Healthy Foodist
RAJGIRA PANEER PULAO
Difficulty:
Preparation Time:
10 Minutes
Cooking Time:
25 Minutes
Total Time:
35 Minutes
Servings:
1
This Amaranth Paneer Pulao recipe that I am sharing with you guys is made using Green Amaranth leaves, also known as Rajgira. The low-calorie, high-fibre leaves are rich in Vitamin A, B, K, potassium and protein. Amaranth/ Rajgira leaves also reduce bad cholesterol and help boost immunity. They have an essential amino acid (lysine) that is needed for energy production and better calcium absorption, that also promotes hair growth and good skin.
In India, the red variety of Amaranth leaves (Laal Math/ Chaulai) is also widely available and both of these greens are typically used to make a stir fry or dal recipe. I thought of making something different using the green amaranth leaves that I had, and the result was this Amaranth Pulao. This pulao is a no-fuss, easy to make, one pot recipe, yet it is hearty, flavourful and nutritious. Adding Paneer also makes this a high protein dish. I have used brown rice here and skipped oil to make it healthier. You can substitute brown rice with regular rice too. You can also add/ substitute other vegetables in this pulao. To make a Vegan version of this Amaranth Pulao, replace Paneer with Tofu or simply skip it.
Ingredients:
For the Puree:
- 3 cups amaranth leaves
- 2-3 green chillies
- 2 garlic cloves
- 1/2 inch ginger
For the Rice:
- ½ cup brown rice
- 100 gms paneer (cottage cheese); cut in cubes
- ¼ cup green peas
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- 1 ½ cup water
- Salt
- 1 tablespoon lemon juice
Direction:
- Firstly, wash the brown rice well for 2-3 times, remove excess water and keep it aside.
- For making the puree, clean the green amaranth leaves 2-3 times with water and pat dry them. Add amaranth leaves, garlic, ginger and green chillies in a mixer jar.
- Use half or 1 cup of water as required, to grind the leaves into a fine puree.
- Now heat up a pan (kadhai) and add the prepared puree. Let it simmer for 1-2 mins on medium flame.
- Then add in the green peas and paneer. Mix everything well.
- Once it is well combined, add garam masala, turmeric, cumin powder and coriander powder. Mix all of it and let it simmer for another 2 mins.
- Further, add the washed brown rice and 1.5 cups of water to it. Add salt, give a stir and close the lid to cook the rice on medium flame for 15-20 mins. Keep checking after 15 mins. (If using regular rice, add less amount of water and it should also be ready in lesser time than brown rice).
- Ensure that the rice is cooked and then turn off the flame, add in lemon juice and mix everything well.
- Amaranth Paneer Pulao is ready. Serve it with some curd/ raita or just as it is. Also, checkout my recipe of Cucumber Mint Raita that will taste amazing with this pulao.
