Malvani-style Spiced Rice with Greens

Ingredients

In this Malvani adaptation of Prasorizo, we incorporate the distinct flavors of Malvani cuisine. The original Greek dish is typically prepared with onions, garlic, and dill, while our Malvani version features a fragrant blend of Malvani masala, fresh greens, and a vibrant green masala paste. These additions infuse the dish with the unique flavors and spices of Malvani cuisine, creating a distinct and flavorful twist on the original recipe. We alse have the original recipe for Prasorizo, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (200g) spinach leaves, chopped 1 cup (200g) spinach leaves, chopped
• 1 cup (200g) fenugreek leaves, chopped 1 cup (200g) fenugreek leaves, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon Malvani masala 1 tablespoon Malvani masala
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons ghee or oil 2 tablespoons ghee or oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 56g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat ghee or oil over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and slit green chilies to the pot. Sauté for a minute until fragrant.
4. 4.
   Add the chopped tomatoes and cook until they soften.
5. 5.
   Stir in the Malvani masala and cook for another minute to release its flavors.
6. 6.
   Add the chopped spinach and fenugreek leaves to the pot. Cook until they wilt.
7. 7.
   Add the soaked and drained rice to the pot and mix well with the masala and greens.
8. 8.
   Pour in the water and coconut milk. Season with salt to taste.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
10. 10.
    Once the rice is cooked, remove the pot from heat and let it sit, covered, for 5 minutes.
11. 11.
    Fluff the rice gently with a fork before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking. This will help achieve fluffy and separate grains.
• Malvani masala — If you can't find ready-made Malvani masala, you can make your own by grinding together spices like coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, and dried red chilies.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• You can substitute spinach and fenugreek leaves with other leafy greens like kale or amaranth leaves.
• Serve the Malvani Green Masala Rice with a side of raita (yogurt dip) or pickle for added flavor.
• To make it a complete meal, serve the rice with a side of lentil curry or vegetable curry.
• Leftover rice can be transformed into delicious rice balls by shaping them into small patties and shallow frying until crispy.

Serving advice

Serve the Malvani Green Masala Rice hot, garnished with fresh cilantro leaves. Accompany it with a side of raita or pickle for a burst of tanginess.

Presentation advice

Fluff the rice gently with a fork before serving to ensure the grains are separate and visually appealing. Serve it in a vibrant bowl or on a banana leaf for an authentic touch.