Palak Pulao Recipe | Spinach Rice | School Lunch Ideas | Healthy Lunch Box Recipe

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.

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

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

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

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

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

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

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.

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

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

Grind the cooled mixture to a smooth paste.

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

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

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

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

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

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

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.

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

Cooking Techniques

Spice Level:

Dietary