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Ginger-Chili Spinach Rice (Palak Pulao)

Ginger-Chili Spinach Rice (Palak Pulao)

By Courtney HillDecember 6, 2022

  • Makes
    4 to 6 Servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

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.

Tip

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.

Ingredients
  • 1

    5-ounce container baby spinach, roughly chopped

  • 2

    medium garlic cloves, smashed and peeled

  • 1

    serrano chili, stemmed, seeded (if desired) and roughly chopped

  • 4

    teaspoons finely grated fresh ginger

  •  

    Kosher salt

  • 2

    tablespoons ghee or neutral oil

  • 8

    fresh or frozen curry leaves (optional; see headnote)

  • 3

    whole cloves

  • 2

    cardamom pods, lightly smashed

  • 1

    teaspoon cumin seeds

  • 1

    small yellow onion, finely chopped

  • 1½

    cups basmati rice, rinsed and drained

  • ½

    cup plain whole-milk yogurt

  • ¼

    cup chopped fresh mint

  • 2

    teaspoons lemon juice

Step 1

In a blender, combine the spinach, garlic, chili, ginger, ¼ cup water and ¾ teaspoon salt. Blend on high until smooth, scraping the blender jar as needed, about 2 minutes; set aside.

Step 2

In a large saucepan over medium, melt the ghee. Add the curry leaves (if using), cloves, cardamom and cumin seeds; cook, stirring, until sizzling and fragrant, about 1 minute. Add the onion and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.

Step 3

Add ¾ cup of the spinach puree (reserve the remainder for finishing the rice) and cook, stirring, until slightly thickened, 2 to 3 minutes. Stir in the rice, then add 1¾ cups water and ½ teaspoon salt. Bring to a simmer, then reduce to low, cover and cook, undisturbed, until the rice has absorbed the liquid, about 15 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes.

Step 4

Meanwhile, in a small bowl, stir together the yogurt, mint and lemon juice. Season to taste with salt; set aside. Stir the remaining spinach puree into the rice with a fork while fluffing the grains. Remove and discard the curry leaves (if used), cloves and cardamom. Taste and season with salt. Serve with the yogurt mixture on the side for spooning onto the rice.

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