Motia Palak Pulav

Ingredients list for Motia Palak Pulav

• 2 tablespoons Rice 1 1/2 cups
• 1 medium bunch Spinach
• 1 inch piece Ginger
• 5 cloves Garlic
• 3 Green chillies
• 1/2 medium bunch Fresh coriander leaves
• 1/2 cup Green peas
• 1/4 teaspoon Saffron (kesar)
• 1 tablespoon Milk
• 2 tablespoons Split green gram skinless (dhuli moong dal)
• 2 tablespoons Split black gram skinless (dhuli urad dal)
• 2 tablespoons Split Bengal gram (chana dal)
• 1 tablespoon Red chilli powder
• a pinch Soda bicarbonate
• to taste Salt
• to deep fr Oil
• 10 Cashewnuts
• 2 Bay leaves
• Asafoetida
• 2 1 inch stick Cinnamon
• 3 Cloves
• 5 Peppercorns
• 3 Green cardamoms

Method

1. Wash and soak one and a half cups of rice in three cups of water for half an hour. Drain and keep aside. Clean, wash spinach and chop it into juliennes. Peel, wash and roughly chop ginger and garlic. Remove stems, wash and roughly chop green chillies. Grind ginger, garlic and green chillies to a fine paste.
2. Clean, wash and chop coriander leaves and keep them aside for garnishing. Wash and drain green peas. Soak saffron in one tablespoon of warm milk. Dry roast two tablespoons of rice, moong dal, urad dal and chana dal on a griddle for five minutes.
3. Cool and grind to a fine powder. Mix together spinach, powdered grains, red chilli powder, half the chopped coriander leaves, soda bicarbonate and salt. Mix well and shape into small balls. Heat sufficient oil in a kadai and deep-fry till crisp and golden.
4. Drain onto an absorbent paper and keep aside. Deep-fry cashewnuts in the same oil till golden. Drain onto an absorbent paper and keep them aside for garnishing.
5. Heat three tablespoon of oil in another kadai, add bay leaves, asafoetida, cinnamon, cloves, peppercorns and green cardamoms. Sauté till they give out a nice aroma. Add drained rice and sauté for two to three minutes.
6. Add three cups of boiling water, salt to taste and stir. Once the water comes to a boil again, reduce heat, cover and cook till the water has almost dried up. Add the fried spinach balls and mix well.
7. Add saffron dissolved in milk and mix again. Cover and cook till all the water has been absorbed. Garnish with the reserved chopped coriander leaves and fried cashewnuts and serve hot.

Nutrition Info