spinach pulao

One-Pot Spinach Pulao | Slurrp

Winters are my favorite, mostly because of the fresh harvest and options at the local vegetable vendor. I love buying my vegetables on winter days and the options spoil me with choices. A recent visit to my local vegetable vendor exposed me to a variety of greens, from some beautiful spinach, peas, beans and more! Common among all these vegetables was, of course, the color green.

So I thought to myself, what if I bring all these elements together and make a delicious and healthy pulao? This thought made me so excited that I rushed back home with my stock and managed to prepare this moreish spinach pulao.

A note before you start, for the spinach puree that I have used in this recipe, I have blanched it for about two minutes in boiling water, and then ground it to a fine paste.

Here is the recipe.

Preparation time – 30 minutes

Cook time – 45 minutes

Serves – 3-4 people


  • 2 tbsp ghee (clarified butter)
  • 1 bay leaf
  • 30 g cashews
  • 30 g soaked raisins
  • 2 medium onions, thinly sliced
  • 2 cardamoms
  • 2 cloves
  • 1 cinnamon stick
  • 20 g ginger garlic paste
  • 50 g fresh peas
  • 50 g green beans, chopped
  • 1 tsp sugar
  • 1 green chilies, chopped
  • Salt to taste
  • 1 tsp cumin powder
  • 200 g soaked basmati rice
  • 150 g spinach puree
  • 500 ml water 

spinach pulao


  1. Heat the ghee or clarified butter in one large pot.
  2. Add the bay leaf, cardamom, cinnamon, and cloves and fry for a few seconds in the hot ghee till you can smell the aroma.
  3. Next, add the cashews and the soaked raisins. Again, fry it for about ten seconds to give a slightly brown layer to the cashews.
  4. Add the diced onions to this and fry till they begin to caramelize.
  5. Throw in the ginger garlic paste and fry it with the onions till the raw smell disappears.
  6. Once the onion is cooked, add the peas and the chopped green beans. Stir well with the onion.
  7. For the touch of heat, add some chopped green chilies as well.
  8. An Indian pulao is usually sweet, so add a teaspoon of sugar to this and fry.
  9. Season with salt and cumin powder.
  10. Next, add soaked basmati rice to this vegetable mixture and stir well.
  11. Now it’s time for the magic ingredient – the spinach puree. Add the puree to the rice and mix it all up gently, till it all comes together.
  12. Pour in some water and give it a gentle stir.
  13. Cover and cook for about 20 minutes and let it rest for another 20 minutes after that.
  14. Serve with raita or plain curd.

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  1. I am always on a lookout for one pot meals… This spinack pulao looks wonderful and so nutritious.. Will try soon..❤️


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