Palak Pulao Recipe – Vegan and Allergen-Free Indian Rice Dish

Try this easy Palak Pulao recipe – a delicious and nutritious Indian rice dish made with spinach, vegetables, and spices. It's a perfect vegan rice recipe, free from common allergens and packed with flavor.

June 3, 2025

Vegan Palak Pulao Recipe

Palak Pulao, also known as spinach rice, is a wholesome and vibrant Indian rice dish made by combining basmati rice with a flavorful spinach paste, aromatic spices, and mixed vegetables. Whether you're searching for a new vegan rice recipe, or a healthy twist on traditional Indian rice dish recipes, this palak pulao recipe fits perfectly into your weekly menu.

It’s a great way to add leafy greens to your diet without compromising on taste. This one-pot recipe of veg pulao is not only easy to make but also free from wheat, dairy, eggs, nuts, and soy – making it a go-to for families managing food allergies.

Whether you're exploring new vegan meals with rice or simply looking for a quick, nutritious Indian food rice recipe, this pulao offers a beautiful blend of flavor, nutrition, and allergen safety. Serve it with vegan curd or cucumber raita for a comforting meal.

Vegan Palak Pulao Recipe

Palak Pulao Recipe – Vegan and Allergen-Free Indian Rice Dish

Serving

3

Prep Time

10

Cook Time

20

Total Time

30

Free From :
  • Wheat

  • Peanuts

  • Tree Nuts

  • Dairy

  • Eggs

  • Soy

  • Sesame

  • Fish

  • Shellfish

Ingredients

Ingredients For Palak Pualo Recipe:

  • Spinach – 1 bunch or 2 cups

  • Basmati rice – 1 cup

  • Onion – 1 (finely sliced)

  • Carrot – 1 (cut into small cubes)

  • French beans – ⅓ cup (finely chopped)

  • Garlic cloves – 2-3

  • Ginger – ½ inch

  • Green chilies – 2-3

  • Vegetable oil – 1 TBSP

  • Turmeric powder – ½ Tsp

  • Biryani / Pulao masala – 1 TSP

  • Water – 2 cups

  • Salt – to taste

 

Method

Palak Pualo Recipe Method:

  1. In a grinder jar, add garlic, ginger, green chilies, and spinach. Grind into a smooth paste. Add a little water if needed.

  2. Heat a thick-bottomed pan or pressure cooker over medium heat. Add vegetable oil.

  3. Add sliced onions and sauté until translucent.

  4. Add carrots and beans. Mix well.

  5. Pour in the spinach paste and sauté for 2 minutes.

  6. Add turmeric powder, salt to taste, and biryani/pulao masala. Mix well.

  7. Add the washed basmati rice and mix again.

  8. Pour in 2 cups of water and give everything a quick stir.

  9. If using a pressure cooker, cook for 2 whistles on medium flame.

  10. If using a regular pan, cover and cook for 15–20 minutes on medium heat until rice is cooked.

  11. Serve hot with vegan curd or plant-based raita.

 

Recipe Notes:
  • Wash the spinach thoroughly to remove any dirt or sand before grinding.

  • For extra flavor, you can add a bay leaf or cinnamon stick while sautéing the onions.

  • Avoid overcooking the spinach paste to retain its vibrant green color.

  • Always use basmati or long-grain rice for the best texture and fluffiness in pulao.

  • Adjust the number of green chilies based on your spice preference.

Conclusion:

This palak pulao recipe is a wonderful way to add greens to your diet, especially if you’re following a vegan rice recipe plan or need options for allergen-free meals. It’s satisfying, quick to prepare, and fits perfectly into your list of Indian rice dish recipes. Packed with flavor, texture, and nutrition, it’s a must-try for every home cook exploring healthy and allergy-conscious rice variety recipes.

FAQ

  • Yes! You can cook it in a regular pan with a lid. Just simmer on medium heat for 15–20 minutes until the rice is fully cooked.

  • Absolutely. This is a 100% vegan rice recipe made without any dairy, eggs, or animal products.

  • You can serve it with vegan curd, plant-based raita, or a light salad for a complete meal.

  • Yes, it’s a great option for lunchboxes – easy to pack, non-messy, and stays flavorful even when cooled.

  • Palak Pulao uses a spinach paste base which gives it a unique green color and added nutrition compared to other regular Indian rice recipes.

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ABOUT AUTHOR

Hi! I’m Nimisha C..

My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...

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