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Spinach Pulao (Palak Pulao) is a healthy one-pot meal that combines the goodness of spinach with aromatic basmati rice. Spinach is rich in iron, calcium, and fiber, making this pulao both nourishing and filling. Unlike heavy gravies, this dish is light yet flavorful, making it suitable for both kids and adults.
The recipe involves sautéing onion, ginger-garlic, and whole spices, then cooking spinach puree along with rice until fluffy and aromatic. The subtle earthy taste of spinach is balanced with mild spices like cumin, cinnamon, and bay leaf, giving it a pleasant aroma without overpowering the natural flavor of the greens.
It pairs beautifully with raita, papad, pickle, or a simple dal on the side. It’s also a great way to include leafy greens in your diet in a tasty and appealing form.
Wash and soak basmati rice for 20 minutes, then drain.
Blanch spinach leaves in hot water for 2 minutes, then blend to a smooth puree.
Heat oil/ghee in a pan or pressure cooker. Add cumin, bay leaf, cinnamon, cloves, and cardamom. Sauté until aromatic.
Add onion and sauté until golden.
Add ginger-garlic paste and green chili, sauté briefly.
Add tomato and cook till soft
Stir in spinach puree, turmeric, salt, and garam masala. Cook for 2–3 minutes.
Add soaked rice and peas/corn (if using). Mix gently.
Pour in 2 cups water, bring to a boil.
Cover and cook on low flame for 15 minutes (or pressure cook for 1 whistle, then simmer 5 mins).
Let rest for 5 minutes before fluffing with a fork.
Let rest for 5 minutes before fluffing with a fork.
Yes, but increase the cooking time and water slightly.
Avoid overcooking spinach puree and always add it after the onions and tomatoes are cooked.
Yes, pressure cook on high for 5 minutes with natural release.
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