A nice flavored and seasoned corn and spinach rice recipe from India. Though no spices are used to prepare this rice, the seasoning adds a distinct garlic and red chilli flavor to this recipe.
Ingredients: (Serves 4)
1 1/2 cups rice,
A bunch of spinach (palak) leaves,
1 cup boiled corn kernels,
2 small carrots; diced,
2 medium size onions; halved and thinly sliced,
2 tbsp cashew nuts,
1 tsp ginger-garlic paste,
1 green chilli,
Salt to taste,
Juice of 1/2 lemon,
Chopped coriander leaves,
Oil for frying,
Water.
For tempering –
2 tbsp ghee (unsalted butter),
1 tsp cumin seeds (jeera),
1 tsp finely chopped garlic,
2-3 dry red chillies; broken into pieces.
Method:
Wash rice and soak in some water while you prepare. Blanch spinach and blend it into a smooth puree. Add enough water while grinding to yield around 1 1/2 cup puree. Grind together cashew nuts, ginger-garlic paste, green chillies and few coriander leaves (reserve some to garnish). Now heat some oil in a pressure cooker. To it add sliced onions and cook until they soften. Then add ginger-garlic-cashew-green chilli paste and saute for 2 minutes. Now add carrots and corn, mix, cover (with a normal lid and not the pressure cooker lid) and cook for 2 minutes. Uncover and pour in the spinach puree. Stir and cook for 2 more minutes. Now drain off excess water from rice and add it to the pressure cooker. Stir properly and add around 2 cups of water. Add salt, lemon juice, some cashew nuts, mix and cover with the pressure cooker lid. Pressure cook upto 2-3 whistles. Serve with raita, papad and pickle.