Fresh spinach leaves and fenugreek leaves are cooked in oil along with few whole spices and mixed with cooked basmati rice. Serve spinach fenugreek leaves rice with any raita of your choice.
Makes: around 2 Servings of Spinach Fenugreek Leaves Rice.
Basmati Rice 1 1/2 Cups
Onion 1 Large
Spinach Leaves 2 Cups Packed
Fenugreek Leaves 1 Cup Packed
Green Chiles 3 – 4
Ginger 1 inch Piece
Garlic 2 Cloves
Salt to Taste
Caraway Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Cinnamon 2 inch Piece
Star Anise 1/2 Piece
Black Cardamom 1
Green Cardamom 1
Bay Leaf 1
Oil 2 Tbsps
Method of preparation:
Peel and slice the onion.
Wash and chop the spinach leaves.
Remove stalks and thoroughly wash fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel and grate the ginger and garlic cloves.
Soak basmati rice in 2 1/2 cups of water for half hour.
Cook the basmati rice with few pinches of salt till its almost cooked.
Heat oil in a pan on medium flame, add all masala ingredients in order.
When cumin seeds change color, add sliced onion.
Fry briefly, stir in ginger garlic and green chiles.
Fry for at least half a minute, add the spinach leaves and fenugreek leaves.
Fry both the leaves for around 8 minutes or until the leaves wilt completely and well cooked and stir in sufficient salt.
Stir in above spinach fenugreek leaves mixture with basmati rice and cook covered for few more minutes.
Uncover and adjust any seasonings if necessary.
Fluff the rice with a fork if necessary and serve spinach fenugreek leaves rice with any raita of your choice.
Notes: Make sure spinach and fenugreek leaves are fried well.
Suggestions: Adjust spice with green chiles. Remove the standing spices before serving or before eating.
Variations: Check other rice varieties here.
Other Names: Spinach Fenugreek Leaves Rice, Palak Methi Rice, Palakura Menthikura Annam.