Pulao recipes are a great way to consume vegetables. They also get ready quickly, provided we have cooked the rice in advance. There are many ways in which we can cook pulao – in a pan or pressure cooker or cook rice and veggies separately. We always cook rice separately for pulao and then add them to the veggies mixture.
Spinach Pulao is very healthy and tasty and is also a great way to consume spinach. This pulao is cooked in spinach puree and it has onions, corn, peas, cabbage and carrots added. You can add any of your favourite vegetables to your pulao. Cashews and raisins will also go very well with the recipe.
1/3 cup mixed boiled veggies (we have used carrots, corn and peas)
1.5 teaspoon oil
½ teaspoon butter
½ - 1 green chili, slit or chopped
½ teaspoon cumin seeds/jeera
pinch of hing/asafoetida
1 teaspoon coriander powder/dhania powder
1 teaspoon cumin/jeera powder
¼ teaspoon garam masala powder
salt to taste
Wash the spinach leaves thoroughly. Roughly chop the leaves and take them in a blender/mixer jar and blend to a smooth paste adding about a teaspoon of water.
Soak basmati rice in water for 15-20 minutes. Wash thoroughly and cook rice in pressure cooker along with 2/3 cup water. Cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 mins.
Heat oil in a non-stick pan and add jeera. Once it splutters, add green chilli, hing and sliced onions. Saute for 2-3 minutes.
Now add shredded cabbage and cook for another 2 minutes.
Add the spinach puree, mix well and cook for 4-5 minutes.
Now add boiled peas, corn and carrots. Mix and add all the spices - dhaniya powder, jeera powder, garam masala and salt. Give a quick stir and saute for a minute.
Now add cooked rice and mix till rice gets properly coated with all the spices.
Finally add butter, mix and remove from flame.
Serve this delectable palak pulao with curd or raita.