Palak Rice (Instant Pot Spinach Pulao)
A perfectly delicious and easy palak rice recipe! You’ll fall in love with the mild flavors. Watch the video and see how easy it is to make in instant pot. Or check step by step photos for the stovetop method.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Calories 550 kcal
To make puree: ½ cup Onion roughly chopped ½ inch Ginger 2 cloves Garlic 1 Green chilies 1 ½ cups Spinach (Palak) To make the rice: 1 cup Long grain rice or basmati rice 2 tablespoon Oil 1 Bay leaf 2 Cloves 2 Green cardamoms 1 inch Cinnamon stick ½ cup Carrot cubed ½ cup Green peas Salt to taste 1 teaspoon Garam masala 1 ¾ cup Water (1 cup for Instant pot)
Wash the rice under running cold water till water runs clear. Or rinse 2-3 times till water is not cloudy anymore. Soak into enough water for 20 minutes.
Then drain the water and keep it aside.
While rice is soaking, do the prep work. Take an onion, ginger, garlic, green chili and spinach into the blender jar. Add only 2-3 tablespoons of water to make grinding easy.
Grind into the smooth puree.
Heat the oil in a saucepan on medium heat. Once hot add whole spices (bay leaf, green cardamoms, cloves, cinnamon stick). Saute for 30-45 seconds or till you get the nice aroma of spices.
Add prepared spinach puree. Cook for 2-3 minutes or till it gets thicken sightly.
Now add peas, carrot, salt and garam masala.
Also, add drained rice and mix.
Now add water and bring it to a rolling boil (for that you can crank the heat to high).
Once it starts boiling lower the heat to LOWest possible. Cover with the lid and cook for 18-20 minutes. No need to peek through by opening the lid. Pu the timer and forget it.
After the 18-20 minutes, turn off the stove. Let it rest for 5-10 minutes (do not open the lid yet). After the resting time, open the lid and fluff up the rice.
How to make Instant pot palak rice?
Wash the rice really well. Soak in the water while you prep the rest of the ingredients. The soaking step can be skipped.
Make the puree from onion, ginger, garlic, green chili and spinach with 2-3 tablespoons of water.
Turn on the instant pot on saute mode. Once hot add oil. Then whole spices, saute for 30-40 seconds.
Then add the prepared puree and cook for 2 minutes or till thickens slightly.
Then add the rest of the ingredients (veggies, rice, salt, garam masala, water). Mix well.
Cover with the lid, position the valve to seal, pressure cook (manual) for 5 minutes. The do QPR (quick pressure release) after 5 minutes.
When pin drops open the lid and fluff up the rice.
For spicy taste green chilies are added. So adjust it as per your preference.
For the veggies part, I have added only peas and carrot. You can skip entirely or add your choice of veggies like potato, cauliflower, beans, corn, broccoli, baby corn, capsicum (bell pepper).
Calories: 550 kcal | Carbohydrates: 92 g | Protein: 11 g | Fat: 15 g | Saturated Fat: 1 g | Sodium: 135 mg | Potassium: 504 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 7733 IU | Vitamin C: 30 mg | Calcium: 97 mg | Iron: 2 mg
*Nutrition information is a rough estimate for 1 serving
Please comment below and give ★ ratings