Palak Pulao Recipe | Spinach Rice | Palak Rice

August 07, 2019

Palak Pulao or Spinach Rice is a healthy, delicious and one pot green rice. It is an ideal way to incorporate spinach into your meals. Raw rice cooked with spinach puree and flavored with whole garam masalas, makes it so delicious that you can have it as it is or along with salad or raita.

how to make Palak Pulao Recipe | Spinach Rice | Palak Rice

This green rice makes it so appealing for kids and it's irresistible. Check my Spinach (Palak) Pasta, which I often prepare for my lil'e E for breakfast or dinner. And another colored rice, Beetroot Rice is again an easy one pot meal which can be packed for lunchbox.


For this Palak Pulao, I have used Jeera Samba rice, as my hubby is not a big fan of long grained rice. So, most of my biryani recipes also end up using Jeera Samba rice. This rice is flavorful and the end result also comes out to be tasty. But, you are free to use any kind of non-sticky rice for such recipes. Do let me know, if you try something different.




how to make Palak Pulao Recipe | Spinach Rice | Palak Rice


How to make Palak Pulao Recipe | Spinach Rice with step by step photos:


1. I have taken a bundle of spinach, more or less 250 gm. Dip it in water with a tsp of salt in it. Rinse 2-3 times to get rid of the mud. Wash rice. drain water and keep it aside.

2. Add spinach and green chilly in a mixie and grind it into a fine paste without adding water. You can use its stem except the root part for minimal waste. Keep the paste aside.


Crush Badi Elaichi, cloves, nutmeg and pepper corn to get maximum flavor.


3. Crush ginger and garlic. If you are using ready-made ginger-garlic paste, then use about 1 tbsp.
4. Heat ghee in a cooker and fry the cashews till golden brown. Take out the cashews onto a plate.


5. In the same ghee, add whole garam masalas. Saute for few seconds. Then add chopped onions and fry for another 2-3 minutes.


6. Add crushed ginger garlic and fry till onions are transparent. Add little salt for the onions to cook fast.


7. Now, add ground spinach paste, pepper powder, salt and sugar. Mix.


8. Add washed rice. Clean the mixie jar with the desired amount of water for cooking and pour into the cooker. Mix well and taste the water for salt. Add salt if needed. Close the cooker and cook on low flame for 2 whistles.


9. After the pressure releases, open the lid and mix it well. Add fried cashews and serve hot with raita.

how to make Palak Pulao Recipe | Spinach Rice | Palak Rice







Spinach (Palak) Pulao

                      www.flavouredgoodness.com
 Prep Time
 5 minutes
 Cook Time
25 minutes
 Servings
4 people
INGREDIENTS

  • 1 cup heaped Jeera / Samba Rice / 250 gm
  • 250 gm / Almost a bundle except a handful of leaves.
  • 1 big green chilly
  • 1" (inch) ginger
  • 6 big garlic cloves
  • 2-3 tbsp Ghee
  • 1 nos Badi Elaichi / Black Cardamom
  • 2 nos Cloves
  • 2" Cinnamon Stick
  • 6 Pepper Coens
  • Big pinch of Nutmeg Powder
  • 2 Bay Leaves
  • 1 medium Onion, chopped
  • 1/2 tsp Pepper powder
  • 1/2 tsp Sugar
  • 1 tsp salt (or as required)
  • 2 cups Water
INSTRUCTIONS
1. I have taken a bundle of spinach, more or less 250 gm. Dip it in water with a tsp of salt in it. Rinse 2-3 times to get rid of the mud. Wash rice. drain water and keep it aside.

2. Add spinach and green chilly in a mixie and fried to fine paste without adding water. Keep it aside.
 3. Crush ginger and garlic. If you are using ready-made ginger-garlic paste, then use about 1 tbsp.
4. Heat ghee in a cooker and fry the cashews till golden brown. Take out the cashew onto a plate.

5. In the same ghee, add whole garam masalas. Saute for few seconds. Then add chopped onions and fry for another 2-3 minutes.

6. Add crushed ginger garlic and fry till onions are transparent. Add little salt for the onions to cook fast.

7. Now, add ground spinach paste, pepper powder, salt and sugar. Mix.

8. Add washed rice. Clean the mixie jar with the desired amount of water for cooking and pour into the cooker. Mix well and taste the water for salt. Add salt if needed. Close the cooker and cook on low flame for 2 whistles.

9. After the pressure releases, open the lid and mix it well. Add fried cashews and serve hot with raita.


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I'm Marina, the cook, writer and photographer behind this blog. Flavoured Goodness is an effort to share my experiments with food (veg and non-veg) and healthy alternatives. Read more


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