Rice Varieties‎ > ‎

Spicy Spinach-Corn Tomato Rice


Ingredients:

Cooked rice – 1 bowl

Frozen corn – a handful

Frozen green peas – a handful

Spinach – 1 cup (very finely chopped)

Onion – 1 (finely chopped)

Tomatoes – 2 (finely chopped)

Coriander leaves – 2 teaspoons (finely chopped)

Salt – 1½ teaspoons

Seasoning:

Oil – 2 teaspoons

Bay leaves – 2

Cinnamon – 2

Cloves – 4

Cardamom – 1

Cumin seeds – 1 teaspoon

Grind coarsely:

Ginger – 1 inch piece

Garlic – 1

Green chillies - 2

 

Method:

  1. Heat oil in a non-stick kadai.
  2. Add ingredients mentioned under seasoning & fry for a minute.
  3. Add the coarsely ground paste & fry till golden brown.
  4. Add chopped onions & sauté for 2 to 3 minutes.
  5. Add chopped tomatoes, salt & sauté for 3 to 5 minutes.
  6. Add corn, green peas & spinach & sauté for 2 more minutes.
  7. Add the cooked mixture to rice & mix well.
  8. Garnish with coriander leaves & serve with raitha.



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