Spinach Millet Pulao

Spinach Millet Pulao deliciously packs the nutrients obtained from fresh spinach and extremely salubrious ingredients like millet. Here is how to make it.
Spinach Millet Pulao deliciously packs the nutrients obtained from fresh spinach and extremely salubrious ingredient like millet.
Change is vital in our lives, isn't it? Be it for your career, be it for aspirations and coming back to my first love, cooking - everything does need some or the other change, right?
Coming to the point, my talking point today is Pulao.
Most of us Indians are big fans of Pulao.
Mix up all your favorite veggies with those fine grain, aromatic Basmati Rice, a bit of masala and your plate of delicious soul food get ready for you within no time!
That's the reason why Dahi Wala Pulao, Sabz Badi Pulao, Bengali Style Veg Pulao provide us instant homely gratification whenever we get tired of an extravagant fare.
To try out a different, salubrious variation of this dish, this time, I prepared Spinach Millet Pulao.
Spinach Millet Pulao deliciously packs the nutrients obtained from fresh spinach and an extremely salubrious ingredient like millet.
A very wholesome alternative to rice, millet being a rich source of vitamin B, calcium, iron, potassium, zinc, magnesium, provides enrichment to the body in a superlative manner.
Combine that with the goodness of spinach and what else you need, people?
Kids or adults, my experience says Spinach Millet Pulao would be loved by everyone without a doubt because it is that finger-licking!
Nicely flavored with cinnamon, onion, cloves, pepper, and dollops of ghee, this Pulao is an unmissable delight for sure! Note down its recipe, cook it and savor it soon!

Spinach Millet Pulao Recipe

Spinach Millet Pulao deliciously packs the nutrients obtained from fresh spinach and extremely salubrious ingredient like millet.
 Course Main Course
 Cuisine Continental
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings  people
 Calories 211 kcal
 Author Neha Mathur

Ingredients

  • 1 cup Foxtail Millet
  • 1 tsp Ghee
  • 2-3 Cloves
  • 3-4 Black Peppercorns
  • 1 Bay Leaf
  • 1 inch Cinnamon
  • 1/2 cup Onion Thinly Sliced
  • Salt to taste
  • 2 cups Water
  • 1 tbsp Lemon Juice
  • 1 cup Spinach Chopped

Instructions

  1. Wash the millet and soak in enough water for 30 minutes.
  2. Heat ghee in a pan.
  3. When the ghee is hot, add cloves, peppercorn, bay leaf and cinnamon stick.
  4. Fry for a few seconds.
  5. Add onion and fry until translucent.
  6. Drain the millet and add it in the pan along with salt, lemon juice and 2 cups of water.
  7. Simmer the heat to low and cover and cook the pulao till millet is done and all the water is absorbed.
  8. Add the spinach just before 5 minutes of cooking.
  9. Switch off the heat and let the pulao rest for 5 minutes.
  10. Fluff the pulao with a fork.
  11. Serve hot with raita.

Recipe Notes

Different millets behave differently. So please do not replace foxtail millet with any other in this recipe.
Nutrition Facts
Spinach Millet Pulao Recipe
Amount Per Serving
Calories 211Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 15mg1%
Potassium 168mg5%
Carbohydrates 39g13%
Fiber 4g17%
Protein 5g10%
Vitamin A 705IU14%
Vitamin C 5mg6%
Calcium 20mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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