Moringa/Drumstick Leaves Pulao is a quick, healthy, and flavorful Indian-style rice recipe perfect for lunch or packing in kids' lunchboxes.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • 2 tablespoon oil (or ghee)
  • 1 bay leaf
  • 2 cloves
  • 1 inch cinnamon stick
  • 1 teaspoon cumin (jeera) seeds
  • 1 medium onion (finely chopped)
  • 1 cup tender moringa/drumstick leaves (tightly packed)
  • 1/2 cup green peas
  • 2 cups cooked basmati rice
  • 1/2 teaspoon turmeric powder
  • salt (adjust to taste)

For Grinding:

  • 1/4 cup coriander leaves
  • 1/4 cup mint (pudina leaves)
  • 3 green chilies
  • 2 cloves garlic
  • 1/2 inch ginger
  • 2-3 tablespoons water

Method

  1. Firstly, take all ingredients listed "for grinding " and make a smooth paste in a blender using 2 tablespoons of water.
  2. Heat 2 tablespoons of oil/ ghee in a heavy-bottomed kadai. Add whole spices such as bay leaf, cloves, cinnamon stick, and cumin seeds. Saute for a few seconds.
  3. Next, add finely chopped onions and saute until the onions turn light brown in color.
  4. Add ground coriander mint paste and saute for 1-2 minutes till the raw smell disappears.
  5. Then add moringa leaves, green peas, turmeric, and salt. Cook for another 1-2 minutes until the moringa leaves wilt.
  6. Lastly, add cooked rice, mix it well and turn off the gas.
  7. Serve Drumstick/Moringa leaves Rice hot with raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.