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Palak Pulao/ Spinach Pulao

Nov-10-2016
Huma Kalim
10 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Palak Pulao/ Spinach Pulao RECIPE

Palak Pulao/ Spinach Pulao is a one pot meal. Served with plain buttermilk, Palak Pulao is packed with nutrients and best served as a delicious meal when you're in a hurry.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Pressure Cook
  • Blending
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. 1 glass rice
  2. 1 large sized onion, chopped
  3. 1 bunch spinach
  4. 1/3 cup coriander leaves
  5. 2 green chillies + 3 extra
  6. 1 tbsp garlic paste (5-6 garlic cloves)
  7. 1 tbsp ginger paste ( 1 and 1/2 inch ginger)
  8. 2 tbsp curd
  9. 1/2 tsp black pepper powder
  10. 1/2 tsp garam masala powder
  11. Whole garam masala 1/4 tsp (Shahjeera, 2 cloves, 5 black pepper, 1/2 inch cinnamon, 1 black cardamon, 1 Bay leaf)
  12. 1 big spoon oil + 1 tsp ghee (optional)
  13. 1 and 1/4 tsp salt to taste
  14. 1 and 1/2 glass of water

Instructions

  1. Blend all these ingredients together, coriander leaves, 2 green chillies, garlic paste, ginger paste and curd.
  2. For the spinach, heat 1 tbsp oil in a pan. Add in the 1/2 chopped onion, once it becomes transparent in colour, add the spinach. Cook on a medium heat till the spinach changes it's color. Then let it cool and make a paste of it in a grinder.
  3. Heat oil in a deep pan or pressure cooker. Once the oil is hot, add in the whole garam masala.
  4. When the garam masala crackles, add in the remaining chopped onion. Once the onion becomes light brown in colour, add in the coriander paste. Fry it for 2 minutes till the oil separates itself.
  5. Next, add in the black pepper powder and garam masala powder. Now add in the spinach paste and stir for a few minutes, then add in the slit 3 whole green chillies.
  6. Pour in the water and salt. Once the water comes to a boil, add in the rice.
  7. Pressure cook on a high flame till 3 whistles blow, then simmer and cook on a low heat for 10-15 minutes.
  8. Serve it hot with raita.

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Sabira Saleh
Dec-16-2016
Sabira Saleh   Dec-16-2016

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