Tomato Spinach Pulao Recipes

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

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.

SPINACH PULAO

Steps:

• 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!