Carrot-Spinach Pulao

You Need

Basmati Rice - 1 cup
Oil - 2 tbsp
Onion - 1/2 med, finely sliced
Fennel Seeds - 1 tsp
Black Cardamom - 1
Cinnamon Stick - 1″ pc.
Cloves - 1
Green Cardamom - 1
Bay Leaf - 1
Spinach - 1 bunch, chopped (2 cups packed)
Carrots - 2, grated
Water - 2 cups
Red Chili Powder - to taste
Salt - to taste


Wash and soak the Basmati Rice for at least 1/2 hour.
In a microwave-safe dish which is at least 4″ deep and holds at least 4-5 cups, add Oil, Fennel Seeds, Onions, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves. Mix well.
Microwave uncovered for 3 minutes.
Add in the Chopped Spinach and the Grated Carrots. Mix well and microwave for another 3 minutes, uncovered.
Drain the water from the soaked Rice and add it in the bowl.
Add Salt, Red Chili Powder and 2 cups Water. Mix well and cook covered for 15 minutes, stirring and checking every 5 minutes.
Let the Rice stand for a few minutes before you fluff it up with a fork.
Serve hot with Raita, Yogurt and/or pickle. Serves 2.