Рецепт Ceylon Spinach Pulao/Pilaf, Sambar Cheera Pulav
Ceylon Spinach Pulao/Pilaf, Sambar Cheera Pulav
PREP TIME:
10 mins |
COOK TIME:
20 mins |
AUTHOR::
NISA HOMEY
INGREDIENTS
- Basmati Rice: 1.5 cups, wash and put on a strainer
- Ceylon Spinach: A handful, chopped
- Vegetables: : 1 carrot, chopped, 1/2 cup chopped cauliflower, half capsicum chopped
- Onion: 1 large, chopped/sliced
- Kashmiri Chilly Powder: 1/2 tsp
- Coriander Powder: 1/2 tsp
- Turmeric powder: 1/2 tsp
- Garam Masala: 1/2 tsp
- Tomato: 1 large, chopped
- Cinnamon: 1 stick
- Cloves: 3
- Cardamon: 4
- Mace: A small piece
- Oil: 2-3 tbsp
- Salt: 1 1/2 tsp or as needed
- Lemon: Juice of half lemon
- Water: 3 cups, minus 1 tbsp
- To Grind Coarsely:
- Green Chilly: 2
- Garlic: 1 pod
- Ginger: 1 inch
Coriander leaves: 2 sprigs
METHOD:
Clean and wash the rice and keep it in a strainer.
Grind coarsely listed under to grind and keep aside.
Heat a pressure cooker with oil, add in the spices and once they crack add in the sliced/chopped onions and saute for a minute or two. Then add in the coarsely grinded green chilli mix and mix for a minute.
Add in the Kashmiri chilli powder, turmeric, garam masala, and coriander powder...mix for a minute so that the raw flavor diminishes.
Add in the tomatoes and a little water as it is easy for the tomatoes to blend quickly. Saute on low flame till the tomatoes have nicely blended and oil starts to come out.
Add in the chopped vegetables and saute for a minute or two.
Add in the chopped Ceylon spinach and mix well, so that it is incorporated with the vegetables.
Add in 3 cups minus 1 tbsp water, lime juice salt, and salt. Once the water boils add in the strained rice and cover the cooker. Do not put the weight on the hob. Once steam starts to come, simmer for 7 minutes. Switch of the fire after 7 minutes and open only after 15 to 20 minutes. Fluff the pulao with a fork and serve.
NOTES
Note that the weight is not put on the cooker, once steam comes, simmer for 7 min and switch off the fire. Open after 15 to 20 min.
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