Tuesday, July 26, 2011
Spinach Chickpea Pulao
1 bunch Spinach - pick, wash & chop finely or 1/2 pkt frozen spinach (I used frozen)
1 cup canned chickpeas (or soak overnight and boil the chickpeas)
2 cups of rice
1 big tomato finely chopped
1 big onion thinly sliced
2 green chilies
2 tsp ginger garlic paste
2 veg. Maggie cubes
1/2 tsp turmeric powder
3/4 tsp red chili powder
1/2 tsp garam masala powder
1/4 tsp shahi jeera (optional) you can also use whole cumin
4 cups of water
4 tbsp Oil
Wash the rice in clean water 3-4 times till all starch is removed.
Leave it in luke warm water for 30 minutes.
In a big pot take oil, upon heating add the cumin, then add the sliced onions brown it.
Now add tomatoes, brown it. Add ginger garlic paste, fry for another 2-3 minutes.
Add turmeric, red chilly powder, garam masala powder & the cubes. Stir well.
Add rice, palak & chickpeas & whole green chillies.
Add water, stir. After one boil stir again, check the salt, add if required more.
Lower the flame. Close the lid and let it simmer for 15 minutes till the rice is tender & fluffy.
Serve hot with papad, pickle & buttermilk.