A one course quick meal that comfortably fills your tummy
when in a hurry. This healthy, spicy rice recipe, the core of Indian cuisine is
a popular Mumbai street food, easy to cook, healthy to eat, with an assortment
of greens and veggies of your choice and spice levels well within your control.
While types
of pulao are countless, here is a recipe for a pulao kind that is gently spiced
and gorgeously green. Wow…all green lights! Zoom ahead to the recipe!
Dish Type: South/North
Indian Rice Variety
Preparation Time: 30 min
Cooking time: 30 min
Serves: 5
persons
Ingredients
Basmati rice 1000 gms.
Palak soppu
(Spinach) 1 bunch (medium size)
Menthya
soppu (Methi leaves) 1 bunch (medium size)
Sabsige
soppu (Dil leaves) 1 bunch (medium size)
Pudina soppu
(Mint leaves) Few sprigs
Coriander
leaves 1 cup
Ginger ½ ” piece
Garlic 5 pods
Onion 4 nos.
Tomato 4 nos.
Lime 1 (small size)
Green
chillies 3 nos.
Cinnamon ½” piece
Cardamom 1 no.
Clove 1 no.
Raw coconut 1 cup (grated)
Turmeric A pinch
Oil 100 ml.
Salt to
taste 4 tsps. approx. (1 tsp while frying onions and 3 tsps while
frying rice)
Directions
Wash rice
thoroughly. Drain the water and let rice stand for half an hour.
Wash all
vegetables (except onions) in salt water. Drain the water.
Peel the
skin of onions and ginger.
Chop all
greens finely and keep aside.
Chop 2
onions and 2 tomatoes into thin slices and keep aside.
Grind the
other 2 onions and tomatoes to a smooth paste and keep aside.
Grind ginger
and garlic to a fine paste and keep aside.
Grind green
chillies, raw grated coconut, cinnamon, cardamom and clove. Keep aside.
Keep water
for boiling.
While water is
boiling….
Heat oil in
a pressure cooker. Put ginger-garlic paste, coconut paste and shallow fry for a
while. Add onion-tomato paste and continue frying till the raw smell
disappears.
Isn’t it
half an hour since you washed basmati rice? Yes….then transfer this to the
cooker, stir the grains well along with the other ingredients so that every
rice grain is coated by the oil, then add chopped greens and resume frying for
a little while more.
By now,
water would have boiled….right? Now add this boiled water, salt and turmeric.
Close the lid of the pressure cooker and relax till you hear 1 whistle. Switch
off the burner.
While the pressure
cooker cools down, you too can!
Ready
to open the lid? Yes…. Tempted to toss it in? Ha.. wait a minute. Just 2 small
steps left.
Squeeze
lime, pour the juice on to the verdant looking Pulao. Garnish it if you wish
with thoroughly washed, finely chopped mint leaves. Gently fluff the rice
before serving.
Greens Palav
is now ready. Feel the flavour and well, have a field day!
Tete – a – Tete:
The quantity of water and duration
required for cooking rice varies with the type of rice used.
Other varieties of greens like
Dantina soppu, Basale soppu, Harive soppu may also be used to prepare this
pulao.
Recipe Contributor: Smt. Saraswathi
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