Wednesday, 15 February 2012

Spinach Rice

Raw Rice 1 1/2 Cups
Spinach 2 – 3 Cups Packed
Onion 1 Large
Green Chiles 3 – 5
Toor Dal 3 Tbsps
Cumin Seeds 1/2 tsp
Star Anise 1/2
Cinnamon 1 inch Stick
Cloves 3
Coriander Seeds 1 2/ Tbsps
Red Chile Powder 1/4 tsp
Oil 2 Tbsps
Method of preparation:
Wash rice with fresh water and cook in 3 cups of water till all the water has been absorbed and rice turns soft but not mushy.
Peel and finely chop the onion.
Wash and roughly chop the spinach leaves.
Remove stems, wash and slice the green chiles.
Roast toor dal in a pan on low heat until it turns golden brown in color.
Remove from heat, cool to room temperature and grind into fine powder using a spice blender.
Heat a tsp of oil in a pan on low heat, add star anise, cinnamon, cloves and coriander seeds.
Fry till aromatic or until the spices change color.
Remove from heat and grind the roasted spices into fine powder using a spice blender.
Heat remaining oil in the same pan, add cumin seeds.
When cumin seeds change color, add chopped onion.
Fry till onion turns golden brown in color.
Add sliced green chile and spinach leaves.
Fry till spinach leaves wilt.
Stir in ground masala powder, toor dal powder, red chili powder and salt.
Stir in steamed rice and carefully mix all the ingredients.
Remove from heat and keep covered for couple of minutes.
Uncover and serve quick spinach rice with tomato raita or with any raita of your choice.