Mughlai (Delhi & Lahore)
Spinach Pulao
Spinach, basmati rice and green chilies simmered on the stove and spiced with ginger and cumin for a South Asian pilaf. It comes to the table with plain low-fat yogurt.
1 hr · Serves 3 · Easy
3
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 40 min · 60 min total
- easy
- 1
Heat oil in a pot. Add cumin seeds and allow to crackle. Once they stop crackling, add green chillies.
- 2
Stir-fry for a minute. Add ginger and spring onions. Saute for 2 minutes. Stir in rice and saute for 3 minutes.
- 3
Mix in 3 cups of water and salt. Then, stir in the chopped spring onion greens. Bring to a boil.
- 4
Lower flame, add spinach and mix well. Cover and cook on high heat for 2 minutes. Lower flame and cook till all the water has been absorbed by the rice and the rice is cooked.
- 5
Serve hot with plain low-fat yogurt on the side.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
