Palak Pulao: टेस्ट भी और हेल्थ भी

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  • Thursday, November 17, 2011
  • The fresh and tender spinach/Palak is not only a healthy addition to your meal but also adds taste and beauty on your plate. Spinach is rich in vitamin E and Lutein (A pigment which is found in some vegetables and fruits which protects one’s vision) which when cooked with rice and spices; you just can’t resist yourself from having the delicacy.
    Saraswathi Iyer

    Serves: Four people

    Ingredients: To make Palak Pulao/ Spinach rice we need

    Palak/Spinach - 1 bunch
    Pudina/Mint leaves -1/2 bunch or 2 cups
    Rice - 3 cups
    Water - 6 cups
    Green Chilli - 3 nos(As per your taste)
    Ginger - 2 tea spoon
    Onion - 2nos
    Cashews - few(Optional)
    Spices – On in quantity each(Krambu,Elakka,Pattai /Clove, Cinamon, Cardamom)
    Oil - 3 tablespoons
    Garam Masala - 1/2 tea spoon
    Salt – to taste

    Preparation Method
    Wash and chop keerai/palak and pudina and keep aside. Chop onions and keep aside.

    In a Kadai/Pan, add 1 tea spoon, oil.

    Add Palak/Spinach, pudina(mint) leaves, 1no green chilli and ginger to the oil and saute it for 5 to 7 mins. Allow it to cool and then grind it to coarse paste 2 to 3 times in mixer or blender.

    Heat a pressure cooker, add oil, put the above mentioned spices and fry.

    Add chopped onion, a pinch of salt and a green chilli,(at this stage if you want you can add ginger garlic paste) and sauté till onions become transparent or pinkish in color.

    Now add grounded Palak/Spinach mixture and sauté for few minutes.

    Wash and add rice, salt, garam masala and mix it well.

    Once the whole combination is mixed properly add water to it and stir it for two minutes allow it to boil and pressure cook for 4 whistles.

    Wait for steam to release and slowly mix the Pulao.

    Finally Garnish the Spinach rice with cashews.

    Serve it hot or warm with Raitha. 

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