Palak Rice Indian Spinach Rice Palak Pulao

About This Recipe

Palak rice or palak pulao is a simple one-pot recipe. Palak is the Hindi word for spinach and pulao is a rice dish cooked with aromatics in a pot. There are many variations of making pulao and this is one such healthy variation and a great way to use any leftover spinach or frozen spinach. Spinach with all its health benefits makes a good flavor combination with veggies, lentils and cereals. I always buy fresh spinach, amaranth and fenugreek leaves which I include in various recipes such as paratha, lentils, biryani or pulao. Greens in our food are always good. For kids who do not like green leafy veggies, greens can be added to recipes without kids suspecting their presence. In this healthy homemade version of palak pulav, you can add your choice of mixed veggies. In fact, fresh green peas, carrots and potatoes are fantastic in this spinach rice. I have also made this recipe in the past with spinach and added veggies and it still tasted great! Depending on what is available in your kitchen, palak rice can alternatively be made with green peas, cauliflower, corn kernels, bell pepper, broccoli, french beans, carrots and potatoes. I have cooked the entire recipe in a pressure cooker to save time and fuel. You can also cook the spinach rice in a pot or pan or in the Instant pot. Spices can be adjusted according to your taste. Serve palak rice with a side salad, pickle or raita. You can also garnish it with some chopped coriander leaves or mint leaves. Pan fried paneer or tofu cubes also go very well as a garnish and gives some protein boost to the dish.

How to make Palak Rice

1. Rinse 1 cup of basmati rice till the water runs clear of starch. Then soak the rice grains in enough water for 20 to 30 minutes. Later drain the water and keep the soaked rice aside.

Making Spinach Puree

2. While the rice is soaking, rinse the spinach leaves very well in water a few times. Then drain all the water and roughly chop them. You will need 3 cups of roughly chopped spinach.
3. Now add the spinach leaves into a blender or grinder jar. Add 1 to 3 green chilies, 1 inch ginger and 3 to 4 garlic cloves (all roughly chopped). Add green chilies as per your requirements. Note that 1 green chili makes this spinach rice bland while 2 to 3 makes it moderately spicy.
4. Blend to a smooth puree. Cover and set aside.

Making Palak Rice

5. In a pressure cooker, heat 2 tablespoons of any neutral-flavored oil. Lower the heat and add the following spices and saute them till they splutter. Make sure not to burn the spices. 

1 tej patta or Indian bay leaf3 to 4 cloves1 inch cinnamon2 green cardamoms1 single mace strand1 small star anise – optional1 teaspoon of cumin seeds

6. Add ⅓ cup of thinly sliced onions.
7. Stir and saute the onions on a medium low to medium heat till light golden or golden. Stir often so that the onions cook evenly.
8. Add the prepared spinach puree.
9. Stir and saute for 4 to 5 minutes.
10. Add the soaked rice.
11. Stir and gently mix the rice very well.
12. Add salt as required.
13. Add water: 1 cup of water gives an al dente rice. For softer textured rice, add 1.25 cups of water. I added 1.25 cups of water.
14. Mix very well. At this step you may add a few drops of lemon juice. Check the taste of broth and add more salt if needed. The broth should have a slightly salty taste.
15. Cover and pressure cook for 8 to 9 minutes or 2 to 3 whistles on a medium to medium-high heat. Wait for the pressure to drop in the cooker on its own, then remove the lid and gently fluff the rice.
16. Serve palak rice hot or warm with a side salad or mango pickle or lemon pickle or raita of your choice. I prefer to serve with raita varieties like cucumber raita, onion tomato raita and boondi raita. You may also garnish with chopped coriander or mint leaves. Pan-fried paneer or tofu cubes also pairs very well with the dish. So you can consider pan-frying these and placing them on the rice as a garnish.

Expert Tips for Best Palak Pulao

Pressure Cooker: I have made the whole recipe in a pressure cooker to save time and cooking fuel but, you can also make it on the stove in a saucepan or in the Instant pot. Whichever method you prefer, just add water as needed. No matter how you cook, the dish will taste just as delicious!Rice: Make sure you rinse the basmati rice till the water runs clear of starch before you cook it and soak in enough water for 20 to 30 minutes. This will ensure that you get the best fluffy rice texture. Basmati rice gives a good fragrance to the dish. But you can also use any other fragrant variety of rice or regular rice.Spinach: You have a few options when it comes to spinach. Use fresh finely chopped spinach or spinach puree. I have used both and the results are great every time. Make sure you select fresh, vibrant, green spinach without bruises for the best flavor. Spice: Feel free to alter the heat in this dish. Use 2 to 3 chilies to make the palak rice moderately spicy and 1 green chili for a mild heat. I used 3 for this recipe as I enjoy this dish with moderate heat.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Palak Paneer Recipe (Spinach & Paneer Cheese Curry) Aloo Palak | Spinach Curry with Potatoes Palak Biryani | Spinach Biryani Spinach Soup Recipe (Palak Soup) This Palak Rice recipe post from the archives (first published on January 2016) has been republished and updated on 18 June 2021.

title: “Palak Rice Indian Spinach Rice Palak Pulao " ShowToc: true date: “2024-09-11” author: “Teresa Diaz”

About This Recipe

Palak rice or palak pulao is a simple one-pot recipe. Palak is the Hindi word for spinach and pulao is a rice dish cooked with aromatics in a pot. There are many variations of making pulao and this is one such healthy variation and a great way to use any leftover spinach or frozen spinach. Spinach with all its health benefits makes a good flavor combination with veggies, lentils and cereals. I always buy fresh spinach, amaranth and fenugreek leaves which I include in various recipes such as paratha, lentils, biryani or pulao. Greens in our food are always good. For kids who do not like green leafy veggies, greens can be added to recipes without kids suspecting their presence. In this healthy homemade version of palak pulav, you can add your choice of mixed veggies. In fact, fresh green peas, carrots and potatoes are fantastic in this spinach rice. I have also made this recipe in the past with spinach and added veggies and it still tasted great! Depending on what is available in your kitchen, palak rice can alternatively be made with green peas, cauliflower, corn kernels, bell pepper, broccoli, french beans, carrots and potatoes. I have cooked the entire recipe in a pressure cooker to save time and fuel. You can also cook the spinach rice in a pot or pan or in the Instant pot. Spices can be adjusted according to your taste. Serve palak rice with a side salad, pickle or raita. You can also garnish it with some chopped coriander leaves or mint leaves. Pan fried paneer or tofu cubes also go very well as a garnish and gives some protein boost to the dish.

How to make Palak Rice

1. Rinse 1 cup of basmati rice till the water runs clear of starch. Then soak the rice grains in enough water for 20 to 30 minutes. Later drain the water and keep the soaked rice aside.

Making Spinach Puree

2. While the rice is soaking, rinse the spinach leaves very well in water a few times. Then drain all the water and roughly chop them. You will need 3 cups of roughly chopped spinach.
3. Now add the spinach leaves into a blender or grinder jar. Add 1 to 3 green chilies, 1 inch ginger and 3 to 4 garlic cloves (all roughly chopped). Add green chilies as per your requirements. Note that 1 green chili makes this spinach rice bland while 2 to 3 makes it moderately spicy.
4. Blend to a smooth puree. Cover and set aside.

Making Palak Rice

5. In a pressure cooker, heat 2 tablespoons of any neutral-flavored oil. Lower the heat and add the following spices and saute them till they splutter. Make sure not to burn the spices. 

1 tej patta or Indian bay leaf3 to 4 cloves1 inch cinnamon2 green cardamoms1 single mace strand1 small star anise – optional1 teaspoon of cumin seeds

6. Add ⅓ cup of thinly sliced onions.
7. Stir and saute the onions on a medium low to medium heat till light golden or golden. Stir often so that the onions cook evenly.
8. Add the prepared spinach puree.
9. Stir and saute for 4 to 5 minutes.
10. Add the soaked rice.
11. Stir and gently mix the rice very well.
12. Add salt as required.
13. Add water: 1 cup of water gives an al dente rice. For softer textured rice, add 1.25 cups of water. I added 1.25 cups of water.
14. Mix very well. At this step you may add a few drops of lemon juice. Check the taste of broth and add more salt if needed. The broth should have a slightly salty taste.
15. Cover and pressure cook for 8 to 9 minutes or 2 to 3 whistles on a medium to medium-high heat. Wait for the pressure to drop in the cooker on its own, then remove the lid and gently fluff the rice.
16. Serve palak rice hot or warm with a side salad or mango pickle or lemon pickle or raita of your choice. I prefer to serve with raita varieties like cucumber raita, onion tomato raita and boondi raita. You may also garnish with chopped coriander or mint leaves. Pan-fried paneer or tofu cubes also pairs very well with the dish. So you can consider pan-frying these and placing them on the rice as a garnish.

Expert Tips for Best Palak Pulao

Pressure Cooker: I have made the whole recipe in a pressure cooker to save time and cooking fuel but, you can also make it on the stove in a saucepan or in the Instant pot. Whichever method you prefer, just add water as needed. No matter how you cook, the dish will taste just as delicious!Rice: Make sure you rinse the basmati rice till the water runs clear of starch before you cook it and soak in enough water for 20 to 30 minutes. This will ensure that you get the best fluffy rice texture. Basmati rice gives a good fragrance to the dish. But you can also use any other fragrant variety of rice or regular rice.Spinach: You have a few options when it comes to spinach. Use fresh finely chopped spinach or spinach puree. I have used both and the results are great every time. Make sure you select fresh, vibrant, green spinach without bruises for the best flavor. Spice: Feel free to alter the heat in this dish. Use 2 to 3 chilies to make the palak rice moderately spicy and 1 green chili for a mild heat. I used 3 for this recipe as I enjoy this dish with moderate heat.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Palak Paneer Recipe (Spinach & Paneer Cheese Curry) Aloo Palak | Spinach Curry with Potatoes Palak Biryani | Spinach Biryani Spinach Soup Recipe (Palak Soup) This Palak Rice recipe post from the archives (first published on January 2016) has been republished and updated on 18 June 2021.