Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao
Sarson Saag Pulao Recipe is a delicious one pot pulao recipe filled with goodness of mustard greens, palak leaves, methi leaves and bathua leaves. Pack it into a lunch box along with raita and curry of your choice.
Sarson Saag Pulao Recipe is a simple one pot dish. Made with all the mixed greens, this dish is highly nutritious and tasty. The addition of spinach leaves, bathua leaves and mustard leaves along with aromatic spices brings immense taste and nutrition to this pulao.
Did you know that One cup of mustard greens yields over 500% the daily value of vitamin K, 85% of your daily vitamin A, 60% of vitamin C, and high levels of folates, manganese, dietary fiber, calcium. So include them in your diet as much as possible while the greens are in season.
Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch.
Try our other delicious Pulao Recipes:
20 M
30 M
50 M
8 Servings
Ingredients
- 2 cups Basmati rice
- 2 Onions , chopped
- 2 Green Chillies , slit
- 1 inch Ginger , finely chopped
- 10 cloves Garlic , finely chopped
- 2 Bay leaf (tej patta)
- 4 Cloves (Laung)
- 2 Cinnamon Stick (Dalchini)
- 1 teaspoon Ajwain (Carom seeds)
- 4 Cardamom (Elaichi) Pods/Seeds
- 2 teaspoon Garam masala powder
- 2 cups Mustard greens , chopped
- 1 cup Spinach Leaves (Palak) , chopped
- 1 cup Methi Leaves (Fenugreek Leaves) , chopped
- 1 cup Bathua leaves , chopped
- 1/4 cup Coriander (Dhania) Leaves , chopped
- 1/4 cup Mint Leaves (Pudina) , chopped
- 1 tablespoon Lemon juice
- Salt , to taste
- 4 cups Water
- 2 tablespoons Ghee
How to make Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao
To begin making Sarson Saag Pulao Recipe first prep all the leaves. Take the bathua, palak, methi and sarson leaves. Discard the stems of the leaves, wash them thoroughly and chop and keep them aside.
Wash and keep coriander and mint leaves separately.
Wash the basmati rice and keep it soaked for about 15 to 30 minutes.
Next in a pressure cooker add ghee; add all the whole spices including bay leaf, cinnamon, cloves, shahi jeera, cardamom and let them splutter. Next add the onions, ginger and garlic and saute till the onions turn soft.
Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves. Saute till the they wilt a little.
Add the drained basmati rice and salt and mix everything together. Add water, garam masala and lemon juice, check seasoning and close the lid.
Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally.
Once the pressure has released completely, open the pressure cooker and gently stir in the coriander and mint leaves into the Sarson Saag Pulao and serve hot.
Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch.
