How to make Palak Methi Pulao - SK Khazana -

Pulao made with the goodness of spinach and fenugreek leaves is super healthy, delicious and wholesome.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Fenugreek leaves (methi) (मेथी)

Cuisine : Indian, Fusion

Course : Rice


Palak Methi Pulao - SK Khazana

Palak Methi Pulao - SK Khazana Recipe Card

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Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Methi Pulao - SK Khazana Recipe

  • Spinach leaves (palak) finely shredded 2 cup

  • Fenugreek leaves (methi) fresh 2 cup

  • Dried fenugreek leaves (kasoori methi) 1 1/2 tablespoons

  • Ghee 1 1/2 tablespoons

  • Black peppercorns 8-10

  • Cloves 6-8

  • Cinnamon 2 1 inch stick

  • Green cardamom 3-4

  • Cumin seeds 1 1/2

  • Onions sliced 2 medium

  • Garlic cloves slit 6-8

  • Green chillies sliced 2-3

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Basmati rice soaked and drained 1 1/2 cups

  • Lemon juice 2 teaspoons

  • Ginger strips for garnish

  • Roasted papad to serve

Method

Step 1

Heat ghee in a wide deep pan, add black peppercorns, cinnamon, green cardamoms and cumin seeds and sauté till fragrant. Add onions, garlic and green chillies and sauté till onions turn light golden.

Step 2

Add dried fenugreek leaves, mix well and sauté for 1-2 minutes. Add spinach, fresh fenugreek leaves and salt and mix well.

Step 3

Add Turmeric Powder and mix well. Add rice and 3 cups water and mix well.

Step 4

Add lemon juice, mix, cover and cook on low heat till for 15-20 minutes or till the rice is completely cooked. Take the pan off the heat.

Step 5

Transfer the pulao into a serving plate, garnish with ginger strips and serve hot with papad.

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MasterChef Sanjeev Kapoor

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.