Spinach pulao

Posted on June 22, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , , , |

A quick and easy way to prepare pullao.

Cooking Time : 15 minutes.
Preparation Time : 15 minutes.

Serves 6.

For the rice
3 teacups cooked rice
1/2 teacup milk
1 tablespoon butter
salt to taste
For the spinach
3 teacups chopped spinach
1/2 teaspoon cumin seeds
1 onion, chopped
1 green chilli, chopped
1 tablespoon ghee
salt to taste
For the rice
1. Heat the butter on a slow flame and add the rice, milk and salt and cook for 1 minute.
For the spinach
1. Heat the ghee and fry the cumin seeds until they begin to crackle. Add the onion and fry for 1 minute. Add the green chilli and fry again for a few seconds.
2. Add the spinach and salt and cook until soft.
How to proceed
1. Spread the spinach at the bottom of a greased jelly mould.
2. Spread the rice on top. Press well and cover.
3. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes.
4. While serving, invert on a plate and serve hot with kadhi.
Variation : Corn Pullao
Use 1 1/2 teacups of cooked tender corn instead of spinach.

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