Moving on, inspired by the tawa pulao I made this spinach corn rice as a quick dish for dinner last week. Tawa pulao is a famous street food from Bombay and the special thing about it is that pav bhaji masala is used to flavor this rice giving it a very distinctive and unique flavor.Unlike the usual tawa pulao I gave this dish a slight twist and a different feel by seasoning it with some cumin seeds and chilies. This simple and quick rice turned out to be very flavorful and all it needed was a little raita to make it a complete meal.
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Ingredients and Method to make Spinach Corn Rice
1 1/2 cups of brown basmati soaked in 2 1/2 cups of water for at least 30 minutes (see notes)
1 1/2 cup corn kernels
9 oz spinach chopped (approximately 5 cups of packed spinach leaves)
1 onion cut fine
2 Thai or Indian green chilies cut lengthwise
1 tbsp oil
1 tsp cumin seeds
2 tsp pav bhaji masala (or to taste)(available in most Indian groceries) (can be substituted with any other curry powder)
salt to taste
Soak brown basmati in the container from the rice cooker for at least 30 minutes.
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In a small pan, heat oil add cumin seeds, when seeds sizzle add green chilies. Stir for a few seconds. When the chilies begin to change color, add onions and saute until onions turn transparent. Add corn, spinach, salt to taste, pav bhaji masala and stir for a minute or so. Remove and pour this entire mixture on the soaked brown rice.
Set the rice cooker to the brown rice setting. When done, mix the rice with the vegetables gently taking care not to break it, adjust salt if required and serve hot with raita or curry of choice and papad or chips
Notes:
You can substitute white basmati in place of brown basmati in this recipe.
