One-Pot Palak Pulao Recipe: The earthy and slightly sweet taste of fresh Palak (spinach leaves) comes together beautifully in palak pulao with aromatic basmati rice and whole spices in a one-pot dish that is not only nutritious but also easy to make.
Whether you have an active work week or a leisurely weekend day, these one-pot pulao recipes take care of tempering the spices, frying onions and tomatoes, and then boiling the rice and palak leaves. You can choose from light vegetable palak pulao to a rich version made with paneer or potatoes.
Ingredients To Make One-Pot Palak Pulao Recipe:
- Ghee - 1 tbsp
- Oil - 1 tbsp
- Jeera (Cumin seeds) - 1 tsp
- Bay leaf - 1 pc
- Green Cardamom - 2 pcs
- Black Cardamom - 1 pc
- Cinnamon - 1 inch
- Cloves - 4-5 pcs
- Black Pepper - 8-10 pcs
- Mace - 1 pc
- Cashew - 15-16 pcs
- Onion (sliced) - 2 pcs
- Green Chilli (slit) - 2-3 pcs
- Ginger and Garlic Paste - 1 tbsp
- Turmeric Powder - ½ tsp
- Coriander Powder - 1 tsp
- Jeera Powder - ½ tsp
- Green Peas - ½ cup
- Palak (Spinach leaves, chopped) - 1 bunch
- Basmati Rice - 1½ cups
- Garam Masala - ½ tsp
- Water - 3 cups
- Salt - 1 tsp
One-Pot Palak Pulao Recipes:
Step 1: Thoroughly wash palak leaves and chop them finely.
Step 2: Heat the ghee and oil together in a large pan.
Step 3: Once hot, add jeera, bay leaf, green cardamom, black cardamom, cinnamon, cloves, black pepper, and mace. Fry the spices until they release a fragrant aroma.
Step 4: Stir the spices continuously to prevent burning. Let the spices cook for 1-2 minutes.
Step 5: Add cashews to the pan and sauté them until golden brown. Make sure to stir cashews frequently to avoid burning them.
Step 6: Add sliced onions and slit green chillies. Fry them until the onions become soft and translucent. Keep stirring. Cook on medium heat until the onions caramelise slightly.
Step 7: Now, add the chopped palak leaves and green peas. Stir well to combine with the spices and onion mixture. Cook until the palak wilts and the peas become tender.
Step 8: Add the soaked and drained rice to the pan, stirring gently to coat each grain with the spiced mixture.
Step 9: Pour in 3 cups of water and add salt. Increase the heat, bringing the mixture to a boil.
Step 10: Once boiling, reduce the heat to a simmer, cover the pan, and cook for 15-20 minutes until the rice is tender and the water is absorbed.
Step 11: Sprinkle garam masala on top of the cooked rice. Gently mix the spices into the pulav. Allow the pulav to rest for a few minutes before serving. Fluff the rice with a fork and serve with raita or salad.
Cucumber Recipe To Eat With Palak Pulao Recipes:
Ingredients:
- 1 large cucumber
- 2 Cups curd (Dahi)
- Handful of mint leaves, chopped
- 1/2 tsp red chilli powder
- 1/2 tsp cumin powder
- Salt to taste
- Coriander leaves, chopped
- Pomegranate pearls
For Tadka :
- 1 tsp ghee
- 1/2 tsp mustard seeds
- Pinch of asafetida
- dried red chilli
Method:
- 1. Peel off the cucumber and grate it.
- 2. In a bowl, add all the ingredients and mix well.
- 3. In a small pan, heat ghee and add mustard seeds, asafetida and dried red chilli.
- 4. Once they crackle, mix it in the prepared raita.
- 5. Serve chilled.
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Palak pulao makes the perfect one-pot lunch option as it is not just nutritious but also very easy to prepare. By tweaking this recipe a little bit to suit your taste palate, you can easily add proteins to this recipe by adding soya chunks or paneer slices. You can garnish this dish with some cream raita and a lemon wedge or add a refreshing salad.