Vegetable Palak Pulao
A healthy, simple and flavourful Indian spinach pulao made with basmati rice, fresh spinach and mixed vegetables. Great for a nutritious lunch or dinner.
Ingredients
Equipment
Method
- Rinse the basmati rice under running water until water runs clear. Soak the rice for 20–30 minutes. Then drain and keep aside.
- Wash spinach well. Roughly chop and put spinach, chopped green chillies, ginger and garlic in a blender. Add a little water and blend into a smooth spinach-garlic-ginger puree.
- Heat oil in a pressure cooker or heavy pot. Add cumin seeds, bay leaf, cloves, cinnamon stick and cardamom pods. Sauté till spices crackle.
- Add sliced onion and green chillies. Sauté till onion becomes translucent.
- If using mixed vegetables (peas, carrots, beans etc.), add them now and sauté for 2–3 minutes.
- Add the spinach puree. Stir and cook on low heat for 4–5 minutes until raw smell vanishes.
- Add drained rice gently into the spinach mixture. Add salt, water, and a few drops of lemon juice (if using). Stir gently to mix.
- Close the cooker lid and cook on medium-low flame. For pressure cooker: cook 8–9 minutes (~2–3 whistles). For pot: cover and simmer 12–15 minutes until rice is done and water absorbed.
- Once pressure releases naturally (or pot cooking is done), open carefully and fluff the rice gently with a fork. Garnish with fresh coriander if desired.
Notes
You can add fresh or frozen mixed vegetables like peas, carrots, beans, corn for added nutrition. For more flavour, add a pinch of garam masala or a few nuts while tempering. Serve with raita, salad or pickle to complete the meal.