One of my all time favourites in rice entrees. Shaheen, if you’re reading, Im dedicating this post to you, in remembrance of those long lunches we used to have at Sukh Sagar…gosh it feels like so long ago. Miss those days!
- Spinach/Palak – 2 big bunches (cleaned, blanched and pureed without any water)
- Onions – 2 nos (finely chopped)
- Tomatoes – 2 nos (finely chopped)
- Garlic – 5-6 pods (finely chopped/grated)
- Pulav spices (cinnamon, clove, marathi moggu, anananas flower (star anise) , elaichi, bade elaichi, bay leaves) – 2 nos each
- Red Chilly powder – 1 tsp
- Garam Masala – 1/2 tsp
- Basmathi Rice – 3 cups (washed and drained of all water)
- Ghee – 2 tbsps
- Oil – 2 tbsp
- Salt – to taste
- Water – 6 cups
(I prepared this in my rice cooker; you could adapt this recipe to the way you normally make pulao)
- Heat 1 tbsp ghee and 2 tbsps oil in the rice cooker vessel. Once hot, add all the dry spices.
- When the spices turn fragrant in a minute or so, add the finely chopped onions and garlic. Saute till tender.
- Add the finely chopped tomatoes, salt, chilly powder and garam masala. Cook till nice and mushy.
- Add the blanched spinach puree and cook till the mixture thickens considerably.
- In the meantime, fry the washed and drained basmathi rice with 1 tbsp ghee in a non stick pan, till the grains start sticking to each other and all the water content has evaporated from the rice.
- Add this fried rice to the rice cooker vessel. Mix all contents well and fry for a minute.
- Add 6 cups of water to the rice (use the same cup that you used to measure the rice).
- Adjust salt and cover the rice cooker and cook till done.
- Serve hot with some refreshing raitha of choice.