Mushroom, spinach and kale pulao

Mushroom and spinach is a winning combo in many dishes. I also added kale to give this pulao to give a extra healthy touch. Since spinach and kale have a neutral taste, they did not in any way affect the taste of the dish. The addition of curry powder gave this pulao a new refreshing taste. All in all this was a win-win one pot meal and a great recipe to keep. You can also add cooked chickpeas to this pulao to make it a complete dish by itself.

Ingredients

1 cup basmati rice

1 cup sliced mushrooms

1 cup chopped spinach

1 cup chopped kale

1 small onion (thinly sliced)

2 medium sized tomatoes (chopped)

1 ts freshly grated ginger garlic

1/3 cup thick curd

2 green chillies (slit opened)

1 cardamon, 2 cloves, small piece of cinnamon

1/2 ts fennel seed, Few kalpaasi (optional)

2 ts curry powder/ sambar powder

Few finely chopped mint leaves

Preparation

- Soak basmati rice in water for a minimum of 15 minutes.

- Heat oil in a kadai. Add little extra oil than usual. Temper hot oil with cloves, cardamon and cinnamon stick. Add thinly sliced onions and cook until translucent. Add ginger garlic paste, green chillies and half of the mint leaves. Saute for few seconds. Then add mushrooms and chopped tomatoes. Add sufficient salt. Cook until mushrooms leave out their water. The add the chopped greens in batches. Wait until they wilt away completely. The greens will also leave out their water. Lower the flame and add well beaten yoghurt. Also add the curry powder. Give everything a good even mix. Cook in medium flame for around 5-10 minutes until the curry is well made.

- Now transfer the pulao curry to pressure cooker. Add soaked rice, water, remaining mint leaves and enough salt. Pressure cook for just a whistle. After the air subsides by itself open the lid and gently fluff the rice with fork. 

Enjoy with any of your favorite accompaniment. This rice tastes good even as such. We had it with mint coconut chutney and boiled egg. Yum!