Spinach and Carrot Pulao with Coconut Curry
by Tarla Dalal
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
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 coconut curry
How to proceed
For the rice
- For the rice
- Heat the ghee in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the spinach, carrots, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes.
- Divide the rice into 2 equal portions and keep aside.
For the coconut curry
- For the coconut curry
- Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- 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
- 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.
- 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.
- Cover with an aluminium foil and bake in a pre-heated oven at 200°c(400°f) for 15 minutes.
- Serve spinach and carrot pulao with coconut curry immediately.
Nutrient values per serving
| Energy | 395 cal |
| Protein | 5.2 g |
| Carbohydrates | 40.4 g |
| Fiber | 7.7 g |
| Fat | 23.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 1007.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 7 mg |
| Folic Acid | 30.3 mcg |
| Calcium | 28.4 mg |
| Iron | 1.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 10.7 mg |
| Potassium | 56 mg |
| Zinc | 0.7 mg |
Outbrain
Can we make it by giving dum over tawa, like we do for dum biryani?
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.
Ummm... A very delicious dish. Once served, your plates will empty in a jiffy. Give it a try, a must try recipe.