Palak Rice recipe (Spinach rice)
US measuring cups are used (1 cup = 240 ml)
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 servings
To grind into paste:
- 2 Cloves
- ½ inch Cinnamon stick
- ½ teaspoon Coriander seeds (sabut dhaniya)
- ½ teaspoon Cumin seeds
- ½ inch Ginger
- 2 cloves Garlic
- ½ cup Onion roughly chopped
- 1 ½ cups Spinach (Palak) washed
- 2 small Green chilies
For palak rice recipe:
- ¾ cup Long grain rice or basmati rice
- 1 tablespoon Oil
- 1 Bay leaf
- ½ cup Carrot cubed
- ½ cup Green peas
- Salt to taste
- 1 ¼ cup Water
Wash the rice under running cold water till water runs clear.
Soak into enough water for 20 minutes.
Then drain the water and keep it aside.
Dry roast the spices (cinnamon stick, cloves, cumin seeds and coriander seeds) on low-medium heat. Do stir continuously. You will get nice aroma of spices.
Remove it from the pan and keep aside.
Chop onion, ginger and garlic for paste.
Also wash and remove hard stems of spinach. Remove the stems of green chili as well.
Take everything (dry roasted spices and veggies) into the grinder or blender. Make smooth paste and keep it aside.
Making palak rice recipe:
Heat the oil in a saucepan on medium heat. Once hot add bay leaf. Saute for 30 seconds.
Add prepared paste. Cook for 4-5 minutes.
Add carrots and peas.Mix well.
Stir in rice and salt. Add water.
Bring it to a boil.
Once it starts boiling, LOWER the heat to lowest possible. Cover it with lid. Let it cook for 17-18 minutes. Do not open the lid while it is cooking.
After 17 minutes, turn off the stove.
Let it rest for 10 minutes covered. Then open the lid.
Fluff up and mix gently using fork.
Calories: 385kcal | Carbohydrates: 69.9g | Protein: 8.6g | Fat: 7.8g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 627mg | Potassium: 480mg | Fiber: 5.1g | Sugar: 5.2g
*Nutrition information is a rough estimate for 1 serving
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