Creamy Palak Pulao
Creamy Palak Pulao is a delicious and nutritious rice dish from Tamil Cuisine, packed with the goodness of spinach and aromatic spices.
Ingredients
- 2 cups basmati rice
- 3 cups water
- 2 cups spinach, finely chopped
- 1 onion, thinly sliced
- 2 tomatoes, finely chopped
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 cup cashews
- 2 tbsp ghee (clarified butter) or oil
- Salt to taste
Instructions
- Rinse the basmati rice until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Heat ghee or oil in a large pot. Add cumin seeds and let them splutter.
- Add sliced onions and sauté until they turn golden brown.
- Stir in the chopped tomatoes and cook until they turn soft.
- Add the chopped spinach and cook until it wilts.
- Stir in the soaked and drained rice, garam masala, turmeric powder, red chili powder, and salt. Mix well.
- Pour in the water and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
- While the rice is cooking, roast the cashews in a separate pan until they turn golden brown.
- Once the rice is cooked, fluff it with a fork and garnish with the roasted cashews.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 6g
- Fat
- 5g
Supplies
Large pot Frying pan
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Creamy Palak Pulao hot with a side of raita (yogurt dip) and papad (crispy flatbread).
Tips & tricks
For a richer flavor, you can use homemade ghee instead of oil.
Cost
$10