Tuesday, November 22, 2016

Easy & Healthy Brown rice Greens Pulao With Honey-Chilli Raita recipe

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After the festivities of last month, all my family craved was a break from heavy food. After all, there is only upto a certain point you enjoy the ghee-dripping biryanis and motichoor laddos. So when Conscious Food, the pioneers of organic produce in India, contacted me to try out some of their organic offerings, I was elated. For those of you who aren't familiar with the concept of organic produce, they are agricultural products grown without the use of dangerous chemical fertilisers and pesticides and whose focus is environmental sustainability. Organic produce is good for both your health as it has more nutrients, less chemicals. At the same time, it is good for the environment too!

I tried making a Healthy Greens Pulao With Honey-Chilli Raita using the wholesome organic foods. To be honest, I was sceptical whether it would taste of raw spinach and that would make the kids run for their life as soon as I'd serve it. But it turned out to be amazing- there is no rawness to the spinach, courtesy of cooking it for a while before adding in rice. Rice reminds me, please use brown rice only for this recipe as white rice has a tendency to break and won't be able to hold itself during the cooking process. No one likes mushy rice in the name of pulao. Also, you can use other greens like basil, mint, etc. along with the spinach too to give the flavours another dimension altogether. This dish is best to cook when you don't want to spend a lot of time in the kitchen- just throw everything together and let it simmer away while you enjoy your favourite show! Try it out and do let me know how did you like it.

Healthy Greens Pulao

  • 1 cup Brown rice (I used Indrani variety of rice by Conscious Food)
  • 1 cup spinach- boil and make a fine puree 
  • 1/2 cup spring onion, finely chopped 
  • 2 tbsp carrot, finely chopped 
  • A few florets of boiled Broccoli 
  • Whole spices (1 bay leaf, 1 cinnamon stick, 2 green cardamoms, 4 cloves, 1 star-anise, and, 8-10 peppercorn) 
  • 2 green chillies 
  • Salt to taste 
  • 1/2 tsp fennel seeds powder 
  • 1/2 tsp sugar 
  • Only 2 tbsp sesame oil (Use organic+cold-pressed oil for best taste. I used Conscious Food's)
  • 2 cup+1/2 cup of water 
  • 2 tbsp Alfalfa sprout for garnishing 

Healthy Greens Pulao Method:

  1. Wash and drain the brown rice and keep it aside for 15 minutes. Heat a non-stick pan, add sesame oil and whole spices (bay leaf, green cardamom, cinnamon, peppercorn, cloves and star anise) and crackle them. 
  2. Add chopped spring onion, carrot and green chillies and saute for 2 minutes on a medium flame. Add spinach puree, salt and sugar and cook for 5-6 minutes. 
  3. Add water and let it come to a boil. Add soak Brown rice and stir well. Now cover it with a lid and let it cook for 40-45 minutes on lower flame. After 40 minutes remove the lid and check to see whether all the water has been absorbed (a little water on the very bottom is fine). 
  4. Sprinkle fennel seeds powder and boiled broccolis florets and stir them lightly with the ladle. Continue cooking open pan for 5 minutes on low flame, until the rice is done. Remove from the flame and sprinkle Alfalfa sprout. Serve it with Honey-Chilli raita and some salad.


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Honey-Chilli Raita


Honey-Chilli Raita Method:

In a bowl, add chilli flakes, crushed pepper, salt, honey, sesame oil and apple cider vinegar. Mix them together until well combined. Put it on the whisked curd and stir it a few times. Enjoy your honey-chilli raita with pulao or even parathas.

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