Palak Pulao (Spinach Rice)

• 1 cup long grained rice
• Approximately 20 tender leaves of palak (spinach)
• 5 to 6 sprigs coriander leaves
• 4 to 5 cloves of garlic
• 5 to 6 green chillies ( adjust to spice required)
• 1 medium onion very finely chopped
• 2 tbsp oil
• 1 tsp caraway seeds or cumin seeds
• 2 piece of cinnamon
• 1 bay leaf
• 2 cloves
• 1 tsp lime juice
• 1/2 tsp garam masala
• Salt to taste
• Water as required

• Wash rice at least  three times to let go the excess starch. Soak in water for 10 minutes and drain the water.
• Sprinkle 1 tsp lime juice over the rice, mix well and keep aside.
• Heat water in a deep vessel till it boils, blanch the spinach leaves for 2 minutes. Remove the leaves, dip them in cold water. Drain the water. Grind the spinach leaves, green chillies, coriander leaves, garlic to a smooth paste and keep covered.
• Heat oil in a deep non stick/ceramic pan. Add bayleaf, cinnamon, cloves and cumin seeds. When they crackle add onions and saute till brown.
• Add spinach puree and saute well. Add rice , saute well till the rice is well coated , then add hot water just enough to cook the rice. Add salt and garam masala and stir.
• Cover and cook till done.
• Serve hot with raita or chutney of your choice

• Choose bunch of spinach with small tender leaves rather than large ones.
• Adding lime juice to the rice gives a firm texture to the rice.
• You can grind raw spinach also but it gives a rough texture to the paste.
• Browned onions give a very nice flavour to the pulav.

• 20 leaves of mint leaves
• 1/2 cup coriander leaves
• 2 to 3 green chillies ( as per choice)
• 10 tbsp of thick curds
• Salt to taste
• Grind mint leaves, coriander leaves, Green chillies, salt to a smooth paste.
• Add curds and blend well. Mint chutney is ready to be served.

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