Afghani style Spinach-Fenugreek Pilaf

Afghani style Spinach-Fenugreek Pilaf


  • 2 cups, basmati rice
  • 2 tsp vinegar
  • 1 cup spinach, tightly packed, finely chopped
  • 1 cup fresh fenugreek(methi), tightly packed, roughly chopped
  • 8-10 garlic cloves, finely chopped
  • 1 large tomato, finely chopped
  • 5 tbsp golden fried onions
  • ¼ cup thick yoghurt, whisked well
  • ½ tsp black pepper powder
  • 1-2 green chili, slit (you may add more if preferred)
  • 1 bay leaf
  • 2-inch stick cinnamon
  • 10-12 black peppercorns
  • ½ tsp garam masala powder
  • Juice of 1 lemon
  • 2 sprigs of mint
  • 2 tbsp, oil
  • 1 tbsp, ghee
  • Salt as per taste
  • Water as required

For tempering:

  • 6-8 garlic cloves, finely sliced
  • 1 tbsp, ghee/oil

Clean, wash and soak rice for 30 minutes

Grind together tomato, fried onions to a very fine paste. Keep it aside.

Cook rice with the vinegar, salt and enough water

When rice is 90% done, drain the water completely, keep the rice aside.

In Heavy bottom pan, heat oil and ghee

Add bay leaf, cinnamon stick and peppercorns. Fry for few seconds

Add chopped garlic and fry till golden brown. Do not burn it

Add ground tomato-onion paste and fry for 2-3 minutes on high heat.

Add spinach and fenugreek and sauté on high heat for another 3-4minutes

Reduce the heat to low and add yoghurt, stir continuously until combined well

Add green chilies, black pepper powder, garam masala powder, salt, lemon juice and mint leaves, mix well. Cook for 2 minutes

Finally add rice over the masala, cover and simmer (dum) for 20-25 minutes or till done

Once cooked, very gently give a random mix just once or twice. Do not mix it too much

For tempering:-

Heat ghee in small pan, add sliced garlic and fry till golden brown

Pour this tempering over the cooked pulao(pilaf)

Garnish with fried onions and coriander leaves

Serve hot with raita and chutney of your choice.

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