Paalak Pulao

About Paalak Pulao

Ingredients

• Rice 2 cups
• Spinach, chopped 2 cups
• Oil 1 tbsp
• Cumin seeds 1 tsp
• Cloves 5 to 6
• Large onion, finely chopped 1
• Ginger-garlic paste 1 tbsp
• Medium carrot, grated ½
• Salt to taste
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Black pepper powder 1 tsp
• Garam masala powder 1 tsp

How to Make Paalak Pulao (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add cumin seeds, cloves, onions and ginger-garlic paste and saute till fragrant.
2. Add spinach, carrot, salt, coriander powder, red chilli powder, black pepper powder, garam masala powder and saute till spinach wilts.
3. Add rice and 4 cups of boiling water and mix well. Cover, reduce heat and cook till rice is done.
4. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps