1½ cup basmati rice
2 cups spinach/palak leaves, tightly packed
1/4 cup greens peas
1 big onion, finely sliced
2 green chillies
1 small piece ginger, peeled
3-4 garlic cloves, peeled
Bay leaf 2
1 cinnamon stick
2 tablespoon oil
. Bring plenty of water to boil. Add a pinch of salt and ½ teaspoon sugar. Add the washed spinach leaves and blanch for 5 minutes.
. Drain the leaves and take in a mixer jar. Add peeled ginger, garlic and green chilies. Grind to smooth puree.
. Heat 2 tablespoons oil in a kadai. Add bay leaf, clove, cardamom and cinnamon stick. Fry for 2-3 minutes.
. Add finely chopped onions and fry till color changes slightly.
. Add the spinach puree, green peas and mix well.
. Cook for 10-12 minutes keeping the pan open.
. Add drained rice and mix well. Saute for 2-3 minutes.
. Add 2¼ cup water. Season with salt. Let the water boil.
. Once the water starts to boil, close the pan and maintain low flame.
. Cook till the rice is completely done.
. Once the pulao is done, Serve palak pulao with curd or raita.