|1.||Rice 1 cup|
|2.||Oil 1 tablespoon|
|3.||Ghee 1 tablespoon|
|4.||Onion 1 medium|
|5.||Potato 1 medium|
|6.||Fresh peas 1-2 tablespoon|
|8.||Water 2 cups|
|9.||Salt to taste|
|10.||Lemon juice to taste|
|1.||Palak (spinach) 2 small bunches|
|2.||Fresh coriander leaves 1/2 small bunch|
|3.||Green chilies 4-5|
|4.||Cinnamon about 1" piece|
|6.||Cashew whole 6-8|
|7.||Ginger small piece|
the palak leaves.
to boil about 1/4 cup of water.
Add palak leaves and cook for about 2 minutes.
the palak from the stock and keep
aside to cool.
Use the stock, as it contains nutrients, to cook rice.
cooked palak leaves with the rest of the masala ingredients to
onion and tomato, each
oil and ghee in a utensil.
Add chopped onions.
Fry till the onions turn to golden brown.
potato pieces and fry for one minute.
rice and fry for one minute.
chopped tomatoes and fry for one
masala paste and fry for two minutes.
|11.||Boil two cups
water in a separate vessel.
Add the boiling water, peas and salt to the mixture. Mix.
Transfer the mixture into a pressure cooker.
Bring the mixture to boil. Mix.
the cooker with its lid.
Insert the weight when the steam begins to come out.
Cook until the cooker whistles once or cook according to your cooking preference.
the lid after there is no pressure.
Wait for 1-2 minutes.
lemon juice and mix.
Palak pulao is ready. Serve palak pulao with tomato-onion raita.
|TIPS||How to make Palak Pulao?|
|1.||You can use a pressure cooker for the entire cooking, instead of a utensil.|