Spinach Pullao
by pallavikamal
24 Apr 2002
This recipe has been viewed 5563 times
A delightful Spinach and rice blend in spinach pullao goes exceptionally well with a range of Indian spices. An easy and yet healthful chawal recipe, spinach pullao or palak pulao with raita and papad is one of our favorites.
Spinach Pullao recipe - How to make Spinach Pullao
Preparation Time: Cooking Time: Total Time:
For the rice
2 1/4 cups Steamed Rice
1/3 cup milk
1 tbsp butter
salt to taste
For the spinach
2 1/4 cups chopped spinach (palak)
1/2 tsp cumin seeds (jeera)
1 onion, chopped
1 green chilli, chopped
1 tbsp ghee
salt to taste
Method
for the rice
for the spinach
how to proceed
for the rice
- for the rice
- Heat the butter on a slow flame and add the rice, milk and salt and cook for 1 minute.
for the spinach
- for the spinach
- Heat the ghee and fry the cumin seeds until they begin to crackle. add the onion and fry for 1 minute. add the green chilli and fry again for a few seconds.
- Add the spinach and salt and cook until soft.
how to proceed
- how to proceed
- Spread the spinach at the bottom of a greased jelly mould.
- Spread the rice on top. press well and cover.
- Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes.
- While serving, invert on a plate and serve hot with kadhi.
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