Spinach, this green leafy vegetable is abundant with nutrients that are beneficial for human health.

The Recipe of Spinach Pulao:

Quantity of basmati rice: 2 small cups

For cooking the rice: Pour the rice in a thick bottom , medium-size, handi  or saucepan; rinse the rice for about 2–3 times, then immerse rice in water – filled almost up to the utensil’s  brim, add a tsp. of salt, keep the rice for cooking in medium heat; when a thick layer of cooked rice floats on top – switch-off  the stove, and  completely drain the water, reheat the cooked rice at low-heat for about 1–2 seconds, and cover the utensil for few minutes.

• In a blend of adequate quantity of warm, any mild-flavour, vegetable oil and ghee (clarified butter) – add  finely mashed pieces of about 8 garlic cloves, finely sliced pieces of 5 small tomatoes and finely sliced pieces of a medium green capsicum (optional); smidgen the mixture with salt – according to preference of taste,
• Add finely sliced pieces of 2 medium potatoes to the melted mixture, add ½ glass of water to the mixture,
• Blend the mixture with ¼ tsp. of turmeric powder, ½ tsp. of tikhalal chilli powder for mild-pungent flavour – this chilli powder has high level of pungency and gives food bright red colour, and ½ tsp. of  any garam masala – according to preference of flavour ( I had added shahi garam masala with no chilli power included in it),
• When the potato pieces are par-cooked, add  finely sliced pieces of two generous handfuls of spinach leaves,
• After the potato pieces are cooked, the mixture will turn into thick gravy like consistency.
• To layer: On a very thick layer of warm cooked rice at the bottom of a medium-size, handi  or saucepan – evenly spread the spinach mixture; again add a thick layer of rice to top with spinach mixture, and repeat the same the third time too; cover the utensil for some time to set the combination.

This pulao has the rich flavour of spinach.

Serving size: Approximately 4

Wishing You a Wonderful Day

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