Palak-Coriander Pulav

Its been a long time I blogged about any rice items. So here is a simple and helthy recipe.I saw this in kannada programme “Aduge Aramane” on ‘Udaya news’ channel few months back (Before coming to US). I was a regular viewer of that program. Everyone at home cursed me for that, especially my cousin who did not understand Kannada!!. At some point I was so addicted to these programs that on sundays, morning 11 to 1.30, I would watch one after the other recipe programs on different channels!!!. I am missing them now :).

Ingredients:
Basmati rice 1 cup
Palak(Spinach) 1/2 cup
Corinder leaves 1/2 cup
Green chillies 4
Ginger 1″ piece
Garlic 4-5
Lemon juice 2 tbl spns
Sugar 1 tea spn
Coconut 2 tbl spns
Garam masala 1/2 tea spn
Bay leaves 2
Cloves 3
Cinnamon 1″ stick
Cardamom 2
Ghee/oil 1 tbl spn
Onion 1 big
Vegetables(Green beans, carrot, peas, cauliflower) 1 cup
Salt

Method:
Grind together palak, coriander leaves, green chillies, ginger, garlic, lemon juice, coconut, sugar and garam masala without adding much water(If required, only a little water can be added).
Heat ghee, add bay leaves, cloves, cinnamon, cardamom, garlic(2). Fry for a minute. Add onion and fry till they turn slightly brown in color.
Add vegetables and the paste, fry for 5min. Add rice and fry for some more time. Add 2 cups of water,salt and close the lid. Check after 10min, if required, add some more water and cook till completely done.
Serve hot with raita.

Serves : 3
Preparation time : 40min

23 Comments for “Palak-Coriander Pulav”

Anonymous

says:

Hi shilpa,
I was very happy to see a blog on konkani recipes . Even we happen to be from a place called kumta.
carry on with your good work. Infact I showed it to my young daughter,incase see has to refer to it in future.

prabha pai
bangalore

says:

Hi ,
I too used to see adige aramane but i dont know the meaning.
i love the pgm coz they will prepare 3 recipes in 1/2 hr program.Now,Iam that thru i can learn those recipes.
I dont kannada but it is easy to read coz it looks like telugu.
Vineela

Anonymous

says:

Hello Shipla,
I just visted ur blog…..mouth watering dishes.Only request can u post all the photo(i mean the dish preparation photos….just as in MAHANADHI BLOG).

bye

Dileep

says:

Hai Shilpa.
Cooking is my hobby. After marriage I’m cooking to please my wife. I found your recipes very cool. I will definitely try this weekend. Thanks for ur information.

Dileep

Vani

says:

Hi Shilpa, I was bored of the conventional pulao and was looking for some variation. Tried this dish last night, came out really good! Thanks for the recipe.

padma

says:

Hi Shilpa,
This recepie is no doubt good. But for learners it is easy to cook like this:
Instead of putting rice and pressure cook, u can put cooked rice after doing the seasoning process. It will be easier and also rice wont stick much in this method.

khushboo

says:

i really like this spinach pulao,,it was really different i made this item its too good,n my dad loved soo much…………

Nirmala

says:

Have you ever tried to cook this or any other vegetable pulav in a Moroccan Tagine? This is an unglazed terracotta vessel (much like our Handi except it has a conical lid). I recently got one and would like to try Indian vegetarian dishes in it. Any tips will be appreciated.

Shilpa: Sorry Nirmala. I haven’t tried it.

Shaila

says:

wow recipe… just wanted to know is this is same recipe of Bangaloreans make Pulav(Palav as pronounced in Bangalore) I simply like the taste, but donno the recipe for the same.
Kindly try to provide the same….

Shobha

says:

Hi Shilpa,

I am from Bgm…wondering if I have met u before. Ur recipes r gorgeous..I have tried many. u r really doing a gr8 job. I wonder if I could suggest this. Cook rice seperately with whole spices. cook spinach and grind it with garlic n green chilli. add this paste to the rice. The green colour will be maintained. U can add capsicum and peas..so that its only green thru’out.

Supriya

says:

Hi Shilpa,

Thanks a lot for posting these recipes. I have tried out a few. Cooking is not one of my major interests but your recipes hace really got me enthused.

Thanks again.

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