Spinach peas pulao
- Yield : 3-4 bowls
- Servings : 3-4
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 45m
Spinach peas pulao
The Spinach peas Pulao is a an easy rice preparation that can make a full meal along with some dal or curry.
- 1 cup basmati or long-grained rice
- 1 cup fresh green peas
- salt or to taste
- 1 cup of steamed fresh baby spinach leaves finely chopped
- 1 teaspoon of butter
- 2 cups of water
- 1 teaspoon sugar
Wash the rice and leave it in a colander to let the water drain. In a deep pan melt the butter and lightly fry the rice in it for a minute. Add 2 cups of water and cook on slow heat till the rice grains are just cooked. Add extra water if you see that the rice is not cooked and all the water has evaporated. Set aside to cool. Once cooled, take the cooked rice in a separate pan, separate the grains where clumpy and add 1 tea spoon of salt, the sugar and some crushed black pepper and mix. Set aside.
Cook the spinach in a steamer. Squeeze the water form the spinach and chop. Boil the peas in salted water, drain and mix the peas and spinach in the rice.
Add more salt and pepper to taste and serve.
My Great Indian Cookbook by Vikas Khanna
1. I prefer to cook the rice separately so that the rice grains and vegetable mix loosely and do not clump up together.
2. Ideally steam the spinach. Alternately, heat up a pan with some vegetable oil, wash and drain the spinach and cook on the pan. The spinach will cook in the water that is clinging to the washed leaves. Do not overcook else the spinach will lose their color.
3. You can use vegetable stock to cook the rice instead of water to get a more flavorful rice preparation. In this case, use less or no salt.
4. The original recipe recommends green gram that is available in winter. It is locally called Harbarra. Should be interesting to make this Pulao with green gram.