Ingredients
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1 bunch - only leaves Spinachfinely chopped
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1 grated carrot
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1 tspn ginger garlic paste
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2 slit green chilli
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7 - 8 slit Cashews
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1 tspn ghee
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as required oil
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4 piece cloves
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1/2 inch cinnamon
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1 bay leaf
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salt
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1 cup Basmati rice
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2 cup water
Directions
Spinach Pulao (Palak Pulao)
There are days when we all need a meal that’s quick to prepare without compromising on nutrition. This spinach pulao is exactly that—a simple, wholesome one-pot rice dish packed with vegetables and mild spices. Pair it with a bowl of chilled raita and crispy papad, and you have a complete meal ready in no time.
The secret to a perfectly cooked pulao lies in maintaining the correct rice-to-water ratio, as the rice cooks by absorbing all the water. Getting this right ensures every grain remains fluffy and separate.
Preparing the Pulao
Heat oil in a heavy-bottomed pan.
Add:
- Cloves
- Bay leaf
- Cinnamon stick
Allow the whole spices to release their aroma before adding the grated carrots.
Next, add the ginger-garlic paste and sauté until the raw smell disappears.
Add the finely chopped spinach and cook it well until all the moisture evaporates and the raw aroma is completely gone. Cooking the spinach thoroughly at this stage prevents its raw flavour from affecting the rice later.
A small but important tip: Add salt only after the spinach has reduced in volume. If salt is added too early, the spinach releases moisture quickly, making it easier to over-season the dish.
Now add the washed rice and gently sauté it for a few minutes until the grains turn opaque white. This simple step helps strengthen the rice, reducing the chances of the grains breaking while cooking.
Pour in the measured water and check the seasoning one final time.
Cover the pan and cook over low heat.
To achieve light and fluffy rice, allow excess steam to escape while cooking. Use a lid with a steam vent or leave the lid slightly ajar. This prevents excess moisture from being trapped, helping the rice remain separate instead of becoming mushy.
Simple Raita
This pulao pairs beautifully with a light and refreshing raita.
Beat fresh curd until smooth.
Add:
- Salt
- Ready-made dahi masala (or roasted cumin powder)
- Finely chopped coriander leaves
Mix well and serve chilled.
Serving Suggestions
Allow the pulao to cool for a few minutes before serving. This helps the rice firm up slightly, making it easier to fluff without breaking.
Serve hot with:
- Fresh raita
- Crispy papad
- Fryums or your favourite crunchy accompaniment
Simple, comforting, and nutritious—this spinach pulao is perfect for busy weekdays, lunch boxes, or a quick family dinner.
