Simple Spinach Pulao- Make it with Leftover Rice

Simple Spinach Pulao- Make it with Leftover Rice

Slice onions and saute with Ghee and spices; separately cook chopped tomatoes briefly; mix tomatoes with fluffy cooked rice, chopped spinach and seasonings. Layer peas, raisins, sunflower seeds and the rice mixture on top of the onions. Don't mix! Cover, simmer for 10 min, then rest for 10 min. Gently mix the layers, garnish with roasted cashews (optional) and serve immediately, steaming hot. Enjoy!

5 from 2 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Indian, North-Indian

Servings servings

Calories 264 kcal

Equipment

Microwave oven preferred for cooking tomatoes; if not available, alternate cooking directions are given in the recipe
Microwave safe glass/ceramic bowl a cereal bowl is the perfect size for cooking the tomatoes
Medium large mixing bowl - 1 1/2- 2 quart / 1 1/2-2 L wide and shallow bowl preferred, rather than narrow and deep, to allow gentle mixing of ingredients.
Heavy bottom medium-large frying pan (10 inch / 25 cm) with well-fitting lid stainless steel or non-stick pan preferred; cast iron pan is OK , but must remove Pulao from pan immediately after cooking - it reacts with the tomatoes; do NOT use un-coated aluminum pan- it reacts with the tomatoes!

Ingredients

2 1/2 cups Cooked Rice - firm textured, separate grains, not mushy - fluffed, then lightly packed-down when measuring from about 1/2 cup raw rice; Basmati rice preferred; if using freshly made rice, see Recipe Notes for details
1 1/2 cups Chopped fresh spinach: about 1 big fistful baby spinach preferred; I do not recommend frozen spinach for this recipe; see recipe Notes for alternate leafy greens
1/2 cup Tomatoes - chopped/ finely diced about 1 medium-large, fully ripe Roma tomato; other varieties of ripe, red tomatoes OK too
1/2 cup Green Peas - frozen, thawed if using fresh, blanch, before using
2 tbsp Raisins - seedless
1 tbsp Raw Sunflower seeds if not available, use raw pumpkin seeds, or other coarsely crushed unsalted nuts (like cashews, almonds, roasted peanuts, etc.)

For the Onion Masala

1/2 cup Red Onion - sliced long (root to shoot): 1/8 inch (1/4 cm) thick
2 tsp Ghee (clarified butter) for a non-dairy version, use any neutral-tasting edible oil you like
1/2 tsp Cumin Seeds
2-3 whole Green Cardamoms if whole pods not available, use 1/4 tsp seeds or use 2 whole black cardamoms
1-2 whole Bay leaves - tear into 3-4 pieces
1/8 tsp Turmeric avoid adding more: this Pulao is not meant to be distinctly "yellow"
1/4 tsp Sugar
1/8 tsp Salt

For the spice mixture:

1 tsp Dried Mint leaves - lightly crushed to release flavor if you prefer, use 2 tbsp fresh mint, finely chopped and mix in with cooked tomatoes
1/2 tsp Garam Masala add more if you like: up to 1/4 tsp more
1/4 tsp Fennel powder if not available, see Recipe Notes
1/4 tsp Red Chilli powder (Cayenne) omit if you prefer less spicy Pulao
1/4 tsp Dried Ginger powder if you prefer, use 1/2 tsp fresh ginger, finely grated/pounded) and mix in with the cooked tomatoes
1/4 tsp Black pepper - freshly crushed (coarse) preferred
1/4 tsp Sugar
1/4 tsp Salt adjust as per your taste preference - you may wish add up to 1/8 tsp more at the end, after taste-testing

Garnish

1 tsp Ghee (warmed slightly to melt if solid) to drizzle over the top, just before serving; for vegan use your preferred vegan butter instead
2 tbsp Cashews - roasted, salted (optional) for nut-free Pulao, use lightly roasted sunflower/pumpkin seeds, or omit

Instructions

Start the Pulao Masala

Slice the onions
Heat Ghee in a heavy-bottom frying pan. Add cumin seeds, cardamom pods and bay leaves; let them sizzle for 15-20 seconds.
Add sliced onions and saute on low-medium heat for 1-2 min, then cover and cook for 2-3 min.
Stir in 1/8 tsp salt and 1/4 tsp sugar: the onions become a bit watery; cover and cook for 1-2 min until the onions begin to brown and caramelize on the edges.
Add turmeric and stir for 10-15 seconds.

Prepare the seasoned rice mixture

While the onions cook, wash and chop/dice the tomatoes.
Cook the tomatoes:
In microwave:
Place the chopped tomatoes in a microwave safe glass/ceramic bowl, cover and microwave on Hi for 2 min.
On Stove-top :
Place the chopped tomatoes in a in a small pan; add 1 tbsp water, cover and cook on low-medium heat for 3-4 min on low-medium heat, stirring 2-3 times to check for sticking and/or burning on the bottom - the tomatoes should look squishy soft.
While the tomatoes cook, prep the spinach. Rinse a big fistful of spinach in a colander to wash away dirt/grit.
Towel-dry (or spin through a salad spinner) the spinach to remove excess moisture,
Chop the spinach - not too finely.
Fluff the cooked rice with wet fingers to break up clumps and separate the grains. Take care not to smash the grains.
Transfer to a wide, shallow medium-sized mixing bowl ( 1/ 1/2 - 2 quart/L). Add the cooked tomatoes and chopped spinach to the rice; mix gently - try not to break or smash the delicate rice grains. Cover and set aside.
Make spice mixture with the ingredients listed: dried mint (crush with your fingers to release flavor, Garam Masala, red chilli powder, black pepper, ginger powder, fennel powder, salt and sugar
Sprinkle the spice mixture over the spinach-tomato-rice mixture.
Gently mix, taking care not to mash the rice grains.

Layer the Pulao

By this time, the onions should be ready.
Turn the heat off under the pan and layer the various items in the following order: DO NOT STIR until it's ALL DONE!
Spread peas and raisins evenly around the pan: do NOT stir!
Now spread the sunflower seeds evenly: do NOT stir!
Layer the seasoned rice mixture evenly on top : do NOT stir!
Cover and cook on low-medium heat for 5-6 minutes, then turn the heat to low, and continue to cook for 3-4 min longer.
Turn heat off, move pan away from the hot stove and leave undisturbed, covered, for 5-7 min, to allow steam to become absorbed into the rice.
Remove the cover; use a wide, flat spatula/turner to reach under the bottom onion layer and gently flip it over the top layer; repeat, working on small portions, around the pan; until all of it has been flipped over the top; then very gently stir to mix everything together.
Note: The hot rice is very delicate: take care not to smash the rice while mixing.
Transfer to serving bowl/platter if desired, or serve straight from the pan to keep it hot.
Drizzle 1 tsp melted Ghee over the top and scatter roasted salted cashews over the Pulao. (This pic doesn't show the cashews...)
Serve immediately, steaming hot, accompanied by a simple onion-tomato Raita (Rye-thaa) / Boondi Raitha... maybe some Papad (Paa-pud) or other snack-style sides, pickled veggies, etc. .
This pic shows Boondi Raita, pan-fried Kale Vadi with Mint chutney, and quick pickled red radish on the side.
What else might you serve with this Pulao for a full spread? You can never go wrong with traditional food...
Maybe pair this Pulao with Roti-Sabji (whole wheat flatbread with a cooked vegetable dish), Dal (a seasoned bean/legume dish), sliced salad veggies (cucumber, radishes, tomatoes, carrots, etc.) ... and other sides and fiery hot pickles too!
Enjoy!

Notes

No Leftover rice? Make fresh batch of fluffy, firm-textured Basmati rice:

In Instant Pot (or similar electric pressure cookers):

Rinse the rice 3-4 times until water runs clear
- Why?
  - This helps remove excess starch from the surface of the rice grains, giving less sticky and fluffier cooked rice
- How?
  - Place the rice in a bowl, add cool water and gently scrub the rice with your fingers; drain the cloudy-looking water, using your hand to cup the edge of the bowl to catch any rice grains that might get drained along with the water.
    - Use a fine mesh strainer if you're new at this, or you might lose a bunch of rice in your sink!
  - Repeat 2-3 times more
    - With each rinse, the water is less cloudy
To cook the rice perfectly, I recommend using the 'pot-in-pot' technique
- Why?
  - You can perfectly control the rice:liquid ratio with this method
    - No worrying that insufficient liquid might cause the rice to stick and burn on the bottom
    - How does this work?
      - The water used to generate the steam for the pressure to build is in an 'outer' container (like a steamer pot), while the rice with the perfect amount of water needed is in an 'inner' pot - in an 'insert' container - a container that fits easily inside the larger pot with the water used for creating steam.
- How to cook with the pot-in-pot method?
  - Place the stainless steel trivet/rack in the stainless steel inner pot of the IP
  - add about 1 1/2 -2 cups water- the water should be just above the level of the trivet.
  - Place insert-container with the rinsed and drained rice
  - Add the exact amount of water needed for making firm-textured , fluffy rice.
    - for 1/2 cup raw Basmati rice used in this recipe, add exactly 3/4 cup cool water
      - Rice: water ratio is 1 : 1 1/2
  - Close the lid and set the timer to 9 minutes.
  - When it beeps to indicate cooking time is done, wait 5 min and carefully release the residual steam using the vent button
    - Caution: Be very careful to keep your hands out of the path of the released steam, or you will get severe steam burns!
  - Wait another 7-8 min before you open the lid.
  - Use sturdy tongs to lift the 'inner' pot with the cooked rice out of the IP.
  - Run a wet knife or spatula around the inner edge of the rice container to loosen it, then invert the rice onto a cookie /baking sheet.
    - the rice from the bottom of the bowl, (which will be on top after you invert it on the sheet) looks very moist and 'wet'
      - that's OK - it will dry out in a few min after you spread it out.
  - Wet the spatula (or fork) again and gently spread the rice over the sheet,
    - take care not to break/smash the delicate grains while spreading.
    - Set it aside to cool.

In stove-top pressure cookers: 'pot-in-pot' method

Follow the directions described above for the Instant Pot, except the specific instructions for how long to cook the rice in the pressure cooker and what to do immediately afterwards.

Prepare the pressure cooker for cooking by pot-in-pot method as described for the Instant Pot:
- Place a rack/trivet in the cooker
- Add 1 1/2-2 cups water to barely cover the rack.
- Place the insert container with the rised rice and measured water on the rack.
Place the pressure cooker on the stove-top, close the lid and start cooking on the High setting.
Allow the pressure to build to full pressure - some cookers 'whistle' , others 'hiss' fiercely at this point.
Lower the heat to medium and watch
- Whistle-type cooker :
  - wait for 2-3 whistles, then turn heat off
- 'Hiss'-type cooker
  - wait for 7-8 min, then turn heat off.
Move the cooker away from the hot grids of the stove-top to cool faster.
Wait 3-4 min, then force-release remaining pressure
- Carefully release the steam by partially lifting, with the tines of a fork, the 'weight' jiggling on top of the lid.
  - Caution: Be very careful to keep your hands out of the path of the released steam, or you will get severe steam burns!
- Wait for another 7-8 min before you open the lid.
Remaining directions, for cooling the rice are exactly as for the Instant Pot.

Leafy Greens as alternatives to spinach

Here are some other leafy greens that you can use instead of spinach in this recipe:

(NOTE: Each type of green will impart its own distinctive flavor to the Pulao!)

Swiss Chard greens: 2-3 big leaves
- Rinse thoroughly and spread on a clean, absorbent kitchen towel to remove excess moisture
- Cut away the thick fleshy stems and fat leaf veins
- Chop the greens
- Finely dice/mince the stems and leaf-veins
  - transfer to a microwave-safe glass/ceramic bowl, add 1/2 tsp butter and microwave on Hi for 1 min
  - cool to room temp
- Mix with the chopped leaves
1 cup finely chopped Curly Kale + 1/2 cup fresh Coriander leaves (cilantro)
- wilt the chopped Kale (before mixing with the rice):
  - splash some water and microwave for 30 seconds on Hi
  - stir in 1/2 tsp butter
  - Cool and mix with chopped cilantro
1 cup finely chopped Amaranth greens + 1/2 cup fresh Coriander leaves (cilantro)
- wilt the chopped Amaranth (before mixing with the rice):
  - splash some water and microwave for 30 seconds on Hi.
  - stir in 1/2 tsp butter
  - Cool and mix with chopped cilantro
1 cup chopped pea shoots + 1/2 cup fresh Coriander leaves (cilantro)
1 cup chopped Watercress greens + 1/2 cup fresh Coriander leaves (cilantro)

Don't have fennel powder?

Grind about 1/4 cup fennel seeds and store with other spices, away from heat and direct sunlight
- Use in a variety of soups, stews, Dal, beans, etc., to add subtle sweetness
  - If you eat meat/seafood, try adding it to these dishes as well
- Fennel is also carminative - i.e., it mitigates the gassiness and bloating caused by many foods

Nutrition

Calories: 264kcalCarbohydrates: 43gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 162mgPotassium: 373mgFiber: 4gSugar: 4gVitamin A: 1514IUVitamin C: 17mgCalcium: 48mgIron: 2mg

Keyword Baby Spinach, caramelized onions, Easy to make, fried rice, Garam Masala, Ghee, green cardamom, Indian food, Leftover Makeover, Leftover rice, Make it fast, Pilaf, pulao, Pulav, Rice recipes, Roasted Cashews, Spinach Pulao, Spinach rice, Sunflower seeds

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