PALAK PEAS PULAV

Yesterday i had invited a few people for lunch. I wanted to cook something interesting & new. Hence this recipe. As i had mentioned in my earlier recipe, spinach is full of anti oxidants, iron & omega 3 fatty acids. Green peas also has carbohydrates, proteins & fibres.


Preparation Time: 15 mts Cooking Time: 30 mts Serves: 2



Ingredients:

Basmathi rice - 1 cup
Cinnamon - 1/4 inch piece
Cloves - 2 nos
Black cardamom (bada elaichi) - 1 no
Big onion - 1 no
Green peas (frozen or fresh ) - 1/2 cup
Spinach (palak ) finely chopped- 3/4 cup
Refined oil - 2 tbsp
Salt - to taste


To grind to a paste:

Green chillies - 3-4 nos
Fresh coriander leaves - a small bunch
Mint leaves (pudhina ) - 1/4 cup
Ginger - 1/2 inch piece
Garlic pods - 2-3 nos




Method:

Grind all the ingredients for the masala & keep it ready. Chop the onion & spinach into fine pieces. Wash the rice & drain the water. In a pan, heat the oil & add the cinnamon, cloves & cardamom. When they are fried, add the chopped onion & fry till it is pale in colour. Add the green peas & saute for sometime. Then add the ground paste & fry it in low heat till the oil separates. Add the spinach & saute till it becomes soft & tender. Add the rice & fry till all the water evaporates & the rice doesn't stick to the sides. Then Add 2 cups of water to it & pressure cook it. Alternately we can put it in the rice cooker & cook.

Variations:


We can make this rice with frozen sweet corn also. We can also add fresh beans to it.


Tips:

1. Use some spring onions instead of regular onions. This will add to the green colour of the pulav.
2. While cooking basmathi rice, always add just enough water to immerse the rice. This way the consistency of the pulav will be good.
3. Adding a little ghee along with the oil will enhance the flavour of the rice.
   

Try it & enjoy.