Palak(spinach) rice

Ingredients

• 1 Cup Basmati rice/Normal rice
• 1 Big bunch of Spinach,cleaned and washed thoroughly
• 5-6 green chillies
• 3/4 cup fresh/frozen Peas or soaked dry Peas
• 1/2 cup Soya chunks,soaked in water
• 1 big Onions finely sliced
• 1 tablespoon ginger-garlic paste
• 1 teaspoon readymade Biryani masala(can be replaced by 1/2 teaspoon garam masala)
• 3-4 cloves
• 1 " cinnamon stick
• 2 Bay leaves
• 1 teaspoon jeera
• 1 tablespoon Oil
• 1 tablespoon Butter
• Salt to taste

You may like

Chickpea and spinach soup

Preparation

• Wash the rice a couple of times and soak it in water for 20-30 minutes. Soak Soya chunks in warm water for 10-15 minutess.
• Squeeze out the extra water and keep it asideDrop spinach and green chillies in boiling water and cook it for 2-3 minutes and drain it using a strainer.
• Run this immediately under cold running water in order to retain its luscious green color.Cool the greens and blend it into a nice smooth puree.
• Measure the quantity of spinach puree.Heat oil and butter in cooker,add jeera,cloves,cinnamon,bay leaves and fry for a minute.
  
• Add finely sliced onion,ginger-garlic paste and fry until the onions turn light brown in color.Add peas and fry until it starts changing its color. Add spinach puree and fry for a couple of minutes and add biryani masala, soya chunks and fry for a minute.
• Now add soaked and drained rice to it and give a stir carefully.Add enough water to it in the ratio of 1 : 1 3/4(rice:water) including the measure of spinach puree in it and add enough salt and boil for a minute and cover it with the cooker lid and pressure cook for 2-3 whistles.
• You can even cook for 1 whistle and cook on low flame for 8-10 minutes which makes the rice granules separate. Serve it hot with Onion raitha.

Report a mistake in the recipe text