Here’s my version of Spinach Coriander rice with Cauliflower. It is super flavourful, packs a good amount of spice and tastes incredibly yum! I love trying out different recipes for flavoured rice or biryanis, and this Spinach Coriander Rice is a great recipe. Serve it with some pepper fry chicken or veggies, papadums and raita, and it’s the perfect meal. ❤️

Would highly recommend trying this out. It’s easy to make and you’ll love it. Check out the Spinach Coriander Rice recipe below.

#rice #spinach #healthy

Ingredients (Serves 4):

1 1/2 cup Basmati Rice (soaked for 30 mins)
1 Cauliflower (florets chopped & parboiled)
1 Green Chilli
2 Cloves
1 Green Cardamom
2 Bay Leaves
1 inch Cinnamon Stick
4-5 Peppercorns
2 tbsp Cashews
1 tbsp Almond (sliced)
1/2 tbsp Ginger (grated)
1/2 tbsp Garlic (grated)
2-3 cups Water (for cooking rice)
1/4 cup Butter
1 tsp Salt

Spinach & Coriander Paste:
2 cups Spinach Leaves
1 cup Coriander Leaves
3 Green Chillies
1/2 tbsp Ginger (grated)
1/2 tbsp Garlic (grated)
2 Onions (finely chopped)
1 tbsp Cumin Seeds
1 tsp Fenugreek Seeds
1 tsp Coriander Seeds
1 tsp Coriander Powder
2 tbsp Ghee
2 tsp Salt

Method:

1. Start with preparing your Spinach & Coriander paste. Take a pressure cooker (won’t use with pressure for this). Add 2 tbsp ghee to it, and once the ghee is hot, add your Cumin Seeds, Fenugreek Seeds, Coriander Seeds and let it sizzle and fry for a few seconds. Then add 3 Green Chillies, 1/2 tbsp Ginger & 1/2 tbsp Garlic, and cook until the the raw smell of the garlic ginger goes.
2. Then add your chopped onions, let it cook till they start to soften on medium heat. And then thrown in your spinach and coriander leaves, along with salt & coriander powder. Cook till the leaves start to wilt and then turn off the heat. Let it cool down and then put it in a blender to make a nice paste out of it. Keep aside.
3. Now in the same cooker, add 1/4 cup butter once hot, let it melt and then add your spices – cloves, green cardamom, bay leaves, cinnamon, cashews, almonds, peppercorns, green chilli – and let them cook for a few seconds until the oil is nicely flavoured.
4. Next add 1/2 tbsp grated ginger and 1/2 tbsp grated garlic, and let it cook till the raw smell goes. Now add 1/2 of your Spinach & Coriander paste, let it cook for less than a minute and then thrown in your chopped Cauliflower. Cook for about 2-3 minutes on low-medium heat. 
5. Then put in your soaked rice, add salt and pour your remaining Spinach & Coriander paste, let it coat the rice nicely and then add 2-3 cups of water. Put the cover of the pressure cooker and let it cook only for 1 whistle. Turn off the heat and keep aside until the pressure goes.
6. Served best with some raita and papadums, and even pepper chicken fry!  

Spinach Coriander Rice

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