Spinach & Onion Pulao

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This spinach & onion pulao is a light and quick dinner from my 30 Minute Indian recipe book that doesn’t need a side with it – just some pickles and yoghurt, or perhaps some dhal or potato sabji.

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
250g basmati rice, washed
450ml boiling water

– 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 colour 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.

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