Indian🍚 Starches

Palak Pulao (Spinach Rice)

Name: Palak Pulao (Spinach Rice)
Total time: 40 min
Cuisine: Indian
Ingredients: 1 tsp oil; 2 cinnamon; 2 cloves; ½ tsp black pepper; ½ tsp fennel seeds; ½ tsp cumin seeds; ~¼ cups cashews; 3 green chilies; ~2 tbsp ginger; 4 garlic cloves; ~3 tbsp coconut pieces; ~¼ cups fresh coriander leaves; ~¼ cups fresh mint leaves; ~200 g fresh spinach; 1 tbsp oil; 2 tbsp ghee; 2 bay leaves; ~2 cloves; 2 cardamom; ~1 piece cinnamon; 1 star anise; ~¼ tsp mace; 1 onion; 1 potato; 1 carrot; ~1 cup beans; ~1 cup cauliflower; ¼ cups green peas; 2 tomatoes; 1 tsp salt

⏱ 40 min

A wholesome rice dish infused with fresh spinach, colorful vegetables, and aromatic spices. Built on a flavorful masala paste base, this fragrant pulao is nutritious and perfect for lunch boxes or weeknight dinners.

High-protein

Adapted from a video by HomeCookingShow

Palak Pulao Recipe | Spinach Rice | School Lunch Ideas | Healthy Lunch Box Recipe

Watch on YouTube

Ingredients

oilfor roasting spices1 tsp
cinnamonsmall pieces2
clovesto 32
black pepper½ tsp
fennel seeds½ tsp
cumin seeds½ tsp
cashewsa few~¼ cupsest.
green chilies

Steps

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1
Heat 1 teaspoon of oil in a pan, add whole spices (cinnamon pieces, cloves, black pepper, fennel seeds, and cumin seeds), and gently roast until fragrant.
2
Add cashews and toast until golden.
3
Add green chilies, chopped ginger, garlic cloves, and coconut pieces, and stir together.
4
Add fresh coriander leaves, mint leaves, and spinach leaves, and sauté on medium flame until well blended.
5
Turn off heat, transfer to a plate, and let cool completely.
6
Grind the cooled mixture with a little water into a smooth paste.
7
In a pressure cooker, heat 1 tablespoon oil and 2 tablespoons ghee, add whole spices (bay leaves, cloves, cardamom, cinnamon, star anise, and mace), and sauté until aromatic.
8
Add one large thinly sliced onion and sauté for about 1 minute until softened.
9
Add one large diced potato first, since potatoes take longer to cook.
10
After 2–3 minutes, add remaining vegetables: chopped carrot, beans, cauliflower florets, and green peas; mix well and roast for a couple of minutes.
11
Add finely chopped tomatoes and salt, mix thoroughly, and let tomatoes soften.
12
Stir in the freshly ground masala paste, mix thoroughly, and cook on low flame until the raw smell disappears.
13
Add about 1 cup of water and let vegetables cook for about 5 minutes.
14
Add 1 cup (250ml) of washed and soaked basmati rice, and gently mix. Since 1 cup water was already added for vegetables, add just 0.5 cup more water with the rice.
15
Check seasoning and adjust salt as needed. Add 1 more teaspoon of salt and 1 tablespoon of ghee for extra flavor.
16
Close the pressure cooker. Once steam builds up, place the weight and cook for about 5 minutes on medium flame. No need to wait for whistles.
17
Turn off the heat and let the pressure release naturally.
18
Open the cooker and gently mix the rice. The rice should be fluffy, vegetables perfectly cooked, and the aroma of the spices should be wonderful.
19
Serve hot, optionally with chilled raita on the side.

Palak Pulao (Spinach Rice)

Ingredients

Steps

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