Palak Rice or Palak Pulao is a flavourful, aromatic rice that is very nutritious, great for skin and bones and tastes great with any gravy. Here is how to make simple and healthy South Indian Style Palak Rice or Palak Pulao at home.
If you love to make Varieties of Rice recipes at home, then here are some more Mixed Rice Recipes for you – Turmeric Rice, Raw Mango Rice, Pepper Rice, Ghee Rice, South Indian Tomato Rice and South Indian Lemon Rice.
About This Recipe
There are very few vegetables that can be considered a storehouse of almost all nutrients, and spinach comes very close to being called one. And therefore, Spinach or Palak is a must ingredients, that is always sitting in my fridge.
So, today we are making a One Pot Mixed Rice recipe using Palak, that is very popular in South Indian homes. This Palak Rice recipe is very easy to prepare, making is apt for your everyday meals or even to pack in Lunch Box.
In order make the best South Indian Style Palak Rice at home, the rice is cooked along with spinach. As a result, the rice gets a wonderfully earthy and flavorful aroma.
Other than spinach, we also add some everyday ingredients such as greens chillies, onions, ginger, garlic and whole spices, which adds to the taste of this simple yet tasty rice recipe.
If you are in a hurry, you can cook this Spinach Rice in even pressure cooker. Although, I prefer to cook it in a pan.
So, next time, you want to make something different and easy using Palak, do give this healthy Palak Rice recipe a try.
This Palak Rice is,
- Easy & Quick
- Vegan
- Gluten Free
- Healthy
- Loaded with Nutrients
- A simple Lunch Box recipe
- Perfect for weekday meals
Ingredients
Rice – I use long grain basmati rice, as they turn out to be aromatic and fluffy. Also wash and soak the rice for about 20 minutes, before cooking.
Palak – I always chop the spinach and add in my mixed rice or pulao recipe, but if you like you can add palak puree too.
Whole Spices – To add some heat and flavour, we will use some whole spices such as cumin seeds, cloves and black cardamom. You can even add bay leaf if you like.
Oil – Here, in this recipe I have used olive oil, but you can use any oil, be it a vegetable oil or even coconut oil. You can even use ghee/clarified butter to make this Palak Pulao.
Cashew Nuts – Fry the cashew nuts in a little ghee or oil and garnish the Palak Pulao with the same. It adds a nice crunch in the soft and aromatic pulao.
Other Ingredients – Some more ingredients thats adds to the taste of this Pulao and make it even more delicious – Ginger, Garlic, Onion, Lemon Juice, Salt and Lemon Juice.
If you like it to be spicy, you can also finely split green chillies and add along with onions.
Step By Step Recipe
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.
Frequently asked Questions:
Yes, you can use Fenugreek Leaves, Amaranth Leaves, Mustard Leaves or a combination of these leaves with Spinach to make this Mixed Rice recipe. You can also add in finely chopped coriander and mint leaves.
You can go ahead and add chopped vegetables of your choice such as Potato, Green Peas, Corn, Baby Corn, Carrot, Broccoli, Mushroom etc.
You can also add in some protein such as Boiled Chickpeas/Chole, Pan Fried Paneer, Tofu or even Grilled Chicken in this rice dish.
Definitely yes! I like the texture chopped spinach adds to the Pulao, but you can even puree the spinach and add in the recipe. It comes out well too.
Follow the same recipe as given below. After adding water, lemon and salt, close the cooker with a lid and pressure cook for about 2 whistles. Let the pressure release naturally, open the lid and serve hot.
You can even prepare Palak Pulao with leftover Rice. Just follow the same recipe, but instead of adding raw rice, add in the cooked rice. There is no need to add water, as the rice is already cooked.
Once you mix the cooked rice with the spinach mixture, add in salt, lemon juice and cook for about a minute or two. Once done, garnish with fried cashew nuts and serve.
You can use Brown Rice for a healthy alternative. You can even use Broken Wheat, Quinoa or even Couscous to make this recipe.
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.
Storage Suggestions
This Palak Rice will last for about 2 days in the refrigerator, if stored in an air tight container. But I will recommend you to make it fresh, for the best taste,
Serving Suggestions
Serve this Palak Rice recipe on its own with a fried South Indian Papad and Pickle on the side.
It even tastes great along with a Raita such as Aloo Raita, Boondi Raita, Burani Raita, Tomato Onion Raita, Easy Cucumber Raita, Carrot Raita or any other Raita that you often make at home.
You can also serve Palak Rice as a side with your meals that comprises of Dal, Sabzi, Raita and Roti/Paratha/Poori.
Palak Rice (Palak Pulao)
Ingredients
- 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)
Instructions
- 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.
Santoshee
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