Things have been kinda quiet around this blog. Those of you who follow me on Twitter might know the reason for the silence on the food blogging front. The husband became the first Indian to run the Atacama Desert. The Atacama Crossing happened between 6 -12 March in Chile. Here’s the blog where I have captured all the details of his run, and the links to photos and videos. Although, I couldn’t be there personally at the finish line to cheer him, the updates from the organisers and the tons of pictures kept me clued in as to how the husband and the other runners were faring.
Also, I have started a personal tumblog for recording the non-food feelings. From the great response the blog has received, I see that people enjoy reading snippets from others’ lives and also identify with a whole of things. It becomes a platform to share thoughts with like minded people who also leave words of empathy and useful advice.
Coming back to food, last evening was one of those times where I got totally stuck on what to cook for dinner. Having picked up fresh spinach on the way back from my run and I wanted to use it up. I was inspired by the Chhole-Biryani my dad made us one day for lunch when they were here, so I decided to use a similar method and spices to prepare this spinach and potato biryani.
Let me add a disclaimer that this is not made in authentic biryani style such as layering the curry with rice and then cooking under dum, etc. I choose to call this biryani, but if you are too much of a purist, then call this pulao or vegetable rice or by any other name you please. I can promise you this will taste as good. While it took me just around 25 minutes from start to finish because I use the pressure cooker for everything and it speeds up my cooking, if you choose to pan cook the potatoes and rice, this will take somewhat longer.
I loved this fragrant, spicy rice dinner. Paired with raita, it makes a complete meal.
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Recipe for Aloo-Palak Biryani
Spinach and potato rice
Serves 3 people generously
Time taken – Under half hour