Spinach Pulao

Spinach is such a forgiving ingredient that makes all the dishes that it is made with taste amazing. Me and my brother are both big fans of Popeye, the sailor man. We didn’t even what spinach is when we used to watch the show 😀 Spinach is so rich in iron and calcium and I make sure that we eat them in one form or another at least twice a week.

This Spinach pulao is our favorite as it tastes almost like a biriyani and very delicious too! 😀 It’s very simple to make and would make an excellent lunch box recipe.


Servings : 4Prep time: 10 mins Cook time: 15 mins
Spinach3 cups(packed)
Onion(Sliced lengthwise)1.5 cups
Green chillies3
Ginger2 inch
Garlic cloves6
Mint leaves1/4 cup
Coriander leaves1/4 cup
Cumin seeds1 tsp
Fennel seeds1 tsp
Cinnamon1 inch
Bay leaves2
Basmati rice2 cups
Turmeric powder1/4 tsp
Salt2 tsp
Water3 cups
Oil1 tbsp
Ghee1 tbsp


  • Wash and soak basmati rice for 15-20 mins.
  • Rinse the spinach, mint and coriander leaves.
  • Grind the leaves along with ginger, garlic cloves and green chillies. The water from the leaves itself will be enough to grind it. Do not add excess water. Grind them into a smooth paste.
  • Now heat a pressure cooker or use saute mode in an Instant pot and add oil and ghee. Followed by the cloves, cinnamon, cardamon, bay leaves, cumin and fennel seeds.
  • When the garam masala items splutter, add the thinly sliced onions and fry them until they turn brown.
  • Now add the ground spinach paste and fry at medium flame for 5-6 mins. Add a pinch of sugar to retain the green color. Then add turmeric powder.
  • Add the remaining amount of water and let the mixture come to a boil.
  • Now add the soaked and drained rice and give a gentle mix.
  • Pressure cook for up to 2 whistles or for 5 mins in high pressure mode in Instant pot.
  • Let the pressure release naturally and gently fluff with a fork.
  • Serve hot with boiled eggs and raita. It tastes delicious just plain 🙂
– You can add some cashews while tempering with garam masala items.
– Half the amount of water can be substituted with coconut milk for a more rich pulao.

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