Winter Green Rice is made with the green leafy vegetables generally available during the winter season. That’s why I gave the name Winter Green Rice :). Leafy Vegetables are always good for health. There is no restriction as to which leafy vegetable you should use. You can any of your favorite leafy vegetable to make this dish. It will go very well with Papad, Pickle and Yogurt.
Fluffy Cooked Basmati Rice – 1 ½ cup
Mixed Leafy Vegetables (washed and chopped) – 3 to 4 cups
Oil or Ghee – 2 tbsp
Cashews – 8 (optional)
Cumin Seed – ¾ tsp
Black Gram – ½ tsp
Bengal Gram – 1 tsp
Red Chilli Broken – 1
Onion – 1 (finely chopped)
Garlic – 4 pods (crushed)
Carrot – 1 (finely chopped)
Turmeric Powder – ¼ tsp
Red Chilli Powder – ½ tsp
Garam Masala – ½ tsp
Lemon Juice – 2 tsp
Heat the Oil or Ghee in a broad pan. Stir fry the Cashew Nuts in it in medium flame for a few seconds. Add the Cumin Seeds, Black Gram, Bengal Gram and Red Chilli.
When the Cumin Seeds start crackling, add the finely chopped Onions, Salt and the crushed Garlic.
Stir cook till the Onions turns translucent.
Add the finely chopped Carrots and continue the stir cooking for 2 to 3 minutes.
Add the chopped mixed Green Leafy Vegetables and stir cook for a minute. Add the Chilli Powder, Turmeric Powder and Salt.
Cook them for 4 to 5 minutes.
Add the boiled Rice, mix gently and stir cook for 3 to 4 minutes. Switch off the flame.
Add the Lemon Juice. Mix gently without breaking the Rice.
Serve with Raita and Pickle.
I used Mustard Leaves, Fenugreek Leaves, Bathua Leaves and Spinach.