Ingredients

The following ingredients have 3 Servings
  • 1 1/2 cups basmati rice
  • 2 cups spinach leaves (tightly packed)
  • 1 big onion (finely sliced)
  • 2 green chilies
  • 1 small piece ginger (peeled)
  • 3-4 garlic cloves (peeled)
  • 1/2 cup paneer cubes
  • Salt
  • 2 tablespoon oil

Instruction

  • Wash the spinach leaves thoroughly. Soak basmati rice in water for 1 hour. Drain and spread on a wide plate.
  • Bring plenty of water to boil. Add a pinch of salt and 1/2 teaspoon sugar. Add the washed spinach leaves and blanch for 5 minutes.
  • Drain the leaves and take in a mixer jar. Add peeled ginger,garlic and green chilies. Grind to smooth puree.
  • Heat 2 tablespoons oil in a kadai. Add bay leaf, cardamom and cinnamon stick. Fry for 2-3 minutes.
  • Add finely chopped onions and fry till color changes slightly.
  • Add the spinach puree ad mix well.
  • Cook for 10-12 minutes keeping the pan open.
  • Add drained rice and mix well. Saute for 2-3 minutes.
  • Add 2 1/4 cup water. Season with salt. Let the water boil.
  • Once the water starts to boil, close the pan and maintain low flame.
  • Cook till the rice is completely done. Takes around 10 minutes
  • While the pulao is cooking, fry 1/2 cup paneer cubes in little oil.
  • Once the pulao is done add the fried paneer cubes. toss very gently.
  • Serve palak pulao with curd or raita.