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Palak pulao

Palak Pulao Recipe | Spinach Pulao Recipe

PALAK PULAO - This is a tasty, healthy, and fragrant Indian rice dish made with fresh spinach leaves, rice, and a few spices that can be prepared in one pot. Both Instant pot and stovetop methods.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, Pulao, Rice Dish
Cuisine: Indian
Servings: 4 People
Author: Pavani


  • Basmati rice -1cup
  • Finely chopped spinach – 1cup
  • Green peas – ¼cup
  • chopped onion -1
  • Garam masala – ½tsp
  • Pepper corns – ½tsp
  • Shah jeera-1tsp
  • Cloves-2nos
  • Cardamon-2nos
  • Bay leaves -1
  • Salt to taste
  • Oil-1tsp
  • Ghee-2tbsp

To Grind:

  • Green chillies -4
  • Garlic pods- 3or4
  • Ginger – ½inch


Stovetop method:

  • Wash and soak the basmati rice for 15 minutes.
  • Heat a non-stick pan, add ghee, oil once they heat, add shah jeera along with cloves, cinnamon stick, bay leaves and cardamom pods.
  • Next, add the chopped onions and sauté them for a minute or until onions turn into translucent.
  • Add grounded green chilli, garlic, ginger paste and fry till raw smell goes.
  • Next add green peas, finely chopped spinach leaves and sauté for 2-3 minutes.
  • Drain the water from the rice and add to the sauce pan and mix gently without
  • breaking the rice and fry for a minute. Add garam masala and mix well.
  • Then add 1 ½ cup of hot water and check the seasonings.
  • Cover with lid and cook on low flame for 15 minutes or till the rice is cooked.
  • Then gently fluff up the rice with fork and transfer into a serving plate.
  • Enjoy tasty and delicious Palak pulao with raita.

Instant pot method:

  • First, wash and soak basmati rice in plenty of water for 15 minutes. Once the 15minutes are over, drain the water from the rice and keep it aside.
  • Next, in a blender add green chillies, garlic pods, ginger and grind into a smooth paste by adding some water.
  • Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add oil and ghee.
  • Then add shahi jeera, cloves, cinnamon, cardamom and bay leave and stir it well.
  • Next, add chopped onions and fry it until the onion is translucent.
  • After that, add ground paste and sauté for 3-5 minutes.
  • Then add finely chopped spinach leaves and sauté for few minutes.
  • Now add the soaked rice and sauté for few minutes. Then add garam masala and mix well.
  • Add 1 ¼ cup of water and adjust the salt according to your taste. Mix well. Cancel the saute mode.
  • Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
  • Once the cooking time is done, allow 10 minutes and release pressure manually.
  • Finally add the frozen peas and mix well without breaking the rice.


  • Adjust spices according to your taste
  • You can use normal rice instead of basmati rice
  • To avoid burn, make sure there is enough liquid while cooking the rice.
  • In the stovetop method for 1 cup rice:1, ½ cup water is required.
  • In instant pot method for 1 cup rice: 1, ¼ cup water
  • You can make it Vegan by skipping the ghee.
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