Sarson Saag Pulao Recipe – Spinach Mustard Greens Pulao
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups |
| Onions (chopped) | 2 |
| Green chillies (slit) | 2 |
| Ginger (finely chopped) | 1 inch |
| Garlic (finely chopped) | 10 cloves |
| Bay leaves | 2 |
| Cloves (Laung) | 4 |
| Cinnamon sticks (Dalchini) | 2 |
| Ajwain (Carom seeds) | 1 teaspoon |
| Cardamom pods/seeds | 4 |
| Garam masala powder | 2 teaspoons |
| Mustard greens (chopped) | 2 cups |
| Spinach leaves (chopped) | 1 cup |
| Methi leaves (chopped) | 1 cup |
| Bathua leaves (chopped) | 1 cup |
| Coriander leaves (chopped) | 1/4 cup |
| Mint leaves (chopped) | 1/4 cup |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
| Water | 4 cups |
| Ghee | 2 tablespoons |
Nutritional Information
(To be added based on individual dietary needs)
Instructions
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Preparation: Start by thoroughly washing and chopping the mustard greens, spinach, fenugreek, and bathua leaves, discarding any tough stems. Rinse the coriander and mint leaves separately. Soak the basmati rice in water for 15 to 30 minutes.
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Cooking the Base: In a pressure cooker, heat the ghee and add the bay leaves, cinnamon sticks, cloves, ajwain, and cardamom. Allow them to splutter and release their aromas.
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Sautéing Aromatics: Add the chopped onions, ginger, and garlic to the cooker. Sauté until the onions become soft and translucent.
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Incorporating Greens: Gently stir in the chopped mustard greens, spinach, fenugreek, and bathua leaves (reserve coriander and mint for later). Sauté until the greens wilt slightly.
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Mixing Rice: Add the drained basmati rice along with salt, and mix well. Pour in the water, followed by garam masala and lemon juice. Stir to combine and check seasoning.
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Pressure Cooking: Close the lid of the pressure cooker, bring to high heat, and cook for 3 whistles. Once done, turn off the heat and let the pressure release naturally.
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Final Touches: After the pressure has completely released, open the cooker and gently fold in the chopped coriander and mint leaves.
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Serving Suggestion: Serve the Sarson Saag Pulao hot, accompanied by cauliflower and vegetable curry with almonds and spices, along with a refreshing tomato onion cucumber raita for a delightful lunch experience.
Enjoy your wholesome Sarson Saag Pulao, bursting with flavors and nutrients, perfect for a satisfying meal!
