Tomato & Spinach Pulao

Tomato & Spinach Pulao

This is a very flavourful & nutritious pulao & is one of my favourites.

Ingredients:-

Basmathi rice – 1 cup (soaked in water for 30 minutes & drained)
Ghee – 2 tbsp
Onion – 1 medium, chopped long & thin
Garlic – 1 big clove, crushed
Cumin powder – 3/4 tsp
Coriander powder – 3/4 tsp
Tomato – 1 cup, finely chopped
Salt – 11/2 tsp
Pepper powder – 3/4 – 1 tsp
Carrot – 1 medium, grated
Paalak leaves – 1 cup, finely chopped
Boiling water – 2 cups
Cashewnuts – 2 tbsp, toasted

Method:-

Heat the ghee; saute the onions & crushed garlic till they turn golden brown in color. Add the masala powders & fry for a minute. Stir in the chopped tomato, pepper powder & add 1 tsp of salt; saute till the tomatoes turn mushy. Add the grated carrot & the rice. Fry for a minute on high heat & pour 2 cups of boiling water. Check for salt; add more if needed.

Bring to a boil & cover cook on low heat for 5 minutes. Open the lid & place the spinach leaves on top of the partially cooked rice. Cover cook on low heat for 5 minutes more. Switch off heat; keep the pulao uindisturbed for 10 minutes.

Carefully mix the rice with the wilted spinach leaves.

Garnish with toasted cashewnuts & serve with a mild raitha.