Who is not fond of Rice.. Everyone adores it. At some places its a staple while dinner to complete the food. In my home, it was never like that. We used to have rice once or twice in a week and that too plain rice with simple daal or legumes, whatsoever.. But after marriage, it turned out that S is a huge huge fan of rice..Also he simply cant understand the logic of having it plain with daal or anything. He just never knew it that ways. ” Daal -rice – sabzi – Roti ”. Thats a complete meal for him, not just plain dal rice.. Huff !! What used to be my simple strategy to escape from hard work of preparing rotis and chopping veggies, now have become an addition to this regime. 🙁
But nevertheless, every woman knows her husband the best. To still keep him close to his fav and reducing my chores along with best possible nutrition to be given, I now try to make vegetable pulav a lot. It eases off the pressure of cooking vegetables separately and can be eaten with simple raita or plain daal.. without chapathi 🙂
This one comes from my own experiments though. While I was in Saudi Arabia for a project, I met a Filipina lady who was a colleague in office. Being invited to her place, I found that she used almost 1 cup of garlic for cooking the same amount of rice. It sounds tacky but it tasted soo good. And we ate it with simple yoghurt as she didnt know am a vegetarian and had prepared prawns and shrimps as sides. Anywaz, cutting short the garlic rice has my become my fav since then.
1. 1 cup basmati rice, washed and soaked for 1/2 hour.
2. 1/4 cup garlic, crushed and minced
3. 1/2 cup green peas
4. 1 cup spinach leaves, very finely chopped ( I used frozen , it works best in this case )
5. 1 tsp salt, black pepper, cumin seeds each
6. 1 tsp ghee ( I strongly recommend ghee and not oil for this )
7. 2 bay leaves
8. 2 green chillies, chopped very fine
9. 1 cup water
10. 2 tsp kasuri methi to garnish
1. Heat ghee in pressure cooker, splutter cumin seeds and bay leaves.
2. Add garlic and green chilies. fry till they turn brown, careful not to burn
3. Add green peas, spices and spinach. Roast for 2 min.
4. Finally, throw in rice and mix well. Cook in 1 cup water till 1 whistle and open when pressure eases off.
5. Garnish with kasuri methi. Serve hot with Raita or daal.
Linking to Sameena’s Rice Recipes event
Reposting to Revathi’s Rice event: