Tuesday, July 3, 2012

Palak Channa Pulao

Milk Rice


Basmati Rice - 1 1/4 cups
Cloves  -3
Cardamom - 2 (optional)
Bay leaf  - 1
Cinnamon - 1 stick
Low fat milk - 1 cup
Salt to taste

Clean, wash and soak the rice in water. Drain and keep aside.
Put the milk to boil along with 1 cup of water.
Combine together all the ingredients including the milk-water mixture and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork.
Keep it separate.

Palak Channa Pulao
Onions - 1/2 cup, sliced 
Ginger-Garlic paste - 1 tsp
Capsicum - 1/2 cup, chopped
Tomatoes - 1/2 cup, chopped
Spinach (Palak) - 1/2 cup, chopped
Turmeric Powder - 1/2 tsp
Chili Powder - 1 tsp
Coriander - Cumin seeds - 1/2 tsp each
Salt to taste
Kala Channa (Black) - 1 cup, soaked and cooked
Milk Rice - 2 1/2 cups
Corainder Leaves - 2 tbspns, chopped for garnishing

Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast while stirring continuously, till they turn light brown in color. Sprinkle a little water if the mixture starts burning.
Add the ginger-garlic paste, capsicum and tomatoes and dry roast on a medium flame for 3 to 4 minutes while stirring continuously.
Lower the flame, add the spinach, turmeric powder, chilli powder, coriander-cumin seed powder, salt and 2 tablespoons of water and heat for 1 to 2 more minutes.
Add the chana and milk rice, mix gently and cook for another 3 to 4 minutes.
Serve hot garnished with coriander.

Recipe Courtesy: Tarla Dalal


  1. Very healthy!!protein packed complete meal....

    1. Yep.Its a healthy dish.Thanks for your comment.

  2. wow.. this looks so delicious.. nice and healthy rice dish