Palak, Gajar Aur Shimla Ka Pulao(spinach, Carrot And Capsicum Rice)

I was extremely hungry and tired after my OJT (on the job training) for the new tracking system that day. As I entered the Pantry of our office, I asked the office help to bring my lunch. Suddenly my eyes wide open as I saw my colleague Nisha munching on something really ‘aesthetic’. The first thing that struck me is the colour and freshness of the preparation. I asked her what it is and how come the veggies are looking so natural after being cooked? She replied, it is her mother’s secret of making her eat veggies. As I had two three spoons of this rice, I could sense flavor of each veggie separately. In Indian cooking normally we overcook the veggies and this sometimes kills the taste and nutrient. Nisha told me that her mother masters the art of chopping vegetables and this makes it easier for her to cook the ingredients evenly. It took me sometime to master this recipe. My golden tip is add spinach and capsicum just when the rice is cooked properly but it is still a little warm but not hot. You must try this easy and healthy recipe.

photo of palak, gajar aur shimla ka pulao(spinach, carrot and capsicum rice)
photo of palak, gajar aur shimla ka pulao(spinach, carrot and capsicum rice)
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Sapna Shaw's Secret Indian Recipe !
Serves: 
2

Preparation Time: 
10 Min
Cooking Time: 
10 Min

Complexity: 
Very Easy


Ingredients: 
Basmati Rice – 250 grams (soaked in water for 30 mintues)
Spinach – 1/2 cup(chopped in thin strips)
Carrot – 1/2 cup (chopped in thin strips)
Capsicum – ½ cup ( Chopped in thin strips)
Oil – 2 tablespoon
Ghee – 2 tablespoon
Cardamom – 2 crushed
Cinnamon – ½ inch strip
Cloves – 2 crushed
Green Chilies – 2-3 chopped
Onion – 1 medium sized (sliced)
Ginger and garlic paste – 1 tablespoon
Green Onions - 1/4 cup chopped optional
Directions: 
In a pressure cooker heat Oil and Ghee together on low flame.. Add the crushed cardamom, cinnamon and cloves. As they start releasing their flavor, add the chopped onions.
Continue to fry the onions on low heat, till they become translucent ( I added some green onions for flavour). Now add ginger and garlic paste and green chillies. Increase the flame and fry the masala till the raw smell evades. This will take few seconds since the quantity of oil and ghee is excess.
Now add the soaked rice and stripped carrots and mix. Saute for few seconds and then add salt and water(about 325 ml water) and close the lid. Pressure cook up to one whistle and switch off the gas.
Now add the soaked rice and stripped carrots and mix. Saute for few seconds and then add salt and water(about 325 ml water) and close the lid. Pressure cook up to one whistle and switch off the gas.
Wait for about 2 mintues and then open the lid. Add the stripped spinach and capsicum and give a gentle stir. Again close the lid and leave it on counter top till you serve. The heat inside the rice will cook the veggies to perfection without changing their colour.
Serve hot with any Gravy or with Raita.