Palak Pulao Recipe – पालक पुलाओ: Spinach (पालक) is a nutritious ingredient, so give your family a healthy treat this Sunday. I must say, they love this form of pulao. It is very easy to make, yummy in taste, and does not require too many ingredients or much time.

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Palak Pulao

Recipe by Vipasha

0.0 from 0 votes

Course: Dinner, Lunch, MainCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

Total time

minutes

This Palak Pulao is one time meal with full of vitamin D. Can have in lunch or dinner with or without curd.

Ingredients

Basmati rice – ½ cup
Sweet corn kernels (frozen) – ¼ cup
Bay leaf (तेज पत्ता) – 1 small
Cinnamon (दालचीनी) – 2 inch
Spinach (पालक) – 340 grams
Onion (प्याज) – 1
Ginger (अदरक) – 1 inch
Garlic (लहसुन) – 5-6 cloves
Green chilli (हरी मिर्च) – 1
Ghee (घी) – ½ tbsp.
Oil – 1 tbsp.
Salt as per taste.

Directions

Wash and chop spinach (पालक). Slice onion (प्याज). Make a paste of ginger (अदरक) and garlic (लहसुन). Finely
chop green chilli (हरी मिर्च). Keep aside all things.
Rinse basmati rice in a water and soak them for 25-30 minutes.
Boil 1 cup of chopped spinach (पालक) – left ½ cup of chopped spinach (पालक), drain the water and make fine puree.
Heat ghee (घी) and oil in a pan; add bay leaf (तेज पत्ता) and cinnamon (दालचीनी). Sauté for a minute.
Now add sliced onion (प्याज) and sauté until onions (प्याज) become translucent.
Immediately add ginger-garlic (अदरक-लहसुन) paste and finely chopped green chilli (हरी मिर्च). Sauté until raw aroma of garlic (लहसुन) goes away.
Add spinach (पालक) puree, ½ cup of leftover chopped spinach (पालक) and sweet corn kernels. Mix well and cook for 3-4 minute on low flame.
Drain excess water from basmati rice and put them on spinach (पालक) mixture. Mix well and with stirring continuously cooks for a minute.
Now add 1 ¼ cup of water and salt as per taste. Mix well and bring it to boil over medium flame.
When it brings to boil, cook cover for 10 minutes on low flame. Turn off the flame and keep it aside for 8-10 minutes covered.
Serve hot with curd or you can take it as it is.

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