Palak Rice Recipe – Spinach Rice Recipe

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Palak Rice Recipe

There are so many different ways to prepare spinach rice. Some make puree of spinach and some add chopped spinach. But I am sharing today my version of Palak pulao or palak rice recipe.

I have not used any powder spices in this recipe. I dry roast 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. The flavor from the paste (made from spinach-onion and fresh whole spices) is absorbed by the rice while it is cooking and rice will taste delicious.

Palak Rice Recipe

I have added green peas and carrot to this rice to gives some texture and color to the dish. But you can use your choice of vegetables like potato, cauliflower. By adding vegetables to the rice, make it one dish meal and more healthy.

This spinach or palak pulao is perfect as a light lunch. You can give it to your kids in their lunch box. If you are making this for your kids then reduce the amount of green chilies and make accordingly. Even my husband enjoys this in his lunch box at work.

Palak rice is very healthy rice recipe. As spinach is very nutritious green. This is the perfect ways to add some greens in your diet. I don’t think I need to tell you that how flavorful this is. Let’s start making this and you will come to know that how healthy and delicious this is.

5 from 1 reviews
Palak Rice Recipe – Spinach Rice Recipe
Prep time
Cook time
Total time
Cuisine – Hyderabadi Recipe category – Rice, Pulao Skill level – Easy/Beginner
Yield: 2 Servings generously
  • Raw Rice – ¾ cup
  • Cloves -2
  • Cinnamon stick – ½ inch piece
  • Coriander seeds – ½ teaspoon
  • Cumin seeds – ½ teaspoon
  • Ginger – ½ inch piece
  • Garlic cloves – 2
  • Onion – ½ medium, chopped
  • Spinach – 1 ½ cups, chopped
  • Green chilies – 2 or to taste
  • Oil – 1 tablespoon
  • Bay leaf – 1
  • Carrots – ½ cup, cubed
  • Green peas – ½ cup
  • Salt – to taste
  • Water – 1 ¼ cup
  1. Wash rice under running cold water till water runs clear. And soak them in room temperature water for 15-20 minutes.
  2. After 20 minutes drain all the water. While rice is soaking prepare other ingredients for making rice.
  3. Dry roast these four (cloves, cinnamon, coriander seeds, cumin seeds) ingredients on medium-low heat till it starts to get color and you will get nice aroma.
  4. Once they are roasted, remove it to another plate and let it cool completely. Mean while prepare other ingredients for grinding, chop onions, ginger and garlic.
  5. Wash the spinach leaves very well and green chilies too.
  6. Grind all (dry roasted spices, onion, ginger, garlic, green chilies, spinach) ingredients into smooth puree.
  7. Heat the oil in deep pan on medium heat. Once hot add bay leaf and cook for 30 seconds.
  8. Then add onion-spinach puree.
  9. Let it cook till all the moisture evaporates, it reduces and it starts to leave the side of the pan. Stir in between.
  10. Then add cubed carrot and green peas.
  11. Mix it well. And cook for 1 minute.
  12. Then add soaked and drained rice. And mix well.
  13. Add 1 ¼ cups of water.
  14. Let it comes to a boil.
  15. Then cover it and turn the heat to low and let it cook for exactly 15 minutes.
  16. Then turn off the stove. Most important, do not open the cover right away. Let it sit for 10 minutes and then open the cover. (by doing this, rice get chance to firm up, so they do not break while you stir.)
  17. Mix it gently and serve.
Additional Info
Taste – mild spicy, very flavorful and aromatic rice which soaked the entire flavor from ground onion-spinach masala.

Shelf life – Best serve fresh. But once it cools completely then you can store in refrigerator in air tight container for 3 days.

Serving suggestions – Serve as it is because it is very delicious and full of flavors. But if you want you can serve it with any raita.

Tips –

- It is must to keep it covered for 10 minutes after you turn off the stove. Because rice will firm up in that 10 minutes and it will not break while stir.

- If you are in hurry Soak the rice at least for 10 minutes. Because it will help to make the cooked rice soft.

I have served palak rice as light lunch in weekdays. And  my husband took this in his lunch box. It tastes good with raita too.

Palak Rice Recipe

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  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?


    • 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.