Tuesday, March 15, 2011

Shahi hariyala pulav(Rice dish with Spinach n cheese)

Sometimes you really don't feel to have a whole typical Indian meal for dinner.so I thought of preparing something which is easy to prepare but should be fulfilling and delicious.
Here is the recipe for Shahi Hariyala Pulav.

2 cups of basmati rice
100 gm paneer (indian cottage cheese)
2 medium sized potatoes chopped 
2 small sized onions chopped
1 cup frozen spinach or chopped n blended fresh spinach
1/2 cup green peas
2 green chillies finely chopped
2 cloves
1 tej patta or cinnamon leaves (optional)
1 tsp cumin seeds
a pinch of turmeric
1/2 tsp red chilli powder(optional)
4 cups of water
2 tablespoon clarified butter (ghee) or vegetable oil
salt to taste
Put the frozen spinach in microwave bowl for 5 mins to bring it to the room temperature.
wash 2 cups of rice with water twice and keep it aside.
Cut the paneer in cubes in size of 1/2 inches each.
Now heat 1 tablespoon ghee in a deep pan and deep fry all the paneer cubes till it turns golden brown.stir very gently as paneer gets soft when heated.
Take them out on a soaking paper once they are done.
Add remaining ghee to this pan and add cumin seeds, cloves and tej patta.once it splutters, add green chillies and then the rice to this ghee.
keep frying this as rice may stick to the bottom.add all the remaining spices after 1-2 mins of frying.
Add 4 cups of water to this pan and put peas,spinach, potatoes, onions and paneer cubes.
let this cook on first few mins on high flame and then on low flame with lid on the pan for about 15 mins. Keep checking the water level in between.
check the rice by pressing it with your fingers if it is done or not.
Now Shahi hariyala Pulao is ready to serve with papad, pickle, curd or chutney.

-Add 1 tsp of kitchen king masala for extra flavour and aroma.
-make sure you are not stirring pulav too much when it is half done otherwise it will become messy.
-If you have Pressure cooker with you then you can follow the same process.you need to take only 1 whistle on medium flame and let it cool.Open it only when whole pressure is gone by itself.

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