Pulao made with the goodness of spinach and fenugreek leaves is super healthy, delicious and wholesome.PALAK METHI PULAOIngredients1½ tbsps ghee8-10 black peppercorns2 inch cinnamon stick3-4 green cardamoms1½ tsps cumin seeds 2 medium onions, sliced6-8 garlic cloves, sliced2-3 green chillies, slit1½ tbsps dried fenugreek leaves (kasuri methi)2 cups shredded spinach leaves2 cups fresh fenugreek leavesSalt to taste½ tsp Tata Sampann Turmeric Powder1½ cups basmati rice, soaked and drained2 tsps lemon juice Ginger strips for garnishRoasted papads to serveMethod1. Heat ghee in a wide deep pan, add black peppercorns, cinnamon stick, green cardamoms, cumin seeds and sauté till fragrant. Add onions, garlic, green chillies ad sauté till onions turn lightly golden.2. Add dried fenugreek leaves and mix well. Cook for 1-2 minutes. Add spinach, fresh fenugreek leaves, salt and mix well. 3. Add Tata Sampann Turmeric Powder and mix well. Add rice, 3 cups water and mix well.4. Add lemon juice, mix, cover and cook on low heat till for 15-20 minutes or till the rice cooked completely. Take the pan off the heat.5. Transfer the prepared pulao on a serving plate, garnish with ginger strips and serve hot with papad. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #PalakMethiPulao
