Mixed Leafy Greens Pulao

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.