Rice with flavor is something new for Norwegian palates, people are usually used to plain boiled rice. High-quality basmati rice with spices and vegetables is a pleasure in itself! You don't actually need anything else, just a fresh raita . When my children were small, it was very popular to have just rice with lots of vegetables, paneer and raita for dinner once a week. Chutney is a regular "inventory" at my place so it definitely belongs there. I smile happily when I still get a request if we can have it for dinner.
Now that my authentic basmati rice is available at all Meny stores, it's only fitting that I share recipes that contribute to a wonderful experience. People have always asked how I get the rice so long and fluffy.
This dish is an exciting combination where spinach contributes iron . I think frozen spinach is great to use. Of course, the chili and pepper can be omitted, I think it tastes good.
SPINACH RICE
150 gr Nirus Basmati rice
1 tbsp ghee or 2 tbsp oil
4 peppercorns
5 red dried chilies
1 bay leaf
150 g spinach
1 teaspoon ground coriander seeds
1 teaspoon salt
twice as much water as rice
Procedure:
- Rinse the rice a couple of times and soak in double the amount of water for 10-15 minutes.
- Heat ghee, add peppercorns, chili and bay leaves. Add water and bring to a boil.
- Add spinach, rice, salt, coriander seeds and rice. Put on a lid.
- When the liquid almost boils, turn the heat down to the second lowest heat and let it simmer for 5-6 minutes. Do not stir the rice unnecessarily.
The advantage of whole grains is that those who don't want them can pry it away. When I state the amount of rice in grams, you can measure it in a dl measure and use twice as much water. It seems a bit strange to say 300 gr of water, but it's correct.
This is going to be super delicious. Good luck!