There’s a real need to add more greens to your plate. Not just because it’s what the nutrition labels and fitness reels say. But because, let’s face it, our bodies are up against a lot right now. Processed food, pollution, screen fatigue, questionable sleep schedules — the list goes on.
Green vegetables, especially leafy ones like spinach, do more than just tick the healthy box. They help clean up the internal clutter. Rich in antioxidants, iron, fiber, and folate, spinach (aka palak) helps detoxify, boost energy, and support immunity — all while being surprisingly easy to cook with.
But there is one thing that people get wrong. “Greens don’t taste good.” Look, when done right, greens are delicious. And we think that eating greens shouldn’t feel like a chore. It should be joyful, flavorful, and satisfying. That’s where palak pulao steps in. A one-pot rice dish that combines the wholesomeness of spinach with spices, aromatics, and fluffy rice, it’s a recipe that actually makes you look forward to eating your greens.
Why Palak Pulao Deserves a Spot on Your Weekly Menu
Tastes Better Than It Sounds
There’s a reason this dish is a regular in so many Indian households. The gentle bitterness of spinach is balanced with fragrant spices, caramelized onions, and sometimes a touch of lemon or ghee. Each bite feels nourishing but never boring.
It’s a One-Pot Wonder
Minimal cleanup, maximum flavor. Palak pulao is perfect for busy homecooks who want something nutritious, delicious, and quick. You get all the goodness without having to juggle multiple pans.
Kid-Approved Green Food
No long lectures about eating vegetables. Just serve it with a dollop of curd or a crispy papad, and suddenly, greens are the favorite part of dinner.
It’s More Nutritious with the Right Rice
Barkat basmati rice is the best rice for busy homecooks who care about quality. Our premium rice grains in India are carefully selected for their aroma, texture, and consistency. That fluffy, non-sticky grain is what makes palak pulao a joy to eat.
Palak Pulao Recipe (Serves 3–4)
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Ingredients
- 1 cup Barkat basmati rice (washed and soaked for 20 minutes)
- 1½ cups spinach (palak), tightly packed
- 1 large onion, thinly sliced
- 2 green chilies (adjust to spice preference)
- 1 tsp ginger garlic paste
- 1 bay leaf
- 1 inch cinnamon stick
- 2 cloves
- 1 green cardamom
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp garam masala
- Salt to taste
- 2 tbsp ghee or oil
- Juice of half a lemon
- 2 cups water
Instructions
- Prep the Spinach
Blanch spinach in boiling water for a minute, then immediately transfer to cold water. Drain and blend into a smooth puree. Set aside. - Build the Flavor Base
In a thick-bottomed pot, heat ghee. Add bay leaf, cinnamon, cloves, cardamom, and cumin seeds. Let them sizzle and release their aroma. - Sauté the Aromatics
Add onions and cook until golden brown. Stir in green chilies and ginger garlic paste. Sauté until the raw smell disappears. - Add the Spinach Puree
Pour in the spinach puree. Add turmeric, garam masala, and salt. Cook for 2 to 3 minutes until the spinach is cooked down and the spices blend in. - Add Rice and Water
Drain the soaked rice and add it to the spinach base. Mix gently to coat the rice. Add 2 cups water and bring to a boil. - Simmer and Steam
Cover the pot and let it simmer on low heat for 12 to 15 minutes, until the rice is cooked and water is absorbed. - Rest and Fluff
Let it rest for 5 minutes. Fluff with a fork, add lemon juice, and garnish with fresh coriander.
How to Turn Palak Pulao Into a Balanced Meal
Palak pulao already brings together greens, grains, and spices. To make it a full, balanced meal that powers you through the day, here’s what you can add:
- For Protein:
- Add paneer cubes sautéed in ghee.
- Toss in boiled chickpeas or kala chana.
- Scramble in some tofu or egg (if you’re not strictly vegetarian).
- Add paneer cubes sautéed in ghee.
- For Healthy Fats:
- Drizzle with cold-pressed mustard oil or extra virgin olive oil.
- Add roasted nuts like cashews or almonds for crunch and richness.
- Drizzle with cold-pressed mustard oil or extra virgin olive oil.
- For Gut Health:
- Serve with a side of homemade curd or raita. The probiotics support digestion and cool down the spices.
- Serve with a side of homemade curd or raita. The probiotics support digestion and cool down the spices.
- For Texture and Variety:
- Pair with roasted papad or a quick beet salad.
- Pair with roasted papad or a quick beet salad.
With these simple additions, your spinach pulao becomes a well-rounded plate of plant-powered goodness.
Don’t Like Palak? Try These Other Greens
This pulao recipe is a template. If spinach isn’t your favorite, you can switch it up with:
- Fresh methi leaves (fenugreek) for a slightly bitter, hearty flavor
- Coriander and mint combo for a lighter, herbal twist
- Amaranth leaves or baby kale if you want something slightly modern
- Drumstick leaves (moringa) for an iron-packed, rural-kitchen favorite
Each green adds its own personality, but the core recipe stays the same: delicious, simple, and wholesome.
A Barkat-Approved Green Boost
At Barkat, our belief is simple. The best meals are the ones that feed both the body and the soul. Palak pulao does just that. It brings nourishment to the table, not through powders or packets, but through ingredients that have stood the test of time.
When made with the best basmati rice in India, this dish becomes more than just a way to eat greens. It becomes a celebration of balance, simplicity, and taste.
One Recipe, So Many Wins
Palak pulao is easy to make, rich in nutrients, and endlessly customizable. It’s perfect for meal prep, dinner parties, lunchboxes, or just days when your body needs a green boost. Flavorful, filling, and flexible — that’s our kind of comfort food.