Palak Rice recipe | Spinach rice | How to make palak rice

Share this recipe:

Palak rice recipe is healthy and flavorful rice dish. Perfect dish to pack into lunch box for kids and adults.

Palak Rice recipe | Spinach rice | How to make palak rice

There are two different ways of making spinach rice. Cook the rice with spinach puree. I am sharing this method today. Another method is rice sauteed with chopped spinach and spices.

I have not used any powder spices in this recipe. I dry roasted the whole spices and ground them with onion and spinach. And you know that fresh masala always gives nice flavor and aroma to the dish.

In this recipe paste is made from spices, onion and spinach. The rice cooked with this paste. So rice absorbs the flavor from this paste. Thus it is so delicious and the best.

I do make this rice very often. Because hubby likes it in his lunch box with plain yogurt. I do make other rice dishes for his lunch box like tomato rice, capsicum rice, methi rice and vagharelo bhaat.

Palak Rice Recipe

This Palak rice is very healthy rice recipe. As spinach is very nutritious green. This is the perfect way to add some greens in your diet. The best palak recipe for the fussy kids or for those who doesn’t like palak. Try it once, I am sure you will like it.


How to make palak rice (Step by step recipe with photos):


1) Wash the rice under running cold water till water runs clear. Soak into enough water for 20 minutes.

2) Then drain the water and keep it aside.
soak and drain rice

3) While rice soaking, do the prep work. Dry roast the spices (cinnamon stick, cloves, cumin seeds and coriander seeds) on low-medium heat. Do stir continuously. You will get nice aroma of spices. Remove it from the pan and keep aside.

4) Prep the ingredients to make paste. Chop onion, ginger and garlic.

5) Also wash and remove hard stems of spinach. Remove the stems of green chili as well.

6) Take everything (dry roasted spices and veggies) into the grinder or blender. Make smooth paste and keep it aside. If needed add 2 tablespoons of water. I have not added any water. The water from washed and damp spinach was enough to make paste.
Palak Rice recipe | Spinach rice | How to make palak rice

7) Heat the oil in a saucepan on medium heat. Once hot add bay leaf. Saute for 30 seconds.

8) Add prepared paste.
Palak Rice recipe | Spinach rice | How to make palak rice

9) Cook for 4-5 minutes. Or till all the moisture is evaporated. It starts to leave the sides of the pan.

10) Add carrots and peas.
palak-rice-recipe-spinach-rice (3)

11) Mix well.

12) Stir in rice and salt.
Palak Rice recipe | Spinach rice | How to make palak rice

13) Add water.

14) Bring it to a boil.
Palak Rice recipe | Spinach rice | How to make palak rice

15) Once it starts boiling, LOWER the heat to lowest possible. Cover it with lid. Let it cook for 17-18  minutes. Do not open the lid while it is cooking. Or do not peek into.

16) After 17 minutes, turn off the stove. Let it rest for 10 minutes covered. Then open the lid.
Palak Rice recipe | Spinach rice | How to make palak rice

17) Fluff up and mix gently using fork.

18) It is ready to serve.
Palak Rice recipe | Spinach rice | How to make palak rice

Serve with yogurt or raita. Also have some papad or salad on side. It tastes good without any accompaniment.

Palak Rice recipe | Spinach rice | How to make palak rice


Notes, Variation:


Green chilies are the only spicy ingredient in this rice. So adjust it accordingly. If making it for kids, reduce the chilies.

Do not have time to dry roast the spices. Don’t worry, skip it. Add ½ teaspoon of garam masala later when you add salt.

I have added green peas and carrot to this rice. But you can use your choice of vegetables like potato, cauliflower, corn. Addition of veggies makes this rice healthy and full of nutrition.


Palak rice or Spinach rice recipe:


5.0 from 2 reviews
Palak Rice recipe | Spinach rice | How to make palak rice
 
Prep time
Cook time
Total time
 
Palak rice recipe - rice is cooked with spinach puree and some spices
Author:
Category: main, rice dish
Cuisine: Indian
Yield: 2 servings
Ingredients
To grind into paste:
  • Cloves -2
  • Cinnamon stick – ½ inch piece
  • Coriander seeds – ½ teaspoon
  • Cumin seeds – ½ teaspoon
  • Ginger – ½ inch piece
  • Garlic cloves – 2
  • Onion – ½ cup, roughly chopped
  • Spinach leaves or palak – 1 ½ cups, washed
  • Green chilies – 2 small or to taste
Other ingredients :
  • Long grain rice or basmati rice– ¾ cup
  • Oil – 1 tablespoon
  • Bay leaf – 1
  • Carrots – ½ cup, cubed
  • Green peas – ½ cup
  • Salt – to taste
  • Water – 1 ¼ cup
Instructions
  1. Wash the rice under running cold water till water runs clear. Soak into enough water for 20 minutes.
  2. Then drain the water and keep it aside.
  3. While rice soaking, do the prep work. Dry roast the spices (cinnamon stick, cloves, cumin seeds and coriander seeds) on low-medium heat. Do stir continuously. You will get nice aroma of spices. Remove it from the pan and keep aside.
  4. Prep the ingredients to make paste. Chop onion, ginger and garlic.
  5. Also wash and remove hard stems of spinach. Remove the stems of green chili as well.
  6. Take everything (dry roasted spices and veggies) into the grinder or blender. Make smooth paste and keep it aside. If needed add 2 tablespoons of water. I have not added any water. The water from washed and damp spinach was enough to make paste.
  7. Heat the oil in a saucepan on medium heat. Once hot add bay leaf. Saute for 30 seconds.
  8. Add prepared paste.
  9. Cook for 4-5 minutes. Or till all the moisture is evaporated. It starts to leave the sides of the pan.
  10. Add carrots and peas.Mix well.
  11. Stir in rice and salt. Add water.
  12. Bring it to a boil.
  13. Once it starts boiling, *LOWER the heat to lowest possible*. Cover it with lid. Let it cook for *17-18 minutes*. Do not open the lid while it is cooking. Or do not peek into.
  14. After 17 minutes, turn off the stove. Let it rest for 10 minutes covered. Then open the lid.
  15. Fluff up and mix gently using fork.
  16. It is ready to serve.
Additional Info
Taste – medium spicy

Shelf life –
Once cooled completely, it can be refrigerated for 3-4 days in airtight container.

Serving suggestions – Serve with yogurt or raita. On side, serve papad or salad.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

Comments

  1. Priya says

    This recipe was amazing. Thank you so much! I used fewer chillies and did not grind up the solid spices and it was still very tasty.

    • says

      Very happy to know that you liked the spinach rice recipe. Of course by not grinding spices and less chilies makes rice mild but it will be flavorful.

  2. vinitha says

    good receipe, im going to try it out immediately. but If im not worng, I didnt see SALT in the cooking process.

    • says

      That is just the typo, add salt when you add peas and carrots. Will update the recipe soon. Anyways thanks for noticing and letting me know.

  3. isquare says

    I loved this recipe! Very simple and quick to make. The result was delicious. Will definitely be returning to your website for more goodness.

  4. Shraddha says

    Hi Kanan,

    The reciepe looks really good and is healthy for sure.

    Just wanted to know if any one has tired making the same with blanced palak.

  5. Komal says

    Hi Kanan,

    The recipe looks delicious and I intend to make it someday. Wanted to know if I can use cooked rice instead of raw rice?

    Thanks,
    Komal

    • says

      Yes you can use cooked rice instead. but need to cook onion-spinach paste for more time, so onion gets cooked and paste becomes very thick. Also add boiled peas and carrots. then toss cooked rice, let it get heated through and spinach rice is ready.

  6. Kashmira says

    i had tried palak rice many times…but your recipe of palak rice is amazing…turned out really good…thanks:)

  7. QueenBee says

    Hi, I wuld like to try this method with more veggies like you have done here. Another quick method is to use is as below
    – Grind 1] Grated Coconut 2] Green Chillies (As per taste) 3] Palak/Pudina (washed well) are together.
    – In a wok heat some oil and add mustard and hing. Once the spluttering stops, add the puree from step 1 to the Wok.
    – Add salt to taste.
    – Mix well until the raw smell disappears.
    – Now add the already coked rice and mix well.
    Serve it with the Raita or coconut chutney. It is so tasty that you can eat w/o accompaniments too. I use this method when I am hard pressed for time.