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Spinach and Red Bell Pepper Pilaf |
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Serves: 4
Print this Recipe
(Palak aur Shimla Mirch ka Pullao)
Category: Vegetarian Pilafs, Vegan
Makes 4 to 6 servings
Brilliantly colored with red, green, and white, this dish is fit to be a centerpiece on any table. Include it on a party menu, serve it at barbecues, or at home with a dal (legume) dish or curry.
1 teaspoon Chaat Masala (or store-bought)
4 1/2 cups (1 recipe) Simple Cumin Basmati Rice
1 tablespoon peanut oil
1 clove garlic (large), minced
1 to 3 fresh green chili peppers, such as serrano, minced with seeds
1 teaspoon ground dried fenugreek leaves
1 large bunch fresh spinach, washed, trimmed, and coarsely chopped
1 large red bell pepper, cut into 3/4-inch dice
1/2 teaspoon salt, or to taste
1 tablespoon minced fresh mint leaves
1/4 teaspoon Garam Masala
1. Prepare the chaat masala and the rice. Then heat the oil in a large nonstick wok or saucepan over medium-high heat. Add the garlic, green chili peppers, fenugreek, and spinach and cook, stirring, until the spinach is wilted.
2. Lower the heat to medium, add the bell pepper, cover the pan, and cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Mix in the salt.
3. Add the cooked rice and chaat masala and cook, stirring carefully, to mix. Cover and set aside 3 to 5 minutes to blend the flavors. Transfer to a serving platter, sprinkle the mint and garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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