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spinach green peas rice recipe | palak matar pulao | green peas spinach pulao |
Tarla Dalal
14 March, 2020
Table of Content
spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with 29 amazing images.
Spinach Green Peas Rice: A Quick and Vibrant One-Dish Meal
The Spinach Green Peas Rice is a superb example of an Indian one-dish meal that is both super easy and quick to make! This simple dish, also known as Palak Matar Pulao or Green Peas Spinach Pulao, is not only a treat to the eyes but also to the taste buds. The secret to its appeal lies in its vibrant color and balanced flavor. The bright green color makes the palak matar pulao especially eye appealing and attractive, making it a great choice for a quick palak peas pulao that can be enjoyed by everyone.
Preparing the Aromatic Green Masala
The soul of this pulao is the freshly ground aromatic green masala. To make this paste, you'll combine a few key ingredients in a blender. Start with finely chopped coriander (dhania), which forms the bulk of the paste and provides a powerful fresh flavor. Add grated coconut for a subtle richness, roughly chopped green chilli for heat, and lemon juice for tang. A touch of sugar and salt to taste balances the flavors. Blend these ingredients using little water to achieve a smooth consistency. This paste is what truly transforms the simple rice and vegetables into such a delicious dish.
Sautéing the Aromatics and Greens
The cooking process is straightforward and quick. Begin by heating the ghee in a broad non-stick pan. Add the thinly sliced onions and sauté them over a medium flame for just 1 minute. Next, introduce the finely chopped green chillies and the main vegetable, shredded spinach (palak). Sauté the spinach mixture over a medium flame for another 2 minutes. This brief cooking period ensures the spinach wilts slightly but retains its rustic flavour and vibrant color.
Combining Rice and Final Flavoring
Now it’s time to bring all the components together. Add the prepared green masala paste to the pan. Follow this with the soaked and cooked long grain rice (Basmati chawal) and the boiled green peas. Season the mixture with salt. Mix well to ensure the rice grains are evenly coated with the vibrant green masala. Continue to cook on a medium flame for 2 minutes, stirring occasionally. Since the rice and peas are already cooked, this short cooking time is merely to heat the ingredients through and allow the flavors to marry.
An Efficient and Versatile Recipe
One of the great features of this recipe is its efficiency. This spinach green peas rice can be a great option when you have leftover rice, making it an excellent way to use up ingredients quickly. The ingredients themselves are basic and commonly found in any well-maintained Indian household pantry. This makes the pulao easily accessible for a busy weeknight.
Serving Suggestions
This versatile and flavorful Palak Matar Pulao can be served in a number of ways. For a complete and satisfying meal, serve the spinach and green peas rice hot with a side of fresh curds (dahi) or any raita of your choice. It works perfectly as a light dinner option. The bright green color and delicious taste also make it a wonderful tiffin treat, packing well for lunchboxes.
Learn how to make spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with detailed step by step recipe photos and video below.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
5 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
6 servings
Ingredients
For Spinach and Green Pea Rice
2 cups shredded spinach (palak)
1/2 cup boiled green peas
3 cups soaked and cooked long grain rice (Basmati chawal)
1 tbsp ghee
1/2 cup thinly sliced onions
2 tsp finely chopped green chillies
salt to taste
To Be Ground Into A Smooth Paste (using Little Water)
1 cup finely chopped coriander (dhania)
1/2 tbsp grated coconut
3 green chilli , roughly chopped
1/2 tbsp lemon juice
1/2 tsp sugar
salt to taste
For Serving With Spinach and Green Pea Rice
fresh curd (dahi) /
Method
For spinach and green pea rice
- To make spinach and green peas rice, heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the green chillies and spinach and sauté on a medium flame for 2 minutes.
- Add the paste, rice, green peas and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve the spinach and green peas rice hot with fresh curds or raita.
spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | Video by Tarla Dalal
Spinach and Green Pea Rice recipe with step by step photos
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- If you like spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | given below is the list to similar recipes :
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To prepare a smooth paste for spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | in a mixer jar take finely chopped coriander.
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Add grated fresh coconut.
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Add 3 roughly chopped green chillies. You can reduce the quantity if you want less spicy.
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Add lemon juice. The acidity from the lemon juice will help in preserving the bright green colour.
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Add sugar to cut down the spice and balance out the flavors.
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Add salt to taste.
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Add very little water.
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Blend into a very smooth paste and keep aside.
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To prepare a smooth paste for spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | in a mixer jar take finely chopped coriander.
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For the spinach and green pea rice, we would require cooked rice. Wash and drain the rice thoroughly. Choose a good quality, preferably long-grained, aged rice to get perfectly cooked rice. Washing helps to remove the extra starch from the rice.
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Combine the rice along with enough water in a deep bowl.
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- Cover it with a lid and keep aside to soak for 30 minutes. If you are an amateur and do not understand when the rice grain is cooked, while soaking the rice, you can add 3 drops of lemon juice to ensure that after cooking each grain of rice is separate. Soaking is very important as it reduces the cooking time of rice. The rice grain will absorb moisture and you’ll be less likely to have broken grain while cooking.
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After half an hour, drain well and keep the rice aside.
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Boil enough water in a deep non-stick pan for cooking the rice and add the salt. It is preferable to add salt at this stage as it cooks the rice faster and the grains don’t taste bland after cooking.
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Add soaked and drained rice to the boiling water.
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Mix well and cook on a medium flame for 6-8 minutes, while stirring occasionally. The rice grain must be fully cooked yet firm (about 85%). Do not overcook them or else they will turn soft and mushy.
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Strain it using a strainer to get rid of excess water. The more the moisture, the soggy the rice would be so, drain very well to get perfectly cooked rice.
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Transfer it into a flat plate immediately. Spread it evenly using a flat ladle and keep aside to cool completely (for approx. 30 minutes). Remember to toss the rice gently once in a while to ensure that all the steam gets evaporated. You can drizzle little oil or melted ghee while spreading so, the rice grains stay separate and don’t stick.
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For the spinach and green pea rice, we would require cooked rice. Wash and drain the rice thoroughly. Choose a good quality, preferably long-grained, aged rice to get perfectly cooked rice. Washing helps to remove the extra starch from the rice.
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For preparing spinach and green pea rice, heat the ghee in a broad non-stick pan.
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Once the ghee is nicely hot and melted, add the onions.
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Mix well and sauté on a medium flame for 1 minute or until aromatic and translucent.
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Add the green chillies. You can skip chillies altogether at this step since our green paste contains a lot of heat.
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Add spinach. Other greens like baby spinach, fenugreek leaves, amaranth leaves can also be used.
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Mix well and sauté on a medium flame for 2 minutes or until the palak is wilted.
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Add the prepared paste. This coriander chutney makes palak peas pulao more delicious so do not skip it.
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Add rice. Health-conscious people can make use of brown rice.
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Add the green peas.
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Add salt. Cooked rice and coriander green paste already contain salt so, add very little salt at this stage.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Our palak matar pulao is ready. Do not cook for too long as our coriander paste will change the color.
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Serve spinach green peas rice | palak matar pulao | green peas spinach pulao | quick palak peas pulao | hot with fresh curds or raita.
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For preparing spinach and green pea rice, heat the ghee in a broad non-stick pan.
Nutrient values (Abbrv)per plate
| Energy | 145 cal |
| Protein | 3.4 g |
| Carbohydrates | 26.3 g |
| Fiber | 3.1 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Sodium | 17.6 mg |
Click here to view Calories for Spinach and Green Pea Rice
The Nutrient info is complete
vinalbhalerao
Oct. 12, 2019, 1:11 p.m.
This recipe is very simple, flavorful and quick to make.This green colored rice makes a lovely pot meal.Can eat this rice with curry or raita. I have also added lightly sauteed paneer.
Aussie Girl
Sept. 2, 2016, 9:28 a.m.
Super duper flavourful recipe! Perfectly paired with chatakedaar paneer - red and green on your plate :)
