I am diehard fan of one pot meal. As I always want to sort out my weekend lunch in shortcut. ‘Palak’ or spinach will disappear from market very soon. Before ‘kolmi saak’ or water spinach dominant in your kitchen, try this rice dish. I love the combination of mushroom and spinach very much with predominance of taste of garlic and butter. I have cooked this dish in olive oil, you may use refined oil, and it tastes best if you cook them in butter.
- Basmati or Any Long Grained Rice – 200 gms
- Button Mushroom – 8-10 nos
- Garlic – 6-8 pods (Finely sliced)
- Onion – 1 Large (Very finely sliced)
- Cinnamon Stick – 1”
- Green Cardamom – 2 nos
- Cumin Seeds – ½ tsp
- Bay Leaf – 2 nos
- Palak/Spinach Leaves – 2 cups
- Green Chili – 2 nos
- Crushed Black Pepper – ½ tsp
- Refined Oil/Olive Oil – 2 Tbsp
- Salt – To taste
- Butter – 1 tsp
- Wash and soak basmati rice for 15-30 minutes in water. Then half cook the rice and spread the rice on a large plate.
- Slice onion, garlic and mushroom. Keep aside.
- Discard the stems and blanch the palak (spinach leaves). Transfer then in ice-cold water to retain the colour. After 5 minutes take them out from cold water and grind into smooth paste adding green chili.
- Heat 2 Tbsp oil in a big pan or kadai. Temper the oil with bay leaf, cinnamon stick, green cardamom and cumin seeds. Sauté for a while then add garlic. Sauté till raw smell of garlic goes off.
- Next add sliced onion. Cook till they turns light brown.
- Add sliced mushroom. Turn the heat on medium-high. Mushroom releases a lot of water. If you keep the heat on low-medium, it will release water turning the mushroom mushy.
- Add palak puree and cook for a while. Add salt.
- Next add the rice and mix with light hand. Add few spoons of water and cover the pan. Cook for 6-8 minutes on low heat.
- Remove the cover and sprinkle cracked black pepper and butter. Mix with light hand.
- Cover the pan once again and remove from heat. Rest for 5-10 minutes.
- Serve hot with raita or green salad.