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Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao
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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🇮🇳

50 minTotal Time20m prep · 30m cook
8Servings
₹525-675Est. Cost
HardDifficulty
Directions14 steps
  1. 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. 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. 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. 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. 5

    Wash the basmati rice and keep it soaked for about 15 to 30 minutes

    basmati rice(2 cups)
  6. 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. 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. 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. 9

    Saute till the they wilt a little

  10. 10

    Add the drained basmati rice and salt and mix everything together

    basmati rice(2 cups)salt - to taste
  11. 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. 12

    Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally

  13. 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. 14

    Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch

Nutrition Facts

Per serving

222 kcal
Protein3.6g
Carbs21.2g
Fat13.9g
Fiber2.8g

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