Tuesday, April 12, 2011

Palak Pulao / Palak Rice / Spinach Rice


  1. Palak or spinach - 2 cups ( cleaned and roughly chopped)
  2. Ground nuts - 1/4 cup
  3. Basmati rice  - 1 and 1/2 cup
  4. Onion  -   3/4 cup finely chopped
  5. Jeera (cumin seeds) -  1 tsp
  6. Ginger - 1 inch
  7. Garlic -  6 big cloves
  8. Green chillies - 2
  9. Red chilli powder - 1/2 tsp
  10. Salt as per taste
  11. Oil - 4 tbsp
  12. Bay leaves or tej patha - 2 no.s

  • Wash the rice and soak it in water for 30 minutes.
  • Heat some oil in a heavy bottomed vessel.
    When the oil is hot, add the bay leaves and the ground nuts. Once the groundnuts have changed color, add the cumin seeds or jeera.

  • When the groundnuts have slightly changed in color, add the onions.
  • While the onions are cooking, make a paste of ginger, garlic and green chillies.

  • Add this paste to the onions and cook for some time.

  • Now grind the spinach (palak) using some water. Add water to this paste to make it about 3 and 1/4 cups of the spinach solution. Heat this solution while the onions are getting cooked.

Heat the solution while the onion is cooking.

  • Add this hot spinach solution to the cooked onions.

  • Drain the water from the rice and add it to this solution.
  • Add the red chilli powder and salt.

  • When it comes to a boil, close the lid and reduce the heat. (In my electric  range , at about 3-4)
  • Cook till the rice has cooked and  all the moisture has evaporated.
  • Serve hot with the raita of your choice.

Note: All my measurements are as per the US cup and spoon sizes. This varies for country to country. Hence adjust the quantities accordingly.

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