Palak Pulao (Spinach Pilau)

Palak Pulao (Spinach Pilau)

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

  1. Wash the rice with running water and soak for at least half an hour.
  2. Place a pot on the stove, turn on the heat to a medium flame and add oil.
  3. Add the whole spices – cumin seeds, black pepper corns, cinnamon sticks, cardamom pods and cloves.
  4. Once they splutter in the oil and you feel the aroma, add the finely chopped onion.
  5. Fry until the onions are golden brown. Do not let them dark brown at this stage.
  6. Add garlic paste. Sauté for a minute until aromatic.
  7. Now add green chilies. Stir for another minute.
  8. Then add the turmeric and cumin/coriander powder and mix.
  9. 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.
  10. Add potatoes, peas, sweetcorn and capsicum. Fry together for a couple of minutes until the potatoes look translucent from the outside.
  11. 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.
  12. Now add water and salt. Cover with a lid and let it simmer until the water brings to a boil.
  13. As soon as the water starts to boil, drain the rice and add to the spinach stock.
  14. Add chopped fresh coriander and stir just to mix everything. Do not mix too much.
  15. Cook on medium high heat until the rice has absorbed almost all the water.
  16. 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.
  17. Steam the rice on very low heat for 10 minutes.
  18. Palak pulao is ready! Serve with Imli kababs or any kind of salad and raita.
  19. Enjoy!


Palak Pulao (Spinach Pilau)

Author: Naush

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!


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