Mustard Leaves Flavoured Rice (Sarson Rice)
Recipe Summary
- A flavorful and aromatic rice dish made with blanched mustard leaves, tempered with mustard seeds, garlic, green chilies, and onions, then mixed with cooked rice and a special mustard mango pickle oil for an authentic taste. This quick and easy recipe brings a unique twist to your regular rice preparations.
All Ingredients - For Blanching Mustard Leaves
- Water As Required
- Mustard Leaves 1 cup (chopped)
All Ingredients - For Tempering and Mixing
- Mustard Oil 3 Tbsp
- Mustard Seeds 1/4 Tsp
- Finely Chopped Garlic 2 Tbsp
- Finely Chopped Green Chillies 2
- Dry Red Chillies 1
- Onion 1 (chopped)
- Salt As Required
- Curry Leaves A few sprigs
- Crushed Pepper 1/2 Tbsp
- Blanched Mustard Leaves 1 cup
- Cooked Rice 1 1/2 Cups
- Mustard Mango Pickle Oil (Avakaaya Oil) 2 Tbsp
Tools You'll Need
- Pan
- Slotted spoon
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Blanch Mustard Leaves
Bring water to a boil in a pan. Add the chopped mustard leaves to the boiling water and let them boil for a few minutes until tender. Remove the blanched mustard leaves from the water using a slotted spoon and set aside.
Step 2: Prepare the Tempering
Heat 3 tablespoons of mustard oil in a pan. Add 1/4 teaspoon of mustard seeds and let them splutter. Then, add 2 tablespoons of finely chopped garlic, 2 finely chopped green chilies, and 1 dry red chili. Sauté for a minute.
Step 3: Sauté Onions and Spices
Add 1 chopped onion and salt as required to the pan. Mix well and sauté until the onions change color and become translucent.
Step 4: Add Curry Leaves and Pepper
Add a few sprigs of curry leaves and 1/2 tablespoon of crushed pepper to the sautéed mixture. Mix well.
Step 5: Incorporate Blanched Mustard Leaves
Add the blanched mustard leaves to the pan. Mix and sauté well for a few minutes until the aroma is released.
Step 6: Combine with Rice and Pickle Oil
Add 1 1/2 cups of cooked rice to the pan. Pour 2 tablespoons of mustard mango pickle oil (Avakaaya Oil) over the rice. Mix everything thoroughly until the rice is evenly coated with the mustard leaves and spices.
Step 7: Cook and Serve
Close the pan with a lid and cook for to allow the flavors to meld. Open the lid, give it a final mix, and serve the Mustard Leaves Rice hot.
From this CreatorMore from Special Desi Recipes
Other recipes converted from Special Desi Recipes's YouTube videos.
Boiled Egg Dosa – Quick and Tasty Breakfast
Cuisine
Indian · South Indian
Prep + Cook Time
10 Minutes
Difficulty Level
Easy
Rich & Flavorful - Fried Onions Chicken Curry
Cuisine
Indian · General Indian
Prep + Cook Time
1 hr 30 min
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Masaledar Paneer in 30 Minutes Dhaba Style Panner Sabji
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Afghani Paneer - Restaurant Style
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Paneer Curry – Easy Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
Cheesy Paneer Masala – North Indian
Cuisine
Indian · North Indian
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
Creamy Cashew Paneer Curry
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
One-Pot Sambar with a Gujarati Touch
Cuisine
Indian · South Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...