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23 February, 2012

Palak Pulao

Posted in : Bachelor Recipes, Blogging Marathon, For the Tiffin Box, Healthy food, Indian Cuisine, Kid Friendly, Leftovers, Meal, Mint, Palak, Rice, Rice the Versatile Cereal and Its Uses, Tiffin box ideas on by : admin Tags: , , , , , , , ,

How super excited I am for I am a part of BloggingMarathon #13  and today is Day#1
I have chosen my theme as Rice.
Cool, yes well it is, till you try to feed your kids everyday rice, which does not happen in my place, but wait it has to be kid friendly and needs to ready in 20 minutes flat. And I am bombarded with suggestions. So there are lovely inputs that I have.
 Let’s begin at the very beginning
 1.I had made this spinach and garlic onion stir fry as a stuffing for lasagne. It did not happen poor thing was lying in the fridge quite lonesome.
2. Then I don’t know why I made a big batch of rice.
 3. Thanks to Raksha’s post that I read here and this is how the idea cascaded into this lovely dish.
And was it appreciated? Serve it with paneer Manchurian and be labelled as the “besttest Mamma”!
So we here it is   Palak Pulao as our entry for the first day of blogging marathon.
Before we go any further please let me tell you that both my kids do not carry their lunch to school or college for one is provided lunch in school and for the other it is ”not in college Mamma”!
So most of these are my dinner dishes and that also explains my pics. Also kid 2 served herself so beautifully and wanted to click a picture for Mamma I did not have the heart not to post it. But I have been told the contents are approved for lunch box.
 2 cups of rice, cooked and fluffed
2 cups of chopped palak/ spinach
1 big onion, finely chopped
4 cloves garlic or 1tsp garlic paste
1 tsp ginger
¼ cup coriander
¼ cup mint (you can add lesser if you want)
1 green chilli (adjust as per taste)
1 tomato
½ tsp Red chilli powder (optional)
  1.  Grind the coriander and mint with the ginger, garlic, green chilli and a little onion I added a little water to speed up matters.
  2. Heat oil in a kadhai/wok and fry the paste till the raw smell goes away.
  3. As this is cooking puree the tomato.
  4. Add the rest of the onion and fry till translucent.
  5. Add the tomato and fry till well mixed.
  6. Add the chopped palak/spinach and fry till the palak/spinach wilts and there is no water left say about 3-4 minutes.
  7. Add the biryani masala stir. Add the red chilli powder if using. Mix well.
  8. Savour the aroma and add the rice, salt.
  9. Mix thoroughly. Serve hot.
 When my family first saw this rice they were sceptical. But one spoonful of this they were coming back for second and thirds. So much so I was asked to make it yet again.
So I did with a slight variation for that visit me tomorrow…
Check out the Blogging Marathon page for the other Blogging


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