Home / Recipes / Spinach & Carrot Rice

Photo of Spinach & Carrot Rice by Jyoti Bhalla Ahuja at BetterButter
1
22
4(1)
0

Spinach & Carrot Rice

Apr-11-2016
Jyoti Bhalla Ahuja
15 minutes
Prep Time
30 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Spinach & Carrot Rice RECIPE

This dish is a one-pot meal and a perfect recipe for those days when cooking seems to be a task. Great way to use up the leftover boiled rice lying in your fridge.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Punjabi
  • Simmering
  • Boiling
  • Sauteeing
  • Main Dish

Ingredients Serving: 8

  1. 1 3/4 cup rice, soaked in water for an hour; or boiled rice, cooled at room temperature
  2. 3 spring onions, chopped without the greens
  3. 1 medium Onion, chopped
  4. 3 tomatoes, chopped finely
  5. 1 capsicum, chopped finely
  6. 2 carrots, grated
  7. 1 cup spinach, chopped and washed
  8. 6-7 tbsp oil
  9. 1 tsp Jeera/cumin seeds
  10. 1 tsp mustard seeds
  11. 1 tbsp ginger garlic chilli paste
  12. 2 tsp chopped mint leaves, fresh or dried
  13. 2 tbsp sambhar powder
  14. 1/2 tbsp red chilli powder
  15. 1/2 tsp haldi/turmeric powder
  16. 1 tbsp Pav bhaji masala
  17. salt to taste
  18. 1/2 tsp garam masala powder
  19. 1/2 tsp dhania powder/coriander powder
  20. Spring onion greens for garnishing

Instructions

  1. Heat oil in a wok. Add cumin seeds and mustard seeds. Once they crackle, add chopped spring onions, chopped onions and ginger garlic chilli paste. Saute till the onions turn pink and translucent.
  2. Add chopped tomatoes, capsicum, grated carrots and spinach leaves. Add salt, red chilli powder, turmeric powder, sambhar powder and pav bhaji masala. Add 5 tbsp water and cover the wok with a lid for about 5 minutes till veggies are little done.
  3. After a few minutes, add the soaked rice without water and mix everything well. Then add about 1 cup water and cook on high flame till bubbles appear on the surface of the rice.
  4. Once you see the bubbles, add mint leaves, garam masala and dhania powder and switch the flame to low and cook the rice with the lid on till the rice is cooked. You can add more water in case required.
  5. Serve hot garnished with chopped spring greens and mint leaves. Serve with raita and mint chutney for a wholesome experience.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shipra Saxena
Apr-12-2016
Shipra Saxena   Apr-12-2016

amazing looking dish!

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE