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
17.
Salt
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.
Green Chicken
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 Onion
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
2-3 Cloves
A splash of Soya Sauce
That’s all for today folks!
Happy Cooking!
