Healthy Plate : Pulao with Greens

On my last trip to Trader Joe's, I had found a packet called "Greens with Envy". The packet was a mix of healthy greens like Spinach, Broccoli, Asparagus spears and shelled Edamame. I used it to make a wholesome Pulao for dinner.

1 cup Basmati Rice, washed and soaked in cold water
1/2 packet of the mixed greens
2 cloves
2 green cardamoms
1" stick cinnamon, broken into two
1 medium sized onion, finely sliced
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3/4 tsp coriander powder
1/2 tsp cumin seeds
Salt to taste
Oil

Heat oil in a pan. Add the cumin seeds and when they begin to sizzle, add the cloves, cardamom and cinnamon. Cook for half a minute and then add the sliced onions. Cook till the onions turn pink. Now add the turmeric powder, chilli powder, coriander powder, lower heat and cook for a minute stirring constantly. Add the salt and the mixed green. Cook for 2-3 minutes.
Drain water from the rice and add to the pan. Increase heat to medium and cook for a minute. Add 2 cups water, cover the pan and cook till the rice is done. Do not stir the rice while cooking or the rice will break making the dish mushy. Serve hot with plain yogurt or Raita. Enjoy !

Tamatar (Tomato) Pulao

What is red and green and tastes great - could be a lot of things but in my case, it was the wonderful Tomato Pulao that K cooked for dinner. This is a simple recipe but has loads of flavor. If you like Tomatoes, then this is the recipe for you.


1 cup Basmati rice, washed and soaked in water
3 tomatoes
1 medium onion, sliced
1/2 cup peas
1/2 green bell pepper, sliced
2 bay leaves
2 cloves
Salt to taste
1 tbsp olive oil

Make a puree of the tomatoes (adding water, if necessary) to make about 2 1/2 cups puree. Drain the rice and keep aside.
Heat oil in a pan and add the onions. When the onions are caramelized, add the bay leaves, cloves, peas, green bell peppers and salt. Cook for a minute and then add the rice. Mix gently and cook for a minute.
Add the tomato puree and salt. Mix well gently, cover the pan and cook on medium low heat till the rice is cooked and water has been absorbed. Fluff gently with fork and serve hot with raita. Enjoy !!

Peas Asparagus Pulao

Both K and I wanted to have a light lunch since Thanksgiving dinner was going to be huge. I had half packet of frozen peas and Asparagus ... pefect for making a light pulao. We had this with Paneer Bhurji (recipe will be posted later) and Masoor Dal.

1 cup Basmati Rice
1/2 red Onion, sliced thinly
1/2 cup Peas
1/2 cup Asparagus
1/2 tsp Cumin seeds
1 tsp Oil
2 cups Water
Salt to taste


Wash and soak the basmati rice.
Heat oil in a pan and add the cumin seeds. When they begin to sizzle add the sliced onions and cook till it turns light brown. Add the peas, asparagus and salt and cook for 1-2 minutes.
Drain the water from the rice and add to the pan. Mix well. Add 2 cups water, cover the pan and cook on medium-low heat till rice is done. Remove from heat, stir once, cover and keep aside for 5 minutes. Garnish with chopped coriander leaves (optional) and serve hot.