There are probably a dozen ways to prepare spinach rice. This particular recipe is very simple, flavorful and quick to make. Mildly spiced with warm flavors, this green colored rice makes for a lovely one pot meal. I have also added lightly sauteed paneer. You can eat with raita or any curry of your choice.
Palak Chawal Recipe
Prep & Cooking: 40 mts
Serves 4-5 persons
2 cups long grained rice
large bunch of spinach, wash thoroughly, blanch for 3 mts, strain and puree
1/2 cup lightly sauteed paneer cubes (optional)
1 large onion, finely sliced
1/2 tbsp oil + 1 1/2 tbsps ghee or butter
1 tsp ginger garlic paste
whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise, 1 bay leaf)
1/4 cup curd/yogurt
1/2 tsp sugar
salt to taste
Coarsely crush (do not make a paste):
1 1/2 tbsps chopped coriander leaves
1 tbsp chopped pudina leaves
3 green chillis
1 Heat oil+ghee in a cooking vessel, add whole spices and bay leaf and saute for a few seconds. Add the sliced onions and sugar saute for 4 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for 5 mts. Add the spinach puree and cook further for another 8-10 mts. Add yogurt and combine and allow to cook for a mt, stirring constantly.
2 Add the washed rice and saute for 2 mts. Add 3 1/2 cups water and salt and bring to a boil. Reduce heat, add paneer cubes (if using), cover with lid and cook till rice is done.
3 Serve hot with raita or any curry of your choice.