Ingredients

The following ingredients have 4 Servings
  • 2 cups long grain basmati rice
  • 3 cups chopped spinach
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 2-3 whole green chilies
  • 2 tablespoon light olive oil
  • 2-3 whole cloves
  • 1-2 whole black cardamom
  • 1 teaspoon cumin seeds
  • 10-12 whole cashew nuts
  • 1/2 cup chopped onion
  • salt (to taste)
  • 2 teaspoon lime juice

Instruction

  • Wash 2 cups of long grain rice 2-3 times with water until the water runs clear. Soak it in 3 cups of water for 20 minutes. You can actually use any rice that you use in your everyday cooking to make this dish.
  • Wash 3 cups (approx 200 g) of spinach very well 2-3 times to get rid of any mud and chop it roughly. Add the chopped spinach, 1 tsp ginger, 1 tsp chopped garlic, and 2-3 green chilies in the medium jar of a mixer and grinder.
  • Add ¼ cup of water and grind to make a smooth paste.
  • Heat 2 tbsp light olive oil in a pan. You can use any other oil if you wish to.
  • Once the oil is hot, add 2-3 whole cloves, 1-2 whole black cardamom, and cumin seeds, and let them crackle for a few seconds.
  • Add 10-12 cashew nuts and fry until slightly golden. Add ½ cup chopped onion and fry for 2-3 minutes. Keep stirring while cooking.
  • Add the spinach puree and sauté for a minute.
  • Drain the rice and add it to the pan.
  • Add 3 cups of water along with salt to taste and 2 tsp lime juice and mix gently.
  • Cover the pan with a tight-fitting lid and cook on low heat until the rice is tender and all the liquid is absorbed. Stir the rice once midway while cooking.
  • Remove the pan from heat and let the rice rest for 5 minutes. Fluff the palak rice with a fork. Serve hot with raita.