spinach pulao

Spinach pulao

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A simple, healthy yet delicious recipe for your weekday lunch boxes. This Spinach pulao is a new favorite recipe of mine as it is refreshing change from the usual spinach dal. I try to include spinach in most of our meals through the week and that’s when I experiment with it. You can also find the recipe for spinach pakora on my blog. Do check it out. This is a one pot meal and you only need a pressure cooker to make this. It is a complete protein packed meal when had with raita and a boiled egg and one might even mistake it for biriyani. 😉 So do try out this recipe and share your results with me!

Ingredients:

  • 2 cups spinach, loosely packed + ½ cup water 
  • 2 tablespoons ghee 
  • 1 medium-sized onion, thinly sliced 
  • 1 large tomato, chopped 
  • 1 large green chilly or 2 small chillies 
  • A generous pinch of asafoetida 
  • 1 ½ tablespoons ginger garlic paste 
  • ½ cup mint leaves, chopped 
  • ½ cup coriander leaves, chopped 
  • 2 tablespoons salt 
  • 1 teaspoon turmeric powder 
  • 3 tablespoons veg biriyani masala 
  • 2 cups of basmati rice + 2 ½ cups of water 

Whole spices:

  • 1 bay leaf 
  • 3 cloves 
  • 2 green cardamom 
  • 1 inch cinnamon stick 

Instructions:

  • Wash and soak 2 cups of basmati rice in sufficient water until ready for use. 
  • Chop and Prep all the ingredients for use.  Grind 2 cups of spinach leaves in ½ cup of water and keep aside.
  • Heat 2 tbsp of ghee in a 5 -litre  pressure cooker and temper the whole spices listed. Add in sliced onions and green chilly and saute on medium to low flame for 4-5 minutes until soft and caramelised. 
  • Add in ginger garlic paste and a generous pinch of asafoetida and saute for a minute until the raw smell goes away. Now add in chopped tomatoes to the onions and saute for a few minutes until the tomatoes are mushy. 
  • Mix in the chopped coriander and mint leaves and stir well. 
  • Season the mixture with required salt, 1 tsp turmeric and 3 tbsp biriyani masala. Mix well until the spices are thoroughly incorporated.
  • Now is the time to pour in the ground spinach mixture. Mix well and let it cook uncovered for a minute.  
  • Pour in 2 ½  cups of water and let it come to a slight boil. 
  • Drain the water from the soaked rice and add the rice to the pressure cooker. (For the pressure cooker biriyani, we will add 3 cups of water for 2 cups of rice. Since the spinach is already blended with ½ cup of water, we will only be adding 2.5 cups of water here.) 
  •  Check for seasoning. Add extra if needed. 
  •  Secure the lid and the whistle and allow it to pressure cook for 3 whistles. (It took me about 3 whistles to get the achieve the correct texture, however every pressure cooker is different) 
  •  Let the pressure release naturally before opening the lid. Gently mix the rice before serving. Serve hot with raita, boiled egg or potato fry!
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