Spinach Tomato Rice Palak Pulao Flag Colored Rice Recipes

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SPINACH & TOMATO RICE | PALAK PULAO | FLAG COLORED RICE RECIPE



Spinach & Tomato Rice | Palak Pulao | Flag Colored Rice Recipe image

A combination of two rice recipes to represent the color of a flag with spinach rice for green, steamed rice for white, and tomato rice for orange.

Provided by Shanaz Rafiq

Categories     Main Course     Rice

Time 1h

Number Of Ingredients 24

1 cup basmati rice
1 cup spinach puree (see notes)
1 and 1/2 cup water
2 small onion sliced
2 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 green chili finely chopped
1 teaspoon cumin seeds
1/2 inch cinnamon stick and 2 green cardamom
1/2 teaspoon salt
3 tablespoon cooking oil
1 cup basmati rice
1 onion finely chopped
2 ripe tomatoes peeled and chopped
2 teaspoon finely chopped garlic
1 green chili chopped
1 teaspoon cumin seeds
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
2 teaspoon tomato puree
1 teaspoon sugar
1/4 cup chopped coriander leaves
1/2 teaspoon salt
4 tablespoon cooking oil

Steps:

  • Wash and soak rice for 20 minutes. Discard the water before cooking.
  • Heat oil in a saucepan and add cumin seeds, cinnamon stick, and green cardamom followed by chopped garlic, chopped ginger, green chili, and chopped onion. Fry onion till it turns soft and pink.
  • Now add spinach puree and 1 1/2 cups of water. Bring to a boil and add soaked rice and salt.
  • Cover and cook the rice for 8 minutes. Open the lid and stir gently to loosen the sides by fluffing and letting out any trapped steam. Place the lid and cook for a couple of minutes more. Remove from heat but let it stand covered for 10 minutes before serving.

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