Palak Rice or Palak Pulao is a flavorful, aromatic rice that is very nutritious, great for skin and bones and tastes great with any gravy. Here is how to make South Indian Style Palak Rice or Palak Pulao at home.
There are very few vegetables that can be considered a storehouse of almost all nutrients, and spinach comes very close to being called one. Spinach or Palak is one vegetable that is my family’s favorite. It is eaten all over India, and many people have their own ways of preparation.
Usually spinach is used to make Palak Paneer, Palak Chole, mixed in dals to make Lahsuni Palak Dal. Palak is also used in appetizers such as Macaroni, Spinach and Cheese Muffins and Spinach and Corn Cutlets.
In this recipe also, spinach has been used in the preparation of rice. In order make the best South Indian Style Palak Rice at home the rice is firstly boiled along with spinach. As a result, it gets a wonderfully earthy and flavorful aroma.
Because of greens chillies, cinnamon stick, coriander powder, garam masala, cumin seeds, bay leaf and ginger garlic, this palak rice recipe turns out very good.
Although, it is not a pressure cooker recipe, it yet you can quickly cook the rice and mix it up with spinach puree for the lunch box.
Benefits of Spinach:
- Spinach is great for bone development as well as provides all the essential vitamins.
- It also helps combating cancer.
- Moreover, it is good for our bone as well eye health.
- Lastly, spinach also relaxes our body by lowering the hypertension.
How to serve Palak Rice?
This Indian spinach rice dish can be eaten with veg or non-veg gravies, rotis or naan for breakfast with salads on the side.
Palak Rice Recipe
Palak Rice (Palak Pulao)
- 2 cups Long grain basmati rice
- 2 tbsp Olive oil
- 2-3 Clove
- 1-2 Black cardamoms
- 1 tsp Cumin seeds
- 1/2 cup Onions (Chopped)
- 1 tsp Garlic (Chopped)
- 1 tsp Ginger (Grated)
- 3 cups Spinach (Chopped)
- Salt (To taste)
- 2 tsp Lemon juice
- 10-12 Cashew nuts (Fried)
- Wash the rice and soak in enough water for an hour.
- Heat olive oil in a pan.
- Once the oil is hot, add cloves, black cardamom and cumin seeds and let them crackle for a few seconds.
- Add onion, garlic and ginger and fry for 2-3 minutes.
- Add chopped spinach and sauté for a minute.
- Drain the rice and add it in the pan.
- Add 4 cups of water along with salt and lemon juice.
- Cover and cook on low heat until rice is done.
- Remove the pan from heat and let it rest for 5 minutes.
- Fluff the rice with a fork.
- Garnish with fried cashew nuts.
- Serve hot with raita.