Sarson Ka Sag Rice

This is for my sweet friend Monika Batasi. We are millions of miles away but we share the same taste in food. Moni hails from beautiful exotic Darjeeling and she is as beautifully exotic as her birthplace. She laughs at my food ideas as she knows that there is no such thing as "Sarson ka sag rice" in Indian cuisine or lots of other nonsensical stuff that I think of. It is something a mad Asian girl like me would do...lol. Although there had been some bad reputation on Mustard oil and even banned in some places, I could not help liking the taste of it. And so does Moni...:)... Lets just say we both love "living on the edge"..

The measurements below are just an estimate because I do not usually measure. I just eyeball everything and put the amount "as I feel its right"...lol. So you have to adjust to your liking too. Tough one but thats the way it is. To me cooking is about "what feels right"...if it is too rigid, its no fun.

Ingredients for Sarson Ka Sag Rice

1 tbsp Mustard oil

1 tsp Ghee (optional)

1/2 tsp mustard seeds(optional)

1 tsp cumin seeds1 piece dried chilli

4 cardamom pods (optional)

1 tsp finely minced ginger

1 tbsp chopped green chillies

1/2 tsp turmeric powder

1 tbsp lemon juice

salt and pepper to taste

1 to 2 cups basmati rice, soaked, washed and drained

2 cups water

2 cups chopped spinach and mustard green

This is essentially a pulao so it starts with heating the oil and ghee (if using). Splutter the mustard seeds (if using) together with the cumin seeds (essential). Throw in the dried chilli, cardamom pods, green chillis, minced ginger and turmeric powder. You really have to open wide your kitchen windows as the spices will heat up with a smoky aroma. Add the lemon juice, salt and pepper. Saute together with the drained rice till nicely blended. Add water and let the rice boil till almost done. Gently fold in the vegetables and let them all finish cooking covered in the pot. When all the water has absorbed, gently fluff the rice, turn off the gas and keep covered. Leave it alone for 10 minutes and serve hot. Oh you may throw in Urad dhal or cashew nuts but I don't bother because I eat this rice with Chinese Kung Pao chicken which already has got loads of cashew nuts in them. Sarson ka sag rice with Chinese Kung Pau Chicken....Indian Chinese combo which works for me.