Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao

Name: Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Indian
Ingredients: 2 cups Basmati rice; 2 null Onions chopped; 2 null Green Chillies slit; 1 inch Ginger finely chopped; 10 cloves Garlic finely chopped; 2 null Bay leaf (tej patta); 4 null Cloves (Laung); 2 null Cinnamon Stick (Dalchini); 1 teaspoon Ajwain (Carom seeds); 4 null 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; null Salt to taste; 4 cups Water; 2 tablespoons Ghee

Archana's Kitchen

October 16, 2022

1248 Ratings

Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:8 Servings

Meal:Lunch

Cuisine:Indian

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:

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:

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

Instructions for 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.