8 GREENS PULAV, how to make a flavorful pulav with 8 types of GREENS....

I have a very very happy news to share with you all!!! My Bhajji Platter entry for the Monsoonmojo event has won the First prize!!!!! Yesterday when I got the results, I was dancing with joy!!! So, my efforts have been recognized!!! Thank you all for your support and encouragement.  And, here is the link, announcing my entry as winner!

http://www.sizzlingtastebuds.com/2015/09/winner-of-monsoonmojo.html

Now...over to today's post....


Just look..........what all have gone into this nutrition-packed Pulao???
1. Scallions, aka Spring Onions , used as a  traditional medicine for common cold, acts not only as anti bacterial and anti fungal, but is effective against indigestion, head aches and insomnia.
2. Methi leaves/Fenugreek leaves,  is very rich in dietary fibre, calcium, phosphorous and iron, and its protein content is almost equal to pulses.
3. Palak / Spinach, which is a rich source of vitamin A, cures eye diseases, rich in potassium and low in sodium.
4. Coriander leaves / Cilantro , has vitamins   K & A, also lowers bad cholesterol.
5. Mint / Pudina, good for digestion and packed with anti oxidants
6.  Green Peas,  low in calories, rich in minerals, vitamins, anti oxidants and folic acid.
7. Green beans, which contains no saturated fats, is a very good source of vitamins and  minerals.
8. Green Bell pepper which contains various vitamins, phytochemicals and is a great anti oxidant.
And, needless to say, Paneer, that too home made paneer...high in protein....

Ingredients

Basmati rice - 1 cup, soaked for 15 minutes and drained

Palak - 1 heaped cup

Methi leaves - 1/2 cup

Spring onions - 3/4 cup

Green peas - 3/4 cup

Green beans - 3/4 cup, cut into long bits

Green bell pepper - 3/4 cup, cut into long strips

Water - 1 cup, boiling hot

Home made paneer - 1 cup

Salt to taste

To grind

Coriander leaves - 3/4 cup

Mint leaves - 3/4 cup

Green chillies - 3

Garlic - 3 pods

Ginger - a small piece

Cloves - 2

Cardamom - 2

To season

Olive or cooking oil - 4 tbsps

Ghee - 2 tbsps

Jeera- 1 tsp

Recipe Cuisine: North Indian; Category: Lunch/Dinner

Prep time: 20 mts; Cooking time: 15-20 mts

Serves 3

Healthy Pulav, served with a dhal here.

 All the GREENS kept ready 

 Blender jar loaded with Coriander, mint leaves, ginger, garlic, green chillies, cloves and cardamom 

Ingredients for grinding, mentioned above,  ground

The washed and chopped palak, ground

Soaked basmati rice, drained

In the pressure cooker, add the oil and ghee, season Jeera

Now add the spring onions and the ground mint-coriander mixture. Saute well.

Now add the methi leaves, green beans, bell peppers and green peas

After sauteeing for 2-3 minutes, add the drained rice and salt too.

Now, add the 1 cup palak puree and 1 cup boiling hot water.

Keep on high flame, when steam comes out, lower, and cover the vent with a small cup, and cook for 12 minutes. After 6 minutes, open the lid, and give and quick, gentle stir. At this stage,  add the  paneer cubes, you can. I added home made paneer cubes. 

Paneer cubes added

Mixed gently, and cooked for 5 more minutes

All done! Fluff it with a fork, actually that too is not needed. The rice has cooked so well, but yet each grain of rice is separate from the other.

Serve hot with Cooked Tomato Raita or if it's a chilly or rainy day, Serve with a dhal of your choice.

This post first appeared in www.malpatskitchen.com

Categories: Rice Varieties, Spinach recipes