Recipe – Spinach Rice / Hara Palak Chawal

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Prep Time: 10 Minutes

Cooking Time: 25 Minutes

Serves: 2

Ingredients

  • Rice: 1 cup
  • Water: As required
  • Ghee or Oil: 1 Tablespoon
  • Onion: 1 medium sized, chopped into small pieces
  • Spinach / Palak: 2 Cups, Chopped
  • Ginger: Finely chopped, crushed or paste, ½ Teaspoon
  • Garlic: Finely chopped, crushed or paste, ½ Teaspoon
  • Green chili: Finely chopped, crushed or paste, ½ Teaspoon
  • Curry Leaves: 4-5
  • Cumin Seeds: 1 Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Fresh Coriander Leaves: Chopped, 1 Tablespoon

Method

  • Rinse rice 2-3 times in fresh water. Soak it in water for 10 minutes. Boil 5-6 cups of water in a big pot. Drain the rice and add in the boiled water. Cover the rice and let it steamed or cooked without stirring. Once rice is 80% cooked, turn off the heat, drain the excess water using a sieve. Put the rice in the same pot or a smaller pot, cover it and keep aside.
  • Heat ½ tablespoon oil/ghee in a pan.
  • Add onion, ginger, garlic and curry leaves.
  • Sauté till onions are light brown.
  • Add spinach and green chili.
  • Stir and mix all well. Cover and cook for 3-4 minutes or until spinach is cooked well.
  • Turn of the heat and let it cool for 5 minutes.
  • Blend it to smooth puree.
  • Heat ½ tablespoon ghee/oil again in the same pan.
  • Add cumin seeds and after 30 seconds, add turmeric powder. Stir and add the spinach puree, cooked rice, salt, red chili powder and garam masala powder. Mix well.
  • Cover the pan and cook for 3 minutes or till rice absorbs the spinach puree.
  • Turn off the heat.
  • Add fresh coriander leaves and serve hot
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