Spinach Pulao - cooking recipe
Ingredients
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1 bunch fresh spinach leaves, cleaned,washed,drained and roughly shredded
1 cup long-grain basmati rice, washed and soaked in
3 cups water, for 30 minutes and drained
1 inch fresh ginger, washed,peeled and chopped
4 -5 spring onions, washed,ends trimmed and cut into rounds
3 -4 stalks green onions, washed,ends trimmed and chopped into rounds
2 green chilies, washed,ends trimmed and chopped
2 tablespoons oil
1 teaspoon cumin seed
salt
Preparation
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Heat oil in a pot.
Add cumin seeds and allow to crackle.
Once they stop crackling, add green chillies.
Stir-fry for a minute.
Add ginger and spring onions.
Saute for 2 minutes.
Stir in rice and saute for 3 minutes.
Mix in 3 cups of water and salt.
Then, stir in the chopped spring onion greens.
Bring to a boil.
Lower flame, add spinach and mix well.
Cover and cook on high heat for 2 minutes.
Lower flame and cook till all the water has been absorbed by the rice and the rice is cooked.
Serve hot with plain low-fat yogurt on the side.
Enjoy!
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