Palak Rice | Palak Pulao | Spinach Pulao
Palak Rice | Palak chawal | Palak Pulao/Palak Pulav | Spinach pulao, an Indian style spinach rice recipe is a delicious and healthy one-pot meal. Learn how to make palak rice recipe with step-by-step pictures.
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup Basmati rice, washed and soaked in water for 30 minutes
- 1/2 cup blanched spinach puree, refer notes
- 3/4 cup chopped mixed veggies, I used frozen
- 2 tbsp ghee/oil
- 1 tsp cumin seeds
- Whole spices (1 bay leaf, 4 cloves, 4 peppercorns, 4 green cardamom, 1 inch cinnamon), optional
- 1/2 tbsp ginger-garlic paste
- 1 cup sliced onions
- 1/2 tsp chilli powder/cayenne pepper, adjust a per desired heat
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1 & 3/4 cup vegetable stock or water
- Salt, to taste
Instructions
- In a heavy bottomed pan, heat ghee, add cumin seeds, once it crackles add the whole spices and sauté until fragrant.
- Add sliced onions and sauté on medium heat until translucent.
- Add ginger garlic paste, sauté until fragrant.
- Add spinach puree, cook for 2-3 minutes over medium-low heat.
- Add the veggies, sauté for another minute.
- Add the red chilli powder, garam masala, coriander powder, and turmeric powder. Sauté for a minute on low heat.
- Add the soaked and drained rice, mix gently for a minute taking care not to break the rice grains.
- Add vegetable stock/water, stir everything gently. Check for seasoning, add salt accordingly if needed. If using water, season it well with salt. The water should taste salty for the pulao to have some taste. Bring to a boil, then reduce the heat to low and simmer covered, for about 10 minutes or until all the water has been absorbed by the rice. Take the pan off the heat and set aside. Leave undisturbed for 15 minutes. Then gently fluff it with a fork.
Notes
How to make palak puree?
Submerge palak greens in hot, boiling water for about 30 seconds to 1 minute or until it shrinks and wilts. Then drain the water immediately and transfer the spinach to a bowl with cold water. This process stops the cooking process and also brightens the color of the spinach. You can also freeze spinach after blanching if you intend using it later. Use 225 grams/ half a pound of spinach for 1/2 cup blanched spinach puree.