PALAK PULAO
Pulaos in any form are always a blessing when it comes to packing food for lunch or while planning an one pot meal. Besides the various pulao varieties that I have in my blog, this one is totally new to me and I found a new way to make consume the healthy greens which are otherwise avoided or disliked by our kids. If you plan and make the meal attractive and present it in a pleasing way, it can never fail you and the kids will be all the more happy. As we all know spinach has protein, minerals, iron and vitamins. It lowers the risk of cancer and blood pressure and improves bone health. It is the power house which our body needs much often.
I have a few recipes with palak such as Palak Paneer, Alu Palak etc. but this one will be a super hit in your house owing to the fresh green colour and aroma of spices included. I was looking for a rice variety in South Indian style with spinach but was somehow impressed with this recipe and started to make this for daughter’s lunch box. As it turned out it was very tasty and I have made this a few times now. It is good to pair any pulao with a raita, but this time I have served with Jeera Alu which is a simple dry curry with limited spices and potatoes. As you can see I have added only potatoes and green peas with onions in this recipe. Too much veggies will supress the taste of palak, so I have restricted to these alone. But addition of carrots would also be good, if you want, you can slice them and add too. Try out this green pulao and tell me how it turned out.
| Prep Time | 15 min |
| Cook Time | 15 min |
| Servings |
people
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- 1 cup basmati rice
- 1 cup Cleaned Spinach Leaves
- 1 number Bay Leaf
- 2 number Cloves
- 1/2 tsp cumin
- 1 number potato
- 1 number onion
- 1/4 cup Fresh Peas
- 2 tsp Oil
- To Taste salt
Ingredients
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- Soak Basmati Rice in water for 15 minutes.
- Peel potato skin and chop in to cubes. Slice onion and keep it ready with sheeled peas.
- In a presure cooker add oil, bay leaf, cumin and cloves. Add now sliced onion and fry till pink.
- Add potato and green peas.
- In a pan add a little oil and fry spinach leaves. Just when it is slightly done take it off.
- Place the spinach leaves in the blender.
- Grind to a smooth paste.
- Add the paste to the cooker.
- Add soaked rice and salt.
- Add water.
- Pressure cooker for 3 whistles.
- Fluff it up.
- Serve hot with any vegetable or raita.
You can add a handful of mint and coriander leaves for more taste.
You can add a teaspoon of ghee and mix while serving.
Do not over fry the spinach leaves.
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