Spinach Carrot Pulao Recipe
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Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
Ingredients
Basmati Rice - 1 cup
Oil - 2 tbsp
Onion - 1/2 med, finely sliced
Green chillies-3 to 4
Fennel Seeds - 1 tsp
Black Cardamom - 1
Cinnamon Stick - 1″ pc.
Cloves - 1
Green Cardamom - 1
Bay Leaf - 1
Spinach - 1 bunch, chopped (2 cups packed)
Carrots - 2, grated
Water - 2 cups
Red Chili Powder - to taste [optional]
Salt - to taste
Directions
Wash and soak the Basmati Rice for at least 1/2 hour.
In a cooker add Oil, Fennel Seeds, Onions,Green chillies, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves fry for sec .then add Chopped Spinach and the Grated Carrots mix well and add the soaked and drained Rice , Salt, Red Chili Powder and 2 cups Water. Mix well and allow bubbles to come then taste it ,if the taste is ok cover the lid and switch of after 1 whistle and serve hot with Raita, Yogurt and/or pickle.
In a cooker add Oil, Fennel Seeds, Onions,Green chillies, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves fry for sec .then add Chopped Spinach and the Grated Carrots mix well and add the soaked and drained Rice , Salt, Red Chili Powder and 2 cups Water. Mix well and allow bubbles to come then taste it ,if the taste is ok cover the lid and switch of after 1 whistle and serve hot with Raita, Yogurt and/or pickle.
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