Spinach and Paneer Pulao
A fragrant one-pot basmati rice dish layered with wilted spinach, golden paneer cubes and whole spices — an easy Indian-inspired dinner.
20Prep min
35Cook min
55Total min
Serves 4Serves
IndianCuisine
EasyDifficulty
This spinach and paneer pulao is the kind of one-pot rice dish that earns a permanent spot in the weeknight rotation. Basmati is toasted in ghee with whole spices, then cooked with a spinach purée so every grain turns a soft jade green and carries the aroma of cumin, bay and clove.
Golden-fried paneer cubes are folded through at the end, so they stay soft inside with just a little crisp edge. A handful of fried onions and cashews on top adds crunch, while a spoon of yogurt or raita on the side balances the warmth of the spices.
Everything happens in a single heavy pot, which means deep flavour for very little washing up. Serve it as a main with a simple cucumber salad, or alongside dal for a bigger spread.
Golden-fried paneer cubes are folded through at the end, so they stay soft inside with just a little crisp edge. A handful of fried onions and cashews on top adds crunch, while a spoon of yogurt or raita on the side balances the warmth of the spices.
Everything happens in a single heavy pot, which means deep flavour for very little washing up. Serve it as a main with a simple cucumber salad, or alongside dal for a bigger spread.
Ingredients
- 300 g (1½ cups) aged basmati rice
- 2 tablespoons ghee or neutral oil, plus 1 extra tablespoon for the paneer
- 225 g paneer, cut into 2 cm cubes
- 1 large onion (about 180 g), thinly sliced
- 2 tablespoons raw cashews
- 1 teaspoon cumin seeds
- 1 bay leaf
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 5 cm)
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1–2 green chillies, slit lengthways
- 250 g baby spinach, washed
- 2 tablespoons thick plain yogurt or Greek yogurt
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 450 ml water
- 2 tablespoons chopped fresh coriander, to finish
- 1 teaspoon lemon juice
Instructions
- Rinse the rice in a bowl of cold water three or four times until the water runs almost clear, then leave it to soak in fresh cold water for 20 minutes. Drain well and set aside.
- While the rice soaks, put the spinach in a blender with 2 tablespoons of water and blitz to a fairly smooth purée. Set aside.
- Heat 1 tablespoon of the ghee or oil in a heavy-bottomed saucepan or sauté pan over medium-high heat. Add the paneer cubes in a single layer and fry for 3–4 minutes, turning, until pale golden on most sides. Lift out onto a plate.
- Add the remaining 2 tablespoons ghee to the same pan. Add the sliced onion and cook over medium heat for 8–10 minutes, stirring often, until deeply golden. Scoop out about a third of the onions and set aside for the garnish.
- Add the cashews to the pan and fry for 1 minute until light golden, then add the cumin seeds, bay leaf, cardamom pods, cloves and cinnamon stick. Stir for 30 seconds, until the spices smell warm and toasted.
- Stir in the ginger paste, garlic paste and green chillies and cook for 1 minute, scraping the base of the pan so nothing catches.
- Add the drained rice and cook, stirring gently, for 2 minutes so the grains are coated in the spiced fat and smell slightly nutty.
- Stir in the spinach purée, yogurt, salt, turmeric and garam masala. Cook for 2 minutes, until the spinach darkens and the mixture thickens around the rice.
- Pour in the water and bring to a full boil. Taste the liquid and add a little more salt if it seems flat — this is your only chance to season the rice itself.
- Cover with a tight-fitting lid, drop the heat to the lowest setting and cook for 12 minutes without lifting the lid. Turn off the heat and leave the pan covered for 10 minutes so the grains finish steaming.
- Uncover, remove the whole spices if you like, and gently fluff the rice with a fork. Fold in the fried paneer, lemon juice and half the coriander.
- Scatter over the reserved fried onions, the remaining coriander and a few cashews from the pan, then serve straight away.
Cook’s tips
- Soaking the rice is what keeps the grains separate — don't skip it if you can help it.
- A heavy pot with a good lid gives you the closest thing to a dum-style finish without sealing the pan with dough.
- Don't stir the rice while it steams; lifting the lid or agitating the grains is what turns pulao gluey.
- If your paneer is very firm, soak the cubes in warm salted water for 10 minutes and pat dry before frying.
Substitutions
- Tofu: press a block of firm tofu, cube it and pan-fry the same way for a vegan version — use oil instead of ghee.
- Spinach: frozen spinach works well; thaw 200 g and squeeze out excess water before blending.
- Yogurt: a spoon of coconut yogurt or cashew cream keeps the dish dairy-free alongside tofu.
- Rice: jasmine rice works but needs slightly less water, so reduce it to about 400 ml.
Storage & reheating
Keep leftovers in an airtight container in the fridge for up to 3 days and reheat gently in a covered pan with a splash of water, or in the microwave, so the paneer softens again.
Frequently asked questions
Can I make spinach and paneer pulao ahead of time?
Yes. Cook it fully, cool it quickly and refrigerate within an hour. It keeps for up to 3 days, and the flavours actually deepen overnight. Reheat gently with a splash of water, covered, so the rice steams back to life.
Why did my pulao turn out sticky?
The usual culprits are skipping the soak, using too much water, or stirring the rice while it steams. Rinse and soak the basmati, measure the water, and leave the lid on for the full 12 minutes plus the 10-minute rest.
Can I use frozen spinach instead of fresh?
Yes. Thaw about 200 g of frozen spinach, squeeze out as much water as you can, then blend it to a purée. Because it holds more moisture, reduce the cooking water by 2 tablespoons.
How do I make this dish vegan?
Swap the paneer for pressed, cubed firm tofu and fry it in oil, use a neutral oil instead of ghee, and replace the yogurt with coconut yogurt or a tablespoon of cashew cream.
