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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 3 |
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This is packed with nutrition and fibre. Enjoy this Sanjeev Kapoor recipe from Young Times with a smile! Ingredients:
1 bunch fresh spinach leaves, cleaned,washed,drained and roughly shredded |
1 cup long-grain basmati rice, washed and soaked in |
3 cups water, for 30 minutes and drained |
1 inch fresh ginger, washed,peeled and chopped |
4 -5 spring onions, washed,ends trimmed and cut into rounds |
3 -4 stalks green onions, washed,ends trimmed and chopped into rounds |
2 green chilies, washed,ends trimmed and chopped |
2 tablespoons oil |
1 teaspoon cumin seed |
salt |
Directions:
1. Heat oil in a pot.
2. Add cumin seeds and allow to crackle.
3. Once they stop crackling, add green chillies.
4. Stir-fry for a minute.
5. Add ginger and spring onions.
6. Saute for 2 minutes.
7. Stir in rice and saute for 3 minutes.
8. Mix in 3 cups of water and salt.
9. Then, stir in the chopped spring onion greens.
10. Bring to a boil.
11. Lower flame, add spinach and mix well.
12. Cover and cook on high heat for 2 minutes.
13. Lower flame and cook till all the water has been absorbed by the rice and the rice is cooked.
14. Serve hot with plain low-fat yogurt on the side.
15. Enjoy!
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