1. Wash and soak rice in water for 20-30 mins. Drain water completely.
  2. Meanwhile .. take all the ingredients mentioned under “Masala ” to a mixer jar.Add very little water and grind to a smooth paste . Masala for palak rice is ready . While grinding add little lemon juice ,this will help in retaining the green color. Open the mixer jar and keep , else the color will change.
  3. In a pressure cooker heat oil + ghee together. Once its hot, add cumin seeds and bay leaf .
  4. Once its splutters , add sliced onion . Saute till they are golden brown . If you are adding cashews .. add now and saute .
  5. Add ground masala at this stage to the cooker and continue to saute till raw smell goes .
  6. After the masala is fried , add chopped mixed veggies like beans , carrot , potatoes , peas etc . Add salt to taste and Saute for 1-2 mins
  7. Add soaked drained rice and saute for 1-2 mins . This will help in bringing out nice aroma from the rice.
  8. Add 2 cups warm water , squeeze lime and mix well . Once the water starts boiling ,close the lid and keep the flame to medium . Cook for 2 whistles and switch off the flame.
  9. Once the pressure releases,gently fluff it up using a fork.
  10. Serve the delicious Palak rice hot hot with any raita of you choice .
Recipe Notes

How to retain green color of spinach

  • Keep the puree open till you are ready to use . else it will change in color due to oxidisation .
  • While pureeing spinach add lemon juice .
  • Don’t cover while cooking, else the green color will change.
  • Basmati Rice to water ratio i follow is 1: 1.5 . If using normal rice you can maintain 1 : 2 1/2 ratio.
  • If you are using basmati rice ,cook for 1 whistle , keep on sim for abt 5-8 mins. Switch off. For normal rice , cook for 2 whistles on medium flame.Basmati rice will cook quickly.
  • Instead of peas you can also add corn /hyacinth beans  etc.


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