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Keerai Rice

My kids love the variety rice. They also prefer rice with simple masala. I have done this a few times. This is really simple rice and perfect for weekends (on day you want to spend less time in kitchen yet to make a wholesome meal)

Ingredients:


Bastmathi Rice – 1 cup
Green Leaves ( I have used Spinach) – 1 big bunch ( about 3 cups)
                                
Cooked Potato – 2 (sliced into small pieces)
Onion – 2 cups (chopped finely)
Ghee – 1 teaspoon
Oil – 1 tablespoon
Lemon – 1 
Curry Leaves – 10
Cashewnuts – 1 Tablespoon
Coriander seeds – 2 teaspoon
Fenugreek – 1/4 teaspoon
asafoetida – a pinch
Cinnamon – 1 inch
Cloves – 2
Red chillies – 6-8
Grated fresh coconut – 2 tablespoon
Mustard seeds – 1/4 teaspoon
Black Gram Dhal / Urad Dhal- 1 teaspoon
Bengal Gram dhal – 2 teaspoon


Method

Wash and soak bastmathi rice. Drain the water and keep it aside. Heat the kada and add ghee. When it is hot add cashew nut and fry till it is brown in color. Keep it aside. In the same kada add bastmathi and fry till moisture absorbed. Cook the rice with 2 cups of water. Spread it in broader vessel.
Heat the kada and add 1/2 teaspoon of oil. Add Coriander seeds, Red Chillies, fenugreek, asafoetida, cloves, cinnamon fry till raw smell goes off. Add coconut and fry for couple of mins. Let it cool down and grind to find powder using blender or mixie

Add rest of the oil in the kada. Add mustard seeds, when it start to pop add urad dhal, bengal dhal and curry leaves. Fry till dhals are brown in color. Add chopped onion. And fry till it is slight brown color.

                                                    
Add cooked potato and greens (Keerai). Fry till it is cooked. Add powdered masala and mix well. Let it cook for another 5-7 mins
Serve the rice hot with your favourite side dish

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19 Replies to “Keerai Rice”

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