Spinach and Carrot Pulao with Coconut Curry


by
Spinach and Carrot Pulao with Coconut Curry

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 117 cookbooks   This recipe has been viewed 19689 times

Chock-full of nutrients and bubbling with flavour, the Spinach and Carrot Rice with Coconut Curry is a tasteful preparation of spinach and carrot rice perked up with a spicy paste, layered with coconut curry, and baked in an oven so the flavours mingle and cause your taste buds to tingle!

Add your private note

Spinach and Carrot Pulao with Coconut Curry recipe - How to make Spinach and Carrot Pulao with Coconut Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Ingredients

For The Rice
1 cup chopped spinach (palak)
3/4 cup chopped and boiled carrots
3 cups cooked rice (chawal)
1 tbsp ghee
3/4 tsp cumin seeds (jeera)
salt to taste

For The Coconut Curry
3/4 cup coconut milk (nariyal ka doodh)
1 tbsp ghee
1/2 cup finely chopped onions
a pinch of sugar
salt to taste

Other Ingredients
ghee for greasing

To Be Ground Into A Spicy Smooth Paste (using A Little Water)
4 garlic (lehsun) cloves
8 whole dry red kashmiri chillies , broken into pieces
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tsp poppy seeds (khus-khus)
3 tbsp grated fresh coconut
4 cardamoms
Method
For the rice

    For the rice
  1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the spinach, carrots, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes.
  3. Divide the rice into 2 equal portions and keep aside.

For the coconut curry

    For the coconut curry
  1. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  3. Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.

How to proceed

    How to proceed
  1. Grease a baking bowl with a little ghee, pour 1 portion of the rice into it and spread it evenly.
  2. Pour the coconut curry over it and spread it evenly and finally top it with the 2nd portion of the rice over it and spread it evenly.
  3. Serve immediately.
Accompaniments

Beetroot Cucumber and Tomato Raita 

Nutrient values per serving
Energy395 cal
Protein5.2 g
Carbohydrates40.4 g
Fiber7.7 g
Fat23.6 g
Cholesterol0 mg
Vitamin A1007.1 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C7 mg
Folic Acid30.3 mcg
Calcium28.4 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium10.7 mg
Potassium56 mg
Zinc0.7 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Spinach and Carrot Pulao with Coconut Curry
5
 on 05 Sep 16 12:35 PM


Ummm... A very delicious dish. Once served, your plates will empty in a jiffy. Give it a try, a must try recipe.
| Hide Replies
Tarla Dalal    Hi Sonal , we are delighted you loved the Spinach and Carrot Pulao with Coconut Curry recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
07 Sep 16 10:51 AM
Spinach and Carrot Rice with Coconut Curry
5
 on 07 Mar 14 05:37 PM