Palak (Spinach) rice is very healthy and nutritionist flavorful dish and quick to make any time even for the lunch box.The rice is cooked in a thick paste made from pureed spinach and seasoned with many spices.This is very quick and a easy rice recipe and it makes a great lunch box meal filled with nutrition of spinach and rice,
when served along with Tomato Onion Raita, boondi Raita or even with plain yogurt/curd.So try this super healthy spinach rice at home and do let me know your experience. Leave your feedback in the comment box 🙂
Preparation time : 20 mins
Cooking time : 10 mins
Serves : 4
2 cups Cooked rice
200 grams Spinach Leaves (Palak), rinsed and pureed
1 tsp shahi jeera (cumin) seeds
1 cinnamon stick
1 star anise
1/2 tsp Turmeric powder (Haldi)
1/2 tsp garam masala powder
1 tsp red chilli powder
2 green chillies slit
1 tbsp ginger-garlic paste
1 Tomato pureed or finely chopped
2 medium size onions finely chopped
2 tablespoons oil or ghee
1 tbsp lemon juice
Salt as required
Directions || How to prepare Palak (Spinach) Pulao
Heat oil in a heavy bottom pan over medium heat.
Add cumin seeds, cinnamon stick ,star anise and sauté for a few seconds.
Add onion and ginger-garlic paste and stir fry till it turns golden brown
Stir in the tomatoes and turmeric powder,red chilli powder and garam masala powder and saute until the tomatoes have softened.
Once the tomatoes have softened, stir in the spinach puree and salt. Cover the pan and allow the spinach to cook until soft.
When you open the pan you will notice that the spinach has released a lot of water. Turn the heat to high and allow the water to evaporate.
Once most of the water is evaporated from the spinach, stir in the cooked rice and combine well.
Check the salt , add lemon juice and adjust to suit your taste.
Turn the heat to low, cover the pan and simmer for a few minutes.
After couple of minutes of simmering, you will notice that the rice has absorbed all the spices and has a rich green color.
Turn off the heat and the Spinach Rice is ready to be served.