Palak Pulao (Spinach Rice)

Palak pulao is a delicious  rice loaded with the goodness of spinach. Loaded with multi vitamins, we must include palak/ soinach on a regular basis in our diet. This recipe is quick and easy to make and tasty at the same time.
  • 1 cup long grained rice
  • Approximately 20 tender leaves of palak (spinach)
  • 5 to 6 sprigs coriander leaves
  • 4 to 5 cloves of garlic
  • 5 to 6 green chillies ( adjust to spice required)
  • 1 medium onion very finely chopped
  • 2 tbsp oil
  • 1 tsp caraway seeds or cumin seeds
  • 2 piece of cinnamon
  • 1 bay leaf
  • 2 cloves
  • 1 tsp lime juice
  • 1/2 tsp garam masala
  • Salt to taste
  • Water as required
  • Wash rice at least  three times to let go the excess starch. Soak in water for 10 minutes and drain the water.
  • Sprinkle 1 tsp lime juice over the rice, mix well and keep aside.
  • Heat water in a deep vessel till it boils, blanch the spinach leaves for 2 minutes. Remove the leaves, dip them in cold water. Drain the water. Grind the spinach leaves, green chillies, coriander leaves, garlic to a smooth paste and keep covered.
  • Heat oil in a deep non stick/ceramic pan. Add bayleaf, cinnamon, cloves and cumin seeds. When they crackle add onions and saute till brown.
  • Add spinach puree and saute well. Add rice , saute well till the rice is well coated , then add hot water just enough to cook the rice. Add salt and garam masala and stir.
  • Cover and cook till done.
  • Serve hot with raita or chutney of your choice
  • Choose bunch of spinach with small tender leaves rather than large ones.
  • Adding lime juice to the rice gives a firm texture to the rice.
  • You can grind raw spinach also but it gives a rough texture to the paste.
  • Browned onions give a very nice flavour to the pulav.
Mint Chutney
  • 20 leaves of mint leaves
  • 1/2 cup coriander leaves
  • 2 to 3 green chillies ( as per choice)
  • 10 tbsp of thick curds
  • Salt to taste
  • Grind mint leaves, coriander leaves, Green chillies, salt to a smooth paste.
  • Add curds and blend well. Mint chutney is ready to be served.


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