Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao
A vegetarian Indian recipe with basmati rice, onions - chopped, green chillies - slit. Ready in 50 min, serves 8.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To begin making Sarson Saag Pulao Recipe first prep all the leaves
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 2
Take the bathua, palak, methi and sarson leaves
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 3
Discard the stems of the leaves, wash them thoroughly and chop and keep them aside
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 4
Wash and keep coriander and mint leaves separately
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 5
Wash the basmati rice and keep it soaked for about 15 to 30 minutes
basmati rice(2 cups) - 6
Next in a pressure cooker add ghee; add all the whole spices including bay leaf, cinnamon, cloves, shahi jeera, cardamom and let them splutter
cloves garlic - finely chopped(10)bay leaf (tej patta)(2)cloves (laung)(4)cinnamon stick (dalchini)(2)cardamom (elaichi) pods/seeds(4)tablespoons ghee(2) - 7
Next add the onions, ginger and garlic and saute till the onions turn soft
onions - chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(10) - 8
Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves
onions - chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(10)mustard greens - chopped(2 cups)spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 9
Saute till the they wilt a little
- 10
Add the drained basmati rice and salt and mix everything together
basmati rice(2 cups)salt - to taste - 11
Add water, garam masala and lemon juice, check seasoning and close the lid
garam masala powder(2 teaspoon)lemon juice(1 tablespoon)water(4 cups) - 12
Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally
- 13
Once the pressure has released completely, open the pressure cooker and gently stir in the coriander and mint leaves into the Sarson Saag Pulao and serve hot
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 14
Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch
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Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao
A vegetarian Indian recipe with basmati rice, onions - chopped, green chillies - slit. Ready in 50 min, serves 8.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making Sarson Saag Pulao Recipe first prep all the leaves
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 2
Take the bathua, palak, methi and sarson leaves
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 3
Discard the stems of the leaves, wash them thoroughly and chop and keep them aside
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 4
Wash and keep coriander and mint leaves separately
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 5
Wash the basmati rice and keep it soaked for about 15 to 30 minutes
basmati rice(2 cups) - 6
Next in a pressure cooker add ghee; add all the whole spices including bay leaf, cinnamon, cloves, shahi jeera, cardamom and let them splutter
cloves garlic - finely chopped(10)bay leaf (tej patta)(2)cloves (laung)(4)cinnamon stick (dalchini)(2)cardamom (elaichi) pods/seeds(4)tablespoons ghee(2) - 7
Next add the onions, ginger and garlic and saute till the onions turn soft
onions - chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(10) - 8
Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves
onions - chopped(2)inch ginger - finely chopped(1)cloves garlic - finely chopped(10)mustard greens - chopped(2 cups)spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 9
Saute till the they wilt a little
- 10
Add the drained basmati rice and salt and mix everything together
basmati rice(2 cups)salt - to taste - 11
Add water, garam masala and lemon juice, check seasoning and close the lid
garam masala powder(2 teaspoon)lemon juice(1 tablespoon)water(4 cups) - 12
Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally
- 13
Once the pressure has released completely, open the pressure cooker and gently stir in the coriander and mint leaves into the Sarson Saag Pulao and serve hot
spinach leaves (palak) - chopped(1 cup)methi leaves (fenugreek leaves) - chopped(1 cup)bathua leaves - chopped(1 cup)coriander (dhania) leaves - chopped(1/4 cup)mint leaves (pudina) - chopped(1/4 cup) - 14
Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch
Rate this recipe
