My vegetarian followers are going to love me (hahah …giggles…just kidding). Actually its a challenge for me to create vegetarian food in my non vegetarian loving home! I had a house guest who was pure vegetarian and it was quite a challenge for me to make “unique” dishes for him to try. This pullao is an outcome of my overtime imagination. Its delicious, healthy, and the nutrients of the spinach is not wasted by over cooking. Its yummy on its own or eaten with a bowl of simple white yogurt. For Jains, please omit the ginger and garlic in this recipe.
INGREDIENTS:
1 cup of basmati rice, rinsed and soaked for 30 minutes.
4 cloves of garlic , peeled and chopped
1″ piece ginger, chopped
2 red tomatoes, chopped
2 green chillies, chopped
1 cup of finely chopped fresh spinach, i used my magical scissors to chop it, buy here
1 tablespoon of dried fenugreek leaves (kasuri methi), soaked in water for 30 minutes
1/2 teaspoon of Nitu Didi pure turmeric powder
1 teaspoon of salt or to taste
4 tablespoons of oil
METHOD:
Heat the oil in a good non stick casserole type pan and add the garlic. Once the garlic starts changing colour add the ginger and sautee for a few seconds. Add the tomatoes and green chillies together with the salt and the turmeric powder and cook till the tomatoes get all mushy and you can see the oil separating. Add the drained fenugreek leaves (kasuri methi) and cook for a few seconds more. Add the drained rice and 1.25 cups of water. Cover and cook till the rice is 90% done. Once it is done, add the spinach leaves, mix it carefully with a fork and cook for a two minutes more till the spinach and rice is cooked. Serve hot with a bowl of yogurt or some pickle. This rice is so delicious on its own, it does not even need a side dish.
HEALTH BENEFITS OF THIS DISH:
This rice dish contains garlic, ginger, turmeric , and spinach. Spinach is a good source of vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium