Palak Pulav with Paneer Palak.

Palak Pulav.

Wash and soak 2 cups of Jeera Rice / Basmati Rice for 30 minutes. Wash and strain well on a colander.

Chop and wash palak leaves (about 6 cups). Steam or boil with as little water as possible for a few minutes. Remove, cool and grind with 5-6 green chillies, 6-8 cloves of garlic and 1 inch piece of ginger. You should get about 2 to 2-1/2 cups of thick paste.

Boil 3 cups of water and add one cup of chopped vegetables of your choice and cook till 75% done. (Carrot, green peas, cauliflower, gherkins etc.)

Heat ½ cup of ghee in a kadai. When hot add in the following one by one :

1 tsp jeera, ½ tsp whole black pepper, 6 cloves, 2 pieces of dalchini (2 inch each), 1/4 tsp crushed jaivitri, 1 star anise, 3 whole black cardamom cut lengthwise, 4 whole green cardamom cut lengthwise, 8-10 curry leaves, 2-3 bay leaves and fry well. Now add in 2 medium sized onions sliced lengthwise. When the onions become slightly pinkish add in the drained rice and mix well. Fry all for 1 minute and add 3 cups of hot boiling water along with the cooked vegetables, salt to taste and bring to a boil, then lower the heat to minimum (very low). Cover with a tight lid and let cook till 80% done. Now add in the palak leaves paste and mix well. Cover and cook till done. Garnish with fried cashews and serve hot with Raita or Curry of your Choice.

** For the recipe of Paneer Palak please refer #Curry.