Spinach Rice Pulao Recipe – Easy Indian Palak & Peas Delight

Last Updated on 2 months by Neha Deshmukh

Spinach Rice Pulao Recipe – Easy Indian Palak & Peas Delight

Introduction

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. This Spinach Rice Pulao (or Palak Pulao as we call it at home) is a total winner. It’s vibrant, flavorful, and packed with spinach – a sneaky way to get those greens in! I first made this when I was trying to get my little one to eat more veggies, and it’s been a family favorite ever since. It’s seriously comforting and comes together so quickly, making it perfect for a weeknight dinner.

Why You’ll Love This Recipe

This Spinach Rice Pulao isn’t just healthy; it’s incredibly delicious! The aromatic spices blend beautifully with the earthy spinach and sweet peas, creating a symphony of flavors. Plus, it’s a one-pot meal, which means fewer dishes to wash – always a win in my book! It’s easy enough for beginner cooks, yet impressive enough to serve to guests.

Ingredients

Here’s what you’ll need to make this delightful Pulao:

• 1 cup Basmati rice
• 1.5 cups Palak (Spinach)
• 1 Onion
• 3 Green chillies
• 0.5 cup Green peas
• 1 teaspoon Ginger garlic paste
• 0.25 teaspoon Sugar
• 0.25 teaspoon Turmeric powder
• Salt to taste
• 1 tablespoon Ghee
• 1 Biryani leaf
• 0.5 inch Cinnamon stick
• 2 Cloves
• 1 Cardamom pod
• 0.75 teaspoon Shahi jeera (Black cumin seeds)
• 1 ½ cups Water

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for aged Basmati – it’s longer, fluffier, and has a beautiful aroma. I usually go for the extra-long grain variety. About 200g of uncooked Basmati rice is roughly equivalent to 1 cup.

Palak (Spinach): Fresh vs. Frozen & Regional Varieties

Fresh spinach is best, of course! But frozen spinach works in a pinch. If using frozen, make sure to thaw it completely and squeeze out all the excess water. In India, different regions have slightly different types of spinach – feel free to use what’s locally available.

Ghee: The Flavor Foundation – Alternatives & Benefits

Ghee adds a wonderful richness to this Pulao. It’s clarified butter, and it has a slightly nutty flavor. If you don’t have ghee, you can use vegetable oil or sunflower oil, but the flavor won’t be quite the same. Ghee is also considered very healthy in Ayurveda!

Shahi Jeera: Aromatic Spice & Its Significance

Shahi jeera, or black cumin, has a more intense, smoky flavor than regular cumin. It’s a bit of a specialty spice, but it really elevates the Pulao.

Biryani Leaf, Cinnamon, Cardamom & Cloves: The Spice Blend Explained

These whole spices are the heart of Indian cooking. Don’t skip them! They create a beautiful aromatic base. You can find these at any Indian grocery store.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the Basmati rice for at least 10 minutes. This helps it cook up fluffy. While the rice is soaking, wash and finely chop the spinach, removing any tough stems.
2. Heat the ghee in a pressure cooker over medium heat. Add the biryani leaf, cinnamon, cardamom, cloves, and shahi jeera. Let them sizzle for about 30 seconds until fragrant. This is called tempering and it’s where all the magic begins!
3. Add the sliced onions and slit green chillies. Sauté for about a minute until the onions start to turn translucent.
4. Now, mix in the ginger garlic paste and green peas. Fry for another 2 minutes, stirring constantly, until the raw smell disappears.
5. Add the chopped spinach and sugar. Cook until the spinach wilts – it shouldn’t take more than a few minutes.
6. Stir in the turmeric powder, salt, soaked rice, and 1 ½ cups of water. Bring the mixture to a boil.
7. Close the pressure cooker lid and cook for 2 whistles on medium flame.
8. Let the pressure release naturally before opening the lid. This is important! Opening it too soon can result in mushy rice.
9. Finally, fluff the Pulao gently with a fork before serving.

Expert Tips

A few little secrets to make your Pulao perfect!

Achieving Fluffy Pulao: Rice to Water Ratio

The rice to water ratio is crucial. I find 1 ½ cups of water to 1 cup of rice works perfectly in my pressure cooker.

Tempering Techniques: Maximizing Flavor Infusion

Don’t rush the tempering process! Let the spices sizzle in the ghee to release their full flavor.

Spinach Preparation: Avoiding Bitterness

Removing the stems from the spinach helps prevent any bitterness.

Pressure Cooking: Understanding Whistles & Release Methods

Letting the pressure release naturally is key for fluffy rice. If you’re in a hurry, you can do a quick release, but be careful!

Variations

Want to switch things up? Here are a few ideas:

Vegan Spinach Pulao

Simply substitute the ghee with vegetable oil.

Gluten-Free Spinach Pulao

This recipe is naturally gluten-free!

Spice Level Adjustment: Mild, Medium, & Spicy

Adjust the number of green chillies to control the spice level. For a milder Pulao, remove the seeds from the chillies.

Festival Adaptations: Navratri & Vrat-Friendly Version

During Navratri fasting, you can skip the onion and garlic and use sendha namak (rock salt) instead of regular salt.

Adding Other Vegetables: Carrot, Potato, Cauliflower

Feel free to add other veggies like diced carrots, potatoes, or cauliflower along with the peas.

Serving Suggestions

This Spinach Rice Pulao is delicious on its own, but it also pairs well with:

• Raita (yogurt dip)
• A simple dal (lentil soup)
• Pickle

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Got questions? I’ve got answers!

What type of rice is best for Pulao?

Basmati rice is the best choice for Pulao. Its long grains and fragrant aroma make it perfect for this dish.

Can I use frozen spinach in this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out all the excess water.

How do I adjust the spice level of this Pulao?

Adjust the number of green chillies to control the spice level.

What is Shahi Jeera and can I substitute it?

Shahi jeera is black cumin. If you can’t find it, you can use regular cumin seeds, but the flavor won’t be quite the same.

How can I prevent the Pulao from sticking to the bottom of the pressure cooker?

Make sure you’re using enough water and that the heat isn’t too high.

Can this Pulao be made in a pot instead of a pressure cooker?

Yes, you can! Just cook it on the stovetop, covered, for about 20-25 minutes, or until the rice is cooked through. You may need to add a little more water.