Tried and tasted by Nivedita
Those were the years when I was scared to try anything new in rice dishes. Every time I was a failure when ever I tried some pulao, biryani, or something like that.
But now....... I am very happy that I am confident and can cook more than 30 types of rice varieties. Thanks to many bloggers. I am again happy to enter the blog world..
Last week, when I saw Palak Tulsi Chawal - पालक तुलसी चावल (Spinach and Basil Rice) in Priya Mitharwal's blog, I wanted to make this.
Two days back, when I saw palak in the fridge, thought of making her rice. But as usual I was out of the ingredients and this time it was tulsi ;-), I wanted to pluck some leaves from the temple, but the ajjiri at home did not allow me to do saying that one should not pluck the tulsi leaves in the night. I did not wanted to hurt her feelings,
So thought of cooking plain spinach rice which is very common in my kitchen. This time I thought of adding more garlic.
Here is my version of Spinach rice in which I gave a last minute TWIST by adding GARLIC PICKLE to get that extra Garlic flavor.
The rice was just superb and was over within no time (And I came to know later that Rajul kept a bowl of rice in the fridge to eat the next day:-))
Ingredients: (for 4 people)
Rice - 2 cups(normal, or basmati, but make sure the rice should come out dry not soft)
Oil - 1 tbsp
Cumin Seeds - 1 tsp
Onion - 1 small, chopped into slices
Spinach - 1 small bunch, cleaned, washed and chopped finely
Garlic - 10- 12 cloves
Tomato - 1 big, chopped finely
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Fresh cream - 1 tbsp(optional)
Salt to taste(little less, as there will be salt in the pickle also)
Sugar - 1 tsp
Water to cook the rice(warm water will be fine, I keep a mug of water in a micro wave to get quick warm water)
Garlic pickle(Readymade, I used MTR brand) - 2 tbsp
Wash the rice and soak it for 10 minutes. Drain and keep it to dry.
Heat oil in a cooker.
Add cumin seeds.
Add onion and fry till the color changes.
Add the garlic and fry for a minute.
Add the palak and tomato. Fry till the tomato becomes soft.
Add all the dry masala powders and PICKLE.
Mix well and add the rice. Fry for 2 to 3 minutes, till the masala get mixed with the rice.
Add the fresh cream and fry again for few seconds.
Add the water just to cover the rice.
Cover the cooker and give one whistle.
Allow to cool.
Serve hot with some more garlic pickle.... Or
The best food to take for a lunch. When I was working I used to make the masala fry ready in the night only and used to keep in the fridge. So in the morning it was just to add water and give one whistle. And my lunch box would have been ready to take :-)