2-3 minutes until you smell a nutty aroma.
  5. Pour in hot vegetable stock and add salt. Bring to a gentle boil over medium-high heat.
  6. Reduce heat to low, cover tightly, and simmer for 12-15 minutes until all the liquid is absorbed. Do not lift the lid.
  7. Meanwhile, blend the spinach into a smooth puree. Once the rice has absorbed the liquid, gently fold the spinach puree into the rice. Cover and let it rest off heat for 10 minutes.
  8. Fluff the rice with a fork, sprinkle garam masala and lemon juice, and garnish with fresh coriander leaves.

Notes

Adding the spinach after the rice cooks preserves its bright green color while infusing gentle earthy flavor. Do not stir while simmering; lifting the lid lets steam escape and can make the rice mushy.