Spinach (Palak) Rice and Green Chicken Curry (6-7 people depending on their appetites)
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I recently bought some Spinach, trying to eat healthy ;). Usually I prepare Aloo Palak which is basically Spinach and Potatoes sautéed in powdered spices. Since the spinach welts and a big bunch ends up to almost nothing I thought of doing something different like adding it to Rice to sort of make it like Pulav.
Of all the vegetables my hubby eats (and it is so difficult to get him to eat any) Spinach is my safest option.
Make this for your loved one’s lunch box or for a dinner party. Either way you are bound to impress.
You may need something to accompany the Rice like either Yoghurt Raita or just plain Yoghurt or Pickle. I decided to go with green Chicken curry for substance.
So for the Rice you will need 2 cups of Basmati Rice soaked in water. Soak it for about an hour or so. You also need -
1. 2 bunches of Spinach
2. Half a bunch of Coriander Leaves (Dhaniya)
3. Few Mint Leaves (Pudina)
4. 4-5 Cloves of Garlic
5. 2 inch piece of Ginger
6. 1 Green Chilli (you can remove the seeds for less heat)
Blend the above ingredients with a little water to form a paste. We are now going to cook this paste for which you will need –
7. 2 tbsp of Vegetable Oil
8. 4-5 Black Peppercorns
9. ½ tsp of whole Cumin seeds (Jeera)
10. 2 Cloves
11. 1 Bay Leaf
12. 1 tsp of Red Chilli Powder
13. 1 tsp Coriander Powder (Dhaniya)
14. ½ tsp Turmeric Powder (Haldi)
15. 1 medium Red Onion
16. 1 small Tomato
Heat up 2 tbsp of Oil in a wide deep non-stick vessel. The reason why I specify wide is so that the Rice has space to breathe. I am not sure if it’s true but I have just formed this opinion upon numerous tries, sometimes ending up with sticky rice and no one likes to eat sticky Pulav.
Add the Peppercorns, Cumin, Cloves, Bay Leaf, Chilli Powder, Coriander Powder and Turmeric Powder and fry for a minute to release the flavour from the spices. Add the onion and Tomato and fry for another minute. Add the Spinach paste and fry for a good 5 minutes.
Add the soaked rice along with 4 cups of water and salt and cook on a slow flame until the rice is cooked. Avoid stirring the rice; you can fluff it with a fork if you like.
There you have it - delicious Spinach or Palak Rice.
The chicken is a little easier. You take 1 whole chicken cut into parts and marinate it with a green Masala (see below). Once marinated for about an hour or so, fry the chicken in a vessel (not a frying pan as it may be too shallow) for a few minutes until the Masala is cooked and then add about 2 cups of water if you want some gravy. Let it simmer for about an hour until the chicken is cooked.
If you do not want gravy then you can just cook the chicken without adding any water on a slow flame for about an hour until the chicken is done.
Don’t forget to add salt.
To make the Masala, blend all the below ingredients to make a thick smooth paste.
1 cup grated fresh Coconut
1-2 bunch(es) of Coriander Leaves (Dhaniya)
Few Mint Leaves (Pudina)
1 Green Chilli
4-5 Cloves of Garlic
1 inch piece of Ginger
3-4 Black Peppercorns
1 inch stick of Cinnamon
A splash of Soya Sauce
That’s all for today folks!