Ginger-Chili Spinach Rice (Palak Pulao)
- Makes4 to 6 Servings
- Cook Time50 minutes
- Active time plus cooling20 minutes active
- 4
To make this vibrant Indian dish, called palak pulao, basmati rice is cooked in a ginger, garlic and chili-spiked spinach puree. Additional layers of complexity come from aromatics and spices that are sizzled in hot fat to bloom their flavors. We prefer to use ghee—the nutty-tasting clarified butter used frequently in Indian cuisine—but neutral oil works well, too. Unrelated to curry powder, curry leaves resemble fresh bay. Sold fresh or frozen in Indian grocery stores, they have an aroma and flavor that are wholly unique. There’s no substitute, but if you can’t find curry leaves, don’t worry—the rice is delicious even without.
Editorial Note: The amount of water added to the rice in step 3 of this recipe was incorrect. It has been amended.
Don’t add all of the spinach puree to the spices and onion in the pot. Add only ¾ cup. You will have about ¼ cup left for stirring into the rice after cooking, which adds a burst of bright, fresh flavor.
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