Palak and Coriander Pulav.
This is a tasty pulav, easy and quick to make. It goes well for lunch or dinner and is eaten with some 'Raita' with or without some 'Kara Boondi'.
Ingredients:
1. Palak - one medium bunch, washed and dried and stems removed. 2. Coriander leaves one small bunch. 3. Onion - one. 4. Green chillies -2 to 3. 5. Ginger - about 1/2 inch 6. Garlic pods 6-8. 7. Lime juice - one tablespoon. 8. Garam masala 1/2 spoon. 9. Assorted vegetables - green peas, cauliflower, brinjal, carrot, potato, radish etc about 1 1/2 cups or more. 10. Masala items - bay leaves-2, cinnamon -2 pieces, cloves 3-4 and cardamom - 2-3. 11. Basmati rice - one cup.
Method: Step I: Cut palak and coriander leaves and grind into paste in a mixie along with green chillies, garlic pods, ginger and lemon juice. Keep it aside.
Step II: Heat 2 tsps. of ghee and 2 tsps. of cooking oil in a cooker; add masala items and fry for 2 minutes in moderate flame. Then add finely cut onion and fry a while till it becomes light brown. Then add the palak and coriander paste and cook a while till the raw smell goes.
Step III: Add all vegetables cut to size, add salt, garam masala and mix well.
Step IV: Add washed rice, equal quantity of water (1: 1), mix and pressure cook for one whistle.
Allow the cooker to cool. transfer contents to serving vessel. Add some fresh ghee on top and optional topping with some fresh coriander leaves.
Serve for lunch or dinner along with cucumber tomato raita and with 'Boondi'.
Preparation time: About 20 to 25 minutes.
Serves 3 - 4 persons.
This is a tasty pulav, easy and quick to make. It goes well for lunch or dinner and is eaten with some 'Raita' with or without some 'Kara Boondi'.
Ingredients:
1. Palak - one medium bunch, washed and dried and stems removed. 2. Coriander leaves one small bunch. 3. Onion - one. 4. Green chillies -2 to 3. 5. Ginger - about 1/2 inch 6. Garlic pods 6-8. 7. Lime juice - one tablespoon. 8. Garam masala 1/2 spoon. 9. Assorted vegetables - green peas, cauliflower, brinjal, carrot, potato, radish etc about 1 1/2 cups or more. 10. Masala items - bay leaves-2, cinnamon -2 pieces, cloves 3-4 and cardamom - 2-3. 11. Basmati rice - one cup.
Method: Step I: Cut palak and coriander leaves and grind into paste in a mixie along with green chillies, garlic pods, ginger and lemon juice. Keep it aside.
Step II: Heat 2 tsps. of ghee and 2 tsps. of cooking oil in a cooker; add masala items and fry for 2 minutes in moderate flame. Then add finely cut onion and fry a while till it becomes light brown. Then add the palak and coriander paste and cook a while till the raw smell goes.
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| Masala items fried + Onions+ Palak paste ready. |
Step III: Add all vegetables cut to size, add salt, garam masala and mix well.
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Vegetables also added + salt+ Garam masala & mix.
|
Step IV: Add washed rice, equal quantity of water (1: 1), mix and pressure cook for one whistle.
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| Washed rice addwed. |
Allow the cooker to cool. transfer contents to serving vessel. Add some fresh ghee on top and optional topping with some fresh coriander leaves.
 |
| Palak Coriander Pulav ready to serve. |
Serve for lunch or dinner along with cucumber tomato raita and with 'Boondi'.
Preparation time: About 20 to 25 minutes.
Serves 3 - 4 persons.
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