Spinach and Carrot Pulao with Coconut Curry recipe, Healthy Recipes (2024)

Method

For the rice

1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the spinach, carrots, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes.
3. Divide the rice into 2 equal portions and keep aside.

1. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
3. Add the coconut milk, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.

1. To make Spinach and Carrot Pulao with Coconut Curry, grease a baking bowl with a little ghee, pour 1 portion of the rice into it and spread it evenly.
2. Pour the coconut curry over it and spread it evenly and finally top it with the 2nd portion of the rice over it and spread it evenly.
3. Cover with an aluminium foil and bake in a pre-heated oven at 200°c(400°f) for 15 minutes.
4. Serve spinach and carrot pulao with coconut curry immediately.