Palak Pulao

Palak is a rich source of minerals and vitamins. Using it in as many ways as possible contributes to healthy diet and also makes it easier to feed to kids who would otherwise avoid it.
Course Lunch
Cuisine Indian
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 2 servings
Calories 869 kcal
Author Anju Bhagnari


  • 1 cup Palak Leaves
  • 2 cups Rice
  • 4 cups Water or as needed
  • 1 Onion
  • 1 tsp Ginger-Garlic Paste
  • 1 Bay Leaf
  • 1 tsp Cumin Seeds
  • 4 Cloves
  • 1 inch Cinnamon Stick
  • 5 Black Peppercorns
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Pav Bhaji Masala
  • Salt to taste
  • 2 tbsp Oil
  • 10 Cashew Nuts (Fried)
  • 1 Onion to garnish (sliced and fried)


  1. Wash and soak the rice for 1 hour.
  2. Slice the onion. Wash and finely chop the palak leaves.

  3. Squeeze out the water from the palak leaves and drain the rice. Keep aside.

  4. Heat the oil in a pressure cooker on low to medium flame.

  5. Add the cumin seeds and let them splutter.

  6. Add the whole spices like the bay leaf, cloves, cinnamon stick and black peppercorns.

  7. Put in the sliced onion and saute until they get soft.

  8. Add the Ginger-Garlic paste and stir-fry for about 10 seconds.

  9. Add the chopped palak leaves and saute till well cooked.

  10. The palak leaves will shrink and darken up in color.

  11. Add the seasonings like salt, red chilli powder, and pav bhaji masala. Put the drained rice.

  12. Stir fry the rice for a few minutes so that it takes in the flavors. Add 4 cups of water or as needed.

  13. Turn the flame to full and put on the lid. Let the rice cook under pressure for 3 whistles.

  14. Lower the flame and cook for 1 more whistle. ( Adjust cooking time according to the type of rice etc )

  15. Open the lid after the pressure releases. With a fork, fluff up the rice gently.

  16. Serve hot with curd, pickle, papad etc