Aug 04 2009
I was trying to find ways of making spinach taste good without having to add lots of butter or cream. I had once had spinach pulao in a small restaurant in Pune (India), and thought of recreating it. The result was great. Even my husband who doesn’t like spinach loved it. I tricked him by adding cashews which he loves.
1 and 1/2 cup basmati rice
4 cups fresh spinach (about 1 sack)
2 shallots finely sliced
2 cloves of crushed garlic
1/4 tsp red pepper flakes
1/4 tsp cumin
1 Tbsp garam masala
8-10 unsalted cashews
2 and 1/2 cups chicken stock or veggie stock or water, heated
1 Tbsp canola oil
Wash the rice and place it in a sieve allowing the water to drain well. Meanwhile steam the spinach and puree it in a food processor.
In a saute pan (with high sides and a lid), heat the oil on medium heat. Fry the cashews until they are golden brown. Take them out of the pan and drain on paper towels. Add the cumin and red pepper flakes to the oil. Add the shallots and galic and allow to cook for about 5 minutes until the shallots are translucent. Add the rice and keep stiring for a couple of minutes so that the rice is coated with the oil. Add the garam masala and let cook for another minute. Now add the spinach puree and salt, stir to combine all the ingredients. Add the chicken broth and cover the pan. Lower to heat to low and cook for about 20 minutes until all the liquid is absorbed and the rice is cooked. Add the cashews and fluff with a fork.