Uncooked Basmati Rice - 2 cups
Chopped Spinach - 1 cup packed (frozen spinach can also be used)
Jeera/Cumin seeds - 1 teaspoon
Frozen corn/green peas - 1/2 cup (optional)
Onion - 1/2
Ginger - 1/2 inch
Garlic - 2 cloves
Pepper - 7 to 8 whole corns or 2 spoons ground/crushed
Nutmeg - 1 generous pinch
Oil/ghee - 1 teaspoon
Salt to taste
Wash and soak the basmati rice for atleast 30 minutes. Cook the rice with about 3 1/2 cups water and fluff with a fork slightly to separate the grains.
Chop the onions, ginger and garlic. if using fresh spinach, wash the leaves thoroughly and chop finely.
In a saucepan or wok, heat the ghee/oil and add the cumin seeds. Once they start spluttering, add the onions, ginger and garlic and saute until they turn translucent. Add the pepper and nutmeg and saute well.
Add the chopped spinach and saute on medium flame till all the water evaporates and the spinach wilts. This takes about 4 to 5 minutes. Add the frozen corn and green peas if using and saute again until it gets cooked. Add the salt and mix well.
Finally, add the cooked basmati rice and saute along with the spinach mixture until the rice gets heated up and firm.
curry of your choice.
Sending this to CWS - Pepper started by Priya and hosted by Padma.