Palak rice
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A nutritious Indian dish, made with fragrant basmati rice cooked with a blend of spinach, onions, garlic, and aromatic spices .
Ingredients
Spinach
2 cup
Picador Chillies
2 chilli
Fresh Ginger
0.5 inch
Fresh Garlic
2 clove
Basmati Rice
0.75 cup
Cold Pressed Olive Oil
1.5 tbsp
Bay Leaf
1 leaf
Cloves
3 Clove
Cinnamon
0.5 inch
Cardamom
2 pod
Mace
1 strand
Star Anise
1 star anise
Cumin Seeds
0.5 tsp
Onion Raw
0.5 small
Lemon Juice
1 drop
Water
1.25 cup
Salt
1 pinch
Step-by-step instructions to cook
Prep
Rinse basmati rice until the water runs clear of starch.
Soak the rice in enough water for 20 to 30 minutes, then drain and set aside.
Rinse and roughly chop the spinach leaves (palak).
In a blender, combine the spinach, green chilies, ginger, and garlic and blend it to a smooth puree.
Cooking
Heat oil in a pressure cooker.
Add whole spices - Bay leaf (tej patta), cloves, cinnamon, green cardamoms, mace, small star anise, and cumin seeds (jeera) and saute until they splutter.
Add thinly sliced onions and saute until golden.
Stir in the prepared spinach(palak) puree and saute for 4 to 5 minutes on low heat.
Add the rice and mix well.
Season with salt and add water.
Cover and pressure cook for 8 to 9 minutes or 2 to 3 whistles on medium to medium-high heat. Allow the cooker to release pressure naturally before opening the lid.
Once the pressure drops, remove the lid and fluff the rice.
Nutrition information
(per serving)
Carbs
21.4
Proteins
2.8
Fats
4.1
Fiber
1.9
129
kcal
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