This green/spinach pulao is the super hit in my family. I will eat this rice recipe in my cheat days because I cook this rice with ghee, cashew sometime with little cream 😉
If you want to make it less calorie and healthy. Make only with spray oil, Quinoa/brown rice.
Let’s move on to the recipe.
Spinach – 3 cup/ 1 big bowl
Coriander – 1/4 cup
Mint leaves – 1/4 cup, You can also use mint paste 1 -2 teaspoon
Green chilli – as per taste
Ginger – 1 inch or 1 teaspoon finely chopped
Onion – 1/2 cup chopped lengthwise, Use red onion for better taste
Green peas- 1/4 cup Optional
You can also use potato, Cauliflower or broccoli
Cashew/Almond – 2 tablespoon
Bay leaf – 1 or 2
Cinnamon stick – 1
Cardamom – 3 -4
Cloves – 2-3
Cumin seeds – 1 teaspoon
Basmati rice – 1 cup
Water/broth/stock – 1 1/2 cup or 2 cups
Salt – to taste
Prepare all your ingredients. Clean the spinach and keep aside. Chop onions, ginger, green chilli and keep aside.
Soak basmati rice for 30 minutes.
In a blender take spinach, green chilli, ginger, coriander leaves and mint leaves and grind it into smooth paste using little water.
Heat ghee/olive oil/spray oil in wok/kadai/pressure cooker add cashew and roast it until golden brown and drain on paper towel.
In the same oil, add all the whole spices and saute for 3-4 sec.
Then add sliced onion and saute until it reaches golden brown.
Now add the spinach paste and increase the flame for few minutes saute the green paste until the raw smell of the ginger and spinach leaves.
Add frozen green peas and mix well.
Then add salt and taste for the spicy. If you want more spice add sliced green chilli at this stage.
After the masala evaporates most of the water. Now add soaked basmati rice.
And mix gently not to break the rice. And sprinkle the roasted cashew. And if you are using cream add at this stage.
Now add 1 1.2 cup of water and check for salt. This mixture can also be transfer to pressure cooker and cook for 2 whistle or cook it in the rice cooker or cook int he same pan like I did.
Added 1 1/2 cup of water and keep the flame in medium and cook until the rice fluff on the top. You can open it in the middle of cooking and check.
Super healthy and tasty green pulao/Spinach pulao is ready to be served. I served with egg masala and Greek yogurt.
Happy Cooking 🙂