Spinach Pilau

A rare Sunday at home with an opportunity to cook something different from the norm. Nutritious and bursting with delicate flavours, this is a vegan dish which can be enjoyed by the bowlful on its own or combined with any curry or side dish of your choice 😊

Prep Time: 5 mins

Cooking Time: 30 mins

Serves: 3-4


  • 2 cups basmati rice, rinsed and drained
  • 4 tbsp oil
  • 4 cardamon pods, split
  • 3 cloves
  • 1 inch piece cinnamon stick
  • 1 bayleaf
  • 10 black pepperpods
  • 1 onion, chopped
  • 1 tbsp garlic & ginger paste/purée
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 – 1/2 tsp chilli powder
  • 2 + 1/2 tsp salt
  • 1 small tin or 1 cup frozen sweetcorn
  • 1 cup frozen petit pois
  • 1/3 green or red capsicum, finely chopped
  • 2 cups fresh baby spinach, roughly chopped


  1. Heat the oil gentle then add the whole spices; wait till they sizzle and change colour.
  2. Add the onions, garlic & ginger, stir well and cover. Cook over a medium heat until onions are translucent.
  3. Add the dry spices and cook gently for a minute.
  4. Stir in the vegetables, except the spinach, and mix well, allowing any moisture to cook off.
  5. Add the spinach and stir well.
  6. Add the water with the salt, turn up the heat and bring to a good boil.
  7. Stir in the rice and bring back to boil.
  8. Time down the heat, cover the pan with a sheet of foil and then the lid. Cook on high heat for 2 mins, then reduce to a simmer and cook for 20 mins.
  9. Turn off the heat and allow to stand for a few mins.
  10. Remove then lid and foil (with care) and fluff the rice gently with a fork.
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