Spinach Rice Recipe – Authentic Indian Palak Pulao in Instant Pot

Last Updated on 6 months ago by Neha Deshmukh

Spinach Rice Recipe – Authentic Indian Palak Pulao in Instant Pot

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more greens into your meals. And honestly, what’s better than a flavorful, comforting bowl of rice? Today, I’m sharing my go-to recipe for Palak Pulao – a vibrant spinach rice dish that’s surprisingly easy to make, especially in the Instant Pot! I first made this when I was trying to get my kids to eat more spinach, and it was a huge hit. They didn’t even realize they were eating a whole bunch of greens!

Why You’ll Love This Recipe

This Palak Pulao isn’t just healthy; it’s bursting with flavor. The aromatic spices, combined with the freshness of spinach, create a truly satisfying meal. Plus, using the Instant Pot makes it incredibly quick and convenient – perfect for busy weeknights. It’s a one-pot wonder that delivers authentic Indian flavors with minimal effort.

Ingredients

Here’s what you’ll need to make this delicious Spinach Rice:

• 1 cup Basmati rice
• 2 cups baby spinach
• 1 onion
• 1 tomato
• 0.25 cup green peas
• 1 bay leaf
• 2 cloves
• 1 cinnamon stick
• 1 tsp cumin seeds
• 3 garlic cloves
• 1 inch ginger
• 1 serrano pepper (or to taste)
• 1 cup water
• 1 tbsp lemon juice
• 2 tbsp cilantro, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Basmati Rice: This is key for that fluffy, fragrant texture. I prefer aged basmati rice, as it tends to stay more separate. About 185g of uncooked rice.
• Spinach Varieties: Baby spinach is super convenient, but you can use regular spinach too. Just make sure to blanch it well. You could even experiment with other greens like kale or mustard greens!
• Regional Spice Variations: Feel free to play around with the spices! A pinch of Kashmiri chili powder will give a beautiful red color without adding much heat. Some people also like to add a dash of garam masala at the end for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice under cold water and soak it for about 20 minutes. This helps it cook up nice and fluffy.
2. While the rice is soaking, blanch the spinach in boiling water for 10 minutes. Then, immediately transfer it to ice water to stop the cooking process. Drain and puree in a blender until smooth.
3. Now, set your Instant Pot to Saute mode. Add a tablespoon or two of oil, then toss in the cumin seeds, bay leaf, cinnamon stick, and cloves. Saute for a minute or so until they become fragrant – you’ll know it when you smell that amazing aroma!
4. Add the minced green chilies, chopped onion, minced garlic, and grated ginger. Saute until the onions turn translucent, usually around 5-7 minutes.
5. Stir in the chopped tomato and green peas. Cook until the tomatoes soften and start to break down, about 3-5 minutes.
6. Add the spinach puree and salt. Mix everything well, then add the drained rice and water. Give it a good stir to combine.
7. Close the Instant Pot lid, making sure the valve is set to Sealing. Set it to Manual/Pressure Cook for 4 minutes.
8. Once the cooking time is up, let the pressure release naturally for 4 minutes, then do a quick release to release any remaining pressure.
9. Fluff the rice with a fork. Garnish with a squeeze of lemon juice and a generous sprinkle of fresh cilantro before serving.

Expert Tips

• Don’t skip the rice soaking step! It really does make a difference.
• Adjust the amount of green chili to your spice preference.
• If you find the rice is a little too sticky, try reducing the amount of water by a tablespoon or two next time.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, remove the seeds from the serrano pepper or use a milder chili. For a spicier kick, add another chili or a pinch of cayenne pepper.
• Festival Adaptations: My aunt always makes this during Navratri, using rock salt instead of regular salt. It’s also a lovely dish to serve during Diwali celebrations.

Serving Suggestions

Palak Pulao is fantastic on its own, but it also pairs beautifully with raita (yogurt dip), a side of dal (lentils), or a simple vegetable curry. My family loves it with a dollop of ghee on top!

Storage Instructions

Leftover Palak Pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What type of rice works best for Palak Pulao?

Basmati rice is definitely the best choice! Its long grains and fragrant aroma complement the spinach and spices perfectly.

Can I make this Palak Pulao without an Instant Pot?

Absolutely! You can make it in a regular pot on the stovetop. Just follow the same steps for sauteing the spices and vegetables, then add the rice, water, and spinach puree. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.

How can I adjust the green chili quantity for less spice?

Remove the seeds from the serrano pepper, or use a milder chili like a jalapeño. You can also start with half a chili and taste as you go.

What is the best way to ensure the rice doesn’t become mushy?

Soaking the rice is crucial! Also, don’t overcook it. Follow the cooking time carefully and avoid stirring it too much during the pressure cooking process.

Can I freeze leftover Palak Pulao?

Yes, you can! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.