Friday, 7 July 2017

Palak Rice / Palak Pulao

Palak Rice / Palak Pulao is a healthy one pot meal. This was the first time I was trying Palak Rice/Palak Pulao. I was bit worried that whether our little daughter will like it or not. But I was confident enough knowing the little foodie inside her ;). Though you know about your best skill but sometimes it is necessary to market your skill as well! So you are putting all your effort in cooking but you are not marketing it properly then you are doing justice to your own skill. This is the way I think, may be your view doesn't match with mine. However, I would suggest you to try my logic once and after that no looking back I assure!

Coming back to the recipe...Palak rice is an easy one pot meal. Normally we use palak in dal or prepare alu baingan palak sabji (Bengali style) I also prepare Aloo Palak and Palak Paneer. This time I thought of preparing something different than what I prepare normally and I decided to prepare palak pulao. Palak and garlic is a very good combo so I added chopped garlic  to make the rice more flavourful. After I served the palak pulao on lunch table the little one was surprised to see the colour. She was curious to know how did I make it green? I just marketed it saying you love pulao and this is a special pulao with a lovely flavour. I also told her first taste the rice if it is not awesome then tell me. And she liked it and said 'you prepare different types of foods for me I love you mamma!' Such a cute compliment I had to quote it here.

I did not made it the palak pulao spicy as our daughter cannot eat pungent food. You can always add a green chilli while making the palak puree.

Palak Rice / Palak Pulao


Rice - 1 cup
Palak - One bunch
Cashew Nuts - few
Ghee - 2 tablespoon
Refined Oil - 2 tablespoon
Salt to taste
Onion - 1 big, chopped
Garlic - 1/2 teaspoon, chopped
Cumin Powder - 11/2 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste
Cinnamon - 1 inch
Clove - 2
Bay Leaf - 1
Cardamom - 1 or 2
Green Chilli - 1 (optional)


1. Take the good leaves from the bunch. Clean and wash the palak leaves and blanch them for few minutes.
2. Drain the water and take the leaves in a blender and make smooth green puree.
3. Wash and soak the rice for 20 minutes.
4. Heat 1 tablespoon ghee and roast the cashew nuts and keep them aside.
5. Now add the remaining ghee and refined oil in pan.
6. Add bay-leaf, cardamom, clove and cinnamon into the pan.
7. Next add chopped onions and garlic and fry till they are translucent in nature.
8. Add cumin powder, coriander powder and salt taste. Mix them well.
9. Now add the palak puree and cook until the raw smell is gone.
10. Finally add the soaked rice and mixed with all the masalas.
11. Add water (approximately 2 1/2 cup) and cook until the rice is done.
12. When the water is almost dried add the fried cashew nuts and serve hot.


  1. Ohh, great and hunger throne invention. I now know what else can I do with spinach.

  2. Such a pretty green to the pulao!

  3. This is a wonderful variation from the regular colour that we associate with pulao. And packed with nutrients too! Love it!

  4. This palak rice looks healthy and yummy :)


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