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.
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
250g basmati rice, washed
450ml boiling water
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 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.
Serve.