Spinach pulao Recipe with Rice | Easy Vegetarian Dish — Simple Lunch You Can Make Today

A celebrated classic from the Indian culinary tradition, this recipe has been enjoyed by generations of home cooks across India. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Spinach pulao recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 5 key ingredients including basmati rice, spinach, ginger, green chilies. Each serving contains approximately 200 calories, with 6g of protein — making it a guilt-free addition to your diet.

Did you know? A vibrant one-pot meal where spinach’s nutrients are preserved by blending. Fun fact: Spinach traveled from Persia to India via Arab traders in the 7th century. The dish, called "palak sadam" in Tamil, was a lunchbox staple for South Indian farmers due to its energy-boosting properties. Coconut adds healthy fats, a Kerala twist, while ginger aids digestion—an Ayurvedic principle. During British rule, spinach pulao was served at railway stations as a quick, nutritious meal. Today, it’s a global favorite, with chefs adding nuts or paneer for extra protein, but the traditional recipe remains a monsoon comfort food!