I have used Mulai Keerai (Amaranth tender leaves in English :)) today for this recipe. However you can substitue with any other variety.A healthy dish with readily available ingredients.The following measurement serves two.
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 cup basmati rice
- 1 onion
- 1 tomato
- 100 Green Peas (Frozen) mg
- 1/2 tbsp ginger garlic Paste
- 1 Bay leaf
- 1/2 tbsp jeera
- 1/2 tbsp Mustard Seeds
- 1 tbsp cooking oil
- 1/2 tbsp ghee
- salt as per taste
- 2 cups water
Ingredients
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Instructions
- Soak Basmati Rice in water for about 20 minutes. Clean the greens completely. Wash and rinse at least 4-5 times to remove impurities
- Boil water in a vessel.Add the leaves to it with little salt. Cook it for about 5 minutes. Grind them to a fine paste.
- Heat ghee,oil in a pressure pan and add jeera,mustard seeds,bay leaf to it.
- Let them splutter.
- Add the chopped onions and the frozen peas.
- Saute for about sometime.Then add tomato, green paste to the pan.
- Add ginger-garlic paste,salt to the mixture.
- Drain water from Basmati rice and add it to the pan.
- The ratio of Basmati Rice : water should always be 1: 11/2.Add water and close the pan.
- Let the whole mixture be cooked for about 10-15 minutes.
- Spinach pulao is ready to be served.
2 comments
Ma’am, I just tried this since I had Mulaikeerai and was looking for a quick recipe. Thanks for the same. However, you have missed mentioning the main ingredient of Mulaikeerai in quantity required for the dish ! 😀 We used 2 cups rice and the quantity of greens was roughly probably around 150 gms. It was filling but next time I would use more greens (unfortunately the quantity is still a mystery!), more veggies and more whole spices for additional flavour. This turned out very mild since there are no masalas other than 1 bay leaf and 1 tbsp gg paste. We are used to more flavours. Thanks and best wishes.
Hi Sumita,
Thank you so much for your valuable comment. Sorry for not mentioning the right quantity of ingredients and missing out the quantity of main ingredient too. It was a 9 year old post and it was posted during my initial days if blogging. Should have re read and checked the recipe before posting. Apologies! I usually grind chillies along with blanched spianch when making spianch pulao. The spice usually comes from the chillies. Not sure what I did then and why there was no mention of chilly in the recipe too. Anyways thanks and apologies once again.. Will edit the post 👍