Spinach Rice Recipe- Authentic Palak Bhat with Kalpasi & Spices

Last Updated on 2 months by Neha Deshmukh

Spinach Rice Recipe- Authentic Palak Bhat with Kalpasi & Spices

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Spinach Rice, or Palak Bhat as we call it at home. It’s a wonderfully fragrant and flavorful dish that’s surprisingly easy to make. I first learned this recipe from my grandmother, and it’s been a family favorite ever since. It’s the kind of comfort food that just feels like a warm hug.

Why You’ll Love This Recipe

This Spinach Rice isn’t just another rice dish. It’s packed with nutrients from the spinach, beautifully spiced, and has a unique aroma thanks to the kalpasi (black stone flower). It’s a complete meal in itself, but also pairs beautifully with raita or a simple yogurt. Plus, it’s a fantastic way to get the family to eat their greens!

Ingredients

Here’s what you’ll need to make this delicious Palak Bhat:

• 1 cup Basmati rice
• 1/2 bunch (approx. 1 cup) Spinach/Palak leaves/Keerai, washed and chopped
• 1 Big onion, finely chopped
• 5 Small onions, finely chopped
• 1 Green chilli, slit
• 2 tbsp Mint leaves, finely chopped
• 1 Tomato, finely chopped
• 1 tbsp Curd
• 1.75 cups Water
• 1 tbsp Cooking oil
• 1 tbsp Ghee
• 1 inch Cinnamon
• 2 Cloves
• 1 Cardamom
• 1 Black stone flower/Kalpasi
• 1 Bayleaf
• 3 Red chillies
• 1 inch piece Ginger
• 5 Garlic cloves
• 1/4 tsp Pepper corns
• As needed Salt
• Few drops Lemon juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Palak Bhat turns out perfectly:

• Basmati Rice: This is the rice to use for this recipe. Its long grains and delicate flavor really shine. I prefer aged basmati for the best texture. (Approx. 198g)
• Kalpasi/Black Stone Flower: This is what gives this dish its unique, earthy aroma. It might seem unusual, but trust me, it makes all the difference! You can find it in Indian grocery stores or online. (Approx. 2-3g)
• Spice Blend: The spice blend is crucial. Feel free to adjust the number of red chillies to your liking. Some families add a pinch of turmeric powder for color and extra flavor – feel free to experiment! Traditionally, South Indian spice blends lean towards a generous use of red chillies, but you can always tone it down.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice paste. Grind the red chillies, ginger, garlic, and pepper corns into a smooth paste. Set this aside – it’s the flavor bomb of our dish!
2. Wash and soak the basmati rice in water for about 30 minutes. This helps it cook up fluffy and light.
3. While the rice is soaking, wash and chop the spinach leaves. Also, finely chop the onions, mint leaves, and tomato. Slit the green chilli.
4. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the cinnamon, cloves, cardamom, kalpasi, and bayleaf. Let them sizzle for a few seconds until fragrant.
5. Add the slit green chilli and chopped onions. Sauté until the onions turn translucent and slightly golden.
6. Add the ground spice paste and sauté for a few minutes until the raw aroma disappears. This is important – you don’t want any raw spice flavor in your final dish.
7. Add the chopped tomatoes and cook until they become mushy and soft. Stir in the chopped mint leaves.
8. Add the chopped spinach leaves and mix well. Cook for a couple of minutes until the spinach wilts slightly.
9. Now, add the soaked rice, salt, curd, water, and a few drops of lemon juice. Give everything a good stir and bring it to a boil.
10. Close the pressure cooker lid and cook on low heat for 1 whistle. Once the pressure releases naturally, fluff the rice with a fork and serve hot!

Expert Tips

• Don’t skip soaking the rice! It really does make a difference in the texture.
• Adjust the amount of water depending on your rice and pressure cooker. You want the rice to be cooked through but not mushy.
• If you’re not a fan of pressure cooking, you can make this in a pot on the stovetop. It will take longer, and you’ll need to adjust the amount of water.

Variations

• Vegan Adaptation: Simply substitute the ghee with more cooking oil and omit the curd. You can also add a tablespoon of cashew paste for richness.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the number of red chillies. For a spicier kick, add an extra chilli or a pinch of cayenne pepper.
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the onions and garlic for a satvik version of this dish.

Serving Suggestions

Palak Bhat is delicious on its own, but here are a few ideas for serving:

• A side of cool raita (yogurt dip)
• A simple cucumber and tomato salad
• A papadum (Indian crispbread)
• A dollop of ghee on top for extra richness

Storage Instructions

Leftover Palak Bhat 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

1. What type of rice is best for Palak Bhat?

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

2. Can I make this recipe without a pressure cooker?

Yes, you can! Just cook it in a heavy-bottomed pot on the stovetop. You’ll need to use more water (about 2.5 cups) and cook it covered on low heat for about 20-25 minutes, or until the rice is cooked through.

3. What is Kalpasi and where can I find it?

Kalpasi, also known as black stone flower, is a unique spice that adds a distinctive aroma to this dish. You can find it in Indian grocery stores or online.

4. How can I adjust the spice level of this Spinach Rice?

Easily! Reduce the number of red chillies for a milder flavor, or add an extra chilli or a pinch of cayenne pepper for a spicier kick.

5. Can I freeze leftover Palak Bhat?

Yes, you can! Let it cool completely, then store it in an airtight container in the freezer for up to a month.

6. What are some good accompaniments for Spinach Rice?

Raita, a simple salad, or papadums all pair wonderfully with Palak Bhat.

Enjoy making this delicious and authentic Spinach Rice! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!