Palak Pulao

“Palak or Spinach”
Palak or spinach is one of the most commonly used green vegetables. Not only is this vibrant looking and appealing to the eyes but is packed with nutrients. I find it to be a very versatile ingredient to work with as it can be used as a simple stir fried side dish or as a gravy base, it tastes great in soups, sandwiches and can also be eaten raw as a salad.

Well in this Blog I would like to share with you a rice preparation with palak which is an all time favourite with my family. Its a one pot recipe which is not only quick to cook but healthy and delicious too. Before you start cooking please ensure that the palak leaves are cleaned well, its best to wash it under running water to get rid of any soil. Also in this recipe I have not discarded the stalk as I have pureed the palak however the stalk is equally nutritious and rich in fiber. 

“Palak Rice or Palak Pulao”


Basmati rice (soaked) –  1 ½ cups
Palak/Spinach (cleaned, blanched & pureed) -1 cup
Onion sliced -1 medium
Tomato pureed – 1 medium
Garlic, finely chopped – 1tablespoon
Ginger, juiliennes – 1 table spoon
Green chillies Slit -2
Oil – 3+1 tablespoon
Salt – To taste
Cinnamon – 2 inches
Green cardamom -2-3
Cloves -4-5
Black peppercorn -8-10
Bay leaves -2
Cumin -1/2 teaspoon
Dry Red chillies -2
Red Chilli Powder – 1 teaspoon
Tumeric Powder – 3/4th teaspoon
Coriander powder – 1 tablespoon
Garam Masala powder – 1 teaspoon


Green Coriander leaves
Slice of Tomato


Heat 3 tablespoon oil in a pot add broken cinnamon, cloves, peppercorn,  bay leaves, cardamom and chopped  onions. Sauté till onions are almost translucent or pink.  In a bowl mix  the red chilli powder, turmeric powder and the coriander powder  with approx. 1/4th cup of water to form a paste and add to the onion mixture. Let this cook for almost 2-3 min.
Add the tomato paste and cook for 3-4 min now add the palak puree and salt cook for 5 min or until the oil starts leaving the sides of the kadhai. Add approx. 3 cups of hot water (twice the measure of rice) and mix the Palak masala now add the soaked rice.
“Palak Rice “

Add the chopped garlic, ginger juliennes, green chillies and garam masala powder.Reduce heat and cook till rice is done and all the water is absorbed.

Take one table spoon of oil in a kadhai and add the cumin seeds and dry red chilli for the tadka. Put his over the cooked palak rice. Transfer this into the serving dish .Garnish with chopped coriander and slice of tomato.

Serve hot with Dahi and Mint Chutney.

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