This Spinach rice is a quick, healthy Indian-style one-pot recipe cooked with aromatic basmati rice, spinach (palak), and a few spices in an Instant Pot or stovetop pressure cooker in under 30 minutes. Spinach Pulao is Vegan and gluten-free!
This Spinach rice is also known as palak rice or palak pulao, palak = spinach (in Hindi). It is easy, flavorful, and adds beautiful color to your plate. It takes less than 30 minutes to prepare in an Instant Pot pressure cooker. It is the perfect option for adults and kids school lunch box on busy days. Be sure to check out my delicious palak biryani recipe.
I grew up eating this spinach pilaf dish often. My mom frequently made this dish and palak paneer to sneak some greens into our daily meals, and it worked!
If you like spinach, check out more Indian Spinach Recipes
- Spinach Dal (Dal Palak)
- Spinach Corn Sandwich
- Chana Saag (Chickpea Spinach Curry)
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Ingredients
- Rice: I used long-grain basmati rice, but you can also use sona masoori.
- Spinach: I used fresh organic baby spinach.
- Vegetables: I used onion, tomato, and green peas.
- Garlic, ginger, and green chilies: I used homemade ginger-garlic paste. You can use any green chili variety for this recipe.
- Spices and Herbs: For whole spices, I used bayleaf, cumin seeds, cardamom, cinnamon, and cloves. For dry spices, I used turmeric, coriander powder, and garam masala. Use freshly chopped coriander leaves (cilantro) for a nice flavor.
How to Make Indian Spinach Rice
Instant Pot Method
Press SAUTE on the Instant Pot. Add 2 tablespoons of oil, and once it's hot, add whole spices like 1 bay leaf, 1-inch cinnamon stick, 2-3 cloves, 2 cardamom, ½ teaspoon of cumin seeds, and 6-7 cashew nuts. Saute until the cashew nuts turn light brown.
Then add 1 medium thinly sliced onion, 1 tablespoon of ginger-garlic paste, 2-3 chopped green chilies. Saute for 2-3 minutes until they turn soft and light brown - stir regularly.
Then add 1 medium chopped tomatoes. Cook for 2 minutes till they turn soft.
Add 2-3 cups of chopped spinach leaves and ½ cup of green peas ( I used frozen). Cook till the leaves wilt.
Add 1 cup of rinsed basmati rice, 1 ½ cups of water (or vegetable broth), ¼ teaspoon of turmeric powder, ½ teaspoon of garam masala powder, ½ teaspoon of coriander powder, salt to taste, 2 tablespoons of coriander leaves, 1 tablespoon of lime juice, and give a stir.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
The Instant Pot Indian spinach rice recipe is ready. Serve with raita or plain yogurt.
Stovetop Pressure Cooker Method
- Follow the same process mentioned above for Instant Pot. Give 2 whistles on medium flame and let the pressure release naturally. All the other steps remain the same. After 10 mins, fluff up the rice gently.
Stovetop Pot Method
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. But you can make this recipe easily on the stovetop, too. Here’s how:
- Heat a heavy bottom pan on medium flame, Add oil, and once it's hot, add whole spices, cumin, and cashew nuts. Saute till cashew nuts turn light brown.
- Then, add sliced onions, ginger-garlic paste, and green chilies. Saute for 2-3 minutes until they turn soft and light brown - stir regularly.
- Then add tomatoes. Cook for 2 minutes till they turn soft.
- Add spinach leaves and green peas and cook till the leaves wilt.
- Add rinsed basmati rice, water, turmeric powder, garam masala powder, coriander powder, salt, coriander leaves, lime juice, and give a stir.
- Close the lid, and cook on medium-low flame for 10-15 minutes till rice is cooked well.
- After 10 mins, Fluff up the rice gently.
What to Serve with Spinach Rice?
Serve Spinach pulao with a side of yogurt or cucumber raita and dal (lentils) for a hearty and balanced meal.
Storage Suggestions
- Fridge: Leftovers keep well in the refrigerator for 2-3 days when stored in an airtight container.
- Freezer: You can store in freezer-safe containers or zip locks for up to 2-3 months.
- Reheat: Sprinkle some water and reheat in a microwave or stovetop until warm.
Variations
- Grains: You can substitute basmati rice with quinoa or millet. Follow the same steps, but cooking times will vary.
- Protein: Add canned or cooked chickpeas (garbanzo beans), cubed paneer (cottage cheese), or crispy tofu (which I make in the air fryer) to this rice for extra protein.
- Vegetables: You can add other vegetables like carrots, beans, cauliflower, mushrooms, sweet corn, and potatoes to make them extra nutritious.
Frequently Asked Questions
Yes! Brown rice takes longer to cook, i.e., 20-22 minutes on (High pressure) in an Instant Pot. For the stovetop version, follow the rice packaging instructions.
Yes! Although frozen spinach can be used, You will get a better result when you use fresh spinach.
Spinach Rice (Palak Rice) - Instant Pot
Ingredients
- 1 cup basmati rice rinsed & drained
- 2-3 cups fresh spinach (palak) chopped
- ½ cup green peas (i used frozen)
- 1 medium onion thinly sliced
- 1 medium tomato finely chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chillies chopped
- 6-7 cashew-nuts
- 1 tablespoon lime juice
- 2 tablespoon coriander leaves (cilantro) finely chopped
- 1 ½ cups water (or vegetable broth)
- 2 tablespoon oil
- salt to taste
Whole Spices:
- 1 inch cinnamon stick
- 1 bayleaf
- 2 cardamom
- 2-3 cloves
- ½ teaspoon cumin (jeera seeds)
Dry Spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Add oil and once it's hot, add whole spices, cumin, and cashew nuts. Saute till cashew nuts turn light brown.
- Then add sliced onions, ginger-garlic paste, green chilies. Saute for 2-3 minutes until they turn soft and light brown - stir regularly.
- Then add tomatoes. Cook for 2 minutes till they turn soft.
- Add spinach leaves and green peas. Cook till the leaves wilt.
- Add rinsed basmati rice, water, turmeric powder, garam masala powder, coriander powder, salt, coriander leaves, lime juice, and give a stir.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
- Wait for Natural Pressure Release (NPR). Remove lid away from you. Mix well.
Stovetop Pressure Cooker Method:
- Follow the same process mentioned above for Instant Pot. Give 2 whistles on medium flame and let the pressure release naturally. All the other steps remain the same. After 10 mins fluff up the rice gently.
Stovetop Pot Method:
- Heat a heavy bottom pan on medium flame, Add oil and once it's hot, add whole spices, cumin, and cashew nuts. Saute till cashew nuts turn light brown in color.
- Then add sliced onions, ginger-garlic paste, green chilies. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
- Then add tomatoes. Cook for 2 minutes till they turn soft.
- Add spinach leaves, green peas cook till the leaves wilt.
- Add rinsed basmati rice, water, turmeric powder, garam masala powder, coriander powder, salt, coriander leaves, lime juice, and give a stir.
- Close the lid, cook on medium-low flame for 10-15 minutes till rice is cooked well.
- After 10 mins fluff up the rice gently.
Notes
Variations
- Grains: You can substitute basmati rice with quinoa or millet. Follow the same steps, but cooking times will vary.
- Protein: Add canned or cooked chickpeas (garbanzo beans), cubed paneer (cottage cheese), or crispy tofu (which I make in the air fryer) to this rice for extra protein.
- Vegetables: You can add other vegetables like carrots, beans, cauliflower, mushrooms, sweet corn, and potatoes to make them extra nutritious.
Nutrition
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Mary
We all loved this recipe! The rice came so good and chewy and my hubby loved it with cashew yogurt. I can't wait to make it again and try some of the variations, such as tomatoes. Thank you for posting this recipe. Yum!
bhavana
Thank you Mary 🙂 Not only did you just try the recipe - but you went a step further, interacted with us - gave a nice twist to the recipe as per your available resources & needs. I am so glad your family loved it - It's a moment I would definitely Cherish 🙂 Thank you once again.
Jen
Amazing! Thank you
bhavana
Thank you so much Jen 🙂 Glad you liked it 🙂
Jennifer (Delva) Garcia-Bossio
Amazing! Thank you
bhavana
You are welcome Jennifer:)
Nina
It was delicious. Made it for my son's lunch box and he loved it. Thank you!
bhavana
@nina :welcome. Checkout for more Healthy Kids Lunch Box Recipes
Isha Gujrathi
I made this tonight and it turned out Lip smacking delicious. ??? perfect water measurements and got fluffy rice.
bhavana
Thank you isha happy to hear you like the recipe ,please do try my other instant pot recipes.
Sanjana Guttal
Hi I like the recipe ?
But I just have one doubt - I cook regular plain in 3 minutes pressure cook. Wont the rice be over cooked if I keep it for 6 minutes? Even when I make tomato rice I pressure cook for 3 minutes.
Shall I go ahead and do the same for palak rice too or is there a reason why it has to be cooked for 6 minutes? Please suggest.
Thank you?
bhavana
Hi Sanjana
sorry for the late reply.i usually like to cook all my rice dishes for 6 minutes.when i am usually in a hurry i do a quick release.so 6 minutes works perfect.
Rashmi
Hi please add more recipes
bhavana
Hi Rashmi
Please check out latest Potato Biryani recipe from my blog.Thanks for the support.