A simple, healthy yet delicious recipe for your weekday lunch boxes. This Spinach pulao is a new favorite recipe of mine as it is refreshing change from the usual spinach dal. I try to include spinach in most of our meals through the week and that’s when I experiment with it. You can also find the recipe for spinach pakora on my blog. Do check it out. This is a one pot meal and you only need a pressure cooker to make this. It is a complete protein packed meal when had with raita and a boiled egg and one might even mistake it for biriyani. 😉 So do try out this recipe and share your results with me!
- 2 cups spinach, loosely packed + ½ cup water
- 2 tablespoons ghee
- 1 medium-sized onion, thinly sliced
- 1 large tomato, chopped
- 1 large green chilly or 2 small chillies
- A generous pinch of asafoetida
- 1 ½ tablespoons ginger garlic paste
- ½ cup mint leaves, chopped
- ½ cup coriander leaves, chopped
- 2 tablespoons salt
- 1 teaspoon turmeric powder
- 3 tablespoons veg biriyani masala
- 2 cups of basmati rice + 2 ½ cups of water
- 1 bay leaf
- 3 cloves
- 2 green cardamom
- 1 inch cinnamon stick
- Wash and soak 2 cups of basmati rice in sufficient water until ready for use.
- Chop and Prep all the ingredients for use. Grind 2 cups of spinach leaves in ½ cup of water and keep aside.
- Heat 2 tbsp of ghee in a 5 -litre pressure cooker and temper the whole spices listed. Add in sliced onions and green chilly and saute on medium to low flame for 4-5 minutes until soft and caramelised.
- Add in ginger garlic paste and a generous pinch of asafoetida and saute for a minute until the raw smell goes away. Now add in chopped tomatoes to the onions and saute for a few minutes until the tomatoes are mushy.
- Mix in the chopped coriander and mint leaves and stir well.
- Season the mixture with required salt, 1 tsp turmeric and 3 tbsp biriyani masala. Mix well until the spices are thoroughly incorporated.
- Now is the time to pour in the ground spinach mixture. Mix well and let it cook uncovered for a minute.
- Pour in 2 ½ cups of water and let it come to a slight boil.
- Drain the water from the soaked rice and add the rice to the pressure cooker. (For the pressure cooker biriyani, we will add 3 cups of water for 2 cups of rice. Since the spinach is already blended with ½ cup of water, we will only be adding 2.5 cups of water here.)
- Check for seasoning. Add extra if needed.
- Secure the lid and the whistle and allow it to pressure cook for 3 whistles. (It took me about 3 whistles to get the achieve the correct texture, however every pressure cooker is different)
- Let the pressure release naturally before opening the lid. Gently mix the rice before serving. Serve hot with raita, boiled egg or potato fry!