Spinach Rice Recipe – Palak Pulao
Bring a nutritious, vibrant, and flavorful meal to your table with this Spinach Rice, also known as Palak Pulao! A staple of Indian cuisine, this recipe combines fresh spinach leaves, fragrant spices, and perfectly cooked rice to create a wholesome dish. Ideal for a light lunch, this pulao is not only delicious but also packed with nutrients, especially iron and fiber from the spinach. Let’s walk through each step to create this savory and colorful dish that pairs beautifully with any raita of your choice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice | 2 cups |
| Spinach Leaves (Palak), rinsed and chopped | 200 grams |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger, grated | 1 teaspoon |
| Tomato, pureed or finely chopped | 1 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Sambar Powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Ghee (or sesame oil) | 2 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 4 g |
| Fat | 7 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Iron | 5 mg |
| Calcium | 80 mg |
*Values may vary based on individual ingredients and measurements.
Instructions
-
Prepare the Ingredients
- Begin by ensuring that your spinach leaves are thoroughly washed and chopped. Puree or finely chop the tomato and set it aside.
- Make sure your rice is already cooked and cooled, as this will help prevent it from clumping during the cooking process.
-
Sauté the Spices
- Heat the ghee or sesame oil in a heavy-bottomed pan over medium heat. When the oil is hot, add the cumin seeds and grated ginger. Let them sizzle for a few seconds until the cumin is aromatic.
-
Cook the Tomato Mixture
- Add the tomato puree and turmeric powder to the pan. Sauté for a couple of minutes, allowing the tomatoes to soften and the raw smell to dissipate. This should take about 3–4 minutes.
-
Add Spinach and Season
- Once the tomatoes are softened, add the chopped spinach and sprinkle salt to taste. Stir well, cover the pan, and allow the spinach to cook until soft and tender. This should take about 5–7 minutes.
-
Evaporate Excess Moisture
- When you remove the cover, you’ll notice that the spinach has released water. Increase the heat to high and continue cooking until most of the moisture evaporates. Stir occasionally to prevent sticking.
-
Combine with Rice and Spices
- Once the spinach mixture is mostly dry, add the cooked rice, sambar powder, and garam masala powder to the pan. Stir gently to combine, ensuring the rice is evenly coated with the spices and the spinach.
-
Simmer for Flavor
- Reduce the heat to low, cover the pan, and allow the mixture to simmer for 2–3 minutes. This lets the rice absorb the flavors and develop a rich green color from the spinach.
-
Serve the Palak Pulao
- Turn off the heat, fluff the rice gently, and transfer it to a serving dish. Garnish with fresh cilantro if desired.
- Serve your Spinach Rice alongside Tomato Onion Raita, Tadka Raita, or any raita of your preference for a balanced meal.
Enjoy the hearty flavors of Spinach Rice, and savor each nutritious bite. This simple yet delicious recipe can become a family favorite, perfect for anyone looking to add more greens to their meal with a dash of spice.
