Hi friends..!! Thanks for your wonderful response on my first post for the Double Chocolate Cake. After the success of my first post, I am back with my second post on the blog; this time I thought of sharing a recipe for a savoury dish. This dish is a one-pot meal and a perfect recipe for those days when cooking seems to be a task.
All you want to do on lazy days is whip up a quick one-pot meal for yourself & laze around in your pyjamas. If you are married, you can spend the time saved from cooking with your spouse. This was one such day when I was too lazy to cook an elaborate meal and was bored of regular subzi. I was craving for something spicy, so I took out my recipes’ collection, and stumbled upon this really old recipe, which has been with me since my school days. I had learnt this recipe in one of my cookery classes which I used to join in my school vacations.
I checked the ingredients in the recipe and realized that it can be made with readily available ingredients; so I went straight into the kitchen & gathered all the ingredients to make this super simple & super spicy rice. (Spices can be adjusted though, but I made it really spicy as was craving for it 😛)
This dish is a perfect meal option for lunch, dinner and is a tiffin friendly recipe for your kids or spouse. This rice can be made in 2 ways: with boiled rice (fresh or leftover) and with soaked rice as a one-pot dish. Hence, it can be made to use up all those leftover plain boiled rice kept in your fridge ☺️😀). Here, presenting you my version of “Spinach & Carrot Rice”.
Serves: 6-8 people
Preparation Time: 15 mins
Cooking Time: 30 mins
For the recipe, you will need:
- 1 3/4 cup rice, soaked in water for an hour; or boiled rice, cooled at room temperature
- 3 spring onions, chopped without the greens
- 1 medium onion, chopped
- 3 tomatoes, chopped finely
- 1 capsicum, chopped finely
- 2 carrots, grated
- 1 cup spinach, chopped and washed
- 6-7 tbsp oil
- 1 tsp jeera/cumin seeds
- 1 tsp mustard seeds
- 1 tbsp ginger garlic chilli paste
- 2 tsp chopped mint leaves, fresh or dried
- 2 tbsp sambhar powder
- 1/2 tbsp red chilli powder
- 1/2 tsp haldi/turmeric powder
- 1 tbsp pav bhaji masala
- Salt to taste
- 1/2 tsp garam masala powder
- 1/2 tsp dhania powder/coriander powder
- Spring onion greens for garnishing
- Heat oil in a wok. Add cumin seeds and mustard seeds. Once they crackle, add chopped spring onions and chopped onions and ginger garlic chilli paste. Saute till pink and translucent.
- Add chopped tomatoes, capsicum, grated carrots and spinach leaves. Add salt, red chilli powder, turmeric powder, sambhar powder and pav bhaji masala. Add 5 tbsp water and cover the wok with a lid for about 5 mins till veggies are little tender.
- After a few minutes, add the soaked rice without water and mix everything well. Than add about 1 cup water and cook on high flames till bubbles appear on the surface of the rice.
- Once you see the bubbles, add mint leaves, garam masala and dhania powder and switch the flame to low and cook the rice with the lid on till the rice is cooked. You can add more water in case required.
- Serve hot garnished with chopped spring greens and mint leaves. Serve with raita and mint chutney for a wholesome experience.
Method for the boiled rice version:
Boil the rice in sufficient water separately and cook the veggies separately as mentioned till Step 2. Once the veggies are cooked and water is evaporated from the veggies, add mint leaves, garam masala and dhania powder. Mix well and then add boiled rice and mix with light hands so that rice grain does not break. Serve hot garnished with spring greens.
Thanks for reading..!!!