House Favorite Palak Pulao

Spinach Rice

Palak Pulao is a rice dish using spinach that can be served as a side or meatless main dish.

I love to bulk up spinach with rice, so my family can’t pick the greens out. And the truth is, Hashim never know it’s in there! Rice and spinach cook together, which gives the rice its green color. Onions, garlic, cumin, and whole spices give this dish so much aroma. This simple rice recipe is an easy one-pot meal. On a busy weeknight, this dish is a great go-to. You can even double, triple, or quadruple the recipe as needed.  Not only is spinach rice delicious, but it’s also high in calcium, magnesium, and nutrients, low in fat, vegan, and gluten-free. Win, win!

White rice is typically used in this dish. I’ve never had it with brown rice, but I’m sure it would be delicious for those of you who prefer brown. You may have to adjust the liquid and cooking time. If it looks like you’re using too much spinach, keep in mind it shrinks when it cooks, so don’t use less. I don’t, however recommend using a bit of spinach stems for this recipe, the taste will not be the same.

I served this with delicious chicken steak on the side, you can also enjoy spinach rice as a vegetarian main dish with a yogurt salad or serve it alongside steak, barbeque cubes or kebabs.

Spinach Rice

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Serves: 2 persons

Ingredients

1 bunch spinach, washed and finely chopped – only leaves

1 bowl rice, soak it for about 10 minutes

1 tomato, peeled and chopped

1 onion, half-moon sliced

1 tablespoon garlic-ginger paste

3 green chilies, slit

1 star anise

4 cloves

7-8 black peppercorns

1 black cardamom

½ teaspoon cumin seeds

1 tablespoon Salt, or as per your taste

1 teaspoon red chili powder, adjust spice as needed

1 teaspoon coriander powder

¼ teaspoon turmeric powder

¼ teaspoon all-spice powder

4 tablespoons cooking oil

2 glasses water

Method:

• In a pot, when oil is medium hot, add star anise, 4 cloves, 8 peppercorns, black cardamom and ½ teaspoon cumin seeds. Once, they become fragrant, after a few seconds, drop in sliced onions and allow it to become translucent.
• Later, add in ginger-garlic paste, slit green chilies and chopped tomatoes, and allow the tomatoes to cook until they become soft and then mash up the tomatoes with your spatula.
• Add turmeric powder, coriander powder, red chili powder, all-spice powder and salt to taste, mix well and let all the spices mingle for a few seconds. Afterwards, add chopped spinach and half glass of water. Cover the pot and let the spinach cook for 8 minutes.
• Finally, put soaked rice and toss gently with all the elements to coat, add 1 glass of water, adjust the salt and spice. Cover again and allow it to cook on a low-medium heat for about 10 minutes until the rice become ready to eat.
• Shut flame off and keep covered for another 5 minutes to let the steam finish cooking the rice.
• Fluff rice with a spoon and serve right away with salad yogurt, steak or sautéed veggies. Enjoy!