Spinach Mint Pulao

Another pulao recipe so soon? Yes! California is hot now….unbearably hot and dry. I am trying to finish cooking early and also not turn on the stove for prolonged times. We believe in controlling our carbon footprint so we run the air conditioner only when necessary. Other times we find simpler ways to stay cool! So easy and quick recipes to the rescue !

The children are on Distance Learning, safely at home and the many many brush fires have left us with air quality that is not ideal. So grateful for our Firefighters and first responders. Our thoughts and prayers are with people who have to be evacuated as a precautionary measure. I remember during the last fire season we had to send the kids to school and it was a tough choice for many parents.

Today’s write up was one of the toughest things I had to do because my mind was going over what 2020 has thrown at us and how we have made it a habit of jumping hurdles this year !! Not giving up, won’t give up, will continue to look for the silver linings!! Anyway, I am keeping meals simple, making sure we keep our thoughts positive and hoping this too shall pass.

Back to the recipe…..an easy and absolutely tasty Spinach Mint pulao was a good choice for lunch when the mind is like a monkey LOL ! I served it with some sliced Persian cucumbers and spiced buttermilk called Chaas. You can find a ready to use Chaas Masala in any Indian grocery store. I would recommend it if you love buttermilk.

The Pulao as such is Vegan Indian, hence the vegan tag. This is also a No Onion No Garlic Saatvik recipe but feel free to add both if you like.

Recipe : Spinach Mint Pulao

Prep Time : 5 minutesCook Time : 15 minutes
Spice Level – 🌶🌶Ease Level – 😃
Serves 4 to 6Entree

Ingredients :

  1. Basmati rice – 1.5 cups – washed twice
  2. Water – 2.5 cups + 1/4 cup
  3. Baby Spinach – 1 bag – 6 oz
  4. Mint leaves – 1/4 cup packed ( add more if you like it mintier )
  5. Cilantro – a few sprigs – optional
  6. Thai Green chili – 1 small or use 1 small serrano
  7. Grated Ginger – 1 tablespoon
  8. Salt to taste
  9. Coconut oil for cooking
  10. Cumin seeds – 1 teaspoon
  11. Garam Masala powder – 1 teaspoon or to taste

How to :

  • First, rinse the basmati rice thoroughly and soak it in 2.5 cups of water until you finish prepping the rest of the ingredients.
  • For cooking the basmati rice, I used my Instant pot. Either put it directly in the inner pot and set it on High pressure for 6 minutes or use the pot in pot ( PIP ) technique. Once timer is done, release pressure and remove rice to a wide bowl and fluff it up.
  • Heat a skillet on medium and once hot, add coconut oil. To this add the ginger,green chili, mint, cilantro and spinach. Saute well until it wilts down.
  • Add it to a blender with the 1/4 cup of water and puree until smooth.
  • Heat the same skillet, add a teaspoon of coconut oil and then the cumin seeds. Let the seeds toast well in the oil.
  • Now add the pureed spinach and mix well.
  • Add Garam masala powder and stir for a minute.
  • Add the fluffed up basmati rice to this and fold it in very carefully so that we do not break the grains of rice too much.
  • Check for salt and remove from the heat.
  • Transfer to a serveware and enjoy it with the side of your choice – it can be Chickpea curry, Paneer curry, or cucumber raita.
  • Use vegan yogurt to keep the entire meal dairy free.

I hope you try this and enjoy it as much as we did. Use cooke dquinoe or millets or bulgur instead of white rice, even brown basmati will work beautifully. This puree can also be used as pasta sauce for an Indian twist to an Italian fare! Sky’s the limit for our imagination! Thank you for stopping by!

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