How to make Motia Palak Pulav -
Delicious motia fried and added to the rice-different yet tasty.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Spinach (पालक)
Cuisine : Indian
Course : Rice
For more recipes related to Motia Palak Pulav checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Chicken Thai Rice Mexican Rice Red Rice Khichdi Soya Granule Pulao
Motia Palak Pulav Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Motia Palak Pulav Recipe
Rice 1 1/2 cups 2 tablespoons
Spinach 1 medium bunch
Ginger 1 inch piece
Garlic 5 cloves
Green chillies 3
Fresh coriander leaves 1/2 medium bunch
Green peas 1/2 cup
Saffron (kesar) 1/4 teaspoon
Milk 1 tablespoon
Split green gram skinless (dhuli moong dal) 2 tablespoons
Split black gram skinless (dhuli urad dal) 2 tablespoons
Split Bengal gram (chana dal) 2 tablespoons
Red chilli powder 1 tablespoon
Soda bicarbonate a pinch
Salt to taste
Oil to deep fr
Cashewnuts 10
Bay leaves 2
Asafoetida
Cinnamon 2 1 inch stick
Cloves 3
Peppercorns 5
Green cardamoms 3
Method
Step 1
Wash and soak one and a half cups of rice in three cups of water for half an hour. Drain and keep aside. Clean, wash spinach and chop it into juliennes. Peel, wash and roughly chop ginger and garlic. Remove stems, wash and roughly chop green chillies. Grind ginger, garlic and green chillies to a fine paste.
Step 2
Clean, wash and chop coriander leaves and keep them aside for garnishing. Wash and drain green peas. Soak saffron in one tablespoon of warm milk. Dry roast two tablespoons of rice, moong dal, urad dal and chana dal on a griddle for five minutes.
Step 3
Cool and grind to a fine powder. Mix together spinach, powdered grains, red chilli powder, half the chopped coriander leaves, soda bicarbonate and salt. Mix well and shape into small balls. Heat sufficient oil in a kadai and deep-fry till crisp and golden.
Step 4
Drain onto an absorbent paper and keep aside. Deep-fry cashewnuts in the same oil till golden. Drain onto an absorbent paper and keep them aside for garnishing.
Step 5
Heat three tablespoon of oil in another kadai, add bay leaves, asafoetida, cinnamon, cloves, peppercorns and green cardamoms. Sauté till they give out a nice aroma. Add drained rice and sauté for two to three minutes.
Step 6
Add three cups of boiling water, salt to taste and stir. Once the water comes to a boil again, reduce heat, cover and cook till the water has almost dried up. Add the fried spinach balls and mix well.
Step 7
Add saffron dissolved in milk and mix again. Cover and cook till all the water has been absorbed. Garnish with the reserved chopped coriander leaves and fried cashewnuts and serve hot.
Nutrition Info
Calories : 1949 Kcal
Carbohydrates : 329.7 gm
Protein : 54.2 gm
Fat : 45.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
