Name: Spinach & Carrot Rice recipe by Jyoti Bhalla Ahuja at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 3/4 cup rice, soaked in water for an hour; or boiled rice, cooled at room temperature; 3 spring onions, chopped without the greens; 1 medium Onion, chopped; 3 tomatoes, chopped finely; 1 capsicum, chopped finely; 2 carrots, grated; 1 cup spinach, chopped and washed; 6-7 tbsp oil; 1 tsp Jeera/cumin seeds; 1 tsp mustard seeds; 1 tbsp ginger garlic chilli paste; 2 tsp chopped mint leaves, fresh or dried; 2 tbsp sambhar powder; 1/2 tbsp red chilli powder; 1/2 tsp haldi/turmeric powder; 1 tbsp Pav bhaji masala; Salt to taste; 1/2 tsp garam masala powder; 1/2 tsp dhania powder/coriander powder; Spring onion greens for garnishing

ABOUT Spinach & Carrot Rice RECIPE

This dish is a one-pot meal and a perfect recipe for those days when cooking seems to be a task. Great way to use up the leftover boiled rice lying in your fridge.

Ingredients Serving: 8

1 3/4 cup rice, soaked in water for an hour; or boiled rice, cooled at room temperature
3 spring onions, chopped without the greens
1 medium Onion, chopped
3 tomatoes, chopped finely
1 capsicum, chopped finely
2 carrots, grated
1 cup spinach, chopped and washed
6-7 tbsp oil
1 tsp Jeera/cumin seeds
1 tsp mustard seeds
1 tbsp ginger garlic chilli paste
2 tsp chopped mint leaves, fresh or dried
2 tbsp sambhar powder
1/2 tbsp red chilli powder
1/2 tsp haldi/turmeric powder
1 tbsp Pav bhaji masala
Salt to taste
1/2 tsp garam masala powder
1/2 tsp dhania powder/coriander powder
Spring onion greens for garnishing

Instructions

Heat oil in a wok. Add cumin seeds and mustard seeds. Once they crackle, add chopped spring onions, chopped onions and ginger garlic chilli paste. Saute till the onions turn pink and translucent.
Add chopped tomatoes, capsicum, grated carrots and spinach leaves. Add salt, red chilli powder, turmeric powder, sambhar powder and pav bhaji masala. Add 5 tbsp water and cover the wok with a lid for about 5 minutes till veggies are little done.
After a few minutes, add the soaked rice without water and mix everything well. Then add about 1 cup water and cook on high flame till bubbles appear on the surface of the rice.
Once you see the bubbles, add mint leaves, garam masala and dhania powder and switch the flame to low and cook the rice with the lid on till the rice is cooked. You can add more water in case required.
Serve hot garnished with chopped spring greens and mint leaves. Serve with raita and mint chutney for a wholesome experience.

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