Spinach Pulao

Ingredients:


Basmati Rice - 2 cups
Water - 3 and 3/4 cups
Salt - as per taste
White pepper powder - 1 tsp
Green chillies - 3 (or as required)
Frozen leafy spinach - 250 gr
Onions - 3 (sliced)
Bay leaves - 4 no.
Cinnamon stick - 1 and 1/2 inch piece
Green Cardamons - 5
Oil - 2tbsp
Ginger garlic paste - 1 and 1/2 tsp
Garam Masala - 1 tbsp

Procedure:

1. In a pan pour oil, once it is hot add bay leaves, cinnamon and green cardamons and fry for a min or so.
2. Add the chopped chillies and onions. Fry till the onions turn translucent.
3. Now add the ginger garlic paste and salt. Mix well. And then add Spinach and mix well.
4. Continue cooking till the water from the frozen spinach evaporates.
5. Now add pepper powder and garam masala. Again mix well.
6. Wash the rice and mix the mixture from step 5 and pour water and cook it in rice cooker. Once done Serve hot.

Peas Pulao

Ingredients:

Basmati Rice - 2 cups

Green peas - 2 cups

Cumin seeds - 1 tbsp

Oil - 2 tbsp

Onions - 2 cups ( sliced)

Cardamon - 6 pcs

Cinnamon - 4 inch piece

Bay leaves - 3

Ginger - 2 inch piece

Green chillies - 8 ( as per taste)

Salt - as per taste

Garam Masala - 2 tbsp

Coriander leaves - for garnishing

Procedure:

1. Soak the rice for about 20 to 30 min.

2. In a big Pan pour the oil and once the oil is hot enough add Cumin seeds, bay leaves, cinnamon and cardamon. Fry them until a nice aroma comes from the spices.

3. Mean while grind the ginger and green chillies into fine paste.

4. Into the pan add the onions and fry till translucent. Then add the ginger-chilli paste to it.

5. Add the peas and continue to cook for about 10 min.

6. Now add the soaked rice and pour water ( for 1 cup of basmati , I have used 1 and half cup of water. This may vary depending on the brand). Also add the salt and garam masala.

7. Cover the pan with the lid and cook for 10 min on high flame. Then reduce it to low to medium flame until the rice is well done. Be sure to check and stir the rice so that rice would not stick to the bottom.

8. Garnish with coriander leaves and serve hot with any raita.