Spinach pulao - Palak pulao

Spinach pulao is an easy rice variety which has high nutritional value. Since it is a greeny leaf vegetable, it is a rich source of iron. This pulao is a great lunch box option and is an alternate to the usual dal and paratha which is prepared with spinach.

    

I made it similar to the mint peas pulao that I regularly make with few variations that I learnt from the mint pulao recipe I saw here. I loved the addition of lemon juice and pav bhaji/garam masala in this pulao.                                                                  

Spinach Pulao - Palak Pulao Recipe

Serves :  2 - 3 people

Ingredients

• Basmati Rice  -  1 cup
• Potato  -  2 small baby potatoes or 1 small sized potato
• Green Peas  -  1/2 cup
• Onion  -  1 medium, thinly sliced
• Salt  -  as required
• Turmeric powder  -  1/4 tsp
• Pav Bhaji masala or garam masala  -  1/2 tsp
• Water  -  1.5 cups

To grind

• Spinach  -  1 bunch
• Lemon juice  -  from 1/2 of a big lemon
• Green chilly  -  2
• Ginger  -  a small piece

To temper

• Oil  -  1 tbsp
• Ghee  -  1 tbsp
• Bay leaf  -  2
• Cloves  -  3
• Cinnamon stick  -  1

Method

• Wash and soak rice in water for 20 to 30 minutes.
• Thinly slice the onion. Peel the skin of potatoes and chop them into small cubes.
• Remove the stalk from spinach and wash well for at least 2 to 3 times to remove all the dirt and mud.
• Roughly chop the spinach leaves and grind it along with green chilly, ginger and lemon juice to a fine paste. Water is not required for grinding as spinach leaves out water. 
• In a pressure cooker, add oil and ghee and once it is heated, temper with the bay leaf, cinnamon stick and cloves.
• Once they turn aromatic, add the sliced onion and fry till it turns translucent. Add salt to speed up the process.
• Add the ground paste, turmeric powder and pav bhaji masala or garam masala. Mix everything well.
• Add potato, peas and the soaked rice after draining water from it.
• Mix everything well and add water required for cooking the rice. Check for salt.
• Close the pressure cooker and once steam comes, pressure cook for 2 whistles or just cook in low flame for 15 minutes after keeping the whistle.
• Once pressure releases, fluff gently and serve hot with any raita or chips. We had with carrot raita.                                  

                                       

Notes

• I have given 1 : 1.5 proportion for rice and water as I used basmati rice. You can use any variety of rice and adjust the water quantity according to the type of rice.
• You can use either pav bhaji masala or garam masala. Both lend a nice flavour to this pulao.
• I have not used garlic in this recipe. If you prefer, you can grind 2 to 3 pods along with the other ingredients.

Try this healthy and easy to prepare pulao variety.