Spinach and Carrot Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • Chopped Spinach - 2 cups
  • Finely chopped Carrots - 1 cup
  • Basmati rice - 1 cup
  • Ghee - 2 tbsp
  • Sliced Onion - 1
  • Saunf - 1 tsp
  • Cardamom - 2 pods
  • Cloves 3-4
  • Red Chilli powder - 1/4 tsp
  • Green chillies- 2
  • Cinnamon - 1 inch piece

How to Make Spinach and Carrot Pulao

  • Soak rice for 30 mins.
  • In a flat dish (microwave glass) add the ghee and spices with the onion.
  • Microwave on high, uncovered for 3 mins.
  • Add spinach and carrots. Microwave high for 2 mins.
  • Drain the water from the rice and add to the vegetables. Add two cups of water, salt and red chilli powder. Mix well. Microwave high covered for 12 mins.
  • Stir once after 5 mins. Stand for 2 mins.
  • Fluff it up with a fork.
  • Serve hot.

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