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Baked Palak Pulao
Category : Method
- Wash the rice and drain the water thoroughly
- Heat ghee in a fry pan, add tejpatta, lavang, dalchini, and elaichi and fry till you get nice aroma.
- Add the drained rice and fry till the grains are separate.
- Add 2 cups water and cook on a slow flame / or in a rice cooker / pressure cooker.
- Keep the cooked rice aside
- In a kadai, heat 2 teaspoon oil, fry the onions till transparent, add garlic and the tomatoes and fry till the tomatoes are mashed.
- Add the washed and shredded palak bits and keep frying till the mixture blends well and the palak is cooked but does not lose color.
- Do not add water.
- Add the dry spices and mix well.
- In a greased baking dish, spread half the cooked rice at the bottom.
- Top it with half Palak mixture
- Add the other half of cooked rice
- Top with the remaining palak mixture.
- Garnish with sliced tomatoes and grated cheese, cover with an aluminum foil and bake for 15 / 20 mts at medium heat.
- Serve hot with any raitha.
Ingredients:
For Palak mix
For Palak mix
Palak (finely shredded) - 1 bunch
Onion (finely shredded) - 2 medium
Tomato (cut into small bits) - 2 medium
Slit Green chilli - 3
Garlic cut into tiny pieces - 2 / 3
Red chilly powder - 1 teaspoon
Dhania jeera powder - 1 teaspoon
Garam masala - half teaspoon
Sugar - half teaspoon
Sliced tomatoes and grated cheese for garnishing
For Rice
Basmati rice - 1 cup
Badi elaichi - 2
Cloves / lavang - 3
Dalchini / Cinnamon - 1” piece
Tej Patta / Bay leaf (optional) - 1
Ghee - 1 tablespoon
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