Sarson Saag Pulao Recipe-Spinach Mustard Greens Pulao

Step 1: To begin making Sarson Saag Pulao Recipe first prep all the leaves

Step 2: Take the bathua, palak, methi and sarson leaves

Step 3: Discard the stems of the leaves, wash them thoroughly and chop and keep them aside

Step 4: Wash and keep coriander and mint leaves separately

Step 5: Wash the basmati rice and keep it soaked for about 15 to 30 minutes

Step 6: Next in a pressure cooker add ghee; add all the whole spices including bay leaf, cinnamon, cloves, shahi jeera, cardamom and let them splutter

Step 7: Next add the onions, ginger and garlic and saute till the onions turn soft

Step 8: Now add all the chopped sarson, bathua, palak and methi leaves except coriander and pudina leaves

Step 9: Saute till the they wilt a little

Step 10: Add the drained basmati rice and salt and mix everything together

Step 11: Add water, garam masala and lemon juice, check seasoning and close the lid

Step 12: Give the Sarson Saag Pulao 3 whistles on high and turn off the heat and let the pressure release naturally

Step 13: 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

Step 14: Serve Sarson Saag Pulao with Cauliflower and Vegetable Curry (With Almonds and Spices) and Tomato Onion Cucumber Raita for a lovely weekday lunch