Light and Flavourful Palak Rice
10/06/2016 by Aruna Kamath
Being a working mom, I desperately look forward to lazy, relaxed weekends. After a frenzied week of non-stop action, I like to ‘switch off’ and take things a little easy on weekends. But it never so happens. Invariably, one of the kids has some activity in school or has to submit a project on Monday. So there you go! Again, I’m caught shuttling back and forth or scouting for stuff needed for the project. PHEW! The weekends are no better. They’re anything but relaxed. On the contrary, they’re busier than the week days! I’m sure most mothers would agree with me on this as they would be sailing in the same boat as me.
Read: Weekend treat for your kids: Biscuit Pudding
Since, more often than not my weekends are packed, the last thing I want to do is slog it out in the kitchen. To set aside time for my other chores, I try to do minimal cooking and usually stick to one-pot meals. This weekend I decided to make palak (spinach) rice.
Like I mentioned in my earlier blogs, I have a soft spot for leafy green veggies and palak is right up there above all else. What makes palak rice a delightful dish is that it’s light on the tummy and filling as well. Of course, goes without saying, its healthy and super nutritious too. You can put together the ingredients in 15 minutes flat and the meal is ready in less than 25 minutes. Try and make the rice a little spicy, to enjoy the real flavour. You can toss in some veggies too, but I’ve nevert tried it so far. The rice goes well with a bowl of plain curds or raita and crispies on the side. This is a great recipe for pregnant women as well. Palak which is rich folate or folic acid helps protects the unborn baby from birth defects..
Read: 5 Quick-fix After-school Snack Ideas
Palak (Spinach) Rice
You need
For the palak puree
• Spinach – one big bunch that amounts to one cup of palak puree
• Garlic cloves – 3-4
• Green chillies – 3-4
• Ginger – ¼ inch
For the seasoning
• Oil and ghee – 3tsps together
• Jeera – 1 tsp
• Cloves – 2/3
• Cinnamon -1/2 inch
• Cardamom -2
• Bay leaf – 1
• Onion – I medium sized, thinly sliced
• Salt – as required
Other Ingredients
Basmati rice – washed and soaked for 20 minutes and later drained
Method
• Wash spinach thoroughly at least 2-3 times and blend it into a puree in a grinder along with the other ingredients under “For the palak puree”
• In the pressure cooker, heat the oil and ghee and add the spices and allow them to splutter
• Next add the sliced onion and sauté it until it turns golden brown
• Add the spinach puree and sauté it for a couple of minutes
• Next add the washed and drained rice and sauté it for a minute while mixing well
• Add the required amount of water and salt and pressure cook it for 4-5 whistles
• Serve hot with curds or raita