23 March 2013


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  1. Basmati Rice- 1 cup 
  2. Cumin seeds-1/4 tsp
  3. Cardamom- 2 nos
  4. Cloves- 2 nos
  5. Bay leaf- 1 no
  6. Cinnamon stick- 1" piece
  7. Cashew nuts- 6 to 8 nos
  8. Green chili-chopped- 1/2 tsp (or to taste)
  9. Onion -chopped-1/4 cup
  10. Turmeric powder-1/4 tsp
  11. Kashmiri chili powder-1/4 tsp
  12. Garam masala-1/2 tsp
  13. Oil
  14. Water- 1 tbsp ( if required)
  15. Salt to taste

For Masala paste

  1. Spinach- 1/2 a bunch or 1 cup (packed)
  2. Ginger-1/2 inch piece
  3. Garlic-3 to 4 small cloves
  4. Grated coconut- 1 tbsp


  • Cook rice until it is 3/4 th done.Allow it to cool completely.Keep aside.
  • Next blanch the spinach.For this bring a pot of water to boil over high heat.Add the washed spinach.Let it cook for 2 minutes.Drain and allow it to cool slightly.Puree the prepared spinach along with the rest of the ingredients for the masala paste( i.e ginger,garlic and grated coconut).Keep aside.
  • Heat oil in a pan ,add cumin seeds and let it splutter.Now add cardamom,cloves,bay leaf and cinnamon stick.Saute for few seconds.
  • Add cashew nuts and saute for few seconds.
  • Now add green chili and onion,saute till onion turns translucent.
  • Next add the masala paste ,turmeric powder,kashmiri chili powder,garam masala and salt to taste.Saute till oil separates.
  • Add the cooked rice and mix gently until combined.( sprinkle 1 or 2  tbsp water if you feel the rice is a bit dry)Cover and cook for 2 to 3 minutes over low flame.Keep covered for at least 10 minutes before serving.


  1. Spinach colour goes well with carrot. Looks so yumm...

  2. Looks lovely the spinach pulav...specially the green color. Great clicks.


  3. really lovely rice... beautiful color...

  4. wow... what a visual treat... rice looks colourful and delicious...


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