Jeera Rice & Kadhi Chawal

Prep: 20 Mins

Prep: 20 Mins

Cook: 30 Mins

Cook: 30 Mins

Total Time: 50 Mins

Total Time: 50 Mins

Yield: 2-3 Servings

Yield: 2-3 Servings

INGREDIENTS:

Jeera Rice:

  • 1 cup basmati rice
  • 2 tbsp ghee or butter
  • 1½ tsp cumin seeds
  • 1 bay leaf
  • 2 green cardamom pods
  • 1 green chili, slit
  • 1¾ cups water
  • ¾ tsp salt
  • 2 tbsp cilantro, chopped

Spinach Kadhi — Tarka:

  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • A few curry leaves
  • A few dry red chilies
  • A dash of hing

Spinach Kadhi — Base:

  • ½ red onion, minced
  • 1 tbsp ginger, minced
  • 1 tbsp serrano, minced

Yogurt Mixture:

  • 1½ cups 2% Greek yogurt
  • ½ cup water
  • ⅓ cup chickpea flour (eyeball it!)
  • 2 tsp salt
  • ½ tsp turmeric
  • 1 tsp Kashmiri red chili
  • 1 tsp coriander

Finish:

  • 2 bunches fresh spinach, stems off
  • Squeeze of lime
  • Salt and spice, to taste

Cook:

Jeera Rice:

  1. Rinse basmati rice under cold water until it runs clear, then soak for 20 minutes. Drain well.
  2. Heat ghee in a pot over medium heat. Add cumin seeds, bay leaf, cardamom. Sizzle until cumin turns golden and fragrant, about 30-45 seconds.
  3. Add green chili and the drained rice. Stir gently for 1-2 minutes to coat the rice in ghee without breaking the grains.
  4. Add water and salt. Bring to a boil, remove the whole spices, then cover, reduce heat to low, and cook for 12 minutes.
  5. Turn off heat and let the rice rest, covered, for 10 minutes without lifting the lid.
  6. Fluff gently and garnish with cilantro.

Spinach Kadhi:

  1. Heat ghee in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, dry red chilies, and hing. Let it sizzle 30 sec until fragrant.
  2. Add minced red onion and cook until golden. Add ginger and serrano and cook for 1 minute.
  3. Whisk together yogurt, water, chickpea flour, salt, turmeric, Kashmiri red chili, and coriander until smooth. Pour into pan, cover and simmer 5 mins on medium-low.
  4. Add fresh spinach, stems off — let it wilt down. Cook for 10-15 more minutes, adding water if too thick. Spinach will release a lot of water but add more to desired consistency.
  5. Squeeze of lime. Adjust salt and spice to taste.
  6.