Palak Biryani
Spinach Rice
Serves: 2
For non-vegetarian lovers, chicken biryani is an all-time favourite. It would be best if you walked down any street in Chennai, and you will know I am stating a fact.
And vegetarian biryani is a big joke for those who love non-vegetarian biryani. It was for me as well until today when I tried making my palak rice differently from my usual style.
Next time you wish to have chicken biryani, try this particular recipe. Close your eyes (I didn't need to because the colour of the rice was too tempting. I suggest this purely for the job-believers.) and savour the taste, and you will undoubtedly agree. Never has palak tasted so sublime. Here's to a superfood tasting super tasty!
Ingredients
Palak: a bunch
Ginger: ½ tbsp (grated)
Garlic: ½ tbsp (grated)
Green peas: ½ cup
Carrot: ½ cup sliced
Onion: 1
Rice: 1 cup
Oil: 3 tbsp
Bay leaf: 1
Garam masala powder: ⅓ spoon
Jeera powder: ½ tsp
Amchur powder: a pinch
Red chilli: 3 (coarse grind)
Preparation
Cook rice and green peas separately, as explained in this earlier recipe. Allow the rice to cool.
Slice the palak. Next, slice the onion into thin, long strands and separate it. Prepare the rest of the vegetables as well.
In a wide pan, heat the oil and add the bay leaf and the cut onions. Saute it for a minute before adding the ginger and garlic. Continue sautéing until it browns.
Add the carrot slices and saute on high fire for 2 minutes until it gets cooked. Next, add the cut palak and the coarsely ground red chillies. Mix well for a minute or two before adding the salt, garam masala powder, jeera powder and amchur powder.
Add the cooked rice and toss it together with the palak mixture.
Tips
Toss the rice on medium to high flame.
Take care the vegetables don't get browned while sauteing.
If you don't have amchur powder, try substituting it with lemon juice or fresh amla (gooseberry) slices. Am sure it must taste good.
Serve with raita. You won’t even look for the pappad or the pickles, it is so yummy.