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Indian Fusion Tomato Orzo with Spinach is a delectable one-pot meal made with fresh veggies such as tomatoes, spinach, and green peas. Slow-cooked to perfection and infused with the aromatic essence of biryani flavors, this dish echoes the bold flavors of traditional biryani in every bite.
We find ourselves in the midst of the holiday season, with Diwali approaching, followed by Thanksgiving and Christmas. It’s around this time that I begin to yearn for comforting fall dishes that bring a sense of warmth to my soul.
Given the current chaos in the world, we could all use a dose of comfort food to uplift our spirits. I sincerely hope you all enjoy this Indian Fusion Tomato Orzo with Spinach, infused with the aromatic flavors of biryani masala.
More Pasta Recipes
If you love Indian Fusion pasta, you must try this creamy and vegetarian Tikka Masala Pasta and Masala Mac and Cheese. For non-Indian recipes, try this classic Penne alla Vodka, Baked Ziti with Spinach, Sun-dried Tomato and Spinach Pasta, and the BEST Vegetable Lasagna.
Table of Contents
What is Indian-inspired Tomato Orzo with Spinach?
Orzo is a type of pasta variety that looks like tiny rice grains, both in shape and size. This thin and oval-shaped pasta is incredibly versatile in the kitchen. In Italian cooking, it’s considered a type of “little pasta”, “risoni”, or “pastina.”
In creating this Indian-inspired Orzo Pasta, my goal was to echo the flavors of biryani. Although this dish doesn’t have the same layered structure as traditional biryani, it undeniably carries the robust biryani taste.
This recipe offers the simplicity of a one-pot meal, akin to preparing vegetable pulao. Start by sautéing your masala ingredients – garlic, onions, and tomatoes. Then, add the orzo, water, and biryani masala, allowing it to simmer until it achieves a creamy consistency. Finally, fold in fresh spinach, green peas, and cilantro to complete the dish.
Why You’ll Love This Recipe
- One-Pot Wonder – Enjoy the convenience of a one-pot meal that is slow-cooked to perfection, and minimal cleanup.
- Exquisite Flavors – Enjoy traditional biryani flavors in half the time. No need to spend all day in the kitchen.
- Spicy and comforting flavors that scream fall.
- Veggie Packed Meal loaded with a colorful medley of veggies including juicy tomatoes, fresh spinach, and green peas.
Ingredients
- Orzo – I used organic regular orzo pasta from Whole Foods made with durum wheat semolina.
- Veggies – You’ll need sliced cherry tomatoes, freshly chopped baby spinach, frozen green peas run under warm water, and chopped orange bell pepper.
- Biryani Masala – I used MDH Sindhi Biryani Masala, however use your favorite biryani masala. Keep in mind this masala already contains sodium so taste as you go along.
- Water – I used water to cook the orzo, but feel free to use vegetable stock. Again, stock contains sodium so use less salt.
- Spices – You’ll need spices such as a bay leaf, cinnamon stick, cumin seeds, and Kashmiri chili powder.
- Cilantro – Freshly chopped cilantro for garnish.
*See the recipe card below for full information on ingredients and quantities.*
Substitutions
- Gluten-free – For a gluten-free option, use gluten-free orzo and biryani masala.
- Vegan – For a vegan option, use vegan butter – you just need 1 tablespoon.
How to Make Tomato Orzo with Spinach Recipe?
1. Heat a wide-bottomed heavy pan on medium heat. Once hot, add oil and butter. (Image 1)
2. Once the butter melts, add cumin seeds, a cinnamon stick, and a bay leaf. Saute for 45 seconds or so. (Image 2)
3. Now add onions and season with a little salt. Stir and cook for a minute or two. (Image 3)
4. Add orange bell pepper. Stir and cook for two minutes. (Image 4)
5. Add chopped garlic and green chilies. Saute for a minute. (Image 5)
6. Now add cherry tomatoes sliced in half. Season with salt. Stir well. (Image 6)
7. Add tomato paste. Stir well. (Image 7)
8. Reduce to low-medium heat. Cover and cook down the tomatoes until melted for about 8-10 minutes. (Image 8
9. This is what you should have. Use a large fork to press down gently on the tomatoes. Be careful to not burn yourself since the tomatoes may release some liquid. (Image 9)
10. Now add biryani masala and Kashmiri chili powder. (Image 10)
11. Stir well. (Image 11)
12. Add orzo. (Image 12)
13. Stir until the orzo is well-coated. (Image 13)
14. Add 3 1/2 cups of water. (Image 14)
15. Stir well and add salt as needed. Taste the liquid if you have to and make sure the liquid is well seasoned with salt. (Image 15)
16. Cover and cook on low heat for 8-10 minutes. The end result should not be al dente, but soft and creamy. (Image 16)
17. This is what you should have. Taste the orzo and make sure it’s soft and fully cooked. (Image 17)
18. Add chopped baby spinach and green peas. (Image 18)
19. Stir well. Turn off the stove to prevent more liquid from drying out. (Image 19)
20. Add fresh cilantro. Stir. Cover the orzo pasta with a lid so the flavors can marry together. Enjoy after 15 minutes. (Image 20)
Expert Tips
✓ Slow-cook the orzo pasta to prevent it from drying out.
✓ Prevent Sticking – Stir occasionally to prevent the orzo pasta from sticking to the pan. If there is sticking, add a little water (1/4 cup) and deglaze the pan.
✓ Salt – Season the orzo pasta water well – taste it and make sure it has enough salt. Note – Biryani Masala also has salt, so you’ll have to use intuition here.
✓ Overcooking – Do not overcook the orzo past 10 minutes else it’ll dry out. The end goal should be creamy orzo.
Serving Suggestions
This dish is perfect on its own, you really don’t need to make any changes.
→ Cheese – For a little indulgence, feel free to add some freshly grated parmesan cheese – it would definitely elevate the flavors even more.
→ Fried Onions – Just as you’d find in traditional biryani, you can top this dish with some fried onions.
Recipe FAQs
No. For a gluten-free option, make sure you use gluten-free orzo. Also, make sure your biryani masala is gluten-free. The rest of the ingredients are naturally gluten-free.
No. This dish is made with just 1 tablespoon of butter. For a vegan option, simply replace butter with vegan butter.
In addition to fresh spinach and peas, roasted asparagus, roasted broccoli, sauteed mushrooms, and sauteed zucchini would all taste wonderful in this dish. Make sure you add the cooked veggies towards the end of the dish. Notice, adding larger veggies may absorb some of that liquid.
Feel free to add about 1/2 cup of heavy cream for a creamier texture. You can also top the dish with freshly grated parmesan cheese.
Unfortunately, no. Orzo, much like risotto, is a dish that’s best when prepared fresh and savored right away. While the orzo pasta might still be tasty the following day, it won’t maintain the same creamy texture.
More Pasta Recipes
Pasta & Noodles
Masala Mac and Cheese (no cream)
Pasta & Noodles
Vegetable Lasagna (gluten-free option)
Pasta & Noodles
Tikka Masala Pasta (Vegetarian Indian Pasta)
Pasta & Noodles
Eggplant Parmesan Pasta (Baked Casserole)
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Tomato Orzo with Spinach (Indian Fusion)
Equipment
Ingredients
- 1 tbsp oil
- 1 tbsp butter
- 1 bay leaf
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- 1 cup red onions, finely chopped
- 4 cloves garlic, chopped
- 1 green chili, chopped
- 1/2 cup orange bell pepper, chopped
- 1 1/2 pounds cherry tomatoes, sliced in half
- 2 tbsp tomato paste
- 3 tbsp biryani masala, more if needed, I used MDH – Sindhi biryani masala
- 2 cups orzo
- 3 1/2 cups water
- 1/2 cup frozen peas, run under warm water
- 60 grams baby spinach, chopped
- 3-4 tbsp fresh cilantro, chopped
Instructions
- Heat a wide-bottomed heavy pan on medium heat. Once hot, add oil and butter. Once the butter melts, add cumin seeds, a cinnamon stick, and a bay leaf. Saute for 45 seconds or so. Now add onions and season with a little salt. Stir and cook for a minute or two. Add orange bell pepper. Stir and cook for two minutes. Add chopped garlic and green chilies. Saute for a minute.
- Next add cherry tomatoes sliced in half. Season with salt. Stir well. Add tomato paste. Stir well. Reduce to low-medium heat. Cover and cook down the tomatoes until melted for about 8-10 minutes.
- Once cooked, use a large fork to press down gently on the tomatoes. Be careful to not burn yourself since the tomatoes may release some liquid. Now add biryani masala and Kashmiri chili powder. Stir well then add orzo and make sure it’s well-coated. Add 3 ½ cups of water. Stir and add salt as needed. Taste the liquid if you have to and make sure the liquid is well seasoned with salt. Cover and cook on low heat for 8-10 minutes. The end result should not be al dente, but soft and creamy. Taste the orzo and make sure it’s soft and fully cooked.
- Add chopped baby spinach and green peas. Stir well. Turn off the stove to prevent more liquid from drying out. Add fresh cilantro. Stir. Cover the orzo pasta with a lid so the flavors can marry together. Enjoy after 15 minutes.
Notes
- Slow-cook the orzo pasta to prevent it from drying out.
- Prevent Sticking – Stir occasionally to prevent the orzo pasta from sticking to the pan. If there is sticking, add a little water (1/4 cup) and deglaze the pan.
- Salt – Season the orzo pasta water well – taste it and make sure it has enough salt. Note – Biryani Masala also has salt, so you’ll have to use intuition here.
- Overcooking – Do not overcook the orzo past 10 minutes else it’ll dry out. The end goal should be creamy orzo.
- Gluten-free – For a gluten-free option, use gluten-free orzo and biryani masala.
- Vegan – For a vegan option, use vegan butter – you just need 1 tablespoon.
Nisha – I made this and it was sooooo good. Love the biryani flavors using fresh tomatoes. This dish is a dream and I love how you didn’t use butter or heavy cream at the end. YUM!