Ingredients: 2 cups Basmati rice,2 Onions – chopped,2 Green Chillies – slit,1 inch Ginger – finely chopped,10 cloves Garlic – finely chopped,2 Bay leaf (tej patta),4 Cloves (Laung),2 Cinnamon Stick (Dalchini),1 teaspoon Ajwain (Carom seeds),4 Cardamom (Elaichi) Pods/Seeds,2 teaspoon Garam masala powder,2 cups Mustard greens – chopped,1 cup Spinach Leaves (Palak) – chopped,1 cup Methi Leaves (Fenugreek Leaves) – chopped,1 cup Bathua leaves – chopped,1/4 cup Coriander (Dhania) Leaves – chopped,1/4 cup Mint Leaves (Pudina) – chopped,1 tablespoon Lemon juice,Salt – to taste,4 cups Water,2 tablespoons Ghee
Time in minutes: 50 Servings: 8 Course: Lunch Diet: Vegetarian
Instructions: To 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. Wash and keep coriander and mint leaves separately.Wash the basmati rice and keep it soaked for about 15 to 30 minutes.Next 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. Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves. Saute till the they wilt a little.Add the drained basmati rice and salt and mix everything together. Add water, garam masala and lemon juice, check seasoning and close the lid.Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally.Once 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.Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch.