Spinach Mint Rice

When you are in a rush, and still don’t want to eat outside, then this is an ideal for you to make it at home.

Serves: 2    Preparation time: 15 mins     Cooking time: 40 mins

Ingredients:

Spinach – 3 cups

Mint leaves – 1 cup

Medium sized onion – 1

Small tomato – 1

Garlic cloves – 6

Ginger – 1 (2 inch)

Green chilly – 3

Vegetables (desired quantity of your choice) (optional)

Small Bayleaf – 1

Small Cinnamon stick – 1

Cloves – 3

Cardamon – 1

Cumin – 1tsp

Saunf – 1tsp

Basmati rice – 2 cups

Oil/Ghee/Butter – 3 tbsp

Procedure:

  • Wash the rice, and soak it in water for 5 minutes

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  • Wash spinach, Mint and let it dry for a while. Meanwhile roughly chop skin peeled onion, ginger & garlic, tomato, green chilly. Grind all the ingredients mentioned in this step to smooth paste.
  • Chop the required vegetables of your choice or you can skip its step as well. I used some frozen mixed vegetables, fresh cauliflower, broccoli, peas.

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  • In a cooker, add oil/ghee/butter and once its hot, add cumin, saunf, bayleaf, cinnamon stick, cloves, cardamon and let it splutter

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  • Then add grounded paste, to the cooker. Let it cook for couple of minutes. Now add vegetables and saute for 2 minutes. Now add water as per mentioned in the cooking instructions of the rice you are using. I added 1.5 cups of water for my vegetables to cook, and once its cooked it was mushy. So i would suggest use 1/2-1 cup extra water for the vegetables to cook if the vegetables that you are using needs water to cook.
  • Add the soaked rice, bring it to boil and close the cooker lid. Cook it for 3 whistles, allow the pressure to get released and then serve
  • Serve it with plain yoghurt, or raithas or chips or fries. I had it with cucumber raitha

Notes:

  • Proportion of spinach and mint its really up to you
  • You can add rice and vegetables together and saute or add water to the grounded paste, the add vegetables and rice and ring to boil. There is no definite method as you have to follow

 

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