Dec 222014
 
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Palak or Spinach is a very healthy green leafy vegetable that is known for its high nutritional benefits. It is a very good source of iron and vitamins along with a high protein content.

Palak by itself has no pungent flavor, so often when we use it in a recipe like curry or rice, we pair it up with other flavors. In this recipe, I used mint leaves and whole dry spices for flavor along with several spice powders that suite my taste. I used the Palak Biryani recipe of VegrecipesofIndia for reference and modified it as per my preference and liking.

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You may check my Fried rice, Peas Pulao, Dum Biryani, Vegetable Pulao and many other rice recipes in my page.

Serves: 2

Soaking time: 30 mins

Cooking time: 20 mins

Ingredients:

Basmati rice – 1 cup (soaked in 2 cups water for 30mins)

Onion – ¼ cup (finely chopped)

Garlic – 1 tbsp (very finely chopped)

Dry fenugreek leaves/kasoori methi – 1 tbsp

Garam masala powder – ½ tsp

Fennel(saunf) powder – ½ tsp

Coriander/dhania powder – 1 tsp

Cloves – 4

Cumin seeds/jeera – 1 tbsp

Cinnamon – ½ inch piece

Green cardamom – 2

Salt – to taste

Oil – 1 tsp

To make a paste:

Palak/spinach leaves – 2 cups (loosely packed)

Mint leaves – ¼ cup (tightly packed)

Ginger – small piece

Green chili – 4

Turmeric powder – ½ tsp

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Procedure:

  1. Puree the ingredients under ‘to make a paste’ into a very smooth paste. Set aside.
  2. Cook the soaked rice till completely done. Set aside.
  3. Heat oil in a pan/kadai. Add cloves, jeera, cinnamon, cardamoms and fry for 2 minutes till it leaves a nice aroma.
  4. Add the garlic and onions. Fry till onions become soft.
  5. Add the kasoori methi, garam masala powder, coriander powder and fennel powder. Fry for a minute.
  6. Add the pureed palak-mint paste and fry till the mixture becomes dry and turns darker in color.
  7. Then, add the cooked rice, salt to taste and combine well on low heat. Once combined, remove from heat and serve either with raita or pickle. If packing for lunch, I prefer packing chips along with curd.

Note:

  1. For variation, you may add some tomato to the onions and fry with it. It gives a slight tangy taste.
  2. You may add or skip some masala powders used in this recipe.
  3. The palak-mint paste can be prepared in bulk and frozen in ice-trays and when needed, you may use the cubes for the recipe. It gives the same fresh taste.IMG_0276

  2 Responses to “Palak Pulao/Palak(Spinach) Rice – Iron and Protein-rich recipe”

  1.  

    Lovely clicks of a delicious dish!

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