Mixed Leafy Greens Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 1 cup - basmati rice, washed soaked for 30 minutes in salted water
  • 1 bunch - spinach picked and chopped
  • 1/2 bunch - fenugreek greens, pick and chopped
  • 2-3 sprigs - dill leaves, finely chopped
  • 1 - onion sliced thinly
  • 1 - potato, sliced thinly, keep in salted water
  • 2 flakes - garlic crushed
  • 2-3 - green chillies, crushed or finely chopped
  • 1 stalk - curry leaves
  • 1/2 cup - coconut, ground to a paste
  • 1/2 - lemon, juice extracted
  • 1/2 tsp - cumin seeds
  • 2-3 pinches - asafoetida powder

How to Make Mixed Leafy Greens Pulao

  • Heat plenty of water, add salt and rice. Boil till almost done, but grain should not be mushy. Drain in colander till all water is removed.
  • Spread out on plate to cool a little.
  • In a large saucepan, heat oil.
  • Add seeds, asafoetida, curry leaves, allow to splutter.
  • Add onions, garlic, chillies, stir fry till onion is tender.
  • Add potatoes, cook till potatoes are slightly browned.
  • Add coconut, stirrer to a minute.
  • Add all greens, toss, cover and cook till greens are tender.
  • Add to cooled rice, mix well.
  • Empty into a casserole or deep dish.
  • Cover with foil, bake for 5 minutes in preheated oven at 250 degrees C.
  • Serve hot with kadhi or fresh curd.