Spinach Rice or Spinach Pulao recipe is a quick, healthy one-pot meal cooked with aromatic basmati rice, spinach, and a few spices in an Instant Pot or Stovetop pressure cooker for under 30 minutes.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, Mediterranean

Ingredients

  • 1 cup basmati rice (rinsed & drained)
  • 2-3 cups fresh spinach (palak) (chopped)
  • 1/2 cup green peas ((i used frozen))
  • 1 medium onion (thinly sliced)
  • 1 medium tomato (finely chopped)
  • 1 tablespoon ginger-garlic paste
  • 2-3 green chillies (chopped)
  • 6-7 cashew-nuts
  • 1 tablespoon lime juice
  • 2 tablespoon coriander leaves (cilantro) (finely chopped)
  • 1 1/2 cups water ((or vegetable broth))
  • 2 tablespoon oil
  • salt (to taste)

Whole Spices:

  • 1 inch cinnamon stick
  • 1 bayleaf
  • 2 cardamom
  • 2-3 cloves
  • 1/2 teaspoon cumin (jeera seeds)

Dry Spices:

  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Add oil and once it's hot, add whole spices, cumin, and cashew nuts. Saute till cashew nuts turn light brown.
  2. Then add sliced onions, ginger-garlic paste, green chilies. Saute for 2-3 minutes until they turn soft and light brown - stir regularly.
  3. Then add tomatoes. Cook for 2 minutes till they turn soft.
  4. Add spinach leaves and green peas. Cook till the leaves wilt.
  5. Add rinsed basmati rice, water, turmeric powder, garam masala powder, coriander powder, salt, coriander leaves, lime juice, and give a stir.
  6. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
  7. Wait for Natural Pressure Release (NPR). Remove lid away from you. Mix well.
  8. Spinach Rice recipe is ready. Serve with raita, or plain yogurt.

Stovetop Pressure Cooker Method:

  1. Follow the same process mentioned above for Instant Pot. Give 2 whistles on medium flame and let the pressure release naturally. All the other steps remain the same. After 10 mins fluff up the rice gently.

Stovetop Pot Method:

  1. Heat a heavy bottom pan on medium flame, Add oil and once it's hot, add whole spices, cumin, and cashew nuts. Saute till cashew nuts turn light brown in color.
  2. Then add sliced onions, ginger-garlic paste, green chilies. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  3. Then add tomatoes. Cook for 2 minutes till they turn soft.
  4. Add spinach leaves, green peas cook till the leaves wilt.
  5. Add rinsed basmati rice, water, turmeric powder, garam masala powder, coriander powder, salt, coriander leaves, lime juice, and give a stir.
  6. Close the lid, cook on medium-low flame for 10-15 minutes till rice is cooked well.
  7. After 10 mins fluff up the rice gently.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.