|1.||Palak / spinach / palakura / pasalai leaves, 2 small bunches|
|2.||Rice 1/2 cup|
|3.||Oil 1 tablespoon or to taste|
|4.||Cinnamon pieces, 3-4|
|6.||Ginger-garlic paste 1/2 teaspoon|
sliced lengthwise, 1
|8.||Green chilies 2 or to taste|
powder 1/2 teaspoon
|10.||Turmeric 1/4 teaspoon|
|11.||Salt to taste|
|12.||Coriander leaves, chopped, 1 tablespoon|
|13.||Lemon juice to taste|
the rice in such a way it is not even
Cover to keep the rice hot. Keep aside.
the palak leaves and wash them.
Bring 2-3 tablespoons of water to boil.
Add palak and cook for 1-3 minutes.
Do not cook the palak for a long time, as it would become bitter.
Remove the palak from the utensil and keep aside for the leaves to cool.
Do not discard the water, as it contains nutrients. You can use the water to swirl the contents of the mixer jar after you grind the palak or use the water to cook the rice.
palak and chilies to a mixer jar.
Grind to a fine paste.
You can grind without using water.
oil till it becomes hot.
cinnamon and cloves. Fry for a few seconds.
Fry till onion becomes golden brown.
Fry till there is no raw smell.
the dhania and turmeric powder.
Fry for a minute.
the palak paste and salt.
Fry till the oil separates.
the cooked rice.
Mix gently and slowly to prevent the breaking of rice.
Fry till the rice becomes hot.
Taste. Add salt, if necessary.
lemon juice and coriander.
rice or spinach rice is ready.
|TIPS||How to Prepare Palak Rice|
|1.||Add a teaspoon of ghee, in Step 11, to make this dish richer.|
|2.||Cook sprouted moong and add it in Step 10 to make the spinach rice more nutritious.|
|3.||Add cashew nuts for a richer taste.|