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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup basmati rice soaked 20–30 minutes and drained
  • 3 cups fresh spinach (palak) washed and roughly chopped
  • 2 tbsp oil (or ghee)
  • 1 tsp cumin seeds
  • 1 bay leaf bay leaf (tej patta)
  • 3–4 cloves whole cloves
  • 1 inch cinnamon stick
  • 2 green cardamom pods
  • ½ cup mixed vegetables e.g. green peas, chopped carrot, beans, corn (optional)
  • 1 medium onion thinly sliced
  • 1–2 green chillies slit or chopped (adjust to taste)
  • 1 inch ginger roughly chopped
  • 3–4 garlic cloves roughly chopped
  • 1¼ cups water or adjust as per rice type for soft pulao
  • salt to taste
  • lemon juice few drops (optional)
  • fresh coriander leaves for garnish (optional)

Equipment

  • Pressure cooker or heavy-bottom pot with lid

Method
 

  1. Rinse the basmati rice under running water until water runs clear. Soak the rice for 20–30 minutes. Then drain and keep aside.
  2. 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.
  3. Heat oil in a pressure cooker or heavy pot. Add cumin seeds, bay leaf, cloves, cinnamon stick and cardamom pods. Sauté till spices crackle.
  4. Add sliced onion and green chillies. Sauté till onion becomes translucent.
  5. If using mixed vegetables (peas, carrots, beans etc.), add them now and sauté for 2–3 minutes.
  6. Add the spinach puree. Stir and cook on low heat for 4–5 minutes until raw smell vanishes.
  7. Add drained rice gently into the spinach mixture. Add salt, water, and a few drops of lemon juice (if using). Stir gently to mix.
  8. 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.
  9. 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.