Nepali Mustard Greens with Mixed Rice
- 3 hours ago
- 2 min read
Saag Bhat is a traditional Nepali comfort food made with mustard greens and soft mixed rice. This easy, healthy recipe uses simple ingredients and is inspired by authentic home-style cooking. Learn how to make flavorful Rayo ko Saag step by step — a nourishing dish full of warmth and motherly love.
🍚 Recipe 1: Mixed Rice for 4 serving
📝 Ingredients
200g basmati rice
50g corn rice
Water (for washing, soaking, and cooking)
👩🍳 Instructions
Wash the rice Add both basmati and corn rice to a bowl. Wash thoroughly with plenty of water. Discard the water from the first wash.
Second wash & save stock Wash again well with fresh water. This time, save the rice water (stock) — you’ll use it later for the saag.
Soak the rice Add about twice the amount of water to the rice. Let it soak for 30 minutes. This helps the rice cook faster and become softer.
Cook the rice Bring the rice to a boil on medium heat. Once boiling, cover with a lid and cook on low heat for 15 minutes.
Rest the rice Turn off the heat and let it rest, covered, for 10 minutes before serving.
🥬 Recipe 2: Rayo ko Saag (Mustard Greens) for 4 servings
📝 Ingredients
1 bunch (500g) mustard greens (Rayo / Paseko Saag)
1 tbsp cooking oil
4–5 cloves garlic (chopped)
2–3 dried chilies (chopped)
½ tsp cumin seeds
A pinch of turmeric powder
Salt to taste
1 liter reserved rice stock
1 tbsp cornflour
👩🍳 Instructions
Prepare the saag Separate the leaves from the stems. (If using stems, peel the outer skin first.) Wash thoroughly with plenty of water. Shake off excess water, chop, and set aside.
Prepare aromatics Chop garlic and dried chilies into large pieces.
Start cooking Heat a heavy-bottom pan on medium heat. Add oil and let it heat up.
Add spices Add cumin seeds and let them splutter. Add garlic and chilies, and sauté until lightly golden.
Add turmeric Add a pinch of turmeric powder and mix well.
Add rice stock Pour in about 1 liter of the reserved rice stock. Bring it to a boil and add salt to taste.
Thicken the soup Mix cornflour with a little rice stock, then add it to the pot. Stir well and boil for 2 minutes.
Add saag Add all the chopped greens. Mix well and cook on medium heat.
Cook until tender Cover (optional) and cook until the saag becomes soft and tender (about 10 minutes).
Final cooking Remove the lid and cook for another 5 minutes to slightly thicken the consistency.
Rest before serving Turn off the heat and let it rest for 5–10 minutes.
🍽️ Serving Suggestion
Serve the hot saag with freshly cooked mixed rice. Pair it with a Nepali fermented pickle for the perfect combination. Enjoy it your own way — mix everything together for the best flavor
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