Spinach Pulao - cooking recipe

Ingredients
    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
    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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