Coconut Mushroom Spinach Rice Bowl Recipe

Indian cuisine · 237 calories

Coconut Mushroom Spinach Rice Bowl recipe

About this recipe

Experience the comfort of a Coconut Mushroom & Spinach Rice Bowl, a one-pan Indian-inspired dinner that's perfect for cozy evenings. This fragrant dish combines the earthy flavors of mushrooms and the freshness of spinach with the richness of coconut milk. The rice absorbs all the spices and creamy goodness, creating a meal that is as nutritious as it is delicious. With 16g of protein, this meal supports your health goals while keeping you satisfied. It's easy to make and ready in just 35 minutes, making it ideal for a quick yet wholesome dinner. Serve it warm, garnished with fresh coriander, for a dish that feels like a hug in a bowl.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 1 piece Coconut
  • 180 g Button Mushroom
  • 250 g Spinach
  • 100 g Coriander Leaves
  • 500 g Onion
  • 250 g Mutton
  • 100 Ml Govind Ghee
  • 1 kg Basmati Rice
  • Nihari Masala Shan (Nihari Masala)
  • 200 g Table Salt
  • 50 g Cloves
  • 25 g Ginger Garlic Paste
  • 20 g Cardamom Green
  • 50g Everest Garam Masala
  • 20 g Cinnamon
  • 100 g Jeera
  • 20 g Turmeric Powder
  • - Red Chilli Powder

Instructions

  1. 1. Rinse the rice thoroughly under cold water until the water runs clear.
  2. 2. Heat oil in a pan and sauté the chopped onions until they turn golden brown.
  3. 3. Add the minced garlic, ginger powder, and green chilies to the pan, cooking until aromatic.
  4. 4. Stir in the sliced mushrooms and cook for 5 minutes until they release their moisture.
  5. 5. Add the coriander powder, turmeric powder, and salt, mixing well to coat the mushrooms in the spices.
  6. 6. Pour in the coconut milk and water, stirring to combine with the spices.
  7. 7. Add the rinsed rice to the pan, ensuring it is submerged in the liquid.
  8. 8. Cover the pan with a lid and cook on low heat for 15 minutes, stirring occasionally.
  9. 9. When the rice is almost done, fold in the chopped spinach and let it cook for another 5 minutes.
  10. 10. Check the rice for doneness and adjust salt if necessary.
  11. 11. Turn off the heat and let the rice rest, covered, for 5 minutes to allow the flavors to meld.
  12. 12. Garnish with fresh coriander before serving warm.