Palak Methi Pulao

A flavourful rice dish made with the goodness of coconut milk and bejwelled with healthy greens such as palak & methi. Delicious when enjoyed with a simple raita or salan

Course Main Course, Rice

Cuisine Indian

Keyword Fenugreek Leaves, Methi, Pulao

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 214kcal

Author Shireen Sequeira

Ingredients

1-1/2 cups basmati rice
1-1/2 cups coconut milk not too thick * see notes
1-1/2 cups freshly boiled water
1 medium sized onion finely sliced
1/2 cup palak spinach leaves only
1/2 cup methi fenugreek leaves only
1/2 cup finely chopped coriander leaves
1 teaspoon lime juice adjust to taste
a sprinkling of sugar optional but recommended
salt to taste

For the masala (to be coarsely ground)

5-6 curry leaves
4 cloves
2 whole cardamom pods
1 " stick cassia bark or cinnamon
2 inch piece of ginger peeled
6 small flakes of garlic peeled

To garnish:

1 medium sized onion finely sliced
10-15 cashewnuts optional
15-20 raisins optional

Instructions

Wash the basmati rice till the water runs clear and soak in plenty of water for about 15-20 mins.
Wash the leaves thoroughly, rinse, drain off excess water by placing them on a colander and then chop.
Coarsely grind the ingredients mentioned under 'For the masala' - use water sparingly only if required. Remove and keep aside. Rinse the grinding jar and reserve the masala water.
Heat ghee or oil in a heavy based pan or kadhai and fry the onions till golden brown, transfer onto an absorbent kitchen tissue. In the same ghee, on a medium low heat, fry the cashew nuts and raisins one by one (if using) till the cashew nuts have turned golden and the raisins have puffed up. Remove and keep aside.
Add some more ghee if required to the pan and fry the sliced onions (mentioned under 'Ingredients') until translucent, then add the ground masala and fry for a couple of minutes on a medium low heat. Then add chopped leaves and fry for half a minute.
Add the washed and drained rice and stir to mix. Pour in the freshly boiled water and the coconut milk, lime juice, salt and sugar to taste.
Once you've done a taste check bring the mixture to a boil and then reduce the heat to a simmer. Cover the pan completely so that no steam can escape (preferably cover first with aluminium foil and a then with a well fitting lid). Set a timer to 5 minutes.
After 5 minutes, turn off the heat and let the rice cook undisturbed for exactly 15 minutes. Once done, open the pan and gently fluff up the rice with a fork. Cover the pan again for 2 minutes.
Serve hot with raitha, gravy or a side dish of your choice

Notes

If you don't have fresh coconut milk you can use coconut milk powder to make some in a jiffy. Just dissolve 6 tablespoons of coconut milk powder in 1 cup (240ml) of warm water. This will yield approx 1-1/2 cups of instant coconut milk

Nutrition