Palak Aur Kabuli Chane Ka Pulao/Palak Chole Pulao
One Pot, quick Palak Aur Kabuli Chane Ka Pulao Recipe |Palak Chole Pulao| Spinach and Chickpea Pulao Recipe
Equipment
- Pressure cooker
Ingredients
- 1½ Cup Basmati Rice
- 1 can Chickpeas see Notes
- 2 cups Spinach(packed) about 1 cup puree
- 1 Onion (Medium sized)
- 1-2 Tomato- Medium size
- 7-8 cloves Garlic
- 1" Fresh Ginger
- 1-2 Green Chilli(as per taste)
- 1/2 cup Yogurt/Curd
- 1-2 Tsp Garam Masala
- 1 Tsp Coriander Powder
- 1 Bay Leaf
- 1 medium Cinnamon stick
- 4-5 Cloves
- 4-5 Whole Black Pepper/Peppercorns
- 1 Tsp Cumin Seeds
- 1-2 Tbsp Oil or Desi Ghee(Indian Clarified Butter)
Instructions
Pre-preparations to make Pulao
- Wash and soak rice for at least 20-30 mins before cooking.
- Wash spinach/palak leaves 4-5 times in running tap water or till all the dirt is gone. IF using boxed Spinach, then you can add directly. Though I wash it 1-2 times in water.
- Puree Spinach leaves. You can also add finely chopped spinach.
- Finely chop onion and tomato.
- Make paste of ginger and garlic and green chili. Or use store-bought ginger garlic paste.
Indian Pressure Cooker Method
- Heat oil/ghee in pressure cooker on medium flame.
- When the oil is hot enough add whole spices or garam masala, roast till it gives a nice aroma,
- Add cumin seeds when it crackle, add ginger garlic green chilli paste. Saute for a minute or till raw smell of garlic goes away.
- Now add onions and saute till it starts turning light brown. Now, add chopped tomatoes and cook till it is soft and mushy.
- Add spinach puree to onion tomato masala.
- Add coriander powder and garam masala powder, red chili powder and mix well.
- Beat yogurt/curd nicely, add to the pulao masala and cook for another 2 minutes.
- Discard the water from the soaked rice. If using canned chickpeas, drain water from chickpeas rinse in water once and add.
- Add boiled chickpeas and rice and add water and salt and mix well. Water level should be just ½" above the rice level.
- Put the lid of the pressure cooker with the weight on it.Cook on medium flame till 2 whistles. Switch off the gas, let the pressure go out by itself. Open the lid and fluff with some fork or spoon and transfer to a serving bowl.
Instant Pot Method
- Switch on the Instant Pot, on SAUTE MODE (Medium) for 10 mins.
- Add oil/ghee, add whole dry masala, cumin seeds.
- Add ginger garlic and chilli paste. Saute for a while or till raw smell of garlic goes away.
- Add chopped onions and saute till it turns light brown.
- Add chopped tomato and saute till it is soft.
- Add spinach puree to onion tomato masala.
- Add coriander powder and garam masala powder, red chili powder and mix well.
- Beat yogurt/curd nicely, add to the pulao masala and cook for another 2 minutes.
- Discard the water from the soaked rice. If using canned chickpeas, drain water from chickpeas rinse in water once and add.
- Add boiled chickpeas and rice and add water and salt and mix well. Water level should be just ½" above the rice level.
- CANCEL the SAUTE MODE, close and seal the lid of Instant Pot, SET the PRESSURE COOK MODE on, set the timer to 6 mins,
- Once the time is over, CANCEL the Pressure Cook Mode, wait for 2 mins. and then do the QUICK PRESSURE RELEASE.
- Open the lid and fluff with some fork or spoon and transfer to a serving bowl.
Notes
To boil Chickpeas,soak chickpeas overnight or atleast 5-6 hrs. Then boil in pressure cooker.
1/3 cup dried beans = 1 cup of boiled chickpeas
1 Can of 14 OZ chickpeas is equal to 1½ Cups of Chickpeas. Use whole can or 1 cup.
Substitute tomato with 2-3 tbsp of tomato sauce.
For Vegan Friendly option
- Skip dairy yogurt and use Cashew Yogurt or any other plant based yogurt.
- Substitute Oil for Ghee.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!