Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao

Name: Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao
Prep time: 50 min
Cuisine: Indian
Ingredients: 2 cups Basmati rice; 2 Onions; chopped; 2 Green Chillies; slit; 1 inch Ginger; finely chopped; 10 cloves Garlic; finely chopped; 2 Bay leaf (tej patta); 4 Cloves (Laung); 2 Cinnamon Stick (Dalchini); 1 teaspoon Ajwain (Carom seeds); 4 Cardamom (Elaichi) Pods/Seeds; 2 teaspoon Garam masala powder; 2 cups Mustard greens; chopped; 1 cup Spinach Leaves (Palak); chopped; 1 cup Methi Leaves (Fenugreek Leaves); chopped; 1 cup Bathua leaves; chopped; 1/4 cup Coriander (Dhania) Leaves; chopped; 1/4 cup Mint Leaves (Pudina); chopped; 1 tablespoon Lemon juice; Salt; to taste

By Admin

Prep Time Total in 50 M

Course Lunch

Cuisine Indian

Diet Vegetarian

Sarson Saag Pulao Recipe is a simple one pot dish. Made with all the mixed greens, this dish is highly nutritious and tasty. The addition of spinach leaves, bathua leaves and mustard leaves along with aromatic spices brings immense taste and nutrition to this pulao.

Ingredients

2 cups Basmati rice
2 Onions
chopped
2 Green Chillies
slit
1 inch Ginger
finely chopped
10 cloves Garlic
finely chopped
2 Bay leaf (tej patta)
4 Cloves (Laung)
2 Cinnamon Stick (Dalchini)
1 teaspoon Ajwain (Carom seeds)
4 Cardamom (Elaichi) Pods/Seeds
2 teaspoon Garam masala powder
2 cups Mustard greens
chopped
1 cup Spinach Leaves (Palak)
chopped
1 cup Methi Leaves (Fenugreek Leaves)
chopped
1 cup Bathua leaves
chopped
1/4 cup Coriander (Dhania) Leaves
chopped
1/4 cup Mint Leaves (Pudina)
chopped
1 tablespoon Lemon juice
Salt
to taste
4 cups Water
2 tablespoons Ghee

Instructions

Step 1

To begin making Sarson Saag Pulao Recipe first prep all the leaves

Step 2

Take the bathua, palak, methi and sarson leaves

Step 3

Discard the stems of the leaves, wash them thoroughly and chop and keep them aside

Step 4

Wash and keep coriander and mint leaves separately

Step 5

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

Step 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

Step 7

Next add the onions, ginger and garlic and saute till the onions turn soft

Step 8

Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves

Step 9

Saute till the they wilt a little

Step 10

Add the drained basmati rice and salt and mix everything together

Step 11

Add water, garam masala and lemon juice, check seasoning and close the lid

Step 12

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

Step 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

Step 14

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