Wednesday, October 30, 2013



This is based on a recipe for a yummy pulao from North India from the well-known Master Chef Sanjeev Kapoor. The spinach puree and the spicy green chutney gives the pulao an attractive colour apart from adding to its taste.

I made some adaptions to this recipe.
  • To save time, I used 4 cups of cooked rice, as also boiled potatoes which I had readily available
  • I also added 1/4 cup of frozen green peas which enhanced the taste of the pulao.
The pulao was excellent and I would heartily recommend this dish. 

Incidentally, I had submitted this picture to Master Chef Sanjeev Kapoor and he was gracious enough to publish this in his Facebook Page.

  • Cooked Rice, 4 cups
  • Cooked Potatoes, 2, cut into 1/2 inch cubes
  • Frozen Peas, 1/4 cup
  • Green Chutney, 6 tbsp * recipe given below
  • Bay Leaf, 1
  • Green Cardamoms, 3-4
  • Cloves, 3
  • Cinnamon, 1 " piece
  • Black Peppercorns, 4
  • Onions, medium-sized, sliced, 2
  • Spinach Puree, 3 and 1/2 tbsp
  • Salt, to taste
  • Oil, 2 tbsp

Heat the oil in a non-stick pan. Add the bay leaf, green cardamoms, cloves, cinnamon, and black peppercorns. Saute for 1 minute.
Add the onions and saute till light brown
Add the cooked potatoes, frozen peas and salt. (However, remember the green chutney that you will next mix in already has salt)
Next, add the spinach puree, green chutney, and cooked rice. Mix well making sure that the rice gets evenly coated with the puree and chutney mixture.
Cook the pulao for 4-5 minutes over medium heat.

Serve hot with curd based raita or salad.

* Green chutney: Grind 1 cup fresh coriander leaves, 1/2 cup fresh mint leaves and 3-4 green chillies to a smooth paste with a little water if required. Add the black salt and 1/4 tsp sugar. Transfer the chutney into a bowl, add 1 tsp lemon juice and mix well.

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