Spinach Rice with Shrimp

INGREDIENTS:

Basmati Rice 2 cups (cooked and cooled)
Shrimp 10-12 (cleaned and deveined)
Spinach Leaves 2 cups
Oil 1 tbsp
Butter 1 tbsp
Cumin Seeds 1 tsp
Onion 1 large, finely sliced
Green Chili 1-2 finely chopped
Ginger Paste 1 tsp
Garlic 5-6 cloves minced
Turmeric Powder 1/2 tsp
Salt and Black Pepper Powder to taste

METHOD:

Serving Size: 4-5

Blanch the spinach leaves for 30-40 seconds. Transfer immediately to ice-cold water to retain the green color. Drain and blend into a smooth paste.

Sauté the shrimps on medium-high heat per side until just pink. Season them with salt and pepper. Remove and set aside.

In the same pan, melt the butter, add cumin seeds, and let them splutter.

Add the onion and garlic, and sauté until the onion turns translucent. Add green chili and ginger paste and cook until aromatic.

Stir in the spinach puree, turmeric and salt. Cook uncovered on medium heat for 2-3 minutes. Avoid overcooking to maintain the vibrant green color.

Add the cooked rice and gently fold until evenly coated with the spinach mixture.

Return the shrimp to the pan and toss lightly.

Serve hot, topped with fried cashews paired with cucumber raita or plain curd, lemon wedges and papad.

Comments

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