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I got one pot, playing with the natural color from only vegetables and fruits. However, in harmony with the fried rice, I found the spinach puree do wonder. For a deep, dark green, all you need to do is grind the blanched spinach with the green chili. And make a fine paste (puree). If you're not a huge fan of vegetables, I'm sure you will love the taste and appearance.
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Let’s jump to the recipe,
Yield – 2 servings
Timing – 15 minutes
Prep time – 15 minutes
Total- 30 min
Ingredients:
Oil- 3 tbsp
Ghee- 2 tbsp
Cumin seeds- ½ tsp
Green chili- 2-3 nos., chopped
Onion- 1 medium, chopped
French beans- 1/3 cups
Green peas- 2/3 cups (frozen or fresh)
Tomatoes- 1 small, chopped
Spinach- 1/3 cup, cooked & puree
Red chili powder- ½ tsp
Black pepper powder- 1/3 tsp
Salt to taste
Garam masala- 1/3 tsp
Biryani masala powder- ½ tbsp
Rice- 1.5 cup, cooked
Method-
For Spinach puree
First, blanch about 50 g of frozen or fresh spinach. Then add to the grinding jar along with 2 pieces of green chili. Make a smooth paste. Put it aside for a while.
Now, heat the wok. In a heated wok, add oil and ghee. Add cumin seeds, chopped chili (any), chopped onions. Sauté till onions turn light brown. Add French beans and green peas, stir for 3 to 4 minutes until the beans are well cooked. Add tomatoes, mix well.
Then, add the spinach puree, sauté for a minute. Now, it’s time to add dried spices like red chili powder, ground black pepper, salt as per your taste, Garam masala and a spoonful of Biryani masala powder. Biryani masala turns simple fried rice into one rich dish.
Finally, add cooked rice, mix well. Now serve hot with a small bowl of yogurt or mango pickle. Enjoy cooking!
Note- Rice should be cool well, otherwise it will break or mashup. You can also add your choice of green veggies. Storage- Can be stored in an airtight container for up to 2 days. Better to consume immediately. Because green leafy veggies spoil fast.
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