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Spinach & Carrots Pullao

Spinach & Carrots Pullao
Recipe type: Appetiser
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
I had been making this Spinach and Carrots Pullao dish on the stove top for a long time when I saw a book on Microwave cooking…looks like someone had read my mind AND my prayers had been answered!! Wow! The results were amazing! Now, I make it more often and my family just loves this Pullao/Pullav/ Pulav. The best part…I don’t have to hover around the stove and after we have relished it, I have only 1 dish to clean. You gotta LOVE it!
  • Basmati Rice – 1 cup
  • Oil – 2 tbsp
  • Onion – ½ med, finely sliced
  • Fennel Seeds – 1 tsp
  • Black Cardamom – 1
  • Cinnamon Stick – 1″ pc.
  • Cloves – 1
  • Green Cardamom – 1
  • Bay Leaf – 1
  • Spinach – 1 bunch, chopped (2 cups packed)
  • Carrots – 2, grated
  • Water – 2 cups
  • Red Chili Powder – to taste
  • Salt – to taste
  1. Wash and soak the Basmati Rice for at least ½ hour.
  2. In a microwave-safe dish which is at least 4″ deep and holds at least 4-5 cups, add Oil, Fennel Seeds, Onions, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves. Mix well.
  3. Microwave uncovered for 3 minutes.
  4. Add in the Chopped Spinach and the Grated Carrots. Mix well and microwave for another 3 minutes, uncovered.
  5. Drain the water from the soaked Rice and add it in the bowl.
  6. Add Salt, Red Chili Powder and 2 cups Water. Mix well and cook covered for 15 minutes, stirring and checking every 5 minutes.
  7. Let the Rice stand for a few minutes before you fluff it up with a fork.
  8. Serve hot with Raita, Yogurt and/or pickle. Serves 2.
1 Every microwave is different so cooking time may vary.
2 For a variation, try other vegetables.
3 If you are uncomfortable using a microwave, the same method can also be used for the stovetop.
4 For a Rice Cooker, follow the above steps 1-5 on stovetop and then transfer ingredients to the Rice Cooker and cook like regular rice.

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