Aru's new job is demanding and commanding me to sacrifice my early morning warm slumber :) and the brainstorming it involves every single day as to what I should cook and stack for his lunch box! I stumbled upon this recipe in a tv show and was really tempted to try it.. This is a simple and light dish and is cooked in spinach and mint gravy.. so the minty flavor alongside the taste of spinach remains distinct through out :) you could perhaps prepare the greens the previous night if your mornings are packed and do the rest of the procedure the next morning.
hmmm... this one was a welcome change in the lunch box idea brainstorming and was also liked by my family :) do try and let me know how it turns!
Serves- 4
Shelf Life- 1 day
Ingredients
-
Frozen peas
1 cup
Rice, soaked
1 cup
Palav/ biriyani masala
1 tbsp
Onion, roughly chopped
1
Yogurt/curd
3 tbsp
Jeera
1 tsp
Bay leaves
2
Oil
5 tbsp
Salt
As needed
To grind into a paste -
-
Fresh Pudina/ mint leaves, washed
1 bunch
Green chillis
6
Garlic, optional
2 pods
Ginger
½ inch
Onion, quartered
1
Spinach/Palak, chopped & washed
1 bunch
-
1. Blanch the spinach and allow it to cool. Grind it along with the ingredients under 'to grind into a paste' table.
2. Heat oil in a wide bottomed vessel or pressure cooker and add the bay leaves and jeera just when the jeera starts spluttering add onions and saute until it turns translucent, now add the biriyani masala and give it a stir.
3. Add the ground mixture to the above and add curd and green peas. Mix it well and add the soaked rice. Sprinkle salt and give it a stir. Add 2 1/2 cups of water and pressure cook until three whistles. Once done fluff it with a fork and serve hot with your choice of raitha or fresh vegetables.
Note
- You could use the electric cooker if you prefer as the rice is more grainy in it. Or slightly not add a lil water to make it more grainy.
- Since this dish is made of greens it is quite perishable.