Palak Pulao (Spinach Pilau)
Ingredients
- Long grain (Basmati) rice 3 cups (equal to 600 grams), washed 2-3 times then soaked for half an hour
- Oil as needed
- Whole cumin seeds 1 tablespoon
- Black peppercorns 1 teaspoon
- Cinnamon sticks 4
- Cloves 8
- Cardamom 4
- Onion 1 medium sized, chopped
- Garlic paste 1 tablespoon
- Turmeric powder 1 teaspoon
- Cumin/coriander powder 1 teaspoon
- Green chilli 1-2, chopped (we are not using red chili powder in this recipe)
- Potatoes 4 medium, peeled and cut into thin slices
- Sweet corn 1 cup
- Peas, 1 cup
- Green capsicum 1, seeds removed, finely diced
- Yoghurt 2 tablespoons
- Spinach 2 cups, cleaned washed and finely chopped
- Salt as needed
- water 5 cups (use same cup for measurement of rice and water)
- Chopped coriander 4 tablespoons
Preparation
- Wash the rice with running water and soak for at least half an hour.
- Place a pot on the stove, turn on the heat to a medium flame and add oil.
- Add the whole spices – cumin seeds, black pepper corns, cinnamon sticks, cardamom pods and cloves.
- Once they splutter in the oil and you feel the aroma, add the finely chopped onion.
- Fry until the onions are golden brown. Do not let them dark brown at this stage.
- Add garlic paste. Sauté for a minute until aromatic.
- Now add green chilies. Stir for another minute.
- Then add the turmeric and cumin/coriander powder and mix.
- NOTE: To make cumin/coriander powder, dry roast equal quantity of cumin seeds and coriander seeds and grind to a fine paste. Use 1 teaspoon and store the rest in an air tight container.
- Add potatoes, peas, sweetcorn and capsicum. Fry together for a couple of minutes until the potatoes look translucent from the outside.
- Add yogurt and chopped spinach. Cook on medium to high flame until the extra moisture dries up. This step will add a distinct flavour to the dish.
- Now add water and salt. Cover with a lid and let it simmer until the water brings to a boil.
- As soon as the water starts to boil, drain the rice and add to the spinach stock.
- Add chopped fresh coriander and stir just to mix everything. Do not mix too much.
- Cook on medium high heat until the rice has absorbed almost all the water.
- When there is very little water left in the rice, reduce the heat to the lowest. Cover the pot with a lid and place a tawa under the pot to steam (dum) the rice.
- Steam the rice on very low heat for 10 minutes.
- Palak pulao is ready! Serve with Imli kababs or any kind of salad and raita.
- Enjoy!
Palak Pulao (Spinach Pilau)
Ingredients
- Long grain (Basmati) rice 3 cups (equal to 600 grams), washed 2-3 times then soaked for half an hour
- Oil as needed
- Whole cumin seeds 1 tablespoon
- Black peppercorns 1 teaspoon
- Cinnamon sticks 4
- Cloves 8
- Cardamom 4
- Onion 1 medium sized, chopped
- Garlic paste 1 tablespoon
- Turmeric powder 1 teaspoon
- Cumin/coriander powder 1 teaspoon
- Green chilli 1-2, chopped (we are not using red chili powder in this recipe)
- Potatoes 4 medium, peeled and cut into thin slices
- Sweet corn 1 cup
- Peas, 1 cup
- Green capsicum 1, seeds removed, finely diced
- Yoghurt 2 tablespoons
- Spinach 2 cups, cleaned washed and finely chopped
- Salt as needed
- water 5 cups (use same cup for measurement of rice and water)
- Chopped coriander 4 tablespoons
Instructions
- Wash the rice with running water and soak for at least half an hour.
- Place a pot on the stove, turn on the heat to a medium flame and add oil.
- Add the whole spices – cumin seeds, black pepper corns, cinnamon sticks, cardamom pods and cloves.
- Once they splutter in the oil and you feel the aroma, add the finely chopped onion.
- Fry until the onions are golden brown. Do not let them dark brown at this stage.
- Add garlic paste. Sauté for a minute until aromatic.
- Now add green chilies. Stir for another minute.
- Then add the turmeric and cumin/coriander powder and mix.
- NOTE: To make cumin/coriander powder, dry roast equal quantity of cumin seeds and coriander seeds and grind to a fine paste. Use 1 teaspoon and store the rest in an air tight container.
- Add potatoes, peas, sweetcorn and capsicum. Fry together for a couple of minutes until the potatoes look translucent from the outside.
- Add yogurt and chopped spinach. Cook on medium to high flame until the extra moisture dries up. This step will add a distinct flavour to the dish.
- Now add water and salt. Cover with a lid and let it simmer until the water brings to a boil.
- As soon as the water starts to boil, drain the rice and add to the spinach stock.
- Add chopped fresh coriander and stir just to mix everything. Do not mix too much.
- Cook on medium high heat until the rice has absorbed almost all the water.
- When there is very little water left in the rice, reduce the heat to the lowest. Cover the pot with a lid and place a tawa under the pot to steam (dum) the rice.
- Steam the rice on very low heat for 10 minutes.
- Palak pulao is ready! Serve with Imli kababs or any kind of salad and raita.
- Enjoy!