lahsuni palak chawal recipe |garlic spinach pulao | palak pulao |
by Tarla Dalal
Added to 384 cookbooks
This recipe has been viewed 116354 times
lahsuni palak chawal recipe | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao | with amazing 32 images.
lahsuni palak chawal is also called garlic spinach pulao. Made from rice, garlic, spinach, tomatoes and onions.
lahsuni palak chawal is a simple and quick rice dish to make. lahsuni palak chawal is derived from North India and is also a very famous recipe there. There are many variations to this lahsuni palak chawal and this is our version of it.
The lahsuni palak chawal is sure to steal your hearts with its pleasant green colour and vibrant flavour. Although this garlicky spinach rice is prepared with minimal ingredients, it has a lingering flavour and strong, spicy aroma. lahsuni palak chawal is easy to prepare, and relatively healthy too, as this recipe goes easy on the fat, thereby improving the absorption of calcium from the spinach.
You can also add any veggies of your choice such as carrots and green peas to make lahsuni palak chawal healthier. Also, kids create a fuss for eating green leafy veggies but when you serve it to them in this form I am sure your kids are going to gulp down the plate of pulao in minutes. My kids love it and I generally use this recipe as tiffin treat and also make it as one meal dish for dinners.
Note for lahsuni palak chawal. 1. Transfer the leaves immediately to a bowl filled with ice-cold water. This is known as refreshing. Refreshing the spinach leaves helps in retaining the bright green colour as it stops the internal cooking process.
Serve garlic spinach pulao along with raita of your choice. You can also prepare this spinach rice using leftover rice.
Learn to make lahsuni palak chawal recipe | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao with detailed step by step recipe photos and video below.
For lahsuni palak chawal- To make lahsuni palak chawal, heat the oil in a broad non-stick pan, add the cumin seeds.
- When they crackle, add the onions and garlic and sauté till the onions on a medium flame for 1 minute.
- Add the tomatoes and ginger-green chilli paste and sauté for another 4 to 5 minutes.
- Add the spinach puree and salt and cook for another 3 to 4 minutes.
- Add the rice and cook for another 2 minutes.
- Serve the lahsuni palak chawal hot.
Lahsuni Palak Chawal recipe with step by step photos
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Before we begin making the garlicky spinach rice, we will cook the rice. For that wash around 3/4 cup of rice thoroughly. We have used long-grained Basmati rice. You can make use of any long grained rice or even leftover rice. This recipe is ideal when cooked with cold rice so it does not become a lump and mushy.
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Soak them in enough water for 30 minutes. Cover with a lid and keep aside.
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Drain the rice with the help of a strainer.
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Boil a vessel full of water, add 1 tbsp of oil and salt. The oil prevents the rice grains from sticking to each other.
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Add the rice to the boiling water. Whenever you cook rice directly on a stovetop, you get proper control over heat and cooking time as compared to a pressure cooker. So, to keep the texture of rice intact ensure you cook them in this manner. You can replace rice with quinoa or millets to make spinach rice healthier.
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Cook till the rice is al dente, stirring once or twice in between. The rice grain must be fully cooked yet firm.
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Pour into a colander and let the water drain out.
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Refresh it with cold water to stop the internal cooking process.
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Spread the cooked rice on a flat surface to cool. Also, cover it with a big plate so the upper layer does not dry out.
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Next, we will make the spinach puree for spinach rice recipe. Take a fresh bunch of spinach, untie it and wash the leaves thoroughly under running water. Keep aside.
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In a large vessel, bring water to a vigorous boil.
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Add the spinach leaves to the boiling water. Spinach is a healthy ingredient. It is loaded with a lot of nutrients, high levels of vitamins A and K, protein, iron, fibres and anti-oxidants.
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Let it simmer for 2-3 minutes.
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After 2-3 minutes, when the leaves have turned tender, drain them using a strainer.
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Transfer the leaves immediately to a bowl filled with ice-cold water. This is known as refreshing. Refreshing the spinach leaves helps in retaining the bright green colour as it stops the internal cooking process.
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After a few minutes, squeeze out the excess water.
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Transfer the blanched spinach leaves to a mixer jar. Without using any water, blend them to a thick smooth puree.
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Keep the spinach puree aside.
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To make lahsuni palak chawal recipe |garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao | heat the oil in a non-stick pan.
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Once the oil is hot, add the cumin seeds.
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When they crackle, add the onions.
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Add garlic.
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Mix well and sauté on a medium flame for 3 to 4 minutes or until the onions turn translucent.
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Add the tomatoes. Other vegetables like boiled sweet corn kernel, blanched peas, cauliflower, French beans and carrots can also be added.
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Add ginger-green chilli paste. To make it spicy, increase the quantity of green chilli and ginger paste.
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Mix well and sauté for another 4 to 5 minutes. The tomatoes must turn soft and mushy to give out that tangy-sweet flavour.
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Add the puréed spinach. Along with spinach puree which gives a nice colour to the palak pulao, you can even add blanched and chopped spinach to enhance the flavour and texture of the spinach pulao recipe.
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Add salt. You can also add cooked chickpeas, mixed sprouts or cubed paneer or tofu in this lahsuni spinach rice for extra protein.
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Mix well and cook for another 5 to 7 minutes.
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Add the rice.
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Mix gently and cook for another 2 minutes. Ourlahsuni palak chawal | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao | is ready.
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Serve lahsuni palak chawal | garlic spinach pulao | palak pulao | spinach rice | lasooni palak pulao | hot with fresh curd, raita and roasted papad.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 144 cal |
| Protein | 4.1 g |
| Carbohydrates | 24.1 g |
| Fiber | 4 g |
| Fat | 3.4 g |
| Cholesterol | 0 mg |
| Sodium | 65.4 mg |
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