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Palak Rice Recipe Indian

Palak Rice Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 263
Ingredients Method Notes

Ingredients
  

  • 1 cup basmati rice, rinsed and soaked 20 minutes
  • 2 cups packed fresh spinach (about 100g)
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 green cardamom pods
  • 1 medium onion, thinly sliced
  • 1-inch piece ginger, minced
  • 2 garlic cloves, minced
  • 1-2 green chilies, slit lengthwise
  • Salt to taste
  • 1.5 cups water

Method
 

  1. Heat ghee in a heavy pot over medium heat. Add cumin seeds, bay leaf, cinnamon, and cardamom; sizzle for 30 seconds until fragrant.
  2. Add sliced onion and a pinch of salt. Cook 5-6 minutes until golden, then stir in ginger, garlic, and green chilies; cook 1 minute more.
  3. Blanch spinach in boiling water for 30 seconds, plunge into ice water, drain, and blend with 2-3 tbsp water into a thick purée.
  4. Drain the soaked rice and add it to the pot. Toast the grains for 1 minute, then pour in the spinach purée, 1.5 cups water, and salt. Bring to a boil, cover, and simmer on low heat for 15 minutes.
  5. Turn off the heat and let the rice rest, covered, for 5 minutes. Remove lid, fish out the whole spices if desired, fluff with a fork, and serve warm.

Notes

Soak the basmati rice for at least 20 minutes before cooking, then drain thoroughly; this step helps the grains stay long and separate. The 5-minute rest off the heat is just as important as the simmer, so don’t skip it.