Sarson Saag Pulao

Name: Sarson Saag Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 2 cup Basmati Rice (2 cups Basmati rice); 2 pieces Yellow Onion (2 Onions chopped); 2 pieces Green Chili (2 Green Chillies slit); 1 pinch Ginger (1 inch Ginger finely chopped); 10 cloves Garlic (10 cloves Garlic finely chopped); 2 pieces Bay Leaves (2 Bay leaf (tej patta)); 4 pieces Cloves (4 Cloves (Laung)); 2 pieces Cinnamon Stick (2 Cinnamon Stick (Dalchini)); 1 tsp Ajwain (1 teaspoon Ajwain (Carom seeds)); 4 pieces Cardamom (4 Cardamom (Elaichi) Pods/Seeds); 2 tsp Garam Masala (2 teaspoon Garam masala powder); 2 cup Mustard Greens (2 cups Mustard greens chopped); 1 cup Spinach (1 cup Spinach Leaves (Palak) chopped); 1 cup Fenugreek Leaf (1 cup Methi Leaves (Fenugreek Leaves) chopped); 1 cup Bathua Leaves (1 cup Bathua leaves chopped); ¼ cup Cilantro (1/4 cup Coriander (Dhania) Leaves chopped); ¼ cup Mint (1/4 cup Mint Leaves (Pudina) chopped); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 0 pieces Table Salt (Salt to taste); 4 cup Water (4 cups Water); 2 tbsp Clarified Butter (2 tablespoons Ghee)

A pressure-cooked Indian rice dish combining mustard greens, spinach, fenugreek, and bathua with aromatic whole spices and ghee.

50 minIndian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Basmati Rice2 cup · 2 cups Basmati rice
Yellow Onion2 pieces · 2 Onions chopped
Green Chili2 pieces · 2 Green Chillies slit
Ginger1 pinch · 1 inch Ginger finely chopped
Garlic10 cloves · 10 cloves Garlic finely chopped
Bay Leaves2 pieces · 2 Bay leaf (tej patta)
Cloves4 pieces · 4 Cloves (Laung)
Cinnamon Stick2 pieces · 2 Cinnamon Stick (Dalchini)
Ajwain1 tsp · 1 teaspoon Ajwain (Carom seeds)
Cardamom4 pieces · 4 Cardamom (Elaichi) Pods/Seeds
Garam Masala2 tsp · 2 teaspoon Garam masala powder
Mustard Greens2 cup · 2 cups Mustard greens chopped
Spinach1 cup · 1 cup Spinach Leaves (Palak) chopped
Fenugreek Leaf1 cup · 1 cup Methi Leaves (Fenugreek Leaves) chopped
Bathua Leaves1 cup · 1 cup Bathua leaves chopped
Cilantro¼ cup · 1/4 cup Coriander (Dhania) Leaves chopped
Mint¼ cup · 1/4 cup Mint Leaves (Pudina) chopped
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Table Salt0 pieces · Salt to taste
Water4 cup · 4 cups Water
Clarified Butter2 tbsp · 2 tablespoons Ghee

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Steps

1To 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.
2Wash and keep coriander and mint leaves separately.
3Wash the basmati rice and keep it soaked for about 15 to 30 minutes.
4Next 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.
5Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves. Saute till the they wilt a little.
6Add the drained basmati rice and salt and mix everything together. Add water, garam masala and lemon juice, check seasoning and close the lid.
7Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally.
8Once 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.
9Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch.