Spinach Pullao


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A delightful Spinach and rice blend in spinach pullao goes exceptionally well with a range of Indian spices. An easy and yet healthful chawal recipe, spinach pullao or palak pulao with raita and papad is one of our favorites.

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Spinach Pullao recipe - How to make Spinach Pullao



Preparation Time:    Cooking Time:    Total Time:    


For the rice
2 1/4 cups Steamed Rice
1/3 cup milk
1 tbsp butter
salt to taste
For the spinach
2 1/4 cups chopped spinach (palak)
1/2 tsp cumin seeds (jeera)
1 onion, chopped
1 green chilli, chopped
1 tbsp ghee
salt to taste

for the rice

    for the rice
  1. Heat the butter on a slow flame and add the rice, milk and salt and cook for 1 minute.

for the spinach

    for the spinach
  1. Heat the ghee and fry the cumin seeds until they begin to crackle. add the onion and fry for 1 minute. add the green chilli and fry again for a few seconds.
  2. Add the spinach and salt and cook until soft.

how to proceed

    how to proceed
  1. Spread the spinach at the bottom of a greased jelly mould.
  2. Spread the rice on top. press well and cover.
  3. Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes.
  4. While serving, invert on a plate and serve hot with kadhi.

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This recipe was contributed by pallavikamal on 24 Apr 2002

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