4.9 from 58 votes
Palak Rice Recipe (Indian Spinach Rice)
Palak Rice is a fragrant Indian dish where basmati rice is cooked with a smooth pureed mixture of spinach, green chilies, ginger, and garlic along with whole spices. The spinach puree infuses the rice with vibrant color and nutrition, while the tempered whole spices add aromatic warmth. This mildly spiced rice can be a satisfying vegetarian main or side, offering a lightly textured and flavorful way to enjoy spinach.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
3
Calories:
347 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For spinach puree
- 3 cups spinach palak) or 1 cup spinach puree, roughly chopped
- 1 to 3 green chilies - chopped
- 1 inch ginger - chopped
- 3 to 4 garlic chopped, cloves
Other ingredients for spinach rice
- 1 cup basmati rice or any fragrant or regular rice variety
- 2 tablespoon neutral cooking oil any neutral flavor oil, generic cooking oil
- 1 tej patta or Indian bay leaf
- 3 to 4 cloves
- 1 inch cinnamon
- 2 green cardamom
- 1 mace thin single mace strand and not the whole mace, strand
- 1 star anise optional, small
- 1 teaspoon cumin seeds
- 50 grams onion or 1 medium onion thinly sliced or ⅓ cup sliced onions
- 2 to 3 lemon optional, juice, drops of
- 1 to 1.25 cups water
- salt as required
Instructions
Preparation
- Rinse basmati rice till the water runs clear of starch. Then soak the rice grains in enough water for 20 to 30 minutes. Later drain the water and keep the soaked rice aside.
- When the rice is soaking, rinse the spinach leaves very well and roughly chop them. You will need 3 cups roughly chopped spinach.
- Now add the spinach leaves in a blender or grinder jar. Also add green chilies, ginger and garlic cloves (all roughly chopped). For a moderatly spicy rice add 2 to 3 green chilies.
- Blend to a smooth puree. Keep covered aside.
Cup of Yum
Making palak rice
- In a pressure cooker, heat oil.
- Add the following spices and saute them till they splutter - tej patta, cloves, cinnamon, green cardamoms, mace strand, small star anise and cumin seeds.
- Next add thinly sliced onions. Stirring often saute the onions till light golden or golden.
- Add the spinach puree. Stir and saute for 4 to 5 minutes on a low heat.
- Add the rice and mix rice very well.
- Add salt as required and water. 1 cup water gives an al dente rice. For a softer texture in the rice you can add 1.25 cups water. I added 1.25 cups water.
- Stir very well. At this step you can also add a few drops of lemon juice.
- Cover and pressure cook spinach rice for 8 to 9 minutes or 2 to 3 whistles on medium to medium-high heat.
- When the pressure falls down in the cooker on its own, then remove the lid and gently fluff the rice.
- Serve palak rice hot with a side salad or pickle or raita. While serving, if you want you can garnish with some chopped coriander or mint leaves.
- For some protein you can also add pan-fried tofu or paneer. Garnish the spinach rice with either of these.
Notes
- Frozen spinach can be used after squeezing excess water, then blended for puree.
- Aged basmati rice gives the best texture; other fragrant or regular rice varieties also work.
- Swap oil with ghee for a richer taste.
- Add vegetables like carrots, peas, bell peppers, or cauliflower for extra texture and flavor.
- Adjust green chilies to control spiciness.
- When cooking in a pot or Instant Pot, adjust water accordingly.
Nutrition Information
Calories
347kcal
(17%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
472mg
(20%)
Potassium
342mg
(7%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2830IU
(57%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
21mg
(23%)
Vitamin E
5mg
Vitamin K
146µg
Calcium
80mg
(8%)
Vitamin B9 (Folate)
71µg
Iron
2mg
(11%)
Magnesium
52mg
(13%)
Phosphorus
105mg
Zinc
1mg
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 347
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 472mg | 20% |
| Potassium | 342mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2830IU | 57% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 21mg | 23% |
| Vitamin E | 5mg | |
| Vitamin K | 146µg | |
| Calcium | 80mg | 8% |
| Vitamin B9 (Folate) | 71µg | |
| Iron | 2mg | 11% |
| Magnesium | 52mg | 13% |
| Phosphorus | 105mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.