Mixed Greens Pulao! One of the tastiest pulaos I’ve ever made! You know I am so fascinated by leafy greens that I try to incorporate them into our daily meals. Apart from the abundance of greens that I frequently add to my no-carb breakfasts, I like to introduce them to my kids in various ways. Sometimes I add them to chapati dough or dals and sometimes I throw some into cutlet mixtures and such. I plan to feed greens to my kids – by hook or crook! Today’s recipe is just one of the ways in which I add them to our daily diet. I came up with this recipe while trying to use up random leafy greens that were lying around in my fridge. I had a bit of everything – some methi (fenugreek) leaves, some palak (spinach), drumstick leaves and dill leaves. To this I added some aromatic coriander leaves and it was such an amazing coming together of flavours and aromas in one single pot! One pot rice at it’s best I’d say!
What’s best about this recipe is that it comes together in a jiffy as you need to use pre-cooked rice. You can use any variety of rice – white or brown and it tastes just as good. Make this pualo a part of your everyday meals. It works so well as a lunch box option, ofcourse, whenever you get back to work 🙂 There is nothing more heartwarming and satisfying than a piping hot bowl of mixed greens pulao! Try it!
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Super nutritious and delicious pulao made with the goodness of green leafy vegetables!
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds (methi)
- 1 teaspoon black gram (urad dal)
- 1/8 tsp asafoetida (hing powder or 1/2 teaspoon hing water)
- 1 medium onion (finely chopped)
- 1 teaspoon ginger & garlic paste
- 2 medium tomatoes (finely chopped)
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 2 packed cups of greens * see notes
- 3 cups cooked white rice
- salt to taste
Heat the oil in a wok/kadai and add the mustard seeds. When they stop spluttering, add the fenugreek seeds and black gram dal and fry on a low heat till golden.
Add the asafoetida and then the chopped onions and fry till the onions turn translucent. Now add the ginger & garlic paste and fry till the raw smell vanishes.
Add the chopped tomatoes and fry until they turn mushy. You can sprinkle some salt to speed up this process.
Next, add the spice powders and fry them on a very low heat for a few seconds. Then add the chopped greens and fry until they wither (wilt). They will let out a little water but that's okay. Do not fry to a point where they stick to the base of the pan.
Finally add the cooked rice and give everything a good mix. The moisture in the greens will enhance the flavour of the rice. Sprinkle some salt to taste and cover the pan for half a minute
Serve piping hot with raitha or yogurt or any accompaniment of your choice
I used a combination of palak (spinach), moringa (drumstick leaves), dill (sabsige), fenugreek (methi) and coriander (dhania). You can use a few mint leaves to this too.