Spinach Carrot Pulao Recipe – Easy Microwave Indian Rice Dish

Last Updated on 2 months by Neha Deshmukh

Spinach Carrot Pulao Recipe – Easy Microwave Indian Rice Dish

Hey everyone! If you’re anything like me, sometimes you just need a comforting, flavorful meal, but you’re short on time. This Spinach Carrot Pulao is my go-to for those days. It’s incredibly easy to make in the microwave, packed with goodness, and tastes absolutely delicious. I first made this when I was a student and needed something quick and satisfying – and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This pulao is a lifesaver for busy weeknights. It’s ready in under 30 minutes, requires minimal effort, and uses ingredients you likely already have in your pantry. Plus, it’s a fantastic way to sneak in some extra veggies! It’s light, flavorful, and a wonderful introduction to Indian rice dishes if you’re new to the cuisine.

Ingredients

Here’s what you’ll need to whip up this delightful pulao:

• 1 cup Basmati Rice
• 2 tbsp Oil
• ½ medium Onion, sliced
• 1 tsp Fennel Seeds
• 1 Black Cardamom pod
• 1 inch Cinnamon Stick
• 1 Clove
• 1 Green Cardamom pod
• 1 Bay Leaf
• 2 cups Spinach, chopped
• 2 Carrots, grated
• 2 cups Water
• Red Chili Powder, to taste
• Salt, to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pulao turns out perfectly!

Basmati Rice: Choosing the Right Grain

Basmati rice is the star here! Look for long-grain basmati – it stays fluffy and separate. I prefer aged basmati, as it has a more pronounced aroma and cooks up even better. (Around 180-200g of uncooked rice).

Oil: Regional Oil Variations for Pulao

Traditionally, ghee (clarified butter) is used for pulao, lending a beautiful richness. But vegetable oil or sunflower oil work perfectly well for a lighter version. In South India, you might even find coconut oil used for a unique flavor!

Fennel Seeds: The Aromatic Base

Don’t skip the fennel seeds! They add a lovely anise-like aroma that’s so characteristic of Indian cooking. Lightly toasting them really brings out their flavor.

Whole Spices: Black Cardamom, Cinnamon, Cloves & Green Cardamom – Significance & Substitutions

These whole spices are what give pulao its depth. Black cardamom has a smoky flavor, while green cardamom is more floral. If you don’t have black cardamom, you can use another green cardamom pod. Cinnamon and cloves add warmth and sweetness. The bay leaf provides a subtle herbal note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice under cold water and soak it for about 30 minutes. This helps the grains cook evenly and become extra fluffy. Then, drain it well.
2. Now, in a microwave-safe dish, add the oil, fennel seeds, sliced onions, black cardamom, cinnamon stick, clove, green cardamom, and bay leaf. Give it a good mix and microwave uncovered for 3 minutes. This blooms the spices and creates a fragrant base.
3. Add the chopped spinach and grated carrots to the dish. Microwave uncovered for another 3 minutes, until the spinach wilts slightly.
4. Stir in the drained rice, salt, red chili powder, and water. Mix everything thoroughly to combine. Cover the dish and microwave for 15 minutes. Remember to stir every 5 minutes to prevent sticking!
5. Once the cooking time is up, let the pulao rest, covered, for 5 minutes. This allows the steam to finish cooking the rice. Finally, fluff it gently with a fork and serve!

Expert Tips

• Don’t overcook the rice! Microwaves vary, so keep an eye on it during the last few minutes. You want the rice to be tender but not mushy.
• Stirring is key. It ensures even cooking and prevents the rice from sticking to the bottom of the dish.
• Adjust the water. Depending on your microwave, you might need to add a little more or less water.

Variations

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure you’re using vegetable oil instead of ghee.
• Gluten-Free Confirmation: This recipe is completely gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or a finely chopped green chili along with the red chili powder. My husband loves it with a little extra heat!
• Quick Weeknight Pulao – Reducing Soak Time: In a real pinch, you can skip the 30-minute soak. The rice might not be quite as fluffy, but it will still taste great.

Serving Suggestions

This Spinach Carrot Pulao is delicious on its own, but it also pairs beautifully with:

• A simple raita (yogurt dip)
• A side of dal (lentil soup)
• Your favorite Indian curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of water to restore moisture.

FAQs

What type of rice works best for this microwave pulao?

Basmati rice is definitely the best choice! Its long grains stay separate and fluffy.

Can I use a different vegetable instead of spinach and carrots?

Absolutely! Peas, beans, cauliflower, or even mushrooms would all be delicious additions.

How do I adjust the spice level in this recipe?

Start with a small amount of red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Is it necessary to soak the rice before microwaving?

Soaking isn’t essential, but it does improve the texture of the rice. If you’re short on time, you can skip it.

What if I don’t have a microwave-safe dish large enough?

You can divide the ingredients between two smaller dishes, but make sure to adjust the cooking time accordingly.

Can this pulao be made ahead of time?

While best served fresh, you can definitely make it a few hours ahead and reheat it gently.