August 15, 2015

Tomato Spinach Pulao

A tasty, simple and nutritious rice with fresh spices. This easy one pot meal with all the goodness of greens becomes colourful and appealing when blended with tomato pulp. An ideal colourful recipe for kids lunch box and clever way to make your kids to eat greens...

Pre time: 10 mins
Cooking time: 15 mins
Serves: 4

Ingredients for making Tomato Spinach Pulao:

Basmathi Rice 2 cups

Chopped onions from 2 onions

Capsicum chopped 2 tb spoons

Tomato puree from 3 ripened tomatoes

Finely chopped Garlic 2 tea spoons

Chopped ginger and  green chillies 1 tea spoon 

Well washed and chopped Spinach 1 bowl

Red chilli powder 1 tea spoon

Cumin seeds 1 tea spoon

Kasuri Methi 2 tb spoons

Cloves and Cinnamon roughly broken into pieces 1/2 tea spoon

Cashews 5 or 6

Oil 1.5 tb spoon

Ghee 1.5 tb spoon

Method for making Tomato Spinach Pulao:

Wash the rice twice and drain the water and keep aside.
Grind 3 tomatoes in a blender and keep the pulp aside.
Now heat a broad pan with oil and ghee.
Sauté it with cumin seeds, cloves and cinnamon.
After they splutter fry the garlic and ginger for few seconds.

Now add chopped onions, capsicum cashews and green chilli to it and fry well for two minutes.
Add the green and stir well. Add chilli powder and salt.
Now pour the tomato pulp into it and let it to boil for 2 minutes.
Add the washed and drained Basmathi rice to it and mix gently.
Pour 4 cups of water into it and stir. Add the kasuri methi too.

Once the water starts boiling well keep the flame to low or minimum and close the pan with a lid.
After 15 minutes switch off the stove. Don't disturb it for 5 minutes.
Then stir it gently without breaking the boiled rice.
The red and green pulao is ready to serve or carry in lunch box with any crisps or raitha.