Spinach rice or palak rice: an Indian-style spiced up spinach style that’s quick to make and delicious! My mom-in-law made this amazing Spinach Rice (Keerai Sadam or Palak Rice) when we had gone back to India last year. I very diligently took pictures as she cooked and then duly forgot to take a picture of the final dish. The spinach rice taste lingered in my mind for a long time and I finally made it a few days back. Spinach rice is a great one pot meal and doesn’t need any elaborate side dishes as it’s balanced and nutritious on its own. Also, since we use the pressure cooker for making this spinach rice, it makes the job much quicker and easier.
What I loved about her spinach rice recipe is the ground coconut-coriander leaves paste that adds a wonderful flavour and makes the rice delicious. Since spinach is a bit bland on its own, I highly recommend adding all the ingredients mentioned so that you can serve it as a one-pot meal.
TH and I love spinach in pretty much any form – his favour dish ever is Palak Paneer – this rice is a welcome lunch for us. You can use any variety of spinach that’s available, just make sure to use green spinach and fresh leaves if you can.
More spinach recipes we love!
Spinach feta savoury muffins
Spinach kootu (with lentils, South-Indian style)
Spinach mushroom vegetarian lasagne
Indian Spinach Rice Recipe
- 1.5 cups rice washed and drained (any kind)
- 1 large bunch of spinach washed and coarsely chopped
- 1 to mato cubed
- 1 onion sliced
- 2 green chillies optional
- 2 tsp ghee or oil
- 1/2 tsp jeera or cumin
- 10 roasted cashew nuts for garnish (optional)
- 1/4 cup of grated coconut
- 1 small bunch of coriander leaves cilantro
- 1 onion or a few shallots chinna vengayam
- 1 tsp of red chilli powder
- 1 tsp of garam masala
- Heat the ghee in your pressure cooker pan (we used a wider pan to make it easier to take pictures). Add the sliced onions and saute until it turns a light brown
- Then add the cubed tomatoes and the green chillies, slit lengthwise (if using).
- Add the chopped spinach and mix well. Let it cook for a while. The spinach will let out water so there's no need to add any more at this time.
- In the meantime, grind the ingredients under "Grind Together" with some water to a smooth paste.
- Add this to the spinach mixture and mix well.
- Next, add the rice and some salt and mix again
- Add about 2.5 cups water, close the pressure cooker and cook for 2 whistles or about 15 mins. 9. The amount of water required will depend on the type of rice you are using.
- Once done, garnish with roasted cashew nuts (if using) and serve hot
How to Make Spinach Rice, Step by Step
1. Heat the ghee in your pressure cooker pan (we used a wider pan to make it easier to take pictures). Add the sliced onions and saute until it lightly browns.
2. Then add the cubed tomatoes and the green chillies, slit lengthwise (if using).
3. Add the chopped spinach and mix well.
Let it cook for a while. The spinach will let out water so there’s no need to add any more at this time.
5. In the meantime, grind the ingredients under “to grind” with some water to a smooth paste.
6. Add this to the spinach mixture and mix well.
Next, add the rice and some salt and mix again (we transferred the spinach rice mixture to the pressure pan now to finish the cooking process. As mentioned, you can do all the steps in a pressure cooker pan since this is a one-pot rice dish). Add about 2.5 cups water, close the pressure cooker and cook for 2 whistles or about 15 mins. The amount of water required will depend on the type of rice you are using.
Once done, garnish with roasted cashew nuts and serve hot with curd / cucumber raita and appalam / chips.
- Add a fistful of mint leaves to the paste while grinding for some added flavour
- If you don’t want to use garam masala, use biryani masala, or even some coriander powder. The flavours will be different and more subtle/pronounced depending on your choice
- You can omit the coconut but the spinach rice recipe will definitely lack in some flavour.
- If you don’t want to use a pressure cooker, use a wide pan and cook closed on low flame until the rice is cooked and soft.
- Add a clove of garlic to the paste for an added kick of flavour. Try it!
I want to thank you for this recipe 🙂 I’ve been using it for years and is always a go-to for me for a comforting meal with minimal chopping (unlike biryani) but maximum flavor that is not too overpowering. It has a very unique taste that is not quite biryani and not quite south indian variety rice.
I always add the mint leaves and garlic though you mentioned it as optional in the notes.
Thanks for sharing, and please do keep posting more such unique one-pot recipe ideas 🙂
i agree that this is such a unique flavour and we love it too! thanks for leaving a comment 🙂
What’s wrong with poor reviewers? It’s such a tasty rice variety, so nutrious and a keeper I make this at least once a week.
Is the coconut used fresh or can dessicated coconut, which has been grated and dried be used instead?
the coconut should be fresh or frozen. desiccated won’t taste good in this recipe
Thank you 🙂
I prepared today , it’s good without fuss and not much ingredients , if you include little bit of sprouts, then still more better.
great idea to add sprouts to the spinach rice. thank you suma!
thanks for the feedback. this is quite green to me so if you have a better recipe, i’d love to see it!
Does not show the list of ingredints.
hello geetha, the ingredients and instructions are clearly listed in a box with step by step photos below them. not sure why you can’t see it.