Palak(Spinach) Pulao with tangy raitha

This is a “one dish meal” I learnt from Amma. It is very easy to make and delicious. I love this simple Pulao which is very healthy too. If you have children, do try this.I thought I could try this spinach rice for a change. I liked it a lot and it is easy to prepare too. Palak Pulao (Spinach Pulao) is a healthier version. Palak Pulao is easy to made, delicious, balanced and nutritious recipes. Like all greens, Palak greens are rich in iron, vitamins. Palak pulao tastes delicious with spicy raita, with tomato and onions salads. All greens are rich in iron. So I use greens a lot in my cooking.I have this rice as a light lunch in weekdays. It tastes good with raita too. Also I wondered what raitha would accompany this pulao to its best. So thought of trying some tangy raitha as the pulao was very mild. Then I thought of using tomato and onion together in my raitha. You can add more veg’s and dry fruits in palak pulao. It will add more taste and nutrition.

Prep Time: 15 minutes|Cook Time: 20 minutes|Serving Size: 3

Ingredients Basmati Rice - 1 cup Bay leaf -1 no Cinnamon stick  -1” Cloves -2 no Cardamom - 2 no’s Onion -1 no(long slices) Spinach – ½ cup chopped Grated Carrot – ¼ cup Fresh green peas -fistful Ghee -1 tbsp. Oil -1 tbsp. Water -1 ½ cup Turmeric powder - ¼ tsp Red chilli powder –1/2 tsp Salt to taste For the masala paste(app ½ cup puree) Spinach – ¾ cup packed Cumin seeds - 1/4 tsp Green chillies -3 no’s Garlic and ginger -1 ½ tbsp

Method

1. Wash and soak basmati rice for 30 minutes. Grind palak, green Chillies, and garlic to a smooth thick paste.Keep aside.

2. Take a pressure cooker, heat up the oil in it. Add jeera, bay leaf, cardamon and sauté for few seconds then add the above mix and sauté it for 1-2 minutes. Add Onions and cook it until translucent. Add grated carrot, peas, spinach and sauté it for 2-3 minutes. Fry them till the spinach becomes soft and fry for 2 minutes.

3. Add the Palak paste and sauté till the water evaporates.Next add the masala paste ,turmeric powder, chili powder and salt to taste. Sauté till oil separates.

4. Add 1 1/2 (one and half) cups of water and close the lid. Increase the heat to high. After first whistle, simmer the heat (or flame) and cook for another 2 minutes. Turn-off the heat. Allow the pressure to subside naturally.Keep covered for at least 10 minutes before serving.

5. Palak pulao is ready to pack it in lunchbox or server as main course. Serve warm or hot with papad and tomato raita.


Notes
Since the basmati rice is soaked for 30 minutes it needs less water. Adjust the water according to rice you use.

Tomato Raitha

This is a good combo for palak/Spinach Rice. A tangy raita too. Let your family enjoy with this meal.

Ingredients Curd/Yogurt -2cups Cumin powder -1 tsp Onion -1 no(Chopped lengthwise) Tomato -2 no(Chopped finely) Cilantro –few strigs Salt –As needed

Pour curd in a broad vessel and beat it.Combine all the other ingredients and give a quick stir. Serve it with palak pulao.

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Corn Methi paniyaram

Fruity nuts milkshake

Kokum Lemonade

Soya kheema dry curry

Mango Lassi

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