This dish is very simple and takes 10 minutes to put together. You will be surprised by the combination of mild basil along with kale. Pair this rice dish with a spicy curry to round off a complete meal.
The leading flavor profile in this rice dish is only fresh Basil leaves. Basil is heavily used in Italian food, but rarely used in Indian cuisine. Basil flavor is very delicate and, at the same time, has a lingering underlying perfume that is very appetizing. The main vegetable in this rice dish is kale. Kale can be cooked along with the rice because of its woody texture. Two varieties of bell peppers enhance the visual appeal and taste of the dish. I used a simple seasoning powder: garam masala. Feel free to use any seasoning of your choice; it only requires a teaspoon.
Fry the rice lightly with cinnamon sticks and bay leaves. Add all the vegetables and cook in a rice cooker. This dish is simple to serve on a mundane week night or in a party with a robust, spicy curry.
Kale basil pulav
Equipment
- Rice Cooker
Ingredients
- 2 cups Basmati rice
- 2 cups packed Kale chopped
- 1 Red bell pepper sliced
- 1 Green bell pepper sliced
- 10 leaves Basil cut into threads
- 1 Onion sliced
- 5 sticks Cinnamon
- 5 leaves Bay leaves
- 1 tsp Garam masala powder
Instructions
- Heat a large skillet, add oil and fry the spices – cinnamon and bay leaves lightly
- Add the sliced onions and fry for 3-4 minutes
- Add the rice and fry for 3-4 minutes until good perfume emanates
- Transfer the rice to a Rice Cooker; add kale, peppers, basil, garam masala and salt
- Add 3-4 cups of water and cook
- Once cooked, lightly fluff and separate the rice with a fork
- Enjoy by itself or with a spicy curry
