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Palak Gajar Pulao

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Recently, I had lunch with one of my friends. We ordered Palak Pulao, instead of the usual Roti - Sabzi (Indian bread and curry). And boy, it was pathetic. Pulao never tasted so bad.

But then, on a holiday during last week, I and my friend decided to try preparing pulao at home.  

I am sure most of you have rice at home. If you don't, then buy it because that's what the whole Pulao thing is all about!!! :)

Also get some palak (Spinach), and Carrots too. You will also need Loung (Cloves), Dal-chini (Cinnamon), Dhania (Coriander seeds), Tejpatta ( Bayleaf), Jeera (Cumin seeds), Onion, Ginger, Garlic and Green Chillies. All these in small quantities.  

Dont worry, it's not much. You will get it in any Kirana store (Grocery shop). You might not get them in small quantities in supermarkets though. So, I recommend you go to small shops.

Once you have everything in your kitchen, soak about 1-1/2 cup of rice in water for some time. Meanwhile, start preparing the masala.

Take 3 cloves, 1 inch stick of Cinnamon, 1 tbsp Coriander seeds and 1 tbsp of Cumin seeds. Also add a bayleaf and dry roast the mixture till you get a great aroma. (I bet you'll feel great.)  

Now take the roasted mixture and grind it with 2 green chillies, garlic, 1 inch piece of ginger and 1/4 cup water to make a smooth paste. Cut about 4 medium sized carrots into small cubes and finely chop about 2 bunches of spinach.  

Heat around 2 tbsp oil in a deep pan and saute (fry lightly) the masala in it till the oil separates. Add carrots and continue to saute for a couple of minutes. 

Now add the soaked rice, salt to taste and 3 cups of water and stir well. Cover and cook for 5 minutes. Stir the spinach leaves. Cover and cook till all the water gets absorbed. 

Serve it hot and you will feel like god has come down from heaven and is saying - "your pulao is heavenly"!!  

 

 

 

 

Did You Know ?

Rice pilafs (pulaos) in India are generally served with the whole spices used in cooking. The spices not only make for an appealing presentation but also continue to flavor the rice. The spices are not eaten but are simply pushed aside when the rice is eaten.

One of the earliest references to Pilau (pulao) can be found in the histories of Alexander when describing Bactrian (Eastern Iranian province) and georaphically in modern Afghanistan.

Uzbek "plov" is often considered to be one of the oldest preparations of rice which has Persian or Turkish roots. 

Popeye the Sailor Man has a strong affinity for spinach, becoming physically stronger after consuming it. This is partially due to the iron content being mistakenly reported ten times the actual value, a value that was rechecked during the 1930s, where it was revealed that the original German scientist, Dr. E. von Wolf, had misplaced a decimal point in his calculations!!!!!!

Marked by its paper-like skin, there are over 300 varieties of garlic grown worldwide. One of the most common varieties is American garlic, with white, papery skin and strong flavor. Italian and Mexican garlic have a pinkish-purple skin and slightly milder-flavored varieties.  

In early use, carrots were grown for their aromatic leaves and seeds, not their roots  

  
 
 
 
 

 
 

 

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