Palak Pulao (Spinach Pulao)

Thanks so much to Martine over at Robert Rose for sending me this cookbook! I’m so excited to try more recipes soon. 🙂

from Complete Book of Indian Cooking – Suneeta Vaswani

• 2 cups Indian Basmati Rice
• 2 tbsp oil
• 1 tsp cumin seeds
• 4 tbsp chopped green chiles, preferably serranos
• 1 tbsp coarsely chopped garlic
• 1 ½ lbs fresh spinach, finely chopped
• 1 tsp cumin powder
• ½ tsp turmeric
• 2 tsp salt or to taste
• 4 tbsp freshly squeezed lime or lemon juice

1. Place rice in a large bowl with plenty of cold water and swish vigorously with fingers. Drain. Repeat 4 or 5 times until water is fairly clear. Cover with 3 to 4 inches cold water and set aside to soak for at least 15 minutes or for up to 2 hours.
2. In a large saucepan, heat oil over medium heat. Add cumin seeds, chiles, and garlic and sauté for 2 minutes. Add spinach, cumin, and turmeric and sauté for 2 minutes. Drain rice and stir into saucepan. Pour in 3 ½ cups cold water and add salt.
3. Cover and bring to a boil over high heat. Reduce heat as low as possible and cook, covered with a tight-fitting lid, without peeking, for 15 minutes. Lift lid and quickly sprinkle lime juice over rice. Cover and continue to cook for 10 minutes.
4. Remove from heat and set lid slightly ajar to allow steam to escape. Let rest for 5 minutes. Gently fluff with fork and carefully spoon onto platter to serve.

Courtesy of Complete Book of Indian Cooking by Suneeta Vaswani 2014 © www.robertrose.ca Reprinted with publisher permission.