Spinach-Carrot Rice

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

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  • 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.