Palak Pulao Recipe | Palak Paneer Matar Pulao
A flavorful andeasy Palak Pulao made with fresh spinach, paneer, green peas, aromatic wholespices, and basmati rice. This quick one-pot green pulao is perfect for lunch,dinner, or serving to guests.
Ingredients
For SpinachPuree
- 1 bunch Fresh Spinach leaves
- 4 - 5 nos Green Chilies
For Pulao
- 2 cups Rice
- 200 gm Paneer
- 1/2 cup Green peas
- 3 tbsp Ghee
- 2 nos Onion (thinlysliced )
- 2 tbsp Ginger & garlic paste
- 5 nos Cashews
- 1/4 tsp Turmeric powder
- 1 tsp Red chili powder
- 1/4 tsp Sugar
- 1/2 tsp Garam Masala powder
- Salt as per taste
- A handful of fresh mint leaves
- A handful of fresh mint leaves
- A handful of fresh mint leaves
Whole Spices
- 2 nos Bay leaf
- 1 small Cinnamon stick
- 10-12 nos Black Peppercorns
- 2 nos Cloves
- 3 nos Green Cardamom
- 1 no Black cardamom
- 1 tsp Cumin seeds
Instructions
- Wash the spinach leaves thoroughly and add them to a blender with 4–5 green chilies. Blend into a smooth puree and set aside
- Wash 2 cups rice thoroughly and drain. Optionally soak the rice for 15–20 minutes before cooking.
- Cut 200 g paneer into medium-sized cubes and keep the green peas ready.
- Heat 3 tablespoons ghee in a pressure cooker.
- Add bay leaves, cinnamon, black peppercorns, cloves, green cardamoms, and black cardamom. Sauté for a few seconds.
- Add 1 teaspoon cumin seeds and allow them to crackle.
- Next add sliced onions and a little salt. Sauté over medium heat until lightly golden.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Next add green peas and optional cashews. Sauté for a couple of minutes.
- After that add turmeric powder and red chili powder. Mix well.
- then add the prepared spinach puree and ¼ teaspoon sugar. Mix well and cook for 4–5 minutes until the raw spinach flavor reduces and the mixture thickens slightly.
- Next add the washed rice and ½ teaspoon garam masala powder. Mix gently without breaking the rice grains.
- Now add paneer cubes and fresh mint leaves. Mix gently. Add hot water according to the rice variety and your usual rice-to-water ratio. Mix gently.
- Increase the heat and bring the mixture to a boil.
- Once it starts boiling, reduce the heat to medium. Close the pressure cooker and cook for 1 whistle.
- Turn off the heat and allow the pressure to release naturally.
- Open the cooker and gently fluff the pulao. Finally garnish with freshly chopped coriander leaves and serve hot with raita or yogurt.
Video
Notes
Tip text
- Wash spinach thoroughly before making the puree.
- Use fresh spinach for the best color and flavor.
- Mint leaves add a wonderful aroma and are highly recommended.
- Avoid overcooking the spinach puree to retain its fresh green color.
- Mix the rice gently after adding it to prevent the grains from breaking.
- Water requirements vary depending on the rice variety, soaking time, and moisture in the spinach puree.
- Paneer can be lightly fried in ghee before adding if you prefer golden edges.