Palak Pulao

How to Prepare

1. Rinse 5 cups of basmati rice under running water until the water runs clear. Soak as per pre-processing.
2. Wash and roughly chop 1 kg of fresh spinach leaves. Blend into a smooth puree with minimal water.
3. Heat 1/2 cup of ghee or oil in a large pot over medium heat. Add 4 tsp cumin seeds
4. 6 bay leaves
5. 10 green cardamoms
6. 10 cloves, and 4 cinnamon sticks (2 inches each). Sauté until aromatic.
7. Add 4 large finely chopped onions and sauté until golden brown (about 8-10 minutes).
8. Add 4 tbsp ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
9. Add 6 chopped green chilies and the spinach puree. Cook for 5-7 minutes until the mixture thickens.
10. Add 2 cups of diced mixed vegetables (carrots, beans, peas) and cook for another 5 minutes.
11. Add 4 tsp garam masala
12. 2 tsp coriander powder
13. 1 tsp red chili powder, and salt to taste. Mix well.
14. Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the masala.
15. Add 10 cups of water or vegetable stock. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.
16. Fluff the rice gently with a fork. Garnish with fried cashews or almonds if desired. Serve hot with raita or salad.