We went to blueberry picking, something I have been looking forward to do this summer.This way we are getting the freshest fruits at its peak, and nothing beats the flavor of a juicy, sun-ripened berries right off the plant, right?
We picked a pound of blueberries and 2 pints of blackberries. We probably should have gotten more, which I always think after buying the stuff and riding back home.We already ate half a pint of blueberries riding back home, and the rest, I think my going to make muffins and will also use in making smoothies. We loved the farm, it was so beautiful and scenic – covered in various fruits and vegetable gardens. Now I know from where to pick apples this fall..The best part was for my little one, who was happy to see little and big chickens out there. He didn’t want to pick any berries, just wanted to sit and talk to the chickens..:)
In the evening, I did not have the mood to cook something elaborate and made this quick and easy saag pulao for dinner.
Remember my Makke De Roti/Sarsoon da Saag post, I had some cooked saag left to use, so made this pulao with that. Alternatively you can use spinach leaves,blanch the spinach leaves in a boiling water for 4-5 minutes and drain immediately and immerse in a bowl of ice water.Squeeze out the excess water, and puree it in blender until smooth. And then use. Use about 1 1/2 cups of spinach leaves.
We had this pulao with yogurt, papads and onion salad on the side – one good comforting meal. So, here’s what I did to make this easy, delicious one pot meal.
- 1 1/2 cups basmati rice
- 3/4 cup cooked greens/saag
- 1/2 tsp cumin seeds
- 2 bay leaves
- 2 no’s black cardamom
- 3 no’s cloves
- 1 star anise
- 1 inch cinnamon stick
- 1 small white onion, finely chopped
- 2 green chillies, devined and chopped
- 1 1/2 tsp ginger garlic paste
- 1/2 tsp garam masala
- 10-12 whole cashew nuts. lightly roasted in oil
- 2 tbsp light olive oil
- salt to taste
- water to cook the rice
- Wash rice in several changes of tap water, drain and keep it aside for 20-30 minutes.
- Heat oil on medium heat in cooker. When the oil is hot, add the cumin seeds, bay leaves, caradmom, cloves, cinnamon and star anise. Saute them first until lightly golden brown.
- Then add chopped onions, followed by green chillies, ginger-garlic paste and sauté until onions start to brown.
- Now add the saag, turmeric powder, gram masala powder, salt to taste and cook for 4-5 minutes on medium heat.
- To this sautéed masala, add the drained basmati rice and water. Season the rice with salt and stir the whole thing well. Cover the lid and cook for 1 whistle. Wait till the pressure releases, open the lid and gently mix the rice using a fork and add the roasted cashews.
- Serve with yogurt, papad and pickle on side. Enjoy!