Spinach & Carrots Pullao

I had been making this Spinach and Carrots Pullao dish on the stove top for a long time when I saw a book on Microwave cooking…looks like someone had read my mind AND my prayers had been answered!! Wow! The results were amazing! Now, I make it more often and my family just loves this Pullao/Pullav/ Pulav. The best part…I don’t have to hover around the stove and after we have relished it, I have only 1 dish to clean. You gotta LOVE it!

Spinach & Carrots Pullao


Basmati Rice – 1 cup

Oil – 2 tbsp

Onion – 1/2 med, finely sliced

Fennel Seeds – 1 tsp

Black Cardamom – 1

Cinnamon Stick – 1″ pc.

Cloves – 1

Green Cardamom – 1

Bay Leaf – 1

Spinach – 1 bunch, chopped (2 cups packed)

Carrots – 2, grated

Water – 2 cups

Red Chili Powder – to taste

Salt – to taste


  1. Wash and soak the Basmati Rice for at least 1/2 hour.
  2. In a microwave-safe dish which is at least 4″ deep and holds at least 4-5 cups, add Oil, Fennel Seeds, Onions, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves. Mix well.
  3. Microwave uncovered for 3 minutes.
  4. Add in the Chopped Spinach and the Grated Carrots. Mix well and microwave for another 3 minutes, uncovered.
  5. Drain the water from the soaked Rice and add it in the bowl.
  6. Add Salt, Red Chili Powder and 2 cups Water. Mix well and cook covered for 15 minutes, stirring and checking every 5 minutes.
  7. Let the Rice stand for a few minutes before you fluff it up with a fork.
  8. Serve hot with Raita, Yogurt and/or pickle. Serves 2.


  1. Every microwave is different so cooking time may vary.
  2. For a variation, try other vegetables.
  3. If you are uncomfortable using a microwave, the same method can also be used for the stovetop.
  4. For a Rice Cooker, follow the above steps 1-5 on stovetop and then transfer ingredients to the Rice Cooker and cook like regular rice.  

Watch & learn:

Due to excessive spam, we are no longer going to display comments

Leave a Reply

Your email address will not be published.