Radish Leaves Spiced Rice/ Biryani 小萝卜叶印度香饭

Small globe radishes can be sliced razor-thin, used in salads; but they can also be kept whole while being cooked in a quick curry-stew.


What do you do with the radish-top leaves which often have a sharp, bitter-peppery taste especially when used fresh?


Recently I found a new way to incorporate the leaves - in Indian-style spiced rice. This is the simplest vegetable biryani to cook, over the stove. Conveniently, you can also add freezer-friendly peas and corns, even carrots but here I am just using fresh carrots, and radish tops, that's all.

Red Globes Radishes and their greens are excellent sources of vitamin C. Radish leaves contain almost 6x the vitamin C content of their roots and far more calcium and protein than the roots. Red  Radish is a very good source of the trace mineral molybdenum, potassium and folic acid. Radishes provide a very good source of potassium and copper. Fresh radish roots contain more vitamin C than cooked radish roots. Many enjoy fresh radish in salad e.g. Arugula, Grapefruit, Radish Salad, while I use the fresh roots in smoothies.



Radish-Top Leaves Spiced Rice/ Biryani 小萝卜叶印度香饭
Ingredients:
Half quantity of radish leaves (from 1 bunch about 11 red radishes) chiffonade (radish and the other half of leaves cooked in a spicy light stew curry e.g. Red Radish Curry). You can also use daikon leaves if you have.
Handful of finely diced carrots
Pinch of turmeric, coriander, cumin, red pepper, curry,
1/2 medium-size tomato, finely chopped
1 small shallots
2 cloves garlic
2 cups Basmati rice
Cilantro, parsley, roasted cashew nuts garnish
Salt and ground white pepper to taste

Directions: Saute the shallots in hot oil, then add the spices and saute at the same time to aromatize. Add the carrots and garlic and saute for 2-3minutes, then add the leaves (they almost wilt immediately on contact with heat). Add the tomato, and mix well. Add rice, then add parts of water, stir and mix the rice and spiced-vegetable mixture thoroughly. Season lightly with salt and pepper. Cook the rice over the stove. This should take about 20mins or less. Garnish and serve.


Sharing with Hearth and Soul

Tag: radish leaves spiced rice, radish top leaves

An Escape to Food on Facebook