Palak Pulao is not really a traditional recipe, but it surely is one of the best innovated rice dishes in India.
As the name suggests, it is made with Palak puree and other essential ingredients required for Pulao. It looks green in color and also doesn’t taste as spicy as different Pulao and Biryani dishes.
So, if you want your kids to eat Spinach, you must try making the following recipe. It not only tastes amazing but also helps providing nutritional benefits to growing kids.
You can include other veggies like carrots, corns and peas to enhance the overall health value of this mouthwatering dish.
Just like Palak Paneer preparation, you may also add paneer cubes in this pulao. I’m sure it will taste quite good without adding any other veggies. Anyway, I’ll leave the experiment part up to you all, as the combination list will never end here.
For now, I am going to share the way I cook Palak Pulao at home. So, here we go –
Total Time – 30 minutes
Serves – 2 people
- Basmati Rice – 1 cup, cooked
- Palak/Spinach Puree – 1 cup
- Onion – 1, medium sized, finely chopped
- Tomato – 1/2, medium sized, finely chopped
- Sweet Corn – 4 tablespoon
- Potato – 1, medium sized, boiled, cut into cubes
- Carrots – 2 tablespoon, cut into cubes
- Coriander Leaves – 1/2 teaspoon
- Pulao Masala Powder – 1 teaspoon (Optional)
- Garam Masala Powder – 2 teaspoon
- Red Chilli Powder – 2 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Fresh Lime Juice – 2 teaspoon
- Fried Cashew Nuts – 5-6, cut into halves
- Bay Leaf – 1 dried leaf
- Oil – 2 tablespoon
- Salt to taste
1. Heat oil in a wok or Kadai on medium flame.
2. Add a bay leaf and fry it for a minute.
3. Add the chopped onions and fry them till you get slightly golden brown color.
4. Now, add chopped tomato pieces, salt, red chilli powder and turmeric powder into the onions. Cook this masala for 4-5 minutes.
5. Add all the remaining veggies along with pulao masala powder in onion-tomato gravy. Mix all ingredients well. Cook them for another 10 minutes with the lid on. Don’t forget to stir in between few minutes. It will help you balance the temperature of recipe.
6. If the veggies are almost cooked, it’s time to add Palak puree, lime juice and garam masala.
7. Reduce the flame a bit and let everything cook for 2-3 minutes more.
8. Add the pre-cooked Basmati rice and mix gently with the help of forks.
9. Garnish your flavorful pulao with fried cashew nuts and coriander leaves. Serve it hot.
#1 You should always add the spinach puree after the veggies are cooked, as it doesn’t take much time to cook and gives really nice color to your pulao.
#2 Your rice pulao may not get the desired color, if you put the lid on while cooking the puree.