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Ceylon Spinach Pulao/Pilaf, Sambar Cheera Pulav

ceylon spinach

Ceylon Spinach Pulao is an easy and healthy pulao packed with all the goodness of Spinach. A power packed lunch for kids and adults alike.

Let me introduce you to Celon Spinach aka Philippine Spinach (Talinum fruticosum) aka Kerala's own Sambar Cheera. These leafy vegetable grows in most backyards of Kerala, rich in Vitamin A and C, calcium, iron, and dietary fiber (wow!)




A friend of mine has this nutritious and power packed organic spinach in her backyard and gave some to me just before the monsoons started here in Kerala. Whenever I get them, I put them in a Ziploc bag and use them in curries, sambar, omelettes etc. 

Nidhi, my daughter loves pulao so much and while making vegetable pulao, I thought why not add this to the pulao the way I made spinach pulav.....the recipe is same as my easy vegetable pulao. And I was right, my kids loved it so much; and I was glad that I could give them this nutritious and power packed meal, if you have this in your backyard; you really should give it a try.


These organic spinach can be used raw in salads. Can also be added in fried rice and stir-fried greens.


For detailed step by step tutorial, please go to my easy vegetable pulav recipe.
Method:
Clean and wash the rice and keep it in a strainer.
Chop the vegetables and Ceylon spinach and keep aside.
Grind coarsely listed under to grind and keep aside.
Heat a pressure cooker with oil, add in the spices and once they crack add in the sliced/chopped onions and saute for a minute or two. Then add in the coarsely grinded green chilli mix and mix for a minute.
Add in the Kashmiri chilli powder, turmeric, garam masala, and coriander powder...mix for a minute so that the raw flavor diminishes.
Add in the tomatoes and a little water as it is easy for the tomatoes to blend quickly. Saute on low flame till the tomatoes have nicely blended and oil starts to come out.

Add in the chopped vegetables and saute for a minute or two.

Add in the chopped Ceylon spinach and mix well, so that it is incorporated with the vegetables.

Add in 3 cups minus 1 tbsp water, lime juice salt, and salt. Once the water boils add in the strained rice and cover the cooker. Do not put the weight on the hob. Once steam starts to come, simmer for 7 minutes. Switch of the fire after 7 minutes and open only after 15 to 20 minutes. Fluff the pulao with a fork and serve.

Ceylon Spinach Pulao/Pilaf, Sambar Cheera Pulav


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  ceylon spinach  

  INGREDIENTS

  • Basmati Rice: 1.5 cups, wash and put on a strainer
  • Ceylon Spinach: A handful, chopped
  • Vegetables: : 1 carrot, chopped, 1/2 cup chopped cauliflower, half capsicum chopped
  • Onion: 1 large, chopped/sliced
  • Kashmiri Chilly Powder: 1/2 tsp
  • Coriander Powder: 1/2 tsp
  • Turmeric powder: 1/2 tsp
  • Garam Masala: 1/2 tsp
  • Tomato: 1 large, chopped
  • Cinnamon: 1 stick
  • Cloves: 3
  • Cardamon: 4
  • Mace: A small piece
  • Oil: 2-3 tbsp
  • Salt: 1 1/2 tsp or as needed
  • Lemon: Juice of half lemon
  • Water: 3 cups, minus 1 tbsp
  • To Grind Coarsely:
  • Green Chilly: 2
  • Garlic: 1 pod
  • Ginger: 1 inch
  • Coriander leaves: 2 sprigs


  METHOD:

  1. Clean and wash the rice and keep it in a strainer.
  2. Grind coarsely listed under to grind and keep aside.
  3. Heat a pressure cooker with oil, add in the spices and once they crack add in the sliced/chopped onions and saute for a minute or two. Then add in the coarsely grinded green chilli mix and mix for a minute.
  4. Add in the Kashmiri chilli powder, turmeric, garam masala, and coriander powder...mix for a minute so that the raw flavor diminishes.
  5. Add in the tomatoes and a little water as it is easy for the tomatoes to blend quickly. Saute on low flame till the tomatoes have nicely blended and oil starts to come out.
  6. Add in the chopped vegetables and saute for a minute or two.
  7. Add in the chopped Ceylon spinach and mix well, so that it is incorporated with the vegetables.
  8. Add in 3 cups minus 1 tbsp water, lime juice salt, and salt. Once the water boils add in the strained rice and cover the cooker. Do not put the weight on the hob. Once steam starts to come, simmer for 7 minutes. Switch of the fire after 7 minutes and open only after 15 to 20 minutes. Fluff the pulao with a fork and serve.

NOTES

  • Note that the weight is not put on the cooker, once steam comes, simmer for 7 min and switch off the fire. Open after 15 to 20 min.

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Comments

  1. Love those ceylon spinach! The rice looks simple yet very tasty.

    ReplyDelete
  2. Perfect texture

    ReplyDelete
  3. hey how you read my mind ?? I have been searching for a different pulao the whole day :-)

    ReplyDelete
  4. What a lovely pilaf! This is a complete meal and quite delicious!

    ReplyDelete
  5. I love spinach Nisa....Gonna try this

    ReplyDelete

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