Processing pulao

Addictive, fresh, green Dhaniya Palak Pulao

There’s always a first time. I bought my first ever five-inch heels to wear at a London Fashion Week last Saturday. Worked out what Twitter was. And announced with great gusto I was off to Shilpa Shetty’s party, which, in fact, was scheduled for the following day.

Our babysitter suggested I had finally lost it.

I also started using a great, big, proper grown up food processor.

Now you may think this is odd. Especially for someone who cooks and writes about food. The truth is I have been joined at the hip with my trusted hand held food processor for eons. It’s dinky, safe and and finger proof. What’s not to like?

Then my man bought me a monstrous Magimix for returning to work after maternity leave. I became desperate for one. If it’s good enough for the great and the good of the celebrity chef world, it’s good enough for me.

Except, it scared me witless for the first few months. The fittings looked like weapons of mass destruction. The base weighed a ton. The manual didn’t appeal in its cling film packaging. Then I decided to improvise, stuck the small blade into the large bowl, and wondered why the damn thing was more noise less action.

I have to say, three months of playing with the thing later, I can’t live without it. I’ve been slicing onions, shredding carrots, mixing stuffing/croquettes and cooking this addictive, fresh, green Dhaniya Palak Pulao (check out this Pudina Dhaniya Chicken too).

My nails are still intact! Now for that dishwasher, double oven, triple cooker, kitchen island and Global knife set…

Feeds 4

  • 350gm rice (uncooked)
  • 50gm fresh coriander
  • 50gm fresh spinach
  • 4 garlic cloves
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 4 green cardamoms
  • 1 tbsp ghee
  • Salt to taste

Puree the fresh coriander and spinach in a food processor with two or three tablespoons of water. If you don’t have a food processor, just chop them finely. Chop the garlic finely.

Rinse the rice well with cold water. Take a medium pot and bring the ghee to heat in it on high.

When it’s hot, add the cloves, cinnamon, cardamoms, and bay leaf and as they sizzle up, the chopped garlic. When the garlic turns a pale golden, measure the rice first into a mug, next stir it in and fry for a minute.

Then mix in the green paste, add 1.5 times as much hot water as the rice, measured in the same mug. Bring to a boil, lower the flame to simmer, cover and cook for about 10-12 minutes until all the water is absorbed and the rice is cooked.

Serve this with yogurt and pickle for a really simple lunch or as a side for some grilled chicken or pork.

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    This entry was posted on Thursday, February 25th, 2010 at 4:11 am and is filed under Entertaining, On the side, Vegetables, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.