Palak Pulao

Ever wanted a rice dish that looks gorgeous, tastes light, and still feels like a proper meal? 

That’s palak pulao — spinach and herb-scented rice studded with tender veggies and warm whole spices. It’s colorful, balanced, and exactly the thing you reach for when you want comfort without heaviness.

Palak (spinach) pulao is a modern, home-style riff on traditional Indian pulao. 

It borrows the aromatic whole-spice tempering of classical rice dishes, then layers in a punchy green masala (spinach + mint + coriander) so the rice takes on a fresh, herby character rather than just being plain white rice with veggies.

Ingredient breakdown — what each element brings to the party

• Whole spices (cinnamon, cloves, cardamom, bay leaf, star anise, mace): fragrance and depth — they perfume the oil so every grain of rice carries warmth.
  
• Cashews: richness and a gentle crunch; they also brown nicely when roasted.
  
• Herb trio (coriander, mint, spinach): the green masala — bright, slightly sweet, and cooling. Mint keeps the palate lively, coriander adds fresh green notes, and spinach adds body/color without overpowering.
  
• Coconut & ginger/garlic: coconut gives a subtle buttery mouthfeel; ginger + garlic add backbone and savory lift.
  
• Mixed vegetables (potato, carrot, beans, cauliflower, peas): texture and bite — you get soft, starchy pockets (potato), slight sweetness (carrot), and tender-crisp veggies.
  
• Basmati rice: aromatic, long grains that stay separate — the ideal canvas for the green masala.
  

🌿 Vegan Swap: If you swap ghee for neutral oil.

How it comes together

Start by waking up the spices in hot oil: a gentle roast of whole cinnamon sticks, cloves, peppercorns, fennel and cumin along with a handful of halved cashews. That sizzling step is where the aroma builds. Then toss in the aromatics — slit green chilies, ginger, garlic and a little chopped coconut — and sweat them briefly so they lose the raw edge.

Next, you’ll wilt the herbs (spinach + mint + coriander) with the aromatics so they soften and release their juices. Cool that mix and blitz it into a silky green paste — this is the secret weapon: it flavors the rice deeply and gives the pulao its signature color.

Heat a little oil and ghee in your cooker or pot, temper with bay leaves and the whole spice set, then sauté onions until glossy. Add the firmer veg (potatoes), let them start to soften, then bring in the remaining vegetables so everything cooks evenly. Stir in chopped tomatoes and the green masala so the vegetables soak up that herby goodness.

Finally, fold in the soaked basmati rice and the measured water, close the cooker and cook until the rice is just done. When you open it, fluff gently so each grain gets coated in the green, spiced oil, and you’ll have a fragrant, jewel-green pulao ready to serve.

💡 Pro Tip: If you want a brighter color and fresher flavor, blanch the spinach and herbs in hot water for 30 seconds before cooling and grinding — it sets the color and keeps the green paste from going muddy.

Why you’ll love this palak pulao

• It’s fast to make yet looks & tastes restaurant-grade.
  
• Loaded with greens (spinach, mint, coriander) — so it’s nutrient-dense and bright.
  
• One-pot friendly (pressure-cook or saucepan) — minimal cleanup.
  
• Versatile: serve as a weekday dinner, pack for lunch, or bring to potlucks.
  

What goes along (pairing ideas)

• Cooling raita (cucumber or boondi raita) balances the spices.
  
• Simple dal or a mild paneer curry for a heartier meal.
  
• Pickles or papad for crunch and tang.
  
• For a light platter: sliced cucumbers, lemon wedges, and a spoonful of plain yogurt.
  

How to serve

Serve hot from the pot, garnished with toasted cashews and a few chopped coriander leaves. A drizzle of ghee (or olive oil for vegan) on top right before serving amplifies aroma and mouthfeel.

Packing & lunchbox tips

Let the pulao cool slightly, then pack in an airtight container with a small compartment of raita or sliced cucumbers. It reheats well — sprinkle a few drops of water and warm in a microwave or skillet to revive the grains.

Party & bulk prep

• Make ahead: prepare the green masala and roast the vegetables earlier in the day; combine with rice and cook just before guests arrive.
  
• Scale up: double the rice and water proportionally; use a large heavy-bottomed pot or two cookers.
  
• Buffet-friendly: keep warm in a shallow dish; top with fresh herbs and toasted nuts before serving to keep texture crisp.

Print Recipe

Crunchy

5 from 1 vote

Palak Pulao

Author: Hema Subramanian Cooking Method: Pressure Cooked, Sauteing Cuisine: Indian Courses: Main Course, Rice / Pasta / Grains Recipe Keys: Gluten Free H Healthy H high fiber I iron rich L Lunch Box T Tasty V vegetarian

Difficulty: Beginner Prep Time 25 mins Cook Time 20 mins Total Time 45 mins

Servings: 4 Calories: 370

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H High-Fiber I Immune-Boosting V Vegetarian

Description

palak pulao is a simple yet flavor-packed rice dish where basmati rice gets cooked with spinach, fresh herbs, and a medley of vegetables. the green masala paste gives it a vibrant color and aroma, while the whole spices and ghee add a warm, comforting touch. it’s a complete one-pot meal that’s light, nourishing, and perfect for lunch or dinner. pair it with a cooling raita or a simple salad, and you’ve got a wholesome plate that’s both healthy and satisfying.

Ingredients

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Scale

1/2x 1x 2x 3x

to make masala paste

• 1 tsp oil
• 2 small cinnamon sticks (whole)
• 3 cloves (whole)
• ¹⁄₂ tsp black peppercorns
• 2 green cardamom pods (whole)
• ¹⁄₂ tsp fennel seeds
• ¹⁄₂ tsp cumin seeds
• 8 cashew nuts (halved)
• 3 green chilli (slit)
• 5 garlic cloves (peeled)
• ¹⁄₄ cup coconut pieces (chopped)
• 1 cup coriander leaves (packed)
• 2 cups spinach leaves (packed)
• 1 cup mint leaves (packed)
• water (as needed for grinding)

to make palak pulao

• 1 cup basmati rice (soaked, drained)
• 1 tbsp oil
• 2 tbsp ghee
• 2 bay leaves (whole)
• 3 cloves (whole)
• 2 green cardamom pods (whole)
• 1 small cinnamon stick (whole)
• 1 star anise (whole)
• 1 small piece mace (optional)
• 1 onion (sliced)
• 1 potato (diced)
• 1 carrot (diced)
• ¹⁄₂ cup beans (chopped)
• 1 cup cauliflower (florets)
• ¹⁄₄ cup green peas
• 2 tomatoes (chopped)
• 2 tsp salt (or to taste)
• prepared masala paste
• 1 ¹⁄₂ cups water

Instructions

Prep Work

1. Soak rice

   Soak the basmati rice until slightly soft, then drain and set aside.

2. Wash and prep greens

   Wash and roughly chop coriander, mint and spinach so they're ready to blend.

3. Prep aromatics

   Peel and chop ginger and garlic, slit the green chillies.

4. Chop vegetables

   Dice potato and carrot, chop beans, break cauliflower into florets, slice onion and chop tomatoes.

5. Prep coconut & nuts

   Chop the coconut (if using fresh) and halve the cashews.

6. Arrange whole spices

   Collect bay leaves, cardamom, cinnamon, star anise, mace and cloves in a small bowl.
   

Method

1. Roast whole spices and nuts

   Heat oil in a pan and add cinnamon sticks, cloves, pepper, fennel and cumin; roast until aromatic, then add the cashews and roast until golden.

2. Add aromatics and coconut

   Add green chillies, ginger, garlic and chopped coconut; sauté briefly until they give off a good aroma.

3. Add greens and cool

   Add coriander, mint and spinach; cook briefly until wilted, then cool the mixture.
   

4. Grind to a paste

   Grind the cooled mixture to a smooth paste.
   

5. Heat cooker fats

   In a pressure cooker, heat oil and ghee until shimmering.

6. Temper with whole spices

   Add bay leaves, cloves, cardamom, cinnamon, star anise and mace; roast these whole spices well.

7. Sauté onion and potato

   Add sliced onion and then diced potato; sauté 3 minutes until they begin to soften.

8. Add remaining vegetables

   Add carrot, beans, cauliflower and green peas; sauté until mixed and fragrant.

9. Add tomatoes and masala

   Add chopped tomatoes, salt and the ground green masala paste; cook until the raw smell disappears.

10. Add water to cook

    Add water so the vegetables can cook through and soften for 5 mins.
    

11. Add rice and cook

    Add the soaked basmati rice and the rest of the water, close the cooker and cook for about 5 minutes on medium flame (no need for whistles), then let the pressure release naturally.
    

12. Finish and serve

    Once pressure has released, fluff the pulao gently and serve hot with a cooling raita.
    

Equipment

• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre Buy Now
• Mixer

  

  Mixer Grinder for Kitchen (5 Jars 750 Watt Mixie)  Buy Now
• Pressure Cooker

  

  Aluminium Pressure Cooker, 7.5 Litres Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 370kcal

% Daily Value *

Total Fat 19.5g30%

Saturated Fat 6.25g32%

Trans Fat 0.12g

Sodium 300mg13%

Potassium 400mg12%

Total Carbohydrate 35g12%

Dietary Fiber 3.5g15%

Sugars 3g

Protein 6.25g13%

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Vitamin A 3000 IU

Vitamin C 20 mg

Calcium 40 mg

Iron 2.5 mg

Vitamin K 150 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: palak pulao, spinach recipes, Spinach Rice, palak rice

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