Spinach Pulao | Palak Pulao Recipe
Pulao or rice dishes are a great way to consume vegetables. They also get ready quickly, provided we have cooked the rice in advance. There are many ways in which we can cook pulao – in a pan or pressure cooker or cook rice and veggies separately. We always cook rice separately for pulao and then add them to the veggies mixture.
Spinach Pulao is very healthy and tasty and is also a great way to consume spinach. This pulao is cooked in spinach puree and it has onions, corn, peas, cabbage and carrots added. You can add any of your favourite vegetables to your pulao. Cashews and raisins will also go very well with the recipe.
If you are looking for more Spinach Recipes, then do have a look at these recipes –
Mixed Vegetables in Spinach Gravy
Sepu Vadi (Split Urad Dal Dumplings in Spinach Gravy)
Spinach & Tomato Salad
Spinach (Palak) Soup
How to Blanch Spinach
Serving Suggestions
Serve this delectable spinach pulao with any raita/side dish or kadhi. Some of the options we recommend –
Gujarati Kadhi
Masala Dahi
Beetroot Raita
Fajeto (Gujarati Mango Kadhi)
Also do check out other Pulao or Rice Varieties Recipes on the blog, like –
Matar Paneer Pulao
Palak Pulao
Moong Sprouts Pulao
Vegetable Masala Khichdi
Spinach Pulao | Palak Pulao Recipe
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Ingredients (1 cup = 240 ml)
- 1/3 cup basmati rice/any long grained rice
- 100 grams spinach leaves
- 1 medium sized onion finely sliced
- 1/3 cup shredded cabbage
- 1/3 cup mixed boiled veggies we have used carrots, corn and peas
- 1.5 teaspoon oil
- ½ teaspoon butter
- ½ - 1 green chili slit or chopped
- ½ teaspoon cumin seeds/jeera
- pinch of hing/asafoetida
- 1 teaspoon coriander powder/dhania powder
- 1 teaspoon cumin/jeera powder
- ¼ teaspoon garam masala powder
- salt to taste
Instructions
- Wash the spinach leaves thoroughly. Roughly chop the leaves and take them in a blender/mixer jar and blend to a smooth paste adding about a teaspoon of water.
- Soak basmati rice in water for 15-20 minutes. Wash thoroughly and cook rice in pressure cooker along with 2/3 cup water. Cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 mins.
- Heat oil in a non-stick pan and add jeera. Once it splutters, add green chilli, hing and sliced onions. Saute for 2-3 minutes.
- Now add shredded cabbage and cook for another 2 minutes.
- Add the spinach puree, mix well and cook for 4-5 minutes.
- Now add boiled peas, corn and carrots. Mix and add all the spices - dhaniya powder, jeera powder, garam masala and salt. Give a quick stir and saute for a minute.
- Now add cooked rice and mix till rice gets properly coated with all the spices.
- Finally add butter, mix and remove from flame.
- Serve this delectable palak pulao with curd or raita.
Video
Nutrition
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