Palak pulao

Ingredients 

Rice-1 cup

Palak leaves ( spinach)—1 bunch

Onion (irulli)—2 medium sized Chopped 

Garlic (belluli)—4 to 5

Ginger (shunti//adarak)—2 inch  piece

Curry rice (karibevu//kadipatta)—few

Oil--3 to 4  Tablespoon 

Bay leaf ( pulao leaf)—2 small

Jeerige (jeera//cumin seeds)—1 tablespoon 

Green cardamom (ellaki//elaichi)—1

Badi elaichi—( black cardamom)—1 

Cinnamon stick(dalchini)—small piece 

Cloves (lavanga)—2

Black pepper corns (menasu kaalu)—1 teaspoon 

Star anise—1

Masala powder (spices)

Jeera powder—1 teaspoon 

Dhania powder (coriander powder)—2 teaspoon 

Red chilli powder—1 teaspoon 

Garam masala powder—1 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Salt —to taste.

Method To make palak puree

Wash the palak leaves thoroughly in water, and drain .

Chop them 

 Boil water in a vessel,submerge palak Leaves in boiling water for about  One minute or until it shrinks.

Then drain water immediately in a colander and wash with cold water  or transfer to a bowl with cold water ,just to stop the process of cooking further drain water completely.

Let it cool.

Then blend the blanched palak in a mixer grinder jar or blender to a smooth paste.

Method for preparing pulao 

Heat oil in a pressure cooker,once hot add jeera,bay leaves,cloves,pepper corns,star  anise ,green and black cardamom and saute on medium flame.

Then add crushed or chopped ginger,garlic,curry leaves  and keep stirring.

Add chopped onions and sauté till onions turns translucent.

Next add in palak purée and keep stirring for about 2 to 3 minutes.

 Now add all the masala powder along with salt and mix well.

Finally add washed rice ,mix gently.

Add water and mix everything and close the cooker lid,and let it cook for 2 whistles.

Add 2 1/4 water to 1 cup of rice.

Once the pressure reduces open the lid and mix the pulao gently .

Serve the palak pulao with any raita of your choice.

Note;; you can even add vegetables of your choice like green peas,carrots,beans etc.