Palak Rice (Instant Pot Spinach 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 or rinse the rice using cold water until the water is clear. Keep the rice in a colander to drain excess water.

Blend spinach, onion, ginger, garlic, and green chilies to make a smooth puree.

Turn on the instant pot to sauté mode. Add oil and once hot, add cumin seeds and let them sizzle.

Add whole spices (cloves, cinnamon, green cardamoms, and bay leaf) and sauté for 30-40 seconds until fragrant.

Add the spinach puree and cook for 2-3 minutes until the raw smell of garlic disappears.

Add carrots, peas, and salt.

Add rice, garam masala, and water. Stir to ensure rice is submerged.

Cover the instant pot with the lid, set the valve to sealing, and cook on manual (high pressure) for 5 minutes. Perform quick pressure release after 5 minutes.

For stovetop, bring to a boil, then lower heat to the lowest setting, cover, and cook for 18-20 minutes without opening the lid.

Once cooking is complete, let the rice rest for 5 minutes before fluffing with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary