Saturday, 22 February 2014

PALAK - I - PULAV


SPINACH PULAV

WHAT YOU NEED:

Basumati Rice - 2 cups
Onions - 2 , chopped finely
Ginger - 1 tsp, chopped finely
Garlic - 1 tsp, chopped finely
Green cardamom - 4 pods
Clove - 3
Mace / javitri - 2 pieces
Pepper corns - 10-15
Tej patta / Bay leaf - 2
Spinach / palak - paste /puree - 1/2 cup
Salt - to taste
Oil / Ghee - 8 tbsp
Firm Tomatoes - 2 ( remove the seeds and cut in 1" pieces)
PALAK-I-PULAV

HOW TO MAKE:

Wash rice and soak for 15 minutes. Drain.

Heat oil or ghee in deep kadahi.
Add cardamom, javitri, clove, ginger, garlic, pepper corns and stir.
Add onion and bay leaves and fry till onions are translucent.
Then add spinach puree, mix well and cook for few minutes.
Add rice and keep stir frying for few minutes. 
Now add 4 cups water along with salt.
When the water starts bubbling reduce the heat to simmer and cover with the lid.
Cook till all the water evaporates. Put off the fire.

Now fry the tomato pieces in little oil and add to the Pulav.

Serve Palak-I-Pulav with Raita, Pickle and Papad.




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