Here's a simple recipe for spinach pulao:#vegpulao​ #palakrice​ #biryani​ #lunchbox​ #breakfast​ #healthyrecipes​
### Ingredients:
- 2 cup basmati rice
- 2 cups fresh spinach leaves (washed and chopped)
- 1 medium onion (sliced)
- 1 tomato (chopped)
- 1 green chili (slit)
- 1 tsp ginger-garlic paste
- 1 bay leaf
- 2-3 cloves
- 1-inch cinnamon stick
- 2-3 green cardamom
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp oil or ghee
- 4 cups water
- Fresh coriander leaves (for garnish)
### Instructions:
1. **Preparation:**
- Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside.
- Chop the spinach leaves and set them aside.
2. **Cooking:**
- Heat oil or ghee in a large pan or pressure cooker.
- Add cumin seeds, bay leaf, cloves, cinnamon stick, and cardamom. Sauté for a few seconds until aromatic.
- Add sliced onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and green chili. Cook for a minute until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, garam masala, and salt. Mix well.
- Add the chopped spinach and sauté for 2-3 minutes until the spinach wilts.
- Add the drained basmati rice and mix gently.
- Pour in 4 cups of water and bring to a boil.
- Once it starts boiling, reduce the heat to low, cover the pan with a lid, and cook for about 15-20 minutes or until the rice is fully cooked and all the water is absorbed.
- If using a pressure cooker, cook for 2 whistles on medium heat.
3. **Finishing Touch:**
- Turn off the heat and let the pulao rest for 5 minutes.
- Fluff the rice gently with a fork.
- Garnish with fresh coriander leaves.
### Serving:
Serve the spinach pulao hot with raita, pickle, or any curry of your choice
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