Palak rice recipe | Palak pulao recipe | Spinach rice

• 1 cup rice (uncooked)
• 1½ tbsp oil
• ½ star anise or few petals
• 2 green cardamoms or elaichi
• 3 cloves or laung
• 1 small cinnamon stick or dalchini
• ½ tsp cumin or shahi jeera
• 1 small bay leaf or tej patta
• 2 cups spinach or palak (tightly packed about 100 grams leaves)
• 2 to 3 green chilies sliced
• 1 tsp ginger garlic paste or 2 garlic cloves
• 1 onion sliced
• 1 medium potato or any veggies
• ½ to ¾ garam masala
• 2 pinches turmeric or haldi
• salt as needed
• 10 to 12 mint leaves or pudina
• lemon juice as needed

Preparation for palak rice

1. Cook rice and cool completely in the usual way. Rice must be grainy and not mushy.
2. Wash palak thoroughly in ample water. Drain completely.
3. Add them to a blender and puree.
4. Heat a pan with oil, add spices and saute for a min.
5. Fry ginger garlic paste until the raw smell vanishes.

Making palak rice

1. Add onion and fry until golden. Add veggies and saute until they are tender. If needed sprinkle some water and cook.
2. Sprinkle garam masala, salt and turmeric.
3. Pour palak puree and saute until the raw smell goes off.
4. Add mint leaves and saute for a min or two. Switch off the stove.
5. Transfer the cooled rice, squeeze in the lemon juice.
6. Mix everything well. Check salt and add more if needed.
7. Serve palak rice hot or warm.