Hirwa bhath ( spinach rice ) , varhadi pulao & mishti pulao

Name: Hirwa bhath ( spinach rice ) , varhadi pulao & mishti pulao
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: en
Ingredients: 1) For Hirwa Bhath (Spinach Rice):; 3 cups ( 600 g ) cooked rice; 1 bunch spinach , blanched and ground to a paste; 1 tablespoon butter; 2 cloves; 2 cardamom; 2.5 cm cinnamon; 3 black peppercorns; 1 1/2 teaspoon ginger - garlic paste; 1 teaspoon chilli powder; Salt to taste; 2) For Varhadi Aloo Bhath :; 4 ( 300 g ) potatoes , peeled and cubed; Oil for frying; 5 green chillies , chopped; 5 g ( 1 - inch piece ) ginger; 5 cm cinnamon; 10 g ( 2 teaspoon ) coriander seeds; 1/4 teaspoon turmeric powder; 3/4 cup ( 180 ml ) curd; 1 1/2 cup ( 300 g ) basmati rice; 2 cups water; Salt to taste; 80 g coriander leaves , chopped; 1/4 cup ( 50 g ) desiccated coconut; 3) For Mishti Pulao :; 400 g basmati rice, washed and soaked for 30 minutes; Salt to taste; 2 tablespoon ( 30 g ) ghee; 2 ( 100 g ) onions , chopped fine

Main Dish

4 servings

30 min

40 min

Very Easy

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Three different dishes in three different flavor. Delicious.

Ingredients

Number of serving: 4

1) For Hirwa Bhath (Spinach Rice):

3 cups ( 600 g ) cooked rice

1 bunch spinach , blanched and ground to a paste

1 tablespoon butter

2 cloves

2 cardamom

2.5 cm cinnamon

3 black peppercorns

1 1/2 teaspoon ginger - garlic paste

1 teaspoon chilli powder

Salt to taste

2) For Varhadi Aloo Bhath :

4 ( 300 g ) potatoes , peeled and cubed

Oil for frying

5 green chillies , chopped

5 g ( 1 - inch piece ) ginger

5 cm cinnamon

10 g ( 2 teaspoon ) coriander seeds

1/4 teaspoon turmeric powder

3/4 cup ( 180 ml ) curd

1 1/2 cup ( 300 g ) basmati rice

2 cups water

Salt to taste

80 g coriander leaves , chopped

1/4 cup ( 50 g ) desiccated coconut

3) For Mishti Pulao :

400 g basmati rice, washed and soaked for 30 minutes

Salt to taste

2 tablespoon ( 30 g ) ghee

2 ( 100 g ) onions , chopped fine

1 teaspoon ( 5 g ) garam masala powder

50 g sugar

25 g broken cashew nuts

25 g raisins

A few strands saffron , soaked in a little milk

Preparation

1) Melt the butter in a pan on medium heat. Season with cloves , cardamom , cinnamon and black pepper corns. Add ginger - garlic paste and chilli powder. Stir well.
Add spinach paste, salt to taste and fry well. Add rice , mix and cook till the gravy is absorbed and till you get a nice aroma. Serve hot.
2) Heat a little oil and fry the potatoes for five minutes. Remove and set aside. Grind green chillies , ginger , cinnamon, coriander seeds and turmeric powder to a fine paste.
Heat oil and fry the paste well till the oil floats on top. Add the fried potatoes and curd. Saute for five minutes. Add the rice and stir - fry for five minutes . Add 2 cups of water and salt. Cover and cook till the rice is done.
Garnish with coriander seeds and desiccated coconut.
3) Heat ghee in a pan . Add the chopped onion and garam masala powder and fry till brown. Add rice and fry for about five minutes.
Add enough water ( 1 glass rice - 2 to 2 1/2 glass water ) and salt and bring it to a boil. Add sugar, cashew nuts, raisins and saffron milk and stir well. Cover and cook till done.