- Rice – 115gms (1/2Cup)
- Chopped Spinach Leaves – 75gms (1Cup)
- Grated Carrot – 65gms (1/2Cup)
- Fennel Seeds (Saunf) – 1tsp
- Cinnamon – Small Piece
- Cloves – 2
- Black Cardamom – 1 (Small Size)
- Red Chili Powder – 1/4tsp
- Turmeric Powder – 1/8tsp
- Green Chili – 1(Chopped) (Spicy Chili)
- Salt – 1tsp Or To Taste
- Oil – 1Tbsp
- Water – 1 1/2Cups
Wash spinach and pat dry using a clean kitchen napkin. Take only the leaves and chop them finely and measure the required amount.
Wash and grated the carrots and take the required amount.
Wash the green chili and finely chop it.
Wash rice and keep it aside.
Using a mortar and pestle crush the cinnamon, cloves and black cardamom seeds coarsely.
Take a small rice cooker, add oil into the rice cooker bowl and switch it on. Observe that the rice cooker would still remain in warm mode only. Leave it in warm mode only for some time till the bowl is sufficiently heated up. When the oil is heated up add fennel seeds and fry till they splutter. Then add the chopped green chilies and fry thoroughly. Then add the crushed spice mix and fry. Next add the spinach leaves and grated carrot and fry till the vegetables lose their crunch and are wilted a bit. Then add red chili powder and turmeric powder and mix. Then add washed rice, and fry for a while till dry. Then add water and mix. See that all vegetables and rice grains are fully immersed in water. Add salt to the mixture and mix. Check the seasonings and adjust if required. Cover the rice cooker bowl and allow it to cook. When the rice is cooked and the rice cooker switches to “warm” mode switch off the rice cooker and remove the bowl from the rice cooker. Keep the rice cooker bowl aside for few minutes. Now transfer the prepared spinach and carrot rice on to a rice platter and serve hot with any chilled raita.
Points To Remember:
Wash vegetables well especially the green leafy vegetables—changing water wash them two to three times. Pat dry the spinach using a clean kitchen napkin---this helps in chopping finely without becoming mushy.
When cooking rice in a rice cooker, for one cup of rice I generally use 3 cups of water. Even though I have added some vegetables I have added only 3 cups of water to the one cup of rice---reason is---we have added shredded vegetables and we have also fried them till dry and wilted. If adding vegetables like cauliflower or beans where we cut the vegetables in cubes and as big pieces but not as shreds, then it may be required to add some more water. Adding water to the rice even depends on the quality and oldness of the rice also---so use water accordingly as per your usage for the rice you are using. Cooking once gives an idea as to how much water would be required to cook rice which would be helpful for the next time.
Crushing the spices like cinnamon, cloves and black cardamom seeds, not only releases flavor but also relieves us from searching while eating or else would end up between teeth as surprise giving a strong flavor. If adding pre prepared powders like garam masala powder instead of whole spices add according to taste.Usually cumin seeds are added to season the dishes but here we are using fennel seeds for seasoning. Fennel seeds give a nice biriyani flavor to the rice preparation.
Adding green chili gives a nice spicy flavor to the dish. But remember to fry the chopped chili thoroughly before adding the next ingredient. Chili pieces when fried well, gives a nice spicy flavor. Adding red chili powder gives a nice color to the dish along with spicy flavor.
Using a rice cooker it is very easy to prepare some mouth watering rice recipes easily. Anybody can make these simple one pot meals which are not only tasty but filling too. Serve the prepared rice with any chilled raita of your choice.