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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I wanted to use up some leftover spinach for lunch. Found this recipe on . Very easy to make and a nice variation from the regular vegetable pulao. Ingredients:
2 cups basmati rice |
2 cups vegetables (red & yellow bellpeppers, potatoes, carrot, cauliflower, green beans, green peas) |
1 teaspoon cumin seed |
2 cardamoms |
4 cloves |
2 bay leaves |
2 inches cinnamon sticks |
ghee |
1/2 cup onion |
salt |
2 cups spinach |
1/4 cup coriander leaves |
2 teaspoons ginger |
1 teaspoon garlic |
1 teaspoon coriander-cumin powder |
6 green chilies |
Directions:
1. Heat ghee and add cumin seeds, cloves, cardamom, cinnamon, bay leaves. When cumin starts sputtering, add onion and all other vegetables and saute for about 2 minutes.
2. Now add paste, rice, salt and saute again for 2-3minutes. Add 3 and 1/2 cups of water and cook on medium heat.
3. When all of the water is absorbed, cover the pot, reduce the heat to low and let it cook for another 10mins.
4. Serve hot with raita.
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