Green Pulav with Spinach
|Basmati rice||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Onions||2 , sliced|
|Spinach||1 Cup (16 tbs), finely chopped|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Paneer||1⁄2 Cup (8 tbs), cut in to small cubes|
|Turmeric powder||1⁄4 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Garlic ginger paste||1 Teaspoon|
|Green chilies||2 , finely chopped|
|Red chilli powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
Soak the rice in water for 30 mts.
Heat up oil in a pan. Add cumin seeds. Once the cumin seeds sputter add bay leaf and cardamom. After that add sliced onion.
Let it cook for 2 mts. Now add green chillies and ginger garlic paste.
Add turmeric, red chilli and coriander powder.
Once the oil started loosing out from all the spices add shredded carrot. Cook ot for a minute. Now add Spinach and cook it till spinach gets cooked.
Add rice and give a good mix. Add 2 cups of water. Add salt. Check for the seasoning at this point of time. Cover it and turn the stove on high and cook for 5 mts.
After 5 mts reduce the flame to low and cook for 10 mts.
After 10 mts again reduce the flame to the low and let it cook for 15 mts on a very low flame.
Let it rest for 15 mts. After resting it for 15 mts open the lid. Spinach Pulav is ready.