My Food and travel memoir

If you’re looking for a simple, healthy, and delicious pulao recipe that will warm you up during the winter season, look no further! This pulao is not only quick to make but also brings a cozy and fulfilling taste to your palate. Pair it with boondi raita, and you have a delightful combination that will satisfy your taste buds.

INGREDIENTS

Basmati Rice – 2 Cups

Oil – 2 tbsp

Ginger-garlic paste – 1 tbsp.

Tomatoes – 3-4, chopped

Concentrated Tomato Puree – 2 tbsp.

Spinach – 200-250 grams, chopped 

Onion – 2 medium, chopped

Cumin seeds – 1 tsp.

Bay leaves – 2

Turmeric powder – 1/2 tsp.

Coriander seeds powder – 1 tbsp.

Cumin powder – 1 tsp.

Red Chilli powder – 1-2 tsp.

Garam masala powder – 1 tsp.


METHOD

Wash and soak basmati rice in water for 20-25 minutes.

Take a pressure cooker, pour oil and once it gets hot, add cumin seeds and bay leaves.

Once the cumin seeds crackle, add the onion and salute till light brown. Then add ginger-garlic paste and sauté till the rawness goes.

Add in all the dry spices. Mix well for few seconds.

Next add in the concentrated tomato puree and chopped tomatoes. Cook till it gets mushy and oil separated from the sides.

Next add in the spinach and cook till it wilts.

Add the soaked and drained rice and stir carefully for about 2 minutes. 

Add 3 1/2 cups of water with required amount of salt and bring to a boil.

Cover the pressure cooker and cook till done as per your cooker settings.

Remove the cover and serve hot with raita of your choice.


Additional Points:

* You can cook this pulao in a heavy bottom pan. Cover and cook for 20-25 minutes or till done.

* You can pre-cook the spinach separately in some water for 5 minutes, drain, cool and then chop and add it along with tomatoes. But I prefer to add the spinach without pre-cooking to derive the complete nutritious value from the spinach. 

Food is symbolic of love when words are
inadequate.

Alan D. Wolfelt