Palak Pulao Recipe | Spinach Rice | Palak Rice
This green rice makes it so appealing for kids and it’s irresistible. Check my Spinach (Palak) Pasta, which I often prepare for my lil’e E for breakfast or dinner. And another colored rice, Beetroot Rice is again an easy one pot meal which can be packed for lunchbox.
For this Palak Pulao, I have used Jeera Samba rice, as my hubby is not a big fan of long grained rice. So, most of my biryani recipes also end up using Jeera Samba rice. This rice is flavorful and the end result also comes out to be tasty. But, you are free to use any kind of non-sticky rice for such recipes. Do let me know, if you try something different.
How to make Palak Pulao Recipe | Spinach Rice with step by step photos:
Crush Badi Elaichi, cloves, nutmeg and pepper corn to get maximum flavor.
3. Crush ginger and garlic. If you are using ready-made ginger-garlic paste, then use about 1 tbsp.
4. Heat ghee in a cooker and fry the cashews till golden brown. Take out the cashews onto a plate.
5. In the same ghee, add whole garam masalas. Saute for few seconds. Then add chopped onions and fry for another 2-3 minutes.
6. Add crushed ginger garlic and fry till onions are transparent. Add little salt for the onions to cook fast.
7. Now, add ground spinach paste, pepper powder, salt and sugar. Mix.
8. Add washed rice. Clean the mixie jar with the desired amount of water for cooking and pour into the cooker. Mix well and taste the water for salt. Add salt if needed. Close the cooker and cook on low flame for 2 whistles.
9. After the pressure releases, open the lid and mix it well. Add fried cashews and serve hot with raita.
Spinach (Palak) Pulao
Ingredients
- 1 cup heaped Jeera / Samba Rice / 250 gm
- 250 gas Spinach leaves Almost a bundle except a handful of leaves.
- 1 no big green chilly
- 1 inch Ginger
- 6 no big garlic cloves
- 2-3 tbsp Ghee
- 1 no Badi Elaichi / Black Cardamom / 3 green cardamoms
- 2 no Cloves
- 2 inch Cinnamon Stick
- 6 no Pepper Coens
- fat pinch Nutmeg Powder optional
- 2 no Bay Leaves
- 1 no Onion medium , chopped
- 1/2 tsp Pepper powder
- 1 tsp salt or as required
- 1.5 cups Water
Instructions
- I have taken a bundle of spinach, more or less 250 gm. Dip it in water with a tsp of salt in it. Rinse 2-3 times to get rid of the mud. Wash rice. drain water and keep it aside.
- Add spinach and green chilly in a mixie and fried to fine paste without adding water. Keep it aside.
- Crush ginger and garlic. If you are using ready-made ginger-garlic paste, then use about 1 tbsp.
- Heat ghee in a cooker and fry the cashews till golden brown. Take out the cashew onto a plate.
- In the same ghee, add whole garam masalas. Saute for few seconds. Then add chopped onions and fry for another 2-3 minutes.
- Add crushed ginger garlic and fry till onions are transparent. Add little salt for the onions to cook fast.
- Now, add ground spinach paste, pepper powder and salt. Mix.
- Add washed rice. Clean the mixie jar with the desired amount of water for cooking and pour into the cooker. Mix well and taste the water for salt. Add salt if needed. Close the cooker and cook on low flame for 2 whistles.
- After the pressure releases, open the lid and mix it well. Add fried cashews and serve hot with raita.
