This fragrant rice dish is a vibrant twist on a classic side, blending the earthy sweetness of basmati rice with the rich, iron-packed goodness of spinach. Fresh cilantro and a touch of jalapeño bring brightness and heat, while aromatic spices like cinnamon, garam masala, ginger, and garlic infuse each grain with warm complexity. It’s a quick yet nourishing recipe that pairs beautifully with Indian curries, grilled meats, or roasted vegetables—or stands alone as a satisfying vegetarian main.
INGREDIENTS:
1 cup basmati rice
5 ounces fresh baby spinach leaves
1 cup cilantro leaves
½ jalapeño, seeds removed
2 tablespoons vegetable oil or ghee
1 small onion, finely chopped
1 tablespoon grated ginger
2 cloves of garlic, minced
1 cinnamon stick
1 teaspoon garam masala
1 teaspoon salt
METHOD:
Rinse basmati rice in 3 changes of cold water until the water runs mostly clear. Soak in fresh water for 15–20 minutes, then drain well.
Place spinach in a medium saucepan with a splash of water. Cover and cook over medium heat until wilted, 3–4 minutes. Drain and rinse with cold water to cool. Transfer to a food processor along with cilantro and jalapeño. Blend until smooth.
In a medium saucepan or Dutch oven, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until soft and golden, 8–10 minutes. Stir in the ginger, garlic, cinnamon stick, and garam masala; cook for 2 minutes until fragrant.
Add the drained rice, salt, and 3 cups water. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until the rice is tender and the water is absorbed, 12–15 minutes, stirring occasionally to prevent sticking.
Remove from heat and discard the cinnamon stick. Stir in the spinach purée, then cover again and let steam for 5 minutes to allow flavors to meld. Fluff gently with a fork. Taste and adjust seasoning with more salt if needed.
SERVING SUGGESTIONS:
With Curries: A natural partner for Indian curries such as butter chicken, chana masala, or lamb rogan josh—the rice soaks up sauces beautifully.
With Grilled Meats: Pair with grilled chicken skewers, tandoori salmon, or spiced lamb chops for a balanced, flavorful meal.
Vegetarian Style: Serve alongside roasted cauliflower, eggplant, or chickpea stew for a hearty meatless option.
Light Pairing: Top with a dollop of cooling yogurt raita, or plain Greek yogurt to balance the heat from the jalapeño.
Make it a Meal: Add toasted cashews or slivered almonds for crunch, or stir in cooked chickpeas for extra protein.
