Malay-inspired Spinach Pulao

Ingredients

In the Malay-inspired Spinach Pulao, we have incorporated Malay flavors and ingredients to give it a unique twist. The original Zamarod Pulao from Afghan cuisine typically uses ingredients like lamb, yogurt, and Afghan spices such as cardamom and cinnamon. In this adaptation, we have replaced the lamb with spinach as the main ingredient and incorporated Malay spices like turmeric, cumin, and coriander. The use of coconut milk adds a creamy richness, which is not present in the original dish. We alse have the original recipe for Zamarod pulao, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) water 3 cups (710ml) water
• 2 cups (60g) spinach, finely chopped 2 cups (60g) spinach, finely chopped
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cinnamon stick 1 cinnamon stick
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 52g, 2g
• 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 large pot, heat the vegetable oil over medium heat. Add the sliced shallots and minced garlic. Sauté until golden brown.
3. 3.
   Add the cinnamon stick, turmeric powder, cumin powder, and coriander powder to the pot. Stir well to combine the spices with the shallots and garlic.
4. 4.
   Add the chopped spinach to the pot and cook for 2-3 minutes until wilted.
5. 5.
   Add the drained basmati rice to the pot and stir gently to coat the rice with the spices and spinach.
6. 6.
   Pour in the water and coconut milk. Season with salt to taste. Bring the mixture to a boil.
7. 7.
   Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the pot from heat and let it sit, covered, for 5 minutes.
9. 9.
   Fluff the rice with a fork before serving.

Treat your ingredients with care...

• Spinach — Make sure to finely chop the spinach to ensure it blends well with the rice. You can also blanch the spinach before chopping to retain its vibrant green color.
• Basmati rice — Soaking the rice before cooking helps to achieve fluffy and separate grains. Drain the soaked rice well to avoid excess moisture in the pulao.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is evenly distributed. Use full-fat coconut milk for a richer flavor.

Tips & Tricks

• For added flavor, you can garnish the pulao with toasted coconut flakes and chopped cilantro.
• If you prefer a spicier version, add a finely chopped green chili or a pinch of chili flakes to the pot along with the spices.
• To make it a complete meal, serve the Malay-inspired Spinach Pulao with a side of Rendang curry or Peanut Satay Sauce.
• Leftover pulao can be refrigerated and enjoyed the next day. Reheat it in a microwave or on the stovetop with a splash of water to prevent drying.
• Experiment with different vegetables like peas, carrots, or bell peppers to add more color and texture to the pulao.

Serving advice

Serve the Malay-inspired Spinach Pulao as a main dish accompanied by a refreshing cucumber and pineapple salad. Garnish with toasted coconut flakes and chopped cilantro for an extra touch of flavor and presentation.

Presentation advice

To enhance the presentation, mold the pulao into a round shape using a small bowl or a ring mold. Carefully remove the mold to reveal a perfectly shaped pulao. Surround it with vibrant vegetable garnishes like sliced tomatoes, cucumber ribbons, and fresh herbs.