Zamarod Pulao

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (60g) spinach leaves, tightly packed 2 cups (60g) spinach leaves, tightly packed
• 1 cup (20g) cilantro leaves 1 cup (20g) cilantro leaves
• 1/2 cup (10g) mint leaves 1/2 cup (10g) mint leaves
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (30g) slivered almonds 1/4 cup (30g) slivered almonds
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 4 green cardamom pods 4 green cardamom pods
• 2 cinnamon sticks 2 cinnamon sticks
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a blender, combine the spinach, cilantro, and mint leaves with a splash of water. Blend until you have a smooth puree.
3. 3.
   Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions from the pot and set aside for garnishing.
4. 4.
   In the same pot, add the remaining 2 tablespoons of vegetable oil. Add the cumin seeds, cardamom pods, and cinnamon sticks. Cook for a minute until fragrant.
5. 5.
   Add the drained rice to the pot and sauté for a couple of minutes, stirring gently to coat the rice with the spices.
6. 6.
   Pour in the spinach puree and water. Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7. 7.
   In a separate small pan, heat a tablespoon of vegetable oil. Add the raisins and slivered almonds and cook until the raisins plump up and the almonds turn golden brown.
8. 8.
   Once the rice is cooked, fluff it gently with a fork. Transfer the pulao to a serving dish and garnish with the reserved caramelized onions, raisins, and slivered almonds.
9. 9.
   Serve the Zamarod Pulao hot and enjoy!

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before blending them. Remove any tough stems or discolored leaves.
• Basmati rice — Soaking the rice before cooking helps to achieve fluffy and separate grains. Drain the soaked rice well before adding it to the pot.
• Caramelized onions — Cook the onions slowly over low heat to achieve a deep golden color and sweet flavor.

Tips & Tricks

• For added flavor, you can add a pinch of saffron strands to the rice while it cooks.
• If you prefer a spicier pulao, you can add a finely chopped green chili to the spinach puree.
• To make the dish more nutritious, you can add cooked chickpeas or diced vegetables like carrots and peas to the pulao.
• If you don't have slivered almonds, you can use chopped cashews or pistachios instead.
• Leftover Zamarod Pulao can be refrigerated and enjoyed the next day. Simply reheat it gently in a pan or microwave, adding a splash of water if needed to prevent drying.

Serving advice

Zamarod Pulao is a complete meal on its own, but it can be served with a side of yogurt or raita to balance the flavors. It pairs well with a fresh salad or pickles for added freshness and tanginess.

Presentation advice

To enhance the visual appeal of the Zamarod Pulao, serve it in a large platter or a shallow bowl, allowing the vibrant green color of the rice to shine through. Garnish with a sprinkle of chopped fresh herbs and a drizzle of saffron-infused water for an elegant touch.