Friday, 30 December 2011

Palak Rice


  • 2-3 teaspoon of refined oil
  • pinch of turmeric powder
  • 1 teaspoon of jeera(cumin seeds)
  • 1 teaspoon of ajwain
  • few garlic pods/garlic paste 1 teaspoon
  • 1 teaspoon of ginger paste
  • 1 medium sized onion finely chopped
  • 1 tomato made into a puree
  • 1 teaspoon of garam masala 
  • 1 teaspoon of chilli powder
  • a bunch of palak leaves
  • few leaves of coriander finely chopped
  • 3 cups of rice
  • salt to taste

Procedure to make:-
  • Firstly soak the rice in water for atleast one hour. This prevents the rice grains to stick to each other.
  • Wash and clean palak leaves. Now in a vessel add 2-3 cups of water and bring to a boil and now to this add palak leaves.
  • . Don cover the vessel while cooking green leafy veggies as steam will release the toxins. Now strain away the water and immediately put palak leaves in vessel full of cold water/ice. 
  • This process helps retain that bright green colour of palak and this is called refreshing. Now drain the cold water and make palak into a nice puree.
  •            Heat oil in cooker and when it is heated enough add to it jeera and tumeric and ajwain. After it starts spluttering add ginger-garlic paste and saute it till it leaves oil from the side. 
  • At this stage u can add the finely chopped onions and fry it. Fry it till it is brown in color.
  •  Now add tomato puree and saute till it starts leaving oil and finally add chilli powder, garam masala and salt and bring to a boil. 
  • Now drain the water and add the soaked rice and put water and let if cook fr 3 whistles.
  • Palak rice is best served served with a tangy tamarind chutney and bondi raitha.

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