Spinach and Green Pea Rice
by Tarla Dalal
spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with 29 amazing images.
spinach green peas rice is an Indian one-dish meal and is super easy and quick the make! It is not only a treat to eyes but also to taste buds! The vibrant green color makes palak matar pulao eye appealing and attractive.
Quick, easy and tasty – who will not like green peas spinach pulao. Perhaps it is the magic of the aromatic green masala so full of coriander that transforms the palak matar pulao into such a delicious dish, or the simple rustic flavour of spinach that pleases the palate.
You can also use leftover rice if you have, I usually prepare this tasty spinach green peas rice when I have leftover rice which makes it efficient too.
Also, the ingredients used in making this palak matar pulao are basic and can be found in every well maintained Indian household pantry. Use this spinach green peas rice as a tiffin treat or have it for dinner with a bowl of curds or any raita of your choice.
Learn how to make spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with detailed step by step recipe photos and video below.
Spinach and Green Pea Rice recipe - How to make Spinach and Green Pea Rice
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Spinach and Green Pea Rice
2 cups shredded spinach (palak)
1/2 cup boiled green peas
3 cups cooked rice (chawal)
1 tbsp ghee
1/2 cup thinly sliced onions
2 tsp finely chopped green chillies
salt to taste
To Be Ground Into A Smooth Paste (using Little Water)
1 cup finely chopped coriander (dhania)
1/2 tbsp grated fresh coconut
3 green chillies , roughly chopped
1/2 tbsp lemon juice
1/2 tsp sugar
salt to taste
For Serving With Spinach and Green Pea Rice
fresh curd (dahi) / raita
For spinach and green pea rice
- For spinach and green pea rice
- To make {span class="bold1"}spinach and green peas rice{/span}, heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the green chillies and spinach and sauté on a medium flame for 2 minutes.
- Add the paste, rice, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve the {span class="bold1"}spinach and green peas rice{/span} hot with fresh curds or raita.
Spinach and Green Pea Rice Video by Tarla Dalal
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To Be Ground Into A Smooth Paste
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To prepare a smooth paste for spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | in a mixer jar take finely chopped coriander.
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Add grated fresh coconut.
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Add 3 roughly chopped green chillies. You can reduce the quantity if you want less spicy.
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Add lemon juice. The acidity from the lemon juice will help in preserving the bright green colour.
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Add sugar to cut down the spice and balance out the flavors.
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Add salt to taste.
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Add very little water.
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Blend into a very smooth paste and keep aside.
Preparation for spinach and green pea rice
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For the spinach and green pea rice, we would require cooked rice. Wash and drain the rice thoroughly. Choose a good quality, preferably long-grained, aged rice to get perfectly cooked rice. Washing helps to remove the extra starch from the rice.
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Combine the rice along with enough water in a deep bowl.
- Cover it with a lid and keep aside to soak for 30 minutes. If you are an amateur and do not understand when the rice grain is cooked, while soaking the rice, you can add 3 drops of lemon juice to ensure that after cooking each grain of rice is separate. Soaking is very important as it reduces the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking.
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After half an hour, drain well and keep the rice aside.
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Boil enough water in a deep non-stick pan for cooking the rice and add the salt. It is preferable to add salt at this stage as it cooks the rice faster and the grains don’t taste bland after cooking.
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Add soaked and drained rice to the boiling water.
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Mix well and cook on a medium flame for 6-8 minutes, while stirring occasionally. The rice grain must be fully cooked yet firm (about 85%). Do not overcook them or else they will turn soft and mushy.
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Strain it using a strainer to get rid of excess water. The more the moisture, the soggy the rice would be so, drain very well to get perfectly cooked rice.
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Transfer it into a flat plate immediately. Spread it evenly using a flat ladle and keep aside to cool completely (for approx. 30 minutes). Remember to toss the rice gently once in a while to ensure that all the steam gets evaporated. You can drizzle little oil or melted ghee while spreading so, the rice grains stay separate and don’t stick.
How to make spinach and green pea rice
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For preparing spinach and green pea rice, heat the ghee in a broad non-stick pan.
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Once the ghee is nicely hot and melted, add the onions.
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Mix well and sauté on a medium flame for 1 minute or until aromatic and translucent.
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Add the green chillies. You can skip chillies altogether at this step since our green paste contains a lot of heat.
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Add spinach. Other greens like baby spinach, fenugreek leaves, amaranth leaves can also be used.
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Mix well and sauté on a medium flame for 2 minutes or until the palak is wilted.
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Add the prepared paste. This coriander chutney makes palak peas pulao more delicious so do not skip it.
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Add rice. Health-conscious people can make use of brown rice.
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Add the green peas.
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Add salt. Cooked rice and coriander green paste already contain salt so, add very little salt at this stage.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Our palak matar pulao is ready. Do not cook for too long as our coriander paste will change the color.
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Serve spinach green peas rice | palak matar pulao | green peas spinach pulao | quick palak peas pulao | hot with fresh curds or raita.
| Energy | 145 cal |
| Protein | 3.4 g |
| Carbohydrates | 26.3 g |
| Fiber | 3.1 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 1433.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 13.8 mg |
| Folic Acid | 31.1 mcg |
| Calcium | 36.8 mg |
| Iron | 1 mg |
| Magnesium | 45.1 mg |
| Phosphorus | 74.1 mg |
| Sodium | 17.6 mg |
| Potassium | 99.7 mg |
| Zinc | 0.5 mg |
Super duper flavourful recipe! Perfectly paired with chatakedaar paneer - red and green on your plate :)
This recipe is very simple, flavorful and quick to make.This green colored rice makes a lovely pot meal.Can eat this rice with curry or raita. I have also added lightly sauteed paneer.