Palak Rice (Spinach Rice)
Serves:
4 people
Total Cooking Time:
35 minutes (including soaking time)
Ingredients:
For Cooking the Rice:| Lalbaba Basmati Rice (washed and soaked for 20 minutes) | 1 cup |
| Water | 2cups |
| Salt | ½ tsp |
| Oil | 1 tsp |
For the palak Puree:
| Fresh palak leaves | 2 cups |
| Green chili | 1 |
| Piece ginger | 1-inch |
| Cloves garlic | 2 |
| Water | ½ cup |
For the Masala:
| Ghee or oil | 2 tbsp |
| Cumin seeds | 1 tsp |
| Onion, finely chopped | 1 small |
| Cloves garlic, minced | 2 |
| Tomato, finely chopped | 1 medium |
| Turmeric powder | ½ tsp |
| Coriander powder | 1 tsp |
| Garam masala | ½ tsp |
| Red chili powder (adjust as per taste) | ½ tsp |
| Salt to taste | |
| Lemon juice (optional, for extra freshness) | 1 tbsp |
For Garnish (Optional):
| Fried cashews or almonds | 1 tbsp |
| Grated paneer or cheese | 1 tbsp |
Step 1: Cook the Rice
1. Boil 2 cups of water with salt and oil.
2. Add the soaked Lalbaba Basmati Rice and cook on low heat until the water is absorbed and the rice is tender.
3. Fluff it with a fork and set aside.
Step 2: Make the palak Puree
1. Blanch the palak leaves in hot water for 1 minute, then transfer them to ice-cold water to retain the color.
2. Blend the palak with green chili, ginger, garlic, and ½ cup water into a smooth puree.
Step 3: Prepare the Masala Base
1. Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add minced garlic and cook for a few seconds.
4. Stir in chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until tomatoes soften.
5. Add the prepared spinach puree and cook for 3-4 minutes until the raw taste disappears.
Step 4: Mix Rice & Spinach Masala
1. Add the cooked rice to the spinach masala and gently mix.
2. Sprinkle garam masala and adjust salt if needed.
3. Cover and let it cook for 2 minutes to absorb the flavors.
4. Turn off the heat and drizzle with lemon juice for extra freshness.
Step 5: Garnish & Serve
1. Garnish with fried cashews or grated paneer for added richness.
2. Serve hot with raita, papad, or pickle.
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1. Boil 2 cups of water with salt and oil.
2. Add the soaked Lalbaba Basmati Rice and cook on low heat until the water is absorbed and the rice is tender.
3. Fluff it with a fork and set aside.
Step 2: Make the palak Puree
1. Blanch the palak leaves in hot water for 1 minute, then transfer them to ice-cold water to retain the color.
2. Blend the palak with green chili, ginger, garlic, and ½ cup water into a smooth puree.
Step 3: Prepare the Masala Base
1. Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add minced garlic and cook for a few seconds.
4. Stir in chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until tomatoes soften.
5. Add the prepared spinach puree and cook for 3-4 minutes until the raw taste disappears.
Step 4: Mix Rice & Spinach Masala
1. Add the cooked rice to the spinach masala and gently mix.
2. Sprinkle garam masala and adjust salt if needed.
3. Cover and let it cook for 2 minutes to absorb the flavors.
4. Turn off the heat and drizzle with lemon juice for extra freshness.
Step 5: Garnish & Serve
1. Garnish with fried cashews or grated paneer for added richness.
2. Serve hot with raita, papad, or pickle.
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