Wednesday, November 11, 2009

Hara bhara Pulao (Green Pilaf)

Last week my sister-in-law visited us and we had a feast to celebrate. With a little help from the frozen section I had a full fledged Indian party food ready. The menu - Paneer Butter Masala, Khatte Aloo, Boondi Raita, Hara bhara Pulao, Butter Naan, Kachori, Dhokla, Salad, Fruit Cream and Mango Icecream. As this followed a Indian style high tea, we didn't even eat all the food cooked. But it made a great after party the next day with no cooking. I plan to have most of these posted in the coming days and here is the first one - the pulao. I made this pulao in a rice cooker and prepped in the cooking vessel over the stove. I was afraid of losing the green color but it was as vibrant upon cooking as it was going in.


2 cups rice
1 cup frozen spinach
1/2 cup coriander
1 medium onion chopped
3/4 inch ginger diced
3 to 4 green chilies
Stick of Cinnamon bark
3 to 4 cloves
Pinch of Hing (asafoetida) 
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons dhania jeera (coriander cumin) powder
2 tablespoons ghee
Salt to taste
Coriander for garnish

Thaw the spinach and puree in a blender along with the coriander and chilies. Add a little water if needed to puree. 

In a rice cooker vessel, put the ghee and add hing, cumin and mustard seeds. When they start popping, add the onions and saute till they soften. Then add the cinnamon, cloves, dhania-jeera powder and ginger. After another minute, then add the spinach-coriander and chili puree. Cook for about 2 minutes. Then add the rice and 2 cups of water. Cook in the rice cooker till done. 

Fluff up the rice with a fork when it is slightly cooled to separate the grain. Garnish with chopped coriander leaves and serve with any raita of your choice.

1 comment:

Mansi said...

It looks very spicy and yummy..i like ur recipe..
thnx a lot..


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