Spinach and Carrot Pulao with Coconut Curry

Spinach and Carrot Pulao with Coconut Curry

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Chock-full of nutrients and bubbling with flavour, the Spinach and Carrot Rice with Coconut Curry is a tasteful preparation of spinach and carrot rice perked up with a spicy paste, layered with coconut curry, and baked in an oven so the flavours mingle and cause your taste buds to tingle!

Spinach and Carrot Pulao with Coconut Curry recipe - How to make Spinach and Carrot Pulao with Coconut Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings

Ingredients


For The Rice For Spinach and Carrot Pulao With Coconut Curry
1 cup chopped spinach (palak)
3/4 cup chopped and boiled carrots
3 cups cooked rice (chawal)
1 tbsp ghee
3/4 tsp cumin seeds (jeera)
salt to taste

For The Coconut Curry
3/4 cup coconut milk (nariyal ka doodh)
1 tbsp ghee
1/2 cup finely chopped onions
a pinch of sugar
salt to taste

Other Ingredients
ghee for greasing

To Be Ground Into A Spicy Smooth Paste (using A Little Water)
4 garlic (lehsun) cloves
8 whole dry red kashmiri chillies , broken into pieces
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
3 tbsp grated fresh coconut
4 cardamoms (elaichi)

Method
For the rice

    For the rice
  1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the spinach, carrots, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes.
  3. Divide the rice into 2 equal portions and keep aside.

For the coconut curry

    For the coconut curry
  1. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.

How to proceed

    How to proceed
  1. To make Spinach and Carrot Pulao with Coconut Curry, grease a baking bowl with a little ghee, pour 1 portion of the rice into it and spread it evenly.
  2. Pour the coconut curry over it and spread it evenly and finally top it with the 2nd portion of the rice over it and spread it evenly.
  3. Cover with an aluminium foil and bake in a pre-heated oven at 200°c(400°f) for 15 minutes.
  4. Serve spinach and carrot pulao with coconut curry immediately.
Nutrient values per serving
Energy395 cal
Protein5.2 g
Carbohydrates40.4 g
Fiber7.7 g
Fat23.6 g
Cholesterol0 mg
Vitamin A1007.1 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C7 mg
Folic Acid30.3 mcg
Calcium28.4 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium10.7 mg
Potassium56 mg
Zinc0.7 mg

Reviews

Spinach and Carrot Pulao with Coconut Curry
 on 07 Mar 19 04:29 PM
5

The recipe, which sounds tasty and with interesting presentation, seems incomplete. How long should one keep the assembled rice in the oven before serving? Doesn''t it need to be overturned onto a serving platter? I have done that before with another rice recipe. Namaste.
Tarla Dalal
23 Apr 19 12:53 PM
   Hello, Apologies for the recipe error. We have now rectified it. Cover with an aluminium foil and bake in a pre-heated oven at 200°C(400°F) for 15 minutes. There is no need to overturn onto a serving platter. You can just pick up different layers together just like we do in biryani.
Spinach and Carrot Pulao with Coconut Curry
 on 05 Sep 16 12:35 PM
5

Ummm... A very delicious dish. Once served, your plates will empty in a jiffy. Give it a try, a must try recipe.
Tarla Dalal
07 Sep 16 10:51 AM
   Hi Sonal , we are delighted you loved the Spinach and Carrot Pulao with Coconut Curry recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Spinach and Carrot Rice with Coconut Curry
 on 07 Mar 14 05:37 PM
5