Wholesome, flavorful, and incredibly simple—this Palak Rice (Spinach Pulao) is sure to become a favorite in your kitchen! Packed with the goodness of spinach and subtly spiced for a comforting taste, this vibrant green rice dish is ideal for both kids and adults. It’s a perfect addition to lunchboxes or a quick weekday meal. You can prepare it easily on the stovetop or in an Instant Pot, depending on your preference and schedule.
❤️About This Palak Rice Recipe
To prepare this vibrant palak rice, we begin by blending fresh spinach with onions, ginger, garlic, and green chilies into a smooth puree. This aromatic mixture is then sautéed with whole spices to release its rich flavors. Next, a mix of your favorite vegetables and fragrant basmati rice is added and cooked together, resulting in a beautiful green-hued pulao. The eye-catching color and mild taste make it especially appealing to kids.
Alternatively, palak rice can also be made by simply sautéing finely chopped spinach with spices and then tossing it with cooked rice. This method is quicker and equally delicious, offering a slightly different texture and taste.
Taste & Texture: This spinach rice offers a gentle medley of flavors—subtle yet satisfying. The rice grains remain fluffy and distinct, while the vegetables turn tender without losing their bite, creating a wholesome and comforting bite in every spoonful.
Two Ways:
- Stovetop Method (Using a Saucepan): The original version of this recipe, first shared back in 2013, was prepared on the stovetop using a traditional saucepan. You’ll find the detailed step-by-step photos for this method below. Over the years, many readers have tried it and shared positive feedback in the comments.
- Instant Pot Version: With the rise in popularity of electric pressure cookers, I’ve started relying on my Instant Pot for everyday meals—it truly simplifies cooking! I’ve also added an Instant Pot method to the palak rice recipe for a quicker, hands-free cooking option that suits today’s busy lifestyles.. You’ll find both a video tutorial and step-by-step photos for this method too. The flavor and texture are just as delicious, so feel free to use whichever method suits your routine best.
You’ll Love This Palak Pulao Recipe
One-Pot Convenience: Whether you’re cooking on the stovetop or using an Instant Pot, this recipe only needs one pot and a mixer jar for the spinach puree—keeping cleanup simple and minimal.
Quick & Easy: The Instant Pot method gets this wholesome meal on the table in just 20 minutes, start to finish. The stovetop version takes a bit longer—around 30 minutes—plus time for soaking the rice.
Packed with Nutrition: Spinach is loaded with iron, vitamins, and essential minerals. Adding vegetables like carrots and green peas boosts the nutritional value even more.
Highly Customizable: Feel free to toss in any veggies your family enjoys. I’ve used peas and carrots, as they’re favorites in my home.
Perfect for Lunchboxes: This spinach rice makes a healthy, satisfying meal for both kids and adults. Pair it with some raita or plain yogurt and a side of salad for a complete, balanced lunch.
🧾 Ingredient Notes
Take a look at this vibrant lineup of ingredients—everything you need to create a delicious and aromatic palak rice dish bursting with flavor.
- ice: I’ve used fragrant basmati rice in this recipe, which cooks up beautifully with long, separate grains. The water ratio and cooking time are tailored specifically for basmati. If you’re opting for other regional varieties like Sona Masoori, Ambe Mor, or Jeerasar, make sure to adjust the water quantity and cooking duration as they may require slightly more water or less time, depending on their texture.
- Spinach: Fresh baby spinach works perfectly here for its tender leaves and subtle flavor. However, feel free to use regular spinach—fresh or even frozen. Just ensure it’s washed well and blanched if needed before pureeing.
- Onion, Ginger & Garlic: These aromatics are blended along with spinach to create a rich, flavorful base. This spinach puree not only lends a beautiful, rich green hue to the dish but also layers it with earthy, aromatic flavors that elevate every bite.
- Green Chilies: The heat level is totally customizable. Use more if you like it spicy, or reduce or omit them altogether if making the dish kid-friendly or for someone with a low spice tolerance.
- Vegetables (Carrot & Peas): I’ve added carrots and green peas here, but you can mix and match based on what’s available. You can switch things up or enhance the dish by adding veggies like sweet corn, tender broccoli florets, cauliflower, diced potatoes, or crisp green beans—they all pair wonderfully and add texture and variety. This makes the pulao not just colorful, but also nutritious.
- Oil or Ghee: Originally, I made this using neutral cooking oil. But over time, I’ve switched to using ghee, especially when cooking for my kids. Ghee imparts a rich, nutty aroma and is also considered nourishing for growing children.
- Cumin Seeds: Just a pinch of cumin seeds is sizzled in hot ghee or oil at the beginning, releasing a warm, nutty aroma that forms the flavor base of the dish. They add a subtle earthy note and help in digestion too.
- Whole Spices: I use a mix of cinnamon stick, green cardamom, cloves, and bay leaf. Always add these whole spices to hot oil or ghee at the beginning—this step unlocks their essential oils, releasing a wonderful aroma that sets the base for the pulao.
- Garam Masala: This adds a touch of warmth and gentle heat to the dish. If you prefer, you can replace it with readymade pulao masala or even biryani masala for a slightly different flavor profile.
👩🍳 How To Make Instant Pot Palak Rice? (Pics)
Prep: Rinse the rice under cold running water several times until it runs clear, removing excess starch. Then, transfer it to a colander and allow any remaining water to drain completely.
1, 2) Place fresh spinach leaves, roughly chopped onion, peeled ginger, garlic cloves, and green chilies into a blender jar. Splash in about 2 to 3 tablespoons of water to help with blending. Blend the mixture until it transforms into a smooth, vivid green puree bursting with fresh aroma and flavor.
3) Set the Instant Pot to sauté mode. Once it displays ‘Hot’, pour in the oil. Add cumin seeds and let them crackle for a few seconds to release their aroma.
4) Toss in the whole spices—cloves, cinnamon stick, green cardamoms, and a bay leaf. Sauté them for around 30 to 40 seconds until they become aromatic.
5, 6) Pour the spinach puree into the pot. Sauté it for 2 to 3 minutes, stirring occasionally, until the raw smell of garlic disappears and the mixture thickens slightly.
7) Now, add your chopped vegetables of choice along with salt. Mix well so the veggies are coated in the spinach mixture.
8) Add rinsed rice, sprinkle in garam masala, and pour in the measured water.
9) Stir everything gently, ensuring the rice is fully submerged under the liquid to cook evenly.
10) Set it to pressure cook (manual) mode on high for 5 minutes. Once done, allow the pressure to release naturally for 5 minutes before turning the valve to venting for a quick release.
11) When the safety pin drops, open the lid carefully. Let the rice sit for 5 minutes with the lid partially covering it to allow the steam to settle.
12) Finally, use a fork or spatula to gently fluff the rice. Enjoy it piping hot, paired with cooling raita, tangy pickle, or crispy papad for a complete meal.
👩🍳 How To Make Palak Rice? (StoveTop)
1) Rinse and Soak the Rice. Start by rinsing the rice thoroughly under cold running water until the water turns clear—this helps to remove excess starch and prevents stickiness. Alternatively, you can rinse it 2-3 times using a bowl. Once done, soak the rice in enough water for about 15 minutes
2) Drain the Rice. Once soaked, pour the rice into a strainer to drain all the excess water completely. Let it rest in the strainer for a few minutes to ensure it’s well-drained, then keep the rice aside for further use.
3) Prepare the Spinach Mixture. While the rice is soaking, prep your ingredients. In a blender jar, combine fresh spinach leaves, roughly chopped onion, peeled garlic cloves, a piece of ginger, and one or two green chilies. To ease the blending, add just 2 to 3 tablespoons of water.
4) Make a Smooth Puree. Blend the mixture into a smooth, vibrant green paste. This will be the flavorful base of the dish.
5) Temper the Whole Spices. In a deep pan or saucepan, heat oil over medium flame. Once hot, add whole spices—1 bay leaf, a couple of green cardamoms, 2-3 cloves, and a small cinnamon stick. Let them sizzle for 30 to 45 seconds, releasing their aroma.
6) Cook the Spinach Puree. Add the freshly blended spinach puree to the pan and cook it for 2 to 3 minutes, stirring often. Let it simmer until the raw aroma fades and the mixture thickens slightly, deepening in color and flavor.
7) Add Vegetables and Seasonings. Next, stir in green peas and chopped carrots. Mix everything well to coat the veggies in the spinach base.
8) Combine the Rice. Add the drained rice to the pan. Stir gently, ensuring every rice grain is enveloped in the flavorful spinach masala, allowing the vibrant green hues and spices to coat evenly without breaking the delicate grains.
9) Add Water and Boil. Pour in the required amount of water (based on your rice type, typically a 1:2 ratio for basmati). Increase the heat to high and bring the mixture to a rolling boil.
10) Simmer and Cook Covered. Once the water is bubbling, reduce the flame to the lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 18 to 20 minutes. Avoid lifting the lid during this time.
11) Let It Rest. After the cooking time is over, switch off the heat but don’t open the lid just yet. Allow the rice to sit and rest for another 5 to 10 minutes. This helps the steam finish cooking the rice and improves texture.
12) Fluff and Serve Carefully open the lid and fluff the rice using a fork or spatula. Your aromatic, green-hued palak rice is ready to serve!
💭 Expert Tips For Spinach Pulao
- Let the Rice Rest (But Not Too Long!): Once the rice is cooked, it’s important to let it sit for a few minutes. This short resting period allows the grains to firm up slightly, making them less prone to breaking or turning mushy when you stir or fluff them. However, be gentle while fluffing to keep those long grains intact.
- Fluff While Warm – Avoid Clumps: Avoid letting the cooked palak rice sit in the pot without fluffing it up right away—this can cause it to clump and turn dense. If you skip this step, the rice tends to clump and solidify like a block, making it harder to separate later. Fluffing the rice while it’s still warm helps maintain a nice texture with separate grains.
- Soaking Note – Instant Pot vs Stovetop: If you’re opting for the Instant Pot method, there’s no need to pre-soak the basmati rice—this smart appliance handles it effortlessly during pressure cooking. But for the stovetop version, soaking for about 15–20 minutes is suggested to ensure even cooking and soft texture.
Variation:
- Grains: For a nutritious twist, swap basmati rice with wholesome grains like quinoa, foxtail millet, or brown rice. Just remember to adjust the cooking time and water ratio based on the grain you choose, as they each cook differently.
- Protein Boost: Enhance the protein content by mixing in ingredients like boiled chickpeas, sautéed tofu, soft paneer cubes, or soaked-and-squeezed soya chunks. These additions not only make the dish more filling but also more balanced.
- Veggie Add-ons: Feel free to toss in extra veggies such as corn kernels, tender broccoli florets, baby potatoes, sweet potatoes, cauliflower bites, or chopped green beans. These vibrant vegetables not only add color but also make the dish more wholesome and delicious.
🍽 Serving Ideas
Palak rice is flavorful enough to be enjoyed on its own, without the need for any elaborate accompaniments.
However, to turn it into a wholesome and satisfying meal, consider pairing it with a bowl of plain yogurt spiced with a pinch of black salt, roasted cumin powder, and a dash of red chili powder. A refreshing cucumber or onion raita also complements the earthy flavors beautifully. For added crunch and texture, serve it alongside some crispy papad. A simple salad made with fresh veggies like cucumber, carrots, or beetroot adds both nutrition and color to the plate.
