Spinach Pulao


2 cups of  basmati rice
1 tbsp whole cumin
1/2 tsp whole pepper
2 sticks of cinnamon
2 cloves
2 cardamom
2 onions, chopped
2 cups of finely chopped spinach
1/2 cup peas, boiled for 5 minutes and drained
1 small green capsicum, finely diced
1 big potato, peeled and cubed
2 tbsp sweetcorn
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tspt roasted cumin powder
1/2 tsp garlic paste
1 green chilli, chopped
2 tbsp coriander leaves, chopped
1 tbsp yoghurt
2 1/2 cups of water
2 tbsp butter
3-4 tbsp oil


  1.  Wash and soak rice in water for half an hour.
  2. Heat a big pan, add oil and butter. Add whole cumin, whole pepper, cinnamon, cloves and cardamoms and allow to splutter.
  3. Add chopped onions and saute until transparent. Add turmeric powder, coriander powder and roasted cumin powder and stir for 1-2 minutes.
  4. Add garlic paste, green chilli, potatoes, peas, sweetcorn and capsicum and fry for 2-3 minutes.
  5. Then add chopped spinach and the yoghurt and cook until the extra moisture dries up.
  6. Add the water and salt and when water starts boiling , add the rice and coriander leaves and stir.
  7. Cook on high heat for 2-3 minutes, stirring in between. Then reduce the heat to medium, cover and cook until the water reduces, stir in between to make sure all the rice is cooked evenly and perfectly.
  8. When there is very little water left in the rice, reduce to low flame , cover with a tight lid and cook for about 10 minutes. Serve hot..


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