Spinach Rice Recipe (Palak Pulao)

On Sunday, 16 December 2007 23:11
Spinach Rice Recipe (Palak Pulao)
SERVES: 3 to 4 servings
TIME: 40 Minutes

The Spinach Rice Recipe, is a simple, healthy preparation of cooked rice, mixed and spiced up with spinach and spices. I moist often like to use sambar powder and cardamom powder as the main ingredients to make the spinach rice, but you can use a combination of spices and experiment to suit your taste. The Spinach Rice makes a great lunch box meal filled with nutrition of spinach and rice, when served along with Tomato Onion Raita.


  • 1-1/2 cups cooked rice

  • 200 grams spinach, rinsed and chopped

  • 1 teaspoon cumin seeds

  • 1 teaspoon ginger, grated

  • 1 tomato, pureed or finely chopped

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon homemade sambar powder

  • 1 teaspoon garam masala powder

  • 2 tablespoons ghee or sesame oil

  • salt to taste

Directions for Spinach Rice Recipe (Palak Pulao)

  1. To begin making the Spinach Rice Recipe (Palak Pulao), heat oil in a heavy bottom pan over medium heat. Add cumin seeds, grated ginger and sauté for a few seconds.

  2. Stir in the tomatoes and turmeric powder and saute until the tomatoes have softened. Once the tomatoes have softened, stir in the chopped spinach and salt. Cover the pan and allow the spinach to cook until soft.

  3. When you open the pan you will notice that the spinach has released  a lot of water. Turn the heat to high and allow the water to evaporate. Once most of the water is evaporated from the spinach, stir in the cooked rice and sambar powder and combine well. Check the salt and spice levels and adjust to suit your taste.

  4. Turn the heat to low, cover the pan and simmer for a few minutes. After couple of minutes of simmering, you will notice that the rice has absorbed all the spices and has a rich green color. Turn off the heat and the Spinach Rice is ready to be served.

  5. The Spinach Rice makes a great lunch box meal filled with nutrition of spinach and rice, when served along with Tomato Onion Raita.

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Archana Doshi

Last modified on Saturday, 14 March 2015 16:41
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