Palak rice/spinach rice recipe/palak pulao

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often more affordable.

palak (spinach)

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers similar nutrients, while frozen spinach is often less expensive.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can provide a similar flavor profile at a lower cost.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, while vinegar is often more economical.

Wash basmati rice under cold water until the water runs clear and soak for 30 minutes.

Blanch palak in boiling water for 2-3 minutes until wilted, then drain and cool in ice water.

Blend blanched palak with ginger, garlic, and green chili to a smooth paste.

Heat oil in a large pot over medium heat and add cumin and mustard seeds until they splutter.

Add chopped onions to the pot and sauté until golden brown, about 5-7 minutes.

Stir in the palak paste and cook for 2-3 minutes until the raw smell disappears.

Add turmeric powder, coriander powder, and salt, mixing well for another minute.

Add soaked rice to the pot and stir gently to coat the rice with the spices.

Pour in water, bring to a boil, then reduce heat to low and cover the pot.

Cook for 15-20 minutes until rice is tender and water is absorbed.

Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Drizzle with lemon juice before serving.

Cooking Techniques

Spice Level: