Palak Pulao Recipe – Spinach Rice Pulao
Palak Pulao, a vibrant and nutritious Indian dish, combines the goodness of fresh spinach with the aromatic flavors of spices, creating a wholesome and delicious one-pot meal. This simple vegetarian recipe is perfect for a light lunch or dinner, and it pairs wonderfully with cooling Boondi Raita, Kachumber Salad, and crispy Papad.
Recipe Overview
- Cuisine: Indian
- Course: Lunch
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Serves: 4-5
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 2 cups |
| Spinach (washed and chopped) | 200 grams |
| Cumin seeds | 1 teaspoon |
| Ginger (grated) | 1 teaspoon |
| Tomato puree | 1 tablespoon |
| Turmeric powder | 1/2 teaspoon |
| Sambar powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Ghee or sesame oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information
(Approximate values per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-280 kcal |
| Carbohydrates | 40-45 g |
| Protein | 6-7 g |
| Fat | 9-10 g |
| Fiber | 3-4 g |
| Sodium | 250-300 mg |
Note: Nutritional values may vary based on portion size and ingredient variations.
Instructions
-
Prepare the Flavor Base
Heat 2 tablespoons of ghee or sesame oil in a large pan over medium heat. Once hot, add 1 teaspoon of cumin seeds and grated ginger. Sauté for 10-15 seconds until fragrant. -
Cook the Tomatoes and Spices
Add 1 tablespoon of tomato puree to the pan and cook until it softens, about 2-3 minutes. Stir in 1/2 teaspoon of turmeric powder and continue to cook for another minute until the mixture is well combined and aromatic. -
Cook the Spinach
Next, add 200 grams of chopped spinach to the pan along with a pinch of salt. Cover the pan and allow the spinach to wilt and soften, which will take about 5-7 minutes. Once the spinach is tender, increase the heat to allow the excess water to evaporate. Stir occasionally to ensure it cooks evenly. -
Combine with Rice and Spices
Add 2 cups of cooked rice to the pan. Sprinkle in 1 teaspoon of sambar powder and mix everything thoroughly. Check the seasoning and adjust salt if necessary. -
Final Cooking
Reduce the heat, cover the pan, and let the rice and spinach mixture simmer for 2 minutes. This allows the flavors to meld together. -
Serve and Enjoy
After 2 minutes, remove the cover, give the Palak Pulao a final gentle mix, and turn off the heat. Serve hot with Boondi Raita, Kachumber Salad, and Papad for a satisfying meal.
Serving Suggestions
- Boondi Raita: A yogurt-based side dish with crispy boondi (fried chickpea flour droplets) to balance the spices of the Palak Pulao.
- Kachumber Salad: A refreshing Indian salad made with diced vegetables like cucumber, tomatoes, and onions, seasoned with lemon juice, salt, and spices.
- Papad: Crispy lentil crackers, often served as a side, adding crunch to the meal.
Tips and Variations
- You can customize the spices by adjusting the amount of sambar powder or garam masala based on your preference.
- For a richer flavor, you can substitute ghee with butter.
- If you like a little heat, you can add a chopped green chili or red chili powder.
This delightful Palak Pulao is a quick and easy meal that combines the earthy flavor of spinach with aromatic Indian spices, making it a perfect addition to your lunch or dinner menu.
