How to make Palakwale Chawal - Spinach rice-healthy and tasty.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Spinach Leaves, Rice (चावल)

Cuisine : Indian

Course : Rice

Palakwale Chawal Recipe Card

Palakwale Chawal

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Palakwale Chawal checkout Palak And Pearl Rice With Crispy Noodles. You can also find more Rice recipes like Soya Pulao, Kiri Bath, Tasty Protein Pulao, Quick Fish Biryani.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palakwale Chawal Recipe

  • Spinach Leaves shredded 1 bunch

  • Rice soaked 1 1/2 cups

  • Oil 2 tablespoons

  • Cumin seeds 1 1/2 teaspoons

  • Ginger chopped 1 inch piece

  • Spring onion bulb chopped 4-5

  • Green chillies 2

  • Sea salt to taste

  • Spring onion greens chopped 3-4 stalks


Step 1

Heat oil in a deep pan. Add cumin seeds. When they begin to change colour, add chopped ginger, spring onions and sauté.

Step 2

Add chopped green chillies and sauté for a minute. Add soaked rice and continue to sauté for some more time.

Step 3

Add three cups of water, sea salt and mix. Add chopped spring onion greens and mix.

Step 4

When the water comes to a boil add roughly shredded spinach and mix well.

Step 5

Cover and cook on high heat for two minutes. Then lower heat and cook till the rice is done and all the water is absorbed. Serve hot.