Spinach Rice Recipe (Palak Rice Recipe)
About the recipe
How easy are one pot meals to prepare. Dump all the ingredients in, put the timer on and the dish is ready to enjoy. And it's less messy too! This spinach rice recipe is also a one pot meal. It hardly takes 10 minutes for initial preparations and 15-20 minutes for actual cooking. It is our favorite option for times when we are tired or when we don't have time for cooking.
There are two different ways of making Spinach rice. Cook the rice with Spinach puree or rice sauteed with chopped spinach and spices. I am sharing second method today. I prefer this method since Palak or spinach is sauteed only for few minutes retaining most of the nutrients.
This Palak rice is very healthy rice recipe. An aromatic Indian rice delicacy made with spinach and garlic. As spinach is very nutritious green, this is a perfect way to add some greens in your diet. The best palak recipe for the fussy kids or for those who doesn't like palak. Try it once, I am sure you will like it.
Spinach is an edible flowering plant native to central and western Asia. Its leaves are commonly eaten as vegetables.
Raw spinach is 91% water, 4% carbohydrates, 3% protein and contains negligible fat. In a 100 g serving providing only 23 calories, spinach has a high nutritional value, especially when fresh, frozen, steamed or quickly boiled. It is a rich source of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate, vitamin B and vitamin E, calcium, potassium and dietary fiber.
- 1 cup Long grain rice or basmati rice, Uncooked
- 2 teaspoons Butter
- 1 teaspoon oil or ghee
- Salt according to taste
- 2 1/2 cups water
- 1 cup Spinach leaves, finely chopped
- 2-4 dry red chilies, broken
- 2-4 cloves of garlic, mashed
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
How to make Spinach rice recipe
- Wash the rice under running cold water till water runs clear.
- Drain the water and keep it aside.
- Wash and remove hard stems of spinach. Sprinkle some salt on the Palak and rinse well few times. Drain completely and chop finely.
- Heat butter and oil in a cooker on medium heat. Once hot add mustard seeds, jeera seeds, dry red chillies, saute for 30 seconds.
- Add chopped spinach, Saute.
- Add rice, mix properly.
- Add 2 1/2 cups of water. Add salt accordingly.
- Close the lid and cook for 2-3 whistles. Let it cool by itself.
- Open lid and mix carefully without breaking the grains.
- Spinach rice is ready to eat. Serve hot or warm.
- Red chilies are the only spicy ingredients in this rice. So adjust it acordingly. If making it for kids, reduce the chilies.
Serve with yogurt or raita. Even it tastes good without any accompaniment.
|Serving size: 1|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 7 g||35%|
|Carbohydrates 21 g||7%|
|Sugar 2 g|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Sodium 32 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|