Palak Moongphalli Til Pulao

Ingredients list for Palak Moongphalli Til Pulao

• 1 medium bunch Fresh spinach (palak) , shredded
• 1 cup Spinach puree
• 1 cup Raw peanuts (kachchi moongphalli) , soaked and boiled
• 1 tablespoon White sesame seeds (til)
• 3 cups Basmati rice , cooked
• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 10-12 Black peppercorns
• 4 medium Potatoes , peeled
• 1 tablespoon Garlic , chopped
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Garam masala powder
• to taste Salt
• 1 tablespoon Lemon juice
• to garnish Fresh red chilli
• to garnish Tomato wedges

Method

1. Heat oil in a deep non-stick pan, add sesame seeds and saute till light brown.
2. Add cumin seeds, bay leaf and peppercorns, mix and sauté for a few minutes.
3. Cut potatoes into cubes, add to the pan and mix. Add garlic, mix and cook till the potatoes turn golden.
4. Add peanuts, red chilli powder, turmeric powder, garam masala powder and salt, mix well and cook for 1-2 minutes.
5. Add spinach leaves, mix and cook till the leaves wilt. Add spinach puree, lemon juice and Fortune Biryani Rice, mix lightly and cook till rice gets heated through.
6. Transfer into a serving bowl, garnish with red chilli and tomato wedges and serve hot.