Tomato Spinach Pulao Recipes
TOMATO SPINACH PULAO RECIPE
Tomato spinach pulao recipe, an easy spinach and tomato pulao that's easy enough even for beginners. Serve with raita for a balanced and delicious meal.
Provided by nags
Categories Rice
Time 35m
Yield 3-4
Number Of Ingredients 13
Steps:
- Heat oil and fry the onions and garlic for 3 mins. Add the tomatoes to this and cook well until soft and mashed.
- Add the coriander powder, cumin and red chilly powder. Mix well and fry for 2 mins.
- Add tomato paste to this, if using, and mix well.
- Add chopped spinach and grated carrot.
- Close and cook for 10 mins until soft.
- Add salt and cooked rice to this. Fold gently and serve after 3o mins, garnished with roasted cashew nuts.
- Serve tomato spinach pulao hot with papad or chips and raita.
SPICY QUINOA AND SPINACH PULAO (PILAF)
This spicy quinoa pulao with Indian flavors is made with quinoa rather than rice for added protein!
Provided by charisma
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach; cook until wilted, 2 to 3 minutes.
- Pour water and quinoa into the wok. Bring to a simmer; cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.
Nutrition Facts : Calories 354 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 9 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 4.2 g
SPINACH & TOMATO RICE | PALAK PULAO | FLAG COLORED RICE RECIPE
A combination of two rice recipes to represent the color of a flag with spinach rice for green, steamed rice for white, and tomato rice for orange.
Provided by Shanaz Rafiq
Categories Main Course Rice
Time 1h
Number Of Ingredients 24
Steps:
- Wash and soak rice for 20 minutes. Discard the water before cooking.
- Heat oil in a saucepan and add cumin seeds, cinnamon stick, and green cardamom followed by chopped garlic, chopped ginger, green chili, and chopped onion. Fry onion till it turns soft and pink.
- Now add spinach puree and 1 1/2 cups of water. Bring to a boil and add soaked rice and salt.
- Cover and cook the rice for 8 minutes. Open the lid and stir gently to loosen the sides by fluffing and letting out any trapped steam. Place the lid and cook for a couple of minutes more. Remove from heat but let it stand covered for 10 minutes before serving.
SPINACH PULAO
This is packed with nutrition and fibre. Enjoy this Sanjeev Kapoor recipe from Young Times with a smile!
Provided by Charishma_Ramchanda
Categories Spinach
Time 1h
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pot.
- Add cumin seeds and allow to crackle.
- Once they stop crackling, add green chillies.
- Stir-fry for a minute.
- Add ginger and spring onions.
- Saute for 2 minutes.
- Stir in rice and saute for 3 minutes.
- Mix in 3 cups of water and salt.
- Then, stir in the chopped spring onion greens.
- Bring to a boil.
- Lower flame, add spinach and mix well.
- Cover and cook on high heat for 2 minutes.
- Lower flame and cook till all the water has been absorbed by the rice and the rice is cooked.
- Serve hot with plain low-fat yogurt on the side.
- Enjoy!
Nutrition Facts : Calories 360.2, Fat 11.6, SaturatedFat 1.8, Sodium 107.5, Carbohydrate 57.5, Fiber 6.1, Sugar 3.4, Protein 9.5
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