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Keerai Pulao
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.
Course
main course
Cuisine
south indian
Cook Time
30
minutes
Cook Time
30
minutes
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
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.
Keerai Pulao | Amaranth leaves pulao| Spinach Pulao
was last modified:
May 15th, 2019
by
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