Indian Spinach Rice (Palak Pulao) Using Leftover Rice

Bright and colorful palak pulao served in a white bowl, showing the contrast of green spinach rice and orange carrot pieces, styled on a striped towel.

Indian Spinach Rice (Palak Pulao) Using Leftover Rice

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A fragrant and easy Palak Pulao made with leftover basmati rice, spinach paste, and Indian spices. This Indian spinach rice is made in one pot, customizable, and perfect for lunchboxes.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sravanthi Chanda

Ingredients

4 cups cooked basmati rice 1 cup raw rice, cook and cool it.
3 cups spinach roughly chopped and tightly packed
¼ cup cilantro leaves optional
¼ cup mint leaves optional
1 cup cooked veggies I used steamed carrots and beans, optional
½ cup onion sliced
½ teaspoon garam masala powder
¼ teaspoon turmeric powder
1 bay leaf
2 star anise
½ teaspoon cumin seeds
2 green chili
4 garlic cloves
1 inch ginger roughly chopped
2 tablespoon oil
1 teaspoon salt

Instructions

Make the Paste: Blend spinach, mint (if using), cilantro, green chilies, cumin seeds, garlic, and ginger into a coarse or smooth paste. Add 1–2 tablespoon water only if needed.
3 cups spinach, ¼ cup cilantro leaves, ¼ cup mint leaves, ½ teaspoon cumin seeds, 2 green chili, 4 garlic cloves, 1 inch ginger
Sauté Whole Spices: Heat oil in a large pan or kadai. Add bay leaf and star anise. Let them sizzle for 30 seconds.
1 bay leaf, 2 tablespoon oil, 2 star anise
Cook Onions: Add sliced onions and sauté until soft and translucent (3–5 minutes).
½ cup onion
Add Spinach Paste: Add the prepared paste and cook for 5–7 minutes, stirring occasionally, until the raw smell disappears.
Add Spices & Veggies: Stir in salt, garam masala, and turmeric. Add steamed veggies now, along with paneer, tofu, or chickpeas if using. Mix gently.
1 cup cooked veggies, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, 1 teaspoon salt
Fold in Rice: Add cooked rice and gently mix until everything is well combined without breaking the grains.
4 cups cooked basmati rice
Steam for Flavor: Cover the pan and steam the rice on low heat for 3–5 minutes.
Fluff & Serve: Turn off the heat, fluff with a fork or spatula, and garnish with cilantro or lemon juice.

Notes

Tested Tips from My Kitchen

Use day-old rice for best texture. It will soak the flavors well and won't turn mushy.
Adjust the spice by reducing or deseeding the green chilies as needed.
A spoonful of ghee stirred in at the end adds richness and aroma; skip if you need a vegan recipe.
Leftover Spinach Saag works well as a base instead of fresh spinach paste.

Lunchbox Tip: I often add paneer cubes, tofu, or cooked chickpeas to make this rice more filling for my kids' lunchboxes.

Nutrition