Spinach Rice Recipe

Spinach Rice

Spinach Rice

Spinach Rice is a delicious recipe of boiled rice flavoured with spinach and onion masala.

This is one of those simple and scrumptious comforting recipes which can be enjoyed for lunch or dinner. Spinach is considered a super healthy vegetable, as it is loaded with nutrients and antioxidants.

I cook spinach a lot at home as not only is it healthy, but it always brings a lovely colour to any recipe. It’s become one of my go-to dishes, especially when I want to dig into something cozy, while sticking to healthy, whole foods. Spinach Rice is on top of my list of comfort foods! Each bite gives you cozy, feel-good vibes and is also loaded with nutrients from spinach, plus flavour from garlic, onions and spices.

Other rice recipes you might like to try are Dum Biryani, Parda Biryani, Vegetable Pulao, Peas Pulao, Tawa Pulao, Hyderabadi Pulao and Kashmiri Peas Pulao.


2 cups basmati rice
500 grams spinach leaves
2 teaspoons ghee
1 teaspoon cumin seeds
2 bay leaf
3-4 cloves
1 inch cinnamon stick
2 green cardamoms
2 teaspoons minced garlic
1 teaspoon finely chopped ginger
1 teaspoon finely chopped green chillies
1 cup finely sliced onions
1 slit green chilli
Salt to taste
1 teaspoon turmeric powder
1 teaspoon garam masala
2 teaspoons lemon juice
2 teaspoons finely chopped coriander leaves



Wash the rice under running water and then soak the rice in water for 20-30 minutes.
After the rice has soaked, drain the water using a colander.
Boil 9-10 cups of water add the rice and 1 tablespoon oil and gently stir. Let it cook uncovered until it is 80% cooked. This takes around 7 to 8 minutes.
Remove pan from heat and drain the rice in a colander. Set aside to cool it down.


Boil 2 cups water in a pan and add the spinach leaves.  Boil the spinach for 1-2 minutes. Turn off the heat and transfer the spinach leaves to ice cold water. Keep it aside for about 3-4 minutes (This process is blanching which keeps the spinach leaves green).

Once the spinach has cooled down squeeze the excess water from the spinach and blend it into a puree.


Heat ghee in a pan and add the cumin seeds, bay leaf, cloves, cinnamon stick and green cardamom. When the cumin seeds begin to splutter, add the garlic, ginger and green chillies, and cook for 1 minute.

Next add the onion and green chillies and cook for 3-4 minutes or until the onions are lightly golden brown.


Next add the spinach puree, salt, turmeric powder, garam masala and lemon juice and cook for 2-3 minutes on low heat.

Add the rice and toss the rice gently in the spinach masala. Finally add the coriander leaves and give a quick toss and enjoy it hot.

Tips & Variations

  1. It is important to prepare the rice well which means rinsing them at least 2-3 times till the water is clear as this helps to clean the excess starch.
  2. I always recommend soaking the rice for at least an hour or if you are short of time then at least for 20 to 25 minutes because well soaked rice will expand and cook well, and each strand of rice will be long and fluffy.
  3. I have added ghee in this recipe. If you want, you can add butter or oil.
  4. Instead of fresh spinach, you can also use frozen spinach. For frozen spinach thaw in cold water and then blend.
  5. In this recipe the rice is boiled for 7-8 minutes so the rice is 80% cooked as the final cooking happens while it is tossed in the spinach masala. If you overboil the rice, then when it is tossed in spinach masala it will turn mushy.