Palak Pulao | Indian Spinach Rice
Simple yet delicious rice loaded with the green goodness of spinach
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Servings
Ingredients
- 1 cup basmati or long grain rice I used basmati
- 3 cups spinach leaves
- 1 tablespoon oil or ghee
- ½ teaspoon cumin seeds
- 2 cardamom pods crushed
- ¼ cup chopped onions
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 teaspoon chopped green chilies
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon garam masala
- 1 vegetable stock cube crushed (optional)
- 1 teaspoon lemon juice
- Salt to taste
- Coriander cilantro leaves, to garnish
- Toasted cashew nuts to garnish (optional)
Instructions
- Rinse rice under cold running water. Add rice to a pot of boiling water. When rice is cooked, drain excess water. Set aside.
- Add spinach to a food processor. Process to a smooth paste. Add a little water if needed.
- Heat oil in a large frying pan over medium-high heat.
- Add cumin seeds and cardamom pods. Sauté for 30 seconds.
- Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add garlic, ginger and green chilies. Sauté, stirring occasionally, for 1 minute or until fragrant.
- Add ground turmeric and garam masala. Sauté, stirring, for 1 minute.
- Add spinach paste, stock cube (if using) and lemon juice. Stir to combine. Season with salt. Cook for about 3-4 minutes. The spinach mixture needs to be dry.
- Add cooked rice. Stir to combine. Heat through.
- Garnish with coriander (cilantro) leaves and cashew nuts if you like.
Video
Nutrition
Serving: 1g | Calories: 211kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 412mg | Fiber: 4g | Sugar: 2g