Palak Paneer Pulao

Palak Paneer Pulao is a flavorful and nutritious Indian rice dish that combines spinach (palak), paneer (Indian Cottage Cheese), veggies, spices and basmati rice. It is a wholesome meal, packed with nutrients.

If you like palak paneer then you will definitely love all the flavors in this pulao recipe. Palak paneer pulao is also a great way to incorporate leafy greens into your diet in a delicious form! It’s perfect for a quick meal, served with raita, yogurt or a side of pickle.

Here I am sharing easy and delicious palak paneer pulao recipe with step by step instructions and video. This is one of the easiest and tastiest way to consume spinach and perfect recipe for a quick weekday lunch or dinner.

Palak Paneer Pulao

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How to make Palak Paneer Pulao

How to blanch spinach

Wash the spinach leaves thoroughly under running water to remove dirt and grit. Remove any thick stems if desired.

Bring a large pot of water to a rolling boil. Add the spinach leaves to the boiling water. Let them cook for 2-3 minutes until they wilt and turn a vibrant green.

Using a slotted spoon or tongs, immediately transfer the spinach to the ice cold water.

Let it sit for 1-2 minutes to cool completely.

Drain the spinach, add it to blender and make puree. Keep it aside.

How to cook rice

Wash rice thoroughly and soak in enough water for 20 minutes. After 20 minutes drain the rice and keep aside.

Boil 5-6 cups of water in a big pot. Add drained rice and salt to boiling water. Do not cover the pot and let rice cook for 10-12 minutes or until well cooked.

Once rice is cooked, pour it on the strainer and remove all the water from rice. Spread rice on the big plate and let it cool completely.

Palak Paneer Pulao Preparation

In a pan heat ghee over medium heat.

Add cashew in a pan and roast on low to medium flame until slightly turns golden. Remove cashew from the pan and set aside.

In the same pan add paneer cubes and saute on low to medium flame until turns lightly golden brown. Remove paneer from the pan and keep it aside.

Add oil in the same pan and let it heat. Once oil is hot add cumin seeds and let it splutter.

Now add onion and saute until onion turns translucent. Stir in ginger garlic paste and saute until the raw smell disappear.

Add coriander powder, cumin powder, red chili powder, turmeric, garam masala and saute for 2 minutes. Then add carrot, tomato, green chili, and stir it well. Cover the pan cook until tomato turns soft and mushy.

Stir in blanched spinach puree, hot water, and stir well. Cover the pan and cook for 5-6 minutes on medium flame.

Add cooked rice, boiled peas, paneer, salt, and mix everything well. Cover the pan and cook for 3-4 minutes.

Serve hot with raita, curd or pickle.

Tips

Make sure to soak rice for 20 minutes before cooking.

Do not overcook the rice. If overcooked then rice will be mushy and sticky. Rice should be cook well but each grain should be separated.

Adjust spice level as per your taste.

This pulao recipe works well with leftover rice too.

Palak Paneer Pulao

Recipe by Divya PatelCourse: MainCuisine: Indian

Servings

3

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Palak Paneer Pulao is a flavorful and nutritious Indian rice dish that combines spinach, paneer, veggies, spices and basmati rice. It is a wholesome meal, packed with nutrients.

Ingredients

• 200 gm Spinach/Palak

• 1 Tbsp Ghee 

• 10 Cashews

• 100 gm Paneer (cubes)

• 2 Tbsp Oil

• 1 Tsp Cumin Seeds

• 1 Onion (sliced)

• 1 Tsp Ginger Garlic Paste

• 1 Tsp Coriander Powder

• ½ Tsp Cumin Powder

• ½ Tsp Red Chili Powder

• ¼ Tsp Turmeric

• ¼ Tsp Garam Masala

• Half Carrot (chopped)

• 1 Tomato (sliced)

• 2 Green Chili (slit)

• Hot Water as required

• 1 Cup Basmati Rice

• ¼ Cup Peas (boiled)

• Salt to Taste

Directions

• How to blanch spinach
• Wash the spinach leaves thoroughly under running water to remove dirt and grit. Remove any thick stems if desired.
• Bring a large pot of water to a rolling boil. Add the spinach leaves to the boiling water. Let them cook for 2-3 minutes until they wilt and turn a vibrant green.
• Using a slotted spoon or tongs, immediately transfer the spinach to the ice cold water.
• Let it sit for 1-2 minutes to cool completely.
• Drain the spinach, add it to blender and make puree. Keep it aside.
• How to cook rice
• Wash rice thoroughly and soak in enough water for 20 minutes. After 20 minutes drain the rice and keep aside.
• Boil 5-6 cups of water in a big pot. Add drained rice and salt to boiling water. Do not cover the pot and let rice cook for 10-12 minutes or until well cooked.
• Once rice is cooked, pour it on the strainer and remove all the water from rice. Spread rice on the big plate and let it cool completely.
• Palak Paneer Pulao Preparation
• In a pan heat ghee over medium heat.
• Add cashew in a pan and roast on low to medium flame until slightly turns golden. Remove cashew from the pan and set aside.
• In the same pan add paneer cubes and saute on low to medium flame until turns lightly golden brown. Remove paneer from the pan and keep it aside.
• Add oil in the same pan and let it heat. Once oil is hot add cumin seeds and let it splutter.
• Now add onion and saute until onion turns translucent. Stir in ginger garlic paste and saute until the raw smell disappear.
• Add coriander powder, cumin powder, red chili powder, turmeric, garam masala and saute for 2 minutes. Then add carrot, tomato, green chili, and stir it well. Cover the pan cook until tomato turns soft and mushy.
• Stir in blanched spinach puree, hot water, and stir well. Cover the pan and cook for 5-6 minutes on medium flame.
• Add cooked rice, boiled peas, paneer, salt, and mix everything well. Cover the pan and cook for 3-4 minutes.
• Serve hot with raita, curd or pickle.

Notes

• Make sure to soak rice for 20 minutes before cooking.
• Do not overcook the rice. If overcooked then rice will be mushy and sticky. Rice should be cook well but each grain should be separated.
• Adjust spice level as per your taste.
• This pulao recipe works well with leftover rice too.

If you like this recipe, do not forget to share it with your friends and family!