Spinach Pilau

Rate this recipe 
5
Average: 5 (1 vote)
Servings 
Serves 3-4

A healthier and lighter version of Pilau, easy to prepare and superbly delicious!

Ingredients
300 gm
basmati rice (1 and a half cups), washed 2-3 times then soaked for half an hour.
2
onions, chopped
2 cups
finely chopped spinach (fresh or frozen)
1
small green capsicum, finely diced
2 tbsp
sweetcorn
1/2 cup
peas, boiled for 5 minutes and drained
1/2 tsp
turmeric powder
1/2 tsp
cumin/coriander powder
1/2 tsp
freshly ground roasted cumin powder
2 tbsp
butter
4 tbsp
oil
1/2 tsp
garlic paste
2 tbsp
chopped coriander
1
green chilli, chopped
1 tbsp
yoghurt
2
potatoes, peeled and cubed
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)
Whole Spices
1 tbsp
whole cumin seeds
1/2 tsp
whole pepper
2 sticks
cinnamon
2
cloves
2
cardamom
Instructions 

Place a pan on the stove. Remember that the rice will double after cooking and the meat, veggies and potatoes will go in there too so you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the whole spices; cumin, cardamom, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are translucent, stirring with a wooden spoon. Then add the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste, green chillis, potatoes, peas, sweetcorn and capsicum. Fry together for a couple of minutes, then add in the chopped spinach and the yoghurt. Cook until the extra moisture dries up then add the stock/water and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

As soon as the the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

When you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve with accompaniments of your choice! I served with boiled eggs and sliced tomatoes, some raita and tomato chutney.

Enjoy! :)


Comments

Assalam aleikum , i made it for lunch n it turned out super yummy.... Bless u

Fauzia's Kitchen Fun's picture

W/Salaam, yes it is.

Hi, I am very new to ur page.Today i am going to try ur spinach pilau ,indeed the first one by you.

Your recipes are awesome bless u.

salaams...is spinach and palak the same thing or different ?

Fauzia's Kitchen Fun's picture

Yes it should work just fine inshaAllah! :)

Love your recepies ... Good luck!

Do you think this would work with brown rice? I am going to try tonight and let you know!

I used brown rice too its lovely jazaakalla khayran fouzia

Salam. Pls wht type yoghurt is being used 4 d cooking, its d normal drinking type or there is special one cooking? Jazakallahu khairan.

Fauzia's Kitchen Fun's picture

W/Salaam, any fresh plain yoghurt will work.

hello! "½ tsp whole pepper" what kind of pepper should be used? thanks....

Fauzia's Kitchen Fun's picture

Hi, the regular whole round pepper.

Fauzia's Kitchen Fun's picture

Hi and thank you! Easier if you check them online, am sure once you see the pics you will know them instantly as they are very common spices used in cooking. :)

Hi fauxia...ur dishes re incredable.... Can u pls tell mie wat cumin nd cinnamon are??

Hi Fauzia
How much salt (tsp) will you put in this recipe? Making this for lunch tomorrow :)

Is that a Green Cardamom or a black one in the recipe?
I made it today. It was delicious. Added a teaspoon of green chilli paste in addition to the chopped green chilli that you recommended. Hugs and thanks.
PS Do you add salted butter or the unsalted one? Is it ok if I add unsalted butter in the recipe?

Fauzia's Kitchen Fun's picture

Green cardamom, salt is normally to taste but approx 1 scant tsp for every cup and a half of rice. Any butter will do. :)

Hi,
I made the Spinach Pilau yesterday and it was super yummy.. Thanks for the recipe :-)

hi there...lovely site...can u tell me what is WHOLE PEPPER in urdu? going to try this a it seems interesting and yummy.

Fauzia's Kitchen Fun's picture

Hi, thank you. I do not speak Urdu, it is the whole black pepper...the small round ones.