Chana Spinach Rice Recipe

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Directions

For Cooking The Rice

• Wash the rice thoroughly and soak in 3 cups of water for 30 minutes and after 30 min, drain the water from the rice and keep it aside.
• In a deep pan add 6-8 cup of water, salt, and 1 tbsp of oil and add rice and cook till the rice 85% cooked and switch off the flame
• Pour into a colander (perforated vessel) and let the water drain out from the rice and pour some cold water on the rice to stop further cooking.
• Let all the water from the rice drain out and ensure that the rice does not contain any moisture.
• Add the remaining 1 tablespoon of oil and toss the rice in it and spread the cooked rice on a flat surface till it is cool.

How To proceed

• Heat the oil in a broad non-stick pan, add the onions and fry on a medium flame for 1 to 2 minutes or fry till they turn light brown in color.
• Add the ginger-garlic paste and fry on a medium flame for a few seconds.
• Add the capsicum and tomatoes and fry on a medium flame for 1 to 2 minutes.
• Add the shredded spinach, turmeric powder, chili powder, coriander-cumin seeds powder and 2 tbsp water, mix it well and cook on a medium flame for 1 to 2 minutes.
• Add the boiled kala chana and salt and mix it well and cooked rice and mix it well and cook on a medium flame for 1 to 2 minutes.
• Serve it hot with pickle and enjoy its wonderful flavor.

• Energy 172 k cal
• Protein 4.1 gm
• Carbohydrates 32.2 gm
• Fat 2.9 gm
• Calcium 30.2 mg
• Folic Acid 19.6 mg

Meghna Nath