STEP 1.In a heavy bottomed pan, heat ghee, add cumin seeds, once it crackles add the whole spices and sauté until fragrant.
STEP 2.Add sliced onions and sauté on medium heat until translucent.
STEP 3.Add ginger garlic paste, sauté until fragrant.
STEP 4.Add spinach puree, cook for 2-3 minutes over medium-low heat.
STEP 5.Add the veggies, sauté for another minute.
STEP 6.Add the red chilli powder, garam masala, coriander powder, and turmeric powder. Sauté for a minute on low heat.
STEP 7.Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.
STEP 8.Add vegetable stock/water, stir everything gently. Check for seasoning, add salt accordingly if needed. If using water, season it well with salt. The water should taste salty for the pulao to have some taste. Bring to a boil, then reduce the heat to low and simmer covered, for about 10 minutes or until all the water has been absorbed by the rice. Take the pan off the heat and set aside. Leave undisturbed for 15 minutes. Then gently fluff it with a fork.
Nutrition value
479
calories per serving
8 g Fat11 g Protein89 g Carbs7 g FiberOther
Current Totals
8 g Fat
11 g Protein
89 g Carbs
7 g Fiber
MacroNutrients
Carbs
89 g
Protein
11 g
Fiber
7 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
102 mg
Iron
3 mg
Vitamin A
1158 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
81 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
74 mg
Manganese
2 mg
Phosphorus
147 mg
Selenium
3 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
