Indian spinach rice with cashews
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5 from 1 vote

Spinach rice in Instant Pot | Spanakorizo

Aromatic basmati rice cooked with a boat load of spinach! Here's an easy pressure cooker and stovetop recipe for flavorful Spinach Rice, a healthy vegan and gluten-free side-dish, that compliments any meal!
Prep Time15 mins
Cook Time6 mins
Resting Time5 mins
Total Time36 mins
Course: Main Course
Cuisine: Indian, Mediterranean
Keyword: Instant Pot Spinach Rice, Spinach Rice, Spinach Rice in Instant Pot
Servings: 4 people
Calories: 163kcal
Author: Aneesha @ Spice Cravings
Cost: $5

Ingredients

Indian Style Spinach Rice

  • 1 cup basmati rice : rinsed 2-3 times, soaked for 20 mins if possible
  • 2 teaspoons ghee or oil for vegan option
  • 1 teaspoon cumin seeds
  • 1 small onion or 2 shallots thinly sliced or chopped
  • 1 tablespoon ginger and garlic, crushed or grated (½ inch ginger + 3 cloves garlic)
  • 6 oz baby spinach (½ bag) chopped fine
  • 2-3 tablespoons fresh chopped cilantro (optional)
  • 2 tablespoons cashews or blanched slivered almonds
  • ¾ teaspoon salt adjust to taste
  • ½ teaspoon garam masala homemade or store-bought
  • ¼-½ teaspoon red chili powder
  • 1 teaspoon ground coriander
  • 1 cup water
  • ½ lime juiced : about 1 teaspoon. Add after cooking

Greek style Spinach Rice: Spanakorizo

  • 1 cup basmati rice : rinsed 2-3 times, soaked for 20 mins if possible
  • 1 tablespoon extra virgin olive oil
  • 1 small onion or 2 shallots thinly sliced or chopped
  • 3 cloves garlic fine chopped or grated
  • 6 oz baby spinach chopped fine
  • ¼ cup fresh chopped dill
  • zest of 1 lemon
  • 2 tablespoons blanched slivered almonds : optional
  • ¾ teaspoon salt : adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 cup water
  • 1 small lemon juiced : about 2 teaspoons, to be added after cooking

Instructions

  • Rinse rice 2-3 times, till water runs clear. If you have the time, soak it for 20 minutes. Rinse and drain before using.
  • Heat ghee in instant pot on SAUTE mode.  Add cumin seeds and wait for them to sizzle, about 15-20 seconds.  Add chopped onions and cashews and saute for 30 seconds.  If you're adding curry leaves and green chilies, you can add them with the onions.  Add crushed or grated, ginger & garlic, and saute another 30 seconds.
  • Add chopped spinach and cilantro and saute for about a minute, till the spinach wilts.  See video for clarity.  Add rinsed and drained rice and saute another minute.  Add spices and water, stir well.  Close lid.  Cancel SAUTE. Set pressure valve to 'Sealing' position.  Cook on Manual or Pressure Cook for 6 minutes.
  • Wait 5 minutes before manually releasing the pressure, by turning the valve to venting position (NPR 5).  Open the lid after the pin drops.  Fluff rice with a fork. Let it sit uncovered for 5 minutes.  Squeeze in the juice of half a lime and mix it gently.

Stove-top Recipe

  • Rinse rice 2-3 times, till water runs clear. If you have the time, soak it for 20 minutes. Rinse and drain before using.
  • Heat a heavy bottom sauce pan on medium-high heat and add ghee or oil.
  • Add cumin seeds and wait for them to sizzle, about 15 seconds.  Add chopped onions and cashews and saute for 30 seconds.  If you’re adding curry leaves and green chilies, you can add them with the onions. 
  • Add crushed or grated, ginger & garlic, and saute another 30 seconds.
  • Add chopped spinach and cilantro and saute for about a minute, till the spinach wilts.  See video for clarity. Add rinsed and drained rice and saute another minute.  Add spices and water, stir well. 
  • Bring to a boil and cover the pot. Reduce heat to medium, cover the pot and cook for 10 minutes.
  • Open lid, gently fluff rice with a fork, add lime juice and mix. Let it sit, uncovered, for 5 minutes before serving. As a result of this resting period, any excess moisture evaporates, therefore, resulting in soft and fluffy rice.

Video

Notes

Pro-Tips for ‘Fluffy’ Delicious Instant Pot Spinach Rice
  • After opening the lid, gently fluff up the rice with a fork.  Lift the rice, not stir. 
  • Remove the Instant Pot insert from the base unit.  Then, let it rest UNCOVERED for 5-10 minutes.  This allows any excess moisture to evaporate.  The result is always fluffy and separated kernels of rice.
  • If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 163kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 320mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53.8% | Vitamin C: 12.2% | Calcium: 4.4% | Iron: 8.3%