We all know the recipes of at least some varieties of mixed rice. I have shared many of my favourites in this blog. But the one I am going to share now is a proper ‘lockdown mixed rice’ and a jugaad one at that!
With no vegetable at hand and not in the mood to have dal chawal, I thought I’d make some mixed rice. There was some coriander. I found a few green chillies. Not enough! So I turned the fridge inside out and found a few peas. But these were still not enough to make rice for both of us. I drummed my fingers on the counter and looked outside my window. Fresh pudina and ajwain patta! Not much but enough, if used with the coriander. Voila! I had the ingredients for my Green Rice recipe!
It turned out very tasty and appealing to the eye. I have not used onions or garlic.
Ingredients:
- Coriander leaves A handful
- Ajwain patta A handful
- Mint (pudina) leaves A handful
- Fresh green peas A handful
- Green chillies 2-3
- Mustard ½ tsp
- Jeera (cumin) ½ tsp
- Turmeric powder 1/4 tsp
- Hing 1/4 tsp
- Salt to taste
- Oil or ghee for tempering
- Cooked rice 2 cups
Method:
- Clean, wash and cut coriander, ajwain patta and mint leaves.
- Chop green chillies
- Blanch the green peas till they turn slightly soft
- In a kadhai, heat 2 tsp oil or ghee. Add the mustard and when it crackles, add the jeera. Saute a little. Add the hing.
- Now, add the green chillies, blanched peas, turmeric and a little salt. Cook for a minute.
- Add the chopped greens and give it brisk stir. Let the leaves wilt and release their mixed aroma. Don’t overcook.
- Add the cooked rice and required salt. Mix well and let it cook for a minute so that the rice absorbs all the flavours.
- Serve with raita or plain curd and papad.
You can check out my other mixed rice varieties:
Nice recipe soon I will try.