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Palak Rice on a black plate

Palak Rice Recipe (Spinach Rice)

By Shiny Samuel
Palak Rice is an Indian dish made with spinach and Basmati rice, cooked with spices. It's a one-pot recipe, which means everything is cooked together in one pot. This dish is quick and easy to make, making it a great choice for a simple meal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 3

Video

Equipments

  • 1 Grinder
  • 1 Pot
  • 1 Bowl to rinse and soak the rice
  • 1 Knife and Large Spoon

Ingredients
 

  • 3 Cups Palak / Spinach
  • 1 Cup Basmati Rice
  • 1 Potato diced
  • 1/4 Cup Green Peas fresh or frozen
  • 2 Cloves
  • 2 Green Cardamom
  • 1 inch Cinnamon stick
  • 1 Tsp Corinader Powder Dhaniya Powder
  • 1/2 Tsp Red Chili Powder Lal Mirch Powder
  • 2 Medium Onion sliced
  • 5-6 garlic cloves
  • 1 tsp ginger
  • 2 green chilies
  • 1/2 Cup Coriander Leaves with stem
  • 2 Tbsp Ghee
  • 1 Tsp Salt or as per taste
  • 1+3/4 cup water to cook the rice

Instructions
 

Preparation

  • 1 hour before starting to cook, wash the rice 3-4 times with water or until the water runs clear. Then soak the rice in 3 cups of water for atleast 1 hour or as per the instructions by the rice brand you are using.
  • In a grinding jar add the spinach leaves, coriander leaves, ginger, garlic, green chilies, cloves, cinnamon and green cardamom and grind into a smooth paste. Add water if the leaves are too dry and are not grinding properly. Optionally add few mint leaves for extra flavor.

Cook the Palak Rice

  • Heat a large pot and add the ghee. Then add the cumin seeds and bay leaf. Then add in the sliced onions and fry for 2-3 minutes or until lightly brown. Now add the potatoes, coriander powder and red chili powder and fry for 2-3 minutes. Now add the Spinach puree and mix everything well and cook for around 2 minutes. Do not over cook at this stage otherwise the color of the puree may change to brown.
  • Add the green peas, salt and rice and stir it in gently. Saute for 2 minutes. To this add boiling hot water, and give it a good stir. Cover it with a lid and cook on medium low heat till the rice is cooked properly. This can take around 10 minutes. Check in between to see if the rice is cooked.
  • After removing from heat, keep the lid on for 5 more minutes. Then remove the lid and fluff up the palak rice with a spoon gently. Serve hot with raita, pickle and papads.

Notes

  • Garnish with chopped coriander leaves, fried onions, cashew nuts or peanuts.
  • Substitute ghee with olive oil or coconut oil to make the recipe vegan or dairy free.
  • You can also add star anise while adding the cumin seeds for extra flavor.
  • I also enjoy adding few mint leaves sometimes to the spinach puree.
  • Adjust the water as per the quality of the rice. 
  • You can also add a little lemon juice while cooking the rice to avoid the rice from sticking.
  • Do not over cook or over stir after adding the rice as it can break the rice and make it sticky.

Nutrition (Estimates Only)

Serving: 1servingCalories: 380kcalCarbohydrates: 62gProtein: 8gFat: 11gSaturated Fat: 6gCholesterol: 20mgSodium: 440mgPotassium: 510mgFiber: 4gSugar: 6gCalcium: 80mgIron: 3.1mg