I am posting here a tasty rice variety. This keerai pulao is prepared with left over rice. Any keerai variety like Palak, Molaikkeerai, siru keerai, arai keerai, green ponnaangkanni keerai goes well with this pulao. But, I think Palak is most suitable. I am going to try with murungkai keerai next time. let me see how it tastes!!
Finely chopped Palak keerai- 1 1/2 cups
Cooked rice-2 cups
Fennel seeds- 1/2 sp
small garlic flakes- 2 tbsp
finely chopped tomato- 1
finely sliced onion [ medium size] -2
ginger garlic paste- quarter sp
turmeric powder- 1/4 sp
finely chopped coriander- 1 tbsp
finely chopped mint leaves- 1/2 tbsp
salt to taste
ghee- 1 tsp
oil- 1 1/2 tsp
heat a pan and pour the oil and ghee.
when they become hot add the fennel seeds with the cashew nuts.
Immediately add the onion, garlic flakes and the G.G.Paste.
Fry them well on slow fire until the raw flavour of the paste goes out.
Then add the tomato along with the greens, a pinch of salt and the turmeric powder.
Cook them well until the tomato is mashed and the oil floats on top.
Now add the cooked rice with enough salt.
Toss well on slow fire for at least a few minutes or until the rice is combined well with the masala.
Sprinkle a few drops of ghee on top of it.
The delicious keerai pulao is ready to use now!!