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Tuesday, January 1, 2013,11:21 PM by
V.Chitralekha

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TOMATO AND SPINACH PULAO

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the fat in a wok or large pan and fry the onion and garlic until soft. Add the tomatoes and cook for few more minutes, stirring, until thickened.
  • Add the drained rice to the pan and cook for 2 minutes, stir until the rice is coated.
  • Stir in the coriander and cumin powder, then add in the carrots. Adjust seasoning with salt and pepper. Pour in the stock and stir well to mix.
  • Simmer to low flame, cover and cook for about 20 minutes or until the rice turns tender.
  • Lay the spinach on the surface of the rice, cover and cook for a further 2 minutes or until the spinach has wilted.
  • Fold the spinach into the rest of the rice and adjust the seasoning. Sprinkle with toasted cashews and serve hot.

INGREDIENTS

  • 250 grams brown basmati rice, rinsed, soaked and drained
  • 1 litre vegetable stock 
  • 150 grams tomatoes, peeled, seeded and chopped 
  • 250 grams young spinach leaves
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground coriander 
  • 1 teaspoon ground cumin
  • 2 tablespoon Cooking oil
  • 2 tablespoon ghee or unsalted butter
  • 2 carrots, coarsely grated 
  • 50 grams unsalted cashew nuts, toasted 
  • Salt and ground black pepper, to taste

7 comments for “Tomato and Spinach Pulao”

  • Posted Monday, February 13, 2023 at 6:03:11 PM

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