Green Pulao

Ingredients

• Spinach: 100 g (1 cup)
• Rice: 60 g (¼ cup)
• Carrot: 30 g (1 small)
• Onion: 50 g (1 medium)
• Capsicum: 30 g (1 small)
• Cauliflower (chopped): 25 g (¼ cup)
• Peas: 25 g (¼ cup)
• Oil: 15 ml (1 tbsp)
• Soy chunks: 10 g (10 pieces)
• Green chilies: 2 g (1 piece)
• Cumin seeds: 0.50 g (¼ tsp)
• Cinnamon: 0.50 g (1 small piece)
• Cloves: 0.25 g (2 pieces)
• Cardamom: 0.50 g (1 piece)
• Sugar: 0.25 g (½ tsp)
• Bay leaves: 1 piece
• Salt: To taste
• Water: 120 g (½ cup approx.)

Method

1. Wash the rice and soak it for an hour. Drain the water just before cooking.
2. Soak the soy chunks in warm water for about 15 minutes, then squeeze out the excess water.
3. Chop all the vegetables.
4. Blanch the chopped spinach in boiling water for 2 minutes. Cool it, then grind it into a fine paste.
5. Heat the oil (1 tbsp) in a thick pan. Add the bay leaves, cumin seeds, cinnamon, cloves, and cardamom. Allow the ingredients to brown.
6. Add the chopped vegetables and fry until golden.
7. Add the drained rice and fry for 2-3 minutes.
8. Add the spinach paste, soy chunks, salt, sugar, and water (double the amount of rice) and bring the mixture to a boil.
9. Lower the heat to medium-low, stir, and cover the pan with a lid. The rice will be cooked in 10-15 minutes.
10. Serve hot with seasoned curd and pickle.

(Garden to Kitchen, Vigyan Prasar)