Palak Pulao (Spinach Rice)
Fluffy basmati cooked in spinach sauce with whole spices and peas, a pretty green side or a main with raita.
Made with Saag (spiced spinach) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in several changes of water until clear, then soak for 15 minutes and drain.
15 min - 2
Heat the oil in a wide pan with a lid over a medium heat. Add the cumin, cinnamon and cardamom for 30 seconds, then add the onion with a pinch of salt and cook for 8 minutes until golden.
9 min - 3
Add the drained rice and stir for 1 minute. Pour in your ready made saag spinach base (see the base recipe), the water and 1 teaspoon of salt. Bring to the boil.
1 min - 4
Add the peas, cover tightly and cook on the lowest heat for 12 minutes without lifting the lid.
12 min - 5
Turn off the heat and leave covered for 10 minutes. Fluff with a fork and serve.
10 min
Tips
- Rinsing and soaking the rice helps the grains cook up long and separate.
- A tight lid is key. Put a tea towel under it if it is loose.
- Serve with a yoghurt raita for a vegetarian main.
Storing and freezing
Cool within 1 hour and chill. Keeps for 1 day in the fridge. Reheat only once, until steaming hot all the way through. Do not leave rice at room temperature.
Questions
Can I use brown basmati?
Yes, but it needs more water (about 450 ml) and about 30 minutes of cooking.
Can I use leftover rice?
Not for this method. It is cooked from raw rice. Cool any leftovers within 1 hour.
Is palak pulao a main dish?
It works as a light main with raita and pickle, or as a side to any curry.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.