Pressure cooker palak pulao

Enjoy a delightful and aromatic Palak Pulao that's bursting with flavors! This easy and nutritious rice dish features fresh spinach, a kick of red hot chili pepper, garlic, ginger, and a medley of warming spices like cloves, cinnamon, cardamom, nutmeg, and cumin. Perfectly cooked in a pressure cooker for a quick and wholesome meal.

  • 25 Apr 2025
  • Cook time 15 min
  • Prep time 30 min
  • 4 Servings
  • 16 Ingredients

Pressure cooker palak pulao

Palak Pulao is a delightful and aromatic rice dish that features a medley of spices and vegetables. This Indian-inspired recipe is perfect for those looking to enjoy a nutritious and flavorful meal in a short amount of time. Utilizing a pressure cooker, this dish ensures that the ingredients meld together beautifully, offering a rich and savory experience with every bite.

Ingredients:

1 cup white rice
180g
3 cups spinach
90g
1 red hot chili pepper red hot chili peppers
10g
1 tbsp ginger root
6g
3 garlic cloves
9g
2 tbsp olive oil
27g
1 bay leaf
1.80g
3 tsp cloves powder
6g
1 tbsp cinnamon
8g
1 tbsp cardamom
6g
1 tbsp ground nutmeg
7g
1 tsp ground cumin
2.10g
1.50 onions
160g
1 cup water
240g
1/2 tsp salt
3g
1 tsp lemon juice
5g

Instructions:

1. Preparation:
- Rinse the white rice in cold water until the water runs clear. Set aside to drain.
- Finely chop the red hot chili pepper.
- Grate or finely mince the ginger root.
- Crush or finely mince the garlic cloves.
- Finely chop the onions.
- Roughly chop the spinach.
2. Sautéing:
- Select the "Sauté" setting on your pressure cooker and let it heat up. Add the olive oil.
- Once the oil is hot, add the bay leaf, finely chopped onions, garlic, and ginger. Sauté for about 3-4 minutes until the onions become translucent.
3. Adding Spices:
- Add the red hot chili pepper, cloves powder, cinnamon, cardamom, ground nutmeg, and ground cumin to the onion mixture. Stir and sauté for another minute to let the spices release their aromas.
4. Incorporating Spinach:
- Add the roughly chopped spinach to the pressure cooker. Stir well and cook until the spinach wilts, about 2-3 minutes.
5. Adding Rice and Water:
- Add the drained white rice, salt, and water to the pressure cooker. Stir to combine all the ingredients thoroughly.
6. Pressure Cooking:
- Secure the lid of the pressure cooker and set the pressure release valve to the sealing position.
- Select the "Pressure Cook" or "Manual" setting, set the pressure to high, and cook for 6 minutes.
- Once the cooking cycle is complete, let the pressure release naturally for about 10 minutes before carefully releasing any remaining pressure manually.
7. Finishing Touches:
- Open the lid of the pressure cooker, fluff the rice gently with a fork.
- Add the lemon juice and give it a gentle stir to incorporate.
8. Serving:
- Serve the spinach palak pulao hot. Garnish with additional fresh spinach or a sprinkle of garam masala if desired.

Tips:

- Rinse the white rice thoroughly under cold water to remove excess starch. This will help in achieving a fluffier pulao.

- Finely chop the spinach, ginger, garlic, and onions to ensure that they blend well into the dish and cook evenly.

- Adjust the amount of red hot chili pepper according to your spice tolerance. You can deseed the chili for a milder flavor.

- Preheat the pressure cooker by heating the olive oil before adding the spices. This will help to release their aromatic flavors.

- Stir the spices well into the oil before adding the vegetables and rice, ensuring an even distribution of flavors throughout the dish.

- After cooking, let the pressure cooker naturally release pressure for about 10 minutes before opening the lid. This helps to set the flavors properly.

- Garnish the Pulao with freshly squeezed lemon juice right before serving to enhance the freshness of the dish.

- Serve the Palak Pulao with a side of yogurt or raita to complement the spices and balance the heat.

Palak Pulao is not only a dish brimming with vibrant colors and enticing aromas but also packed with essential nutrients from the spinach and spices. Perfect for a quick dinner or a hearty lunch, this pulao is sure to become a favorite in your home. With these tips, you can ensure that every pressure-cooked batch is as perfect as the last, blending flavors seamlessly for an unforgettable meal.

Nutrition Facts
Serving Size190 grams
Energy
Calories 220kcal11%
Protein
Protein 4.89g3%
Carbohydrates
Carbohydrates 45g13%
Fiber 3.87g10%
Sugar 2.91g3%
Fat
Fat 8g10%
Saturated 1.60g5%
Cholesterol 0.00mg-
Vitamins
Vitamin A 70ug8%
Choline 12mg2%
Vitamin B1 0.32mg27%
Vitamin B2 0.09mg7%
Vitamin B3 2.26mg14%
Vitamin B6 0.23mg14%
Vitamin B9 140ug36%
Vitamin B12 0.00ug0%
Vitamin C 15mg16%
Vitamin E 0.74mg5%
Vitamin K 110ug93%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.19mg21%
Iron, Fe 3.17mg29%
Magnesium, Mg 50mg12%
Phosphorus, P 90mg7%
Potassium, K 300mg9%
Selenium, Se 7ug14%
Sodium, Na 320mg22%
Zinc, Zn 0.85mg8%
Water
Water 130g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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