This is another version of spinach pulao other than the one Arthi posted. I added carrots and peas and some fresh spices and it came our really good. I hope you will like it. Here you go…
Preparation time: 40 minutes
No. of Servings: 3
Spice level: 3.5 out of 5
Ingredients:
Basmati rice – 1 cupClarified butter or ghee – 1 tspShahi Jeera or Black cumin seeds – 1 tspFinely chopped spinach – 2 cups (fresh or frozen)Shredded carrots – 1 cupSmall onion – 1Tomato – 1Ginger garlic paste – 1 tbsp (1? ginger and 2 to 3 garlic cloves)Frozen peas – 1/4 cupFennel seeds – 1 tspAniseed – 1Green cardamom – 2Bay leaf – 1Chili powder – 1 tspCoriander powder – 1 tspSalt to tasteWater – 1 1/2 cupsOilMethod of Preparation:
Soak basmati rice for 20 minutes and drain it and let it sit for 3 minutes.Heat oil in pan, add fennel seeds, cloves, cinnamon, cardamom and bay leaf.Fry for a minute and add thinly sliced onions and fry till the onions become translucent.Add ginger garlic paste and let it cook for a minute.Now add spinach, carrot and chopped tomato. Cook for 3 minutes at medium heat.Add peas, salt, chili powder and coriander powder and add little water if required. cook for 3 more minutes and turn off the stove.Heat clarified butter or ghee in another pan, add black cumin seeds and let it splutter.Add soaked and drained basmati rice and fry for a couple of minutes at medium heat till the ghee and cumin seeds coat it well. Remove from heat.Add the spinach gravy and rice to rice cooker or pressure cooker and add 1 1/2 cups of water and cook.If you are using pressure cooker, cook for one whistle.Serve hot with raitha.
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