Indian Spinach Pulao

Ingredients

In this Indian adaptation of Spanakorizo, the Greek dish, we replace the traditional Mediterranean flavors with Indian spices and ingredients. The use of basmati rice instead of regular rice adds a fragrant aroma to the dish. Additionally, we incorporate Indian spices like cumin, coriander, and turmeric to infuse the rice with a distinct Indian flavor profile. We alse have the original recipe for Spanakorizo, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons ghee or vegetable oil 2 tablespoons ghee or vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional, for heat) 1/2 teaspoon red chili powder (optional, for heat)
• 4 cups (120g) fresh spinach leaves, chopped 4 cups (120g) fresh spinach leaves, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion and minced garlic to the pot. Sauté until the onions turn golden brown.
4. 4.
   Stir in the ground coriander, turmeric powder, and red chili powder (if using). Cook for a minute to toast the spices.
5. 5.
   Add the chopped spinach leaves to the pot and cook until wilted.
6. 6.
   Add the drained basmati rice to the pot and stir well to coat the rice with the spices and spinach.
7. 7.
   Pour in the water and season with salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and fluffy.
8. 8.
   Once the rice is cooked, remove the pot from heat and let it sit, covered, for 5 minutes.
9. 9.
   Fluff the rice with a fork before serving. Serve hot as a main dish or as a side with your favorite Indian curry.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy grains.
• Spinach — Use fresh spinach leaves and chop them finely for even distribution throughout the dish.

Tips & Tricks

• For added flavor, you can garnish the pulao with fried onions and toasted cashews.
• Customize the spice level by adjusting the amount of red chili powder according to your preference.
• Serve the pulao with a side of raita (yogurt sauce) or pickles for a complete Indian meal.
• Leftover pulao can be refrigerated and enjoyed the next day. Reheat it in a pan with a little water to restore moisture.

Serving advice

Serve the Indian Spinach Pulao as a main dish accompanied by a cooling cucumber raita and crispy papadums. It can also be served as a side dish alongside a flavorful Indian curry.

Presentation advice

Garnish the pulao with a sprinkle of fresh cilantro leaves and serve it in a colorful serving dish to enhance its visual appeal. The vibrant green color of the spinach against the fluffy rice creates an inviting presentation.