Palak Pulao | Spinach Rice.
This is a one pot dish usually made on busy days at our home. With minimal ingredients, time and effort, this healthy meal comes together pretty quick and is super easy to make. Combined with simple and humble boondi/cucumber raita, this is a favourite family weeknight meal.
I love the addition of grated carrots and coconut as garnish both for the vibrancy of the dish and added flavours.
Know how to make this simple recipe at home-
Rinse well and soak 1/2 cup basmati rice in water.
Blanch 1 cup spinach leaves (i.e. cook them in rolling boiling water for 2-3 mins and immediately drain and put the spinach in ice cold water). Then purée the spinach in a grinder along with 1 green chilli. Keep aside.
Heat a tbsp cold pressed groundnut oil (or any cooking oil). Then add and sauté, 1 tsp cumin seeds, 1 star anise and 1 tbsp minced garlic. Add 1/4 cup sweet corn (fresh or frozen) and cook them for 2-3 mins. At this stage, add more vegetables if desired. I added a handful of grated carrot and chopped coriander leaves too.
Add spinach purée, salt to taste and 1 tsp ground black pepper. Drain the rice that was soaked and add that in the pot. After this, mix everything well and add 1.5 cups water. Then cover and cook until the rice is well cooked. Garnish with grated carrot, coconut and a generous dollop of ghee 🙂. Serve hot with boondi or cucumber raita.
Enjoy!!!
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Palak Pulao | Spinach Rice
Ingredients
- 1/2 Cup Basmati Rice
- 1 Cup Spinach leaves
- 1 Pc Green chilli optional
- 1 Tbsp Cold pressed groundnut oil or any cooking oil
- 1 Tsp Cumin seeds
- 1 Pc Star anise
- 1 Tbsp Garlic - minced
- 1/4 Cup Sweet corn
- 2 Tbsps Grated Carrot optional
- 1 Tbsp Coriander leaves. - chopped
- Salt to taste
- 1 Tsp Ground black pepper
Garnish
- Grated carrots, coconut and ghee optional
Instructions
- Rinse well and soak 1/2 cup basmati rice in water.
- Blanch 1 cup spinach leaves (i.e. cook them in rolling boiling water for 2-3 mins and immediately drain and put the spinach in ice cold water). Then purée the spinach in a grinder along with 1 green chilli. Keep aside.
- Heat a tbsp cold pressed groundnut oil (or any cooking oil). Then add and sauté, 1 tsp cumin seeds, 1 star anise and 1 tbsp minced garlic. Add 1/4 cup sweet corn (fresh or frozen) and cook them for 2-3 mins. At this stage, add more vegetables if desired. I added a handful of grated carrot and chopped coriander leaves too.
- Add spinach purée, salt to taste and 1 tsp ground black pepper. Drain the rice that was soaked and add that in the pot. After this, mix everything well and add 1.5 cups water. Then cover and cook until the rice is well cooked. Garnish with grated carrot, coconut and a generous dollop of ghee 🙂. Serve hot with boondi or cucumber raita.Enjoy!!!
