Recipe: Carrot-Spinach Pulao

Chef Roopa Nabar comes up with a recipe for the holiday season that's as delightful to look at as it is to eat.

Ingredients

For the orange layer:

• 1 cup cooked basmati rice
• 1 tbsp ghee

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For the orange layer:

• ½ tsp jeera or cumin seeds
• 1 tsp ginger-garlic paste

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For the orange layer:

• ¼ tsp haldi or turmeric powder
• ½ cup blanched carrot puree

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For the orange layer:

• 1 tsp red chilly paste
• Salt to taste, about ½ tsp

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For the white layer:

• 1 cup cooked basmati rice
• Salt to taste, about ½ tsp
• Pinch black pepper powder

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For the green layer:

• 1 cup cooked basmati rice
• 1 tbsp ghee

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For the green layer, continued:

• 1 tsp green chilly paste
• 1 tsp garam masala

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For the green layer, continued:

• 1 cup palak or spinach puree
• Salt to taste, about ½ tsp

Method

For the orange layer:

• Heat the ghee in a saucepan or a kadhai over medium-low heat and add in the jeera, haldi, ginger-garlic paste, carrot puree, red chilly paste, salt, rice.
• Toss, fry a few minutes, till the raw smell of the ginger, garlic goes away, take off heat and keep aside.

Method, continued

For the white layer:

• Mix the salt and the pepper with the rice.

For the green layer:

• In a saucepan or a kadhai, heat the ghee and add the green chilly paste, garam masala, palak puree, salt, rice and toss.
  Fry a few minutes, take off heat and keep aside.

Method, continued

• Layer the green rice at the bottom of a ring mould, then the white rice, then the orange rice.
  Press each layer gently.
  Remove the mould and serve with a raita or a pickle.
  For a choice of raitas, please click here
.

Recipe: Kind courtesy TTK Prestige.