Friday 10 January 2014

Spinach Pulao





Ingredients:
  • Spinach [palak] - 2 bundles washed and chopped
  • Potatoes - 2 big [peeled and cubed small]
  • Carrot - 2 [scraped and cubed]
  • Tomatoes - 2 small [cut into thin strips pulp removed]
  • Basmati rice - 1 cup [soaked for 40 -50 minutes]
  • Water - 2 cups [for cooking]  
  • Ghee - 5 to 6 tbsp
  • Cumin seeds - 1 tsp
  • Black pepper - 1tbsp
  • Salt - as required
  • Cashew nuts - little [fry in little ghee and keep aside]

Method:

Take one pressure pan and heat ghee for 2 minutes. Add cumin seeds, chopped spinach, potatoes, carrot and stir them in high flame for 5 minutes. Then add rice, black pepper, salt and water. Then close the pressure pan and wait for 2 whistles to come. Then remove from the gas. After the pressure comes out, open the lid and garnish with fried cashew nuts. When done, serve hot with tomato strips / waffers.                        

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