Palak Pulao

To make Palak Pulao quickly, ensure you soak the basmati rice for at least 1 hour beforehand. While the rice is soaking, prepare your ingredients like chopping vegetables and making the spinach purée. The cooking process itself is quick, as you sauté the onions and spices, add the vegetables and rice, and let it cook on low heat. This way, you can have a delicious spinach rice dish ready in about 15 minutes.

Yes, Palak Pulao is suitable for both vegetarians and vegans. It is made with plant-based ingredients like basmati rice, spinach, and soya chunks, making it a healthy option for those following a vegetarian or vegan diet. Just ensure that the ghee used is replaced with a vegan alternative if you want to keep it completely plant-based.

If you don't have soya chunks on hand, you can substitute them with other protein sources like chickpeas, paneer, or even tofu. These alternatives will provide a similar texture and protein content, making your Palak Pulao just as nutritious and delicious.

To store leftover Palak Pulao, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to prevent it from drying out and heat it in a pan or microwave until warmed through.

Palak Pulao pairs wonderfully with a variety of dishes. You can serve it alongside a refreshing cucumber raita, a tangy pickle, or a simple salad. For a more substantial meal, consider serving it with dal or a spicy curry to complement the flavors of the spinach rice.