Spinach, this green leafy vegetable is abundant with nutrients that are beneficial for human health.
The Recipe of Spinach Pulao:
Quantity of basmati rice: 2 small cups
For cooking the rice: Pour the rice in a thick bottom , medium-size, handi or saucepan; rinse the rice for about 2–3 times, then immerse rice in water – filled almost up to the utensil’s brim, add a tsp. of salt, keep the rice for cooking in medium heat; when a thick layer of cooked rice floats on top – switch-off the stove, and completely drain the water, reheat the cooked rice at low-heat for about 1–2 seconds, and cover the utensil for few minutes.
- In a blend of adequate quantity of warm, any mild-flavour, vegetable oil and ghee (clarified butter) – add finely mashed pieces of about 8 garlic cloves, finely sliced pieces of 5 small tomatoes and finely sliced pieces of a medium green capsicum (optional); smidgen the mixture with salt – according to preference of taste,
- Add finely sliced pieces of 2 medium potatoes to the melted mixture, add ½ glass of water to the mixture,
- Blend the mixture with ¼ tsp. of turmeric powder, ½ tsp. of tikhalal chilli powder for mild-pungent flavour – this chilli powder has high level of pungency and gives food bright red colour, and ½ tsp. of any garam masala – according to preference of flavour ( I had added shahi garam masala with no chilli power included in it),
- When the potato pieces are par-cooked, add finely sliced pieces of two generous handfuls of spinach leaves,
- After the potato pieces are cooked, the mixture will turn into thick gravy like consistency.
- To layer: On a very thick layer of warm cooked rice at the bottom of a medium-size, handi or saucepan – evenly spread the spinach mixture; again add a thick layer of rice to top with spinach mixture, and repeat the same the third time too; cover the utensil for some time to set the combination.
This pulao has the rich flavour of spinach.
Serving size: Approximately 4
Wishing You a Wonderful Day
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.