Palak Paneer Pulao is a delicious pulao made with combination of spinach and cottage cheese. Both palak and paneer are healthy , pairing it together yields a super delicious and nutritious dish. Trying out different recipes with a healthy twist is what I often do, hence Palak Paneer Pulao made an appearance on my dining table.

Palak/Spinach is very nutritious ,its really necessary to add any kind of green leafy vegetable in our diet regularly as its rich in iron,folic acid and calcium.Its a known fact that people with iron deficiency are recommended to eat green leafy vegetables regularly. It becomes utmost important to include palak in our diet regularly ,so eating palak in the same form may bore anyone, adding diversity to your dish makes it more interesting and palatable. Experiment different dishes from greens and feed your family.

Different Palak Recipes, I often do at home are Palak Paneer, Palak Paneer Bhurji , Aloo Palak , Palak Dal , Spinach Mushroom Soya Cutlets , and our Karnataka special Masida Soppu Saaru .Palak Paneer Pulao is a new addition 😉

Other Pulao and Biryani recipes on blog are Vegetable Pulao ,Tomato Bath , Avarekalu /Surti Papdi Pulao , Ambur Chicken Biryani and Chicken Done Biryani.

RECIPE CARD FOR PALAK PANEER PULAO | SPINACH COTTAGE CHEESE PULAO

Recipe Card

Palak Paneer Pulao

Rice Cooked with Spinach Puree , Cottage Cheese and Spices .

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Indian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings : 6 People

Calories / Serving : 232

Author: Muktha H S

Ingredients

Measurement Cup Size : 1 Cup = 250 ml

2 Cups Basmathi Rice
250 grams Palak /Spinach
3 Green chillies
200 grams Paneer /Cottage Cheese
½ Cup Pudina /Mint leaves
3 Onions Medium size
1 Tomato large size
1 tablespoon Garlic Paste
1 Tbsp Ginger Paste
1 teaspoon Red Chilly Powder
1 teaspoon Coriander Powder
½ Tsp Fennel Powder / Saunf Powder
¼ teaspoon Turmeric Powder
3 tablespoon Oil
2 Tbsp Ghee
10 Cashews - Optional
1 Tbsp Raisines - Optional
3 cups Water
2 tablespoon Coriander leaves chopped
½ tablespoon Lime Juice
1 ½ teaspoon Salt or as required

Whole Spices

2 Bay leaves
4 Green Cardamom
1 Black Cardamom
2 " inch Cinnamon Sticks
4 Cloves
2 Strands Mace
½ teaspoon Stone Flower/ Dagad Phool
½ teaspoon Shahi Jeera
2 Marathi Moggu - optional

Instructions

Soak rice for 15 minutes ,drain water and keep it aside.
Blanch Spinach in hot water ,add salt,drain water and keep it aside to cool.
Take a mixer ,add spinach , green chillies and blend well to get puree.Measure the puree in cup and keep it aside.
Heat Oil and ghee in a thick bottom pan ,add ¼ cup sliced onions ,fry well to brown ,add raisins and cashews fry till golden colour.
Remove fried onions, raisins and cashews with the help of slotted spoon and reserve it for garnishing.
In the same pan,add all the whole spices,fry well till spices leaves flavours to oil.
Add sliced onions ,ginger garlic paste and fry well,till the raw smell goes off.
Now add paneer cubes, and fry well until slight golden in colour.
Add chopped tomatoes and fry well.
Add all the dry spice powders and fry well along with tomatoes until well blend
Add the prepared palak puree and mix well.
Add drained rice ,mix well with puree and continue to cook for 3-4 minutes
Now add 3 cups of hot water,salt and continue to cook till done,it may take around 12-15 minutes .
Once done ,add chopped coriander leaves ,lemon juice and mix well.
Garnish with fried onions ,raisins ,cashews and serve hot with Aloo Raita.

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Notes

Measure the quantity of spinach puree using measuring cup ,so that you can adjust water content accordingly to cook rice. My spinach puree measured 1 Cup so i added only 3 cups of water for rice to get cooked.
Add Hot water for cooking rice.

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