Ingredients
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1 bunch - only leaves Spinachfinely chopped
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1 grated carrot
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1 tspn ginger garlic paste
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2 slit green chilli
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7 - 8 slit Cashews
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1 tspn ghee
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as required oil
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4 piece cloves
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1/2 inch cinnamon
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1 bay leaf
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salt
Directions
A time saver yet nutritious dish. We will have to cook the rice along with the water that means we have to take perfect measurements of rice to water in order to achieve a perfect texture for pulao. . .
So heat oil in a pan. Add cloves, bay leaf, cinnamon stick. Add grated carrot. Add ginger garlic paste until raw smell has gone Add finely chopped spinach and cook well until the raw smell has gone. Else the raw smell in spinach will be released into the water we add and there will be a change in flavour in the pulao.
Add salt (for spinach only when the spinach has completely reduced to its size. If u add it immediately then you’ll end up having a salty spinach.)
Add the rice and saute until the rice has turned out white, may be for few minutes this will also prevent our rice from breaking. Now add water, check for salt, cover and cook under slow cooking. Make sure you leave the steam to escape out of your cooking vessel so that the rice doesn’t get mushy.
Either choose a lid with a vent or a leave the lid slightly open. . . .
———– Prepare raita ———–
A very plain salad less raita goes well with this pulao… Beat the curd well in a bowl. Add salt and any readymade dahi masala. Add finely chopped coriander leaves. . . .
Serve it once the pulao has warmed down a bit.. Serve with raita…. And some crunchy papad or fryums of your choice..
watch the complete video on YouTube for your reference.
