How to make Palak Moongphalli Til Pulao -

Appearance of a dish is as important as its taste and this pulao scores high on both points

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fresh spinach (palak), Spinach puree (पालक की प्यूरी )

Cuisine : Indian

Course : Rice


For more recipes related to Palak Moongphalli Til Pulao checkout Palak Khichdi - cook smart. You can also find more Rice recipes like Mopillah Biryani Chanar Pulao Gujarati Khichdi Prawn Biryani - SK Khazana

Palak Moongphalli Til Pulao

Palak Moongphalli Til Pulao Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Moongphalli Til Pulao Recipe

  • Fresh spinach (palak) , shredded 1 medium bunch

  • Spinach puree 1 cup

  • Raw peanuts (kachchi moongphalli) , soaked and boiled 1 cup

  • White sesame seeds (til) 1 tablespoon

  • Basmati rice , cooked 3 cups

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Bay leaf 1

  • Black peppercorns 10-12

  • Potatoes , peeled 4 medium

  • Garlic , chopped 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fresh red chilli to garnish

  • Tomato wedges to garnish

Method

Step 1

Heat oil in a deep non-stick pan, add sesame seeds and saute till light brown.

Step 2

Add cumin seeds, bay leaf and peppercorns, mix and sauté for a few minutes.

Step 3

Cut potatoes into cubes, add to the pan and mix. Add garlic, mix and cook till the potatoes turn golden.

Step 4

Add peanuts, red chilli powder, turmeric powder, garam masala powder and salt, mix well and cook for 1-2 minutes.

Step 5

Add spinach leaves, mix and cook till the leaves wilt. Add spinach puree, lemon juice and Fortune Biryani Rice, mix lightly and cook till rice gets heated through.

Step 6

Transfer into a serving bowl, garnish with red chilli and tomato wedges and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.