Spinach Pulav
Pulav is always easy, simple one pot meal. I make different types of pulav for my husband's lunch box. This is one type of greenish pulav with spinach. I pack this along with raitha or chips.
INGREDIENTS:
1. Palak or any spinach- 1 bunch(I used Chinese spinach).
2. Onion- 1 finely chopped.
3. Tomato- 1 finely chopped.
4. Potato- 1
5. Green peas- 1 small cup.
6. Ginger- small piece.
7. Garlic- 2-3 pods.
8. Green chilly- 3.
9. Coconut grated- 1 cup.
10. Cashews- 4- 5
11. Coriander- 1 handful.
12. Salt- To taste.
13. Cinnamon- 1 small stick.
14. Cardamon- 1
15. Cloves-2
16. Bay leaves- 1
17. Oil- 2 spoons.
18. Cumin seeds- 1 tsp.
19. Sugar- 1 tsp.
20. Basmathi rice- 1 cup.
21. Water- 2 cups.
METHOD:
1. Wash and soak basmathi rice for 10-15mins. Peel and cut potatoes into cubes. Separate spinach leaves from its stem. Wash and clean spinach leaves. Heat a pan and add the spinach leaves. Add cumin seeds and sugar. Cumin seeds and sugar helps to retain the greenish color. Sprinkle some water and saute the spinach for 2-3mins.
2. Once the spinach is cooked, switch off the flame and allow it to cool. Add the cooked spinach,coconut, ginger, garlic, green chilly, cashews and coriander in a mixer.
3. Grind this into a smooth paste with little water. Keep this ground paste aside.
4. In a pressure cooker, heat oil and add the spices mentioned above. Add chopped onions and saute until it turns pink and the raw smell goes off.
5. Once the raw smells goes off, add the chopped tomatoes. Fry this until the tomatoes become soft and mushy. Add chopped potatoes and green peas(I used frozen). Saute this for 2-3mins.
6. Now add the ground paste and saute for sometime. You will get a nice aroma of the ground paste.
Add 1 cup of water and salt at this stage.
7. Add the basmathi rice and 1 cup of water and allow it to boil. Once it starts boiling, close the pressure cooker. Cook in medium flame. After 1st whistle, cook in low flame for 5mins and switch off the flame. Open it once the pressure releases and mix everything well. Transfer it to a serving bowl.
Serve hot with any raitha, papad or chips. I love to have this with curd and chat masala.
INGREDIENTS:
1. Palak or any spinach- 1 bunch(I used Chinese spinach).
2. Onion- 1 finely chopped.
3. Tomato- 1 finely chopped.
4. Potato- 1
5. Green peas- 1 small cup.
6. Ginger- small piece.
7. Garlic- 2-3 pods.
8. Green chilly- 3.
9. Coconut grated- 1 cup.
10. Cashews- 4- 5
11. Coriander- 1 handful.
12. Salt- To taste.
13. Cinnamon- 1 small stick.
14. Cardamon- 1
15. Cloves-2
16. Bay leaves- 1
17. Oil- 2 spoons.
18. Cumin seeds- 1 tsp.
19. Sugar- 1 tsp.
20. Basmathi rice- 1 cup.
21. Water- 2 cups.
METHOD:
1. Wash and soak basmathi rice for 10-15mins. Peel and cut potatoes into cubes. Separate spinach leaves from its stem. Wash and clean spinach leaves. Heat a pan and add the spinach leaves. Add cumin seeds and sugar. Cumin seeds and sugar helps to retain the greenish color. Sprinkle some water and saute the spinach for 2-3mins.
3. Grind this into a smooth paste with little water. Keep this ground paste aside.
4. In a pressure cooker, heat oil and add the spices mentioned above. Add chopped onions and saute until it turns pink and the raw smell goes off.
Add 1 cup of water and salt at this stage.
7. Add the basmathi rice and 1 cup of water and allow it to boil. Once it starts boiling, close the pressure cooker. Cook in medium flame. After 1st whistle, cook in low flame for 5mins and switch off the flame. Open it once the pressure releases and mix everything well. Transfer it to a serving bowl.
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