Palak Rice | Spinach Rice
Event: Sunday Funday
Recipe: Palak Rice | Spinach Rice
Palak Rice |Spinach Rice is a healthy, tasty and easy rice recipe. An excellent way to get the family to enjoy spinach. Add vegetables of your choice and make it into a meal with some plain yogurt, papad and pickle or salad on the side. I actually use up leftover rice to make this Indian style Spinach Rice.
This is one more recipe I learned from my kaki (aunt). She use to make this rice quite often. Don’t know if she makes it anymore. Perhaps, it was her way of getting the kids to eat spinach. To make it even appealing she would add grated cheddar cheese and serve it. After I got married I use to make this rice dish. Obviously, it was a way to get my kids to enjoy spinach without them knowing. The green rice is what excited them. Topped with cheese it was even more exciting for them.
By the way, Sunday Funday is a group of Food Bloggers. Every Sunday we share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.
The theme this week has been suggested by Sneha who blogs at Sneha’s Recipes. Her suggestion was to use any type of rice or rice flour to prepare a dish. Palak Rice or Spinach Rice is the one I chose to redo for this theme.
First Published on 24/05/2012, updated on 24/07/2022
Some Dishes Using Rice/ Rice Flour
Rice is a staple in India and a versatile recipe. Cook it on its own to enjoy with curries, dals, sabji. In addition, rice is used for pulaos, biryanis. Also rice flour, soaked rice is the main ingredient for the famous South Indian Dishes, dosa, idli. Every State in India uses rice in some form or the other. To celebrate auspicious days, kheer or rice pudding is a must. Besides rice and rice flour, puffed rice and flattened rice too are used widely.
Check Out Some Rice| Rice Flour Recipes By Fellow Members of Sunday Funday
Crawfish Fried Rice from Food Lust People Love
Insalata da Riso from Italian Rice Salad from Pandemonium Noshery
Instant Pot Chicken and Rice from A Day in the Life on the Farm
Palak Rice from Mayuri’s Jikoni
Pork Stir Fry Skillet from Amy’s Cooking Adventures
Quick Shrimp Fried Rice with Peas and Carrots from Karen’s Kitchen Stories
Spanish Rice from Palatable Pastime
Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi from Sneha’s Recipe
Ingredients Required For Palak Rice | Spinach Rice
Cooked Plain Rice or Leftover Rice – many cook the rice and spinach together from scratch. The spinach in this method gets overcooked, resulting in loss of valuable nutrients.
Vegetables Of Your Choice – add peas, carrots, potatoes, sweet corn, broccoli, cauliflower, etc. For today’s recipe I have used cooked sweet corn.
Onion – peeled and sliced lengthwise. Use red, white or yellow onion.
Garlic – peeled and minced. As spinach and garlic pair very well, I use a bit more.
Green Chilli – paste or finely chopped.
Ginger – paste or grated.
Bell Pepper – finely diced.
Sweet Corn – cooked. Can use frozen, canned or freshly cooked.
Spinach – puree. Add spinach in the hot water. Allow it to wilt for 2-3 minutes. Remove the spinach using a slotted spoon. Puree into a coarse paste. I usually keep the puree ready in the freezer for the rice, curries, dals, parathas,etc. Can also use frozen spinach. For the rice you need about 1 cup of spinach puree.
Ghee – or oil. Ghee adds a delightful flavour to the rice.
Mustard Seeds – rai.
Cumin Seeds – jeera, jiru.
Whole Spices – cloves, cinnamon, peppercorns, bay leaf, cardamom. Whole spices add flavour without it being overtly spicy.
Asafoetida – hing. Optional Ingredient. For gluten free rice don’t add asafoetida. Or buy one that is pure without any wheat flour.
Turmeric Powder – hardar, haldi.
Cashew Nuts – or any other nuts of your choice.
Salt – add according to your taste.
Garam Masala or Biryani Masala – I use my homemade Biryani Masala. Garam Masala is easily available in most Indian Stores.
Watch How To Make Palak Rice | Spinach Rice
SPINACH RICE | PALAK RICE
- 3 cups cooked rice or leftover rice
- 1 cup spinach puree thick
- ½ cup bell pepper diced
- 1 cup onion sliced
- 2 tbsp garlic paste
- 1 tsp ginger paste
- 1 tsp chilli paste
- 1 cup sweet corn cooked
- 1 tbsp ghee or oil
- 1 inch cinnamon stick
- 4 cloves
- 4 whole cardamom
- 6 peppercorns
- 1 bay leaf
- 1 tsp salt
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp garam masala or biryani masala
- ¼ tsp turmeric powder
- ¼ cup cashew nut pieces roasted
- Heat 1 tbsp ghee or oil in a pan.
- Add mustard and cumin seeds to it. When they splutter, add the whole spices.
- Stri fry for a few seconds.
- Add the onions.
- Saute the onions till they turn light pink in colour.
- Add garlic and saute for a few seconds. Add the ginger and chilli paste.
- Add the cashew nuts.
- Add the diced bell pepper and mix. Allow the bell pepper to cook for 1-2 minutes.
- Add the spinach puree. Burn off any extra water by turning the heat on high flame for a 2 to 3 minutes. Lower the heat.
- Add the corn, turmeric powder, salt and garam masala or biryani masala. Mix well.
- Add the cooked rice and gently mix it. Allow it to become hot.
- If you want to serve it with cheese, add grated cheese and cover the pan for 5 minutes.
- Alternately, remove the rice into a baking tray, sprinkle grated cheese and broil for a minute or two or till the cheese melts.
- Serve hot with yogurt, pickle,papad, salad or on its own.
- I prefer using ghee as it gives a nice aroma and taste to the rice.
- To prepare the spinach puree, add washed spinach leaves to the hot water in a pan. Allow the spinach to wilt for 2-3 minutes. Remove the wilted leaves from the water with a slotted spoon. Allow it to cool a bit. Puree in the food processor without any water.
- Can serve the rice without the cheese with kadhi. Check out the kadhi recipe.
- Check out the biryani spice mixture.
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