Spinach-Carrot Rice

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe


  • For rice layer:
  • 1.5 cups- uncooked rice
  • 1/2 tsp- cumin seeds
  • 2 tbsp- butter or vegetable oil
  • salt to taste
  • For spinach layer:
  • 3 cups- chopped spinach, (frozen)
  • 1 cup- green peas, (frozen)
  • 3 chopped green chillies
  • 1 chopped onion
  • 1 tsp- butter or vegetable oil,
  • salt to taste
  • For carrot layer:
  • 2 cups- grated carrot,
  • 1/2 tsp- cumin seeds,
  • 1/2 tsp- curry powder
  • 1 tbsp- butter or oil
  • salt to taste
  • For baking
  • 1 cube- grated cheese

How to Make Spinach-Carrot Rice

  • Cook the rice. Each grain of the cooked rice should be separate.
  • Heat the butter or vegetable oil in a vessel & fry the cumin seeds for a little time. Add the cooked rice, salt to taste & mix well.
  • For spinach layer:
  • Heat butter or oil in vessel, add chopped green chillies & onions and fry for two minutes.
  • Add green peas and cook for 3 minutes. Then add spinach, salt to taste mix well & cook for two minutes.
  • For carrot layer:
  • Heat butter or oil, add grated carrot and cook for 2 minutes.
  • Add curry powder and salt to taste, mix well, cover it & cook for 2 minutes.
  • Proceed further.
  • Grease baking dish & spread half of the cooked rice. Next spread the spinach mixture over rice.
  • Then spread the balance rice, cover it with the carrot layer and then sprinkle the cheese on top.
  • Cover the baking dish with lid and then bake in a hot oven at 230 degrees centigrade (about 450 F) for 20 minutes.