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Steamed Green Basmati Rice |
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Serves: 4
Print this Recipe
(Harae Ooblae Chaval)
Category: Plain and Steamed Rice Dishes, Vegan
Makes 4 to 6 servings
Whatever my mother got tired of serving plain steamed rice, she puréed some of her favorite seasonal greens (very often fresh fenugreek leaves) and tossed them into the rice. That rice looked lovely, tasted different, and enabled her to feed us a taste of the season. Nowadays, most greens are available year-round and you don't have to wait for the seasons to enjoy this dish.
1 1/2 cups basmati rice, sorted and washed in 3 to 4 changes of water
2 3/4 cups water
1 large bunch fresh spinach, trimmed, washed, dried, and coarsely chopped
1 cup fresh fenugreek or watercress leaves, washed and dried
1 fresh green chili pepper, such as serrano, stemmed
3/4 teaspoon salt, or to taste
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon Garam Masala
1. In a medium bowl, soak the rice in the water, about 30 minutes.
2. Put the spinach, fenugreek leaves, and green chili pepper in a food processor and pulse until minced. Remove to a large nonstick saucepan and cook, stirring, over medium-high heat until a few shades darker 2 to 4 minutes.
3. Add the rice with the water it was soaking in, and the salt and black pepper. Mix lightly and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Steamed Green Basmati Rice
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