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 Main course & One Pot Meals - Non Vegetarian

November 2009
Spinach-Carrot Pulao
Sunita Pant Bansal


  1. Take a large pan and heat the ghee. Add cinnamon, cloves and cardamom. When they swell up, add cumin seeds.
  2. When the cumin seeds start spluttering, add the onions and garlic. Stir fry till onions become light golden.  
  3. Add the carrots. Stir. Add salt to taste and one cup water. Allow to boil.
  4. Once it boils, add the rice and spinach. Stir. Cover and allow to simmer.
  5. The water disappears completely, once the pulao is done.  
  6. Serve hot with curry.
Serves 2
175 calories per serving

  • 50g spinach, shredded
  • 1 small carrot, grated
  • 30g onion, sliced
  • 1 clove garlic, crushed
  • 1 tsp ghee
  • ½ cup rice, soaked
  • 1 cup water
  • ¼ tsp cumin seeds
  • 2 cloves
  • 1 black cardamom
  • ½ in stick of cinnamon
  • Salt to taste
Sunita's recipes have been prepared by Chef de Partie Saibur Rahman Khan, Executive Chef Bhuban Mohan Mridha and Executive Sous Chef Vinayaga Murthy at Apollo Health City, Hyderabad

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