Palak pulao recipe is a mildly flavored basmati rice cooked in the form of pulao along with spinach.
Palak pulao is a healthy recipe using lots of spinach which is a good source of iron. The spinach is cooked very little in this recipe to retain its nutrient content.
It is a delicious pulao variety and forms a great idea for your lunch box recipe as well. You can also add variety of vegetables in this pulao like potato, sweet corn, peas, etc. to include more veggies in your diet. But this pulao tastes good as it is.
Also, see my other healthy rice recipes - tomato rice recipe and beetroot pulao recipe
Do subscribe for getting healthy recipes directly in your inbox by entering your email address in the subscription box available on the right side of the page.
Author: Razina | Cuisine: Indian | Recipe Type: Main Course
1. Cook the rice in the way you prepare it. I usually cook my rice either in rice cooker or pressure cooker.
2. In a kadhai / wok, heat oil/ghee and add cumin seeds, bay leaf, cinnamon, cardamom, cloves and peppercorns. Add garlic and green chillies. Saute for few seconds or till there is a lovely aroma.
3. Add onions and saute till it turns light golden or pink. Now add tomato, garam masala powder and salt. Cook till the tomatoes are mashed up.
4. Add the chopped spinach and cook covered for 8-10 minutes or till the spinach is fully cooked and no water remains.
5. Spread the cooked rice over the spinach. Cover and simmer for 10 minutes.
6. Remove the lid and fluff the rice, yummy palak pulao is ready. You can eat as it is along with raita.
 |
| Palak Pulao |
Palak pulao is a healthy recipe using lots of spinach which is a good source of iron. The spinach is cooked very little in this recipe to retain its nutrient content.
It is a delicious pulao variety and forms a great idea for your lunch box recipe as well. You can also add variety of vegetables in this pulao like potato, sweet corn, peas, etc. to include more veggies in your diet. But this pulao tastes good as it is.
Also, see my other healthy rice recipes - tomato rice recipe and beetroot pulao recipe
Do subscribe for getting healthy recipes directly in your inbox by entering your email address in the subscription box available on the right side of the page.
 |
| Palak Pulao |
Palak Pulao Recipe
Author: Razina | Cuisine: Indian | Recipe Type: Main Course
Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 2 servings
Ingredients
- 1 cup spinach, finely chopped
- 1 cup basmati rice, washed and soaked for 20 minutes
- 1/2 teaspoon cumin seeds
- 1 bay leaf
- 1 inch cinnamon stick
- 2 cardamoms
- 3 cloves
- 2-3 peppercorns
- 4-5 garlic cloves, finely chopped
- 2-3 green chillies, slit lengthwise
- 1 small onion, finely sliced
- 1 medium tomato, chopped
- 1 teaspoon garam masala powder
- salt as required
- oil / ghee as required
Directions for making palak pulao recipe
1. Cook the rice in the way you prepare it. I usually cook my rice either in rice cooker or pressure cooker.
2. In a kadhai / wok, heat oil/ghee and add cumin seeds, bay leaf, cinnamon, cardamom, cloves and peppercorns. Add garlic and green chillies. Saute for few seconds or till there is a lovely aroma.
3. Add onions and saute till it turns light golden or pink. Now add tomato, garam masala powder and salt. Cook till the tomatoes are mashed up.
4. Add the chopped spinach and cook covered for 8-10 minutes or till the spinach is fully cooked and no water remains.
5. Spread the cooked rice over the spinach. Cover and simmer for 10 minutes.
6. Remove the lid and fluff the rice, yummy palak pulao is ready. You can eat as it is along with raita.
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The Foodie Delight
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!