THREE GREEN PULAO WITH SPINACH, FRESH FENUGREEK AND GREEN CHILLIES

THREE GREEN PULAO WITH SPINACH, FRESH FENUGREEK AND GREEN CHILLIES

THREE GREEN PULAO WITH SPINACH, FRESH FENUGREEK AND GREEN CHILLIES

Ingredients

350 GRAMS SPINACH LEAVES WASHED, CLEANED STALKS REMOVED

100 GRAM FENUGREEK LEAVES

6 LARGE GREE CHILLIES WASHED, STALKS REMOVED

2 CUPS MEDIUM GRAIN WHITE RICE

1.5 CUPS FINELY CHOPPED WHITE ONIONS

3 TBSP GARLIC PASTE

3 TBSP GINGER PASTE

1.25 CUPS TOMATOES FINELY CHOPPED

1 TEASPOON RED CHILLI POWDER

FOR TEMPERING/TADKA

1 TEJPATA OR DRY BAY LEAF

1 INCH STICK CINNAMON

4 BLAC PEPPERCORNS

1 TEASPOON WHOLE CUMIN SEEDS

2/3 CUP VEGETABLE OIL

Instructions

HEAT OIL ON MEDIUM FLAME IN A LARGE POT. ADD CINNAMON STICK, BLACK PEPPERCORNS AND BAY LEAF AND SAUTE 1 MINUTE. ADD CUMIN SEEDS AND COOK UNTIL GOLDEN AND FRAGRANT ABOUT 1 MINUTE.

ADD ONIONS AND SAUTE 3-4 MINUTES UNTIL SOFT.

ADD GARLIC AND GINGER PASTE AND SAUTE 2-3 MINUTES STIRRING TO PREVENT BURNING.

ADD TOMATOES AND RED CHILLI POWDER AND CONTINUE TO COOK UNTIL TOMATOES ARE PULPY AND OIL LEAVES THE SIDES OF THE MASALA ABOUT 3-4 MINUTES. STIR TO PREVENT MASALA FROM STICKING TO THE BOTTOM OF THE PAN.

ADD FENUGREEK AND SPINACH AND COOK 5-6 MINUTES UNTIL LEAVES HAVE WILTED AND LOST SOME OF THEIR WATER.

ADD DRAINED RICE AND TOSS IN SPICES GENTLY SO AS NOT TO BREAK THE GRAINS. STIR IN THE GREEN CHILLIES.

ADD 4.5 CUPS BOILING HOT WATER AND 2 TEASPOONS OF SALT. STIR, COVER AND COOK ON A SMALL FLAME UNTIL RICE IS FLUFFY. YOU CAN ALSO POUR THIS MIXTURE INTO A PRESSURE COOKER. YOU WILL NEED 3.5 CUPS OF WATER FOR A PRESSURE COOKER.

ONCE RICE LOOKS LIKE ITS ALMOST DONE SWITCH OFF FLAME UNDER PRESSURE COOKER OR COOKING POT AND ALLOW RICE TO COOK IN ITS OWN HEAT.

FLUFF UP WITH A FORK. TASTE FOR SALT AND SERVE WITH PAPADS

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