Jeera rice and matar-gobi-palak

Jeera rice with matar-gobi-palak

Jeera rice with matar-gobi-palak

I am a great fan of one pot meals. It is lesser time in the kitchen, and you're good to go, once you've paired it with some subi.

This jeera rice is absolutely easy to prepare. The combination of a simple jeera and an exotic subji, brimming with the flavors of cauliflower, peas and fresh spinach is absolutely drool-worthy!!!

Do try this out, and take your taste buds on a trip to Fantasyland!!!!

Without any further ado, I am proceeding to this recipe

Ingredients for Jeera rice

Basmati rice- 1 cup cooked

Cilantro leaves- a fistful

Green chillies- 2 (adapt it to your spice preference)

Turmeric powder- a pinch

Salt- to taste

Ghee - 2 tbsps

Pressure cook the basmati rice. Once cooked, spread the rice on a wide plate. Fluff it with a fork, and let it cool down a bit.

Spices for seasoning

Cumin seeds- 1 tbsp

Fennel seeds- 2 tsps

Cloves- 4 nos

Star anise- 2 nos

Preparation

In a kadai, add 2 tbsps of ghee. When hot, add the cloves and star anise.Saute for a couple of seconds. Add the cumin seeds and the fennel seeds. When it starts crackling, add the chopped green chillies and the turmeric powder. Fry for a minute on a low to medium flame. Switch off the stove.

Once the seasoning has cooled down a bit, add it to the cooked and cooled basmati rice. Add the salt. Stir well, taking care not to break the grains of rice. Garnish with chopped cilantro leaves.

Serve this yummy jeera rice with a side dish of your choice.

Jeera rice

I paired it with matar-gobi-palak, the recipe for which is as follows

Ingredients for Matar-Gobi-palak

Cauliflower florets- 1 cup

Frozen green peas- 1/2 cup

Spinach- 1/2 cup roughly chopped

Chilli powder- 1 tsp

Garam masala- 1 tsp

Salt-to taste

Oil- 2 tsps

Notes:

1.Rinse the cauliflower florets in running water, and immerse them in a pan of turmeric powder infused boiling water. Keep it immersed for 4-5minutes. This will disinfect the florets. Drain the florets and keep them ready for use.

2. After removing the stem, gather the spinach leaves and wash them thoroughly. Chop it roughly and keep ready for the subji

Spices for seasoning:

Cumin seeds- 1 tsp 

Preparation

In a kadai, heat oil. Add the cumin seeds.Once it crackles, add the chilli powder. On medium flame, roast the chilli powder in oil for 1 minute. Add the cauliflower florets, chopped spinach and salt. Cook covered, adding little water.If uisng frozen peas, add it now. Add the garam masala. Stir well to bring all the flavors together.

The cauliflower florets must be fork tender, and the peas has to retain its shape. Once done, switch off the flame.

Serve this healthy and nutritious vegetable medley with rice or rotis.

Matar-gobi-palak

Notes:

1. If using fresh peas, soak then for a while. Pressure cook it separately before adding to the subji.
2. If using frozen spinach, adjust the cooking time accordingly.