Spinach & Onion Pulao — attempt 1
This pilaf is a light and quick dinner from “Chetna's 30 Minute Indian: Quick and Easy Everyday Meals” by Chetna Makan. It doesn’t need a major side with it just some pickles and yoghurt, or perhaps some dhal or potato sabji.
Ingredients
- 2 medium onions, thinly sliced
- 2-3 tbsp sunflower oil
- 1 tbsp fennel seeds
- 4-5 cloves
- 4-5 black peppercorns
- 3 cloves garlic, grated
- 1 tsp salt
- 1 tsp chilli powder
- 200g fresh spinach, chopped (~7 oz)
- 250g basmati rice, washed (~1 cup)
- 450ml boiling water (~2 cups)
Method
- Heat oil in a pan and cook onions for 5 minutes until lightly golden.
- In another pan, lightly toast the spices until they are aromatic and the color has changed slightly just a few seconds.
- Add garlic and cook for 1 minute.
- Use a pestle and mortar to blend the spices into a coarse powder.
- Add to the onion pan with salt and chilli powder and mix through.
- Add spinach and mix.
- Add rice and mix through to coat in the flavours.
- Mix the boiling water into the pan and cover and cook for exactly 15 minutes.
- Once it is cooked, turn the heat off and leave to sit for 12-15 minutes to let the steam fluff up the rice.