Spinach Rice | Palak Pulao | pasalai keerai sadam

Ingredients

• Basmati Rice – 1 cup (rinse & soak in water for 15 mins)
• Onion – 1 medium size, thinly sliced
• Tomato – 1 medium size, finely chopped
• Ginger paste / minced – 1 tsp
• Garlic paste / minced – 1 tsp
• Cashewnuts – 5-6
• Lemon juice – 1tbsp
• Water – 1.5 cups
• Salt to taste
• Chopped carrots, beans &green peas – 1 cup (optional)

To Grind:

• Fresh spinach (palak) chopped – 2-3 cups
• Coriander leaves (cilantro) & Mint – 1 cup
• Green chillies – 2, slit lengthwise
• Cashewnuts – 3

Whole Spices to temper: 

• Bayleaf – 1
• Cinnamon stick – 1 inch
• Cloves – 2
• Cardamom – 2,Cumin/fennel seeds- 1/2 tsp

Spice Powders:

• Chilli powder – 1 tsp (depending on spice level as 2 green chillies are already added)
• Turmeric powder – 1/4 tsp
• Garam masala – 1 tsp
• Biriyani masala – 1 tsp

Method

1. Grind all items under „To grind“ to a fine paste. Alternatively you can finely chop the greens if you prefer. 
2. Heat oil in a pan (or pressure cooker). once it is hot, add whole spices, cashews. Saute till cashews turn light golden.
3. Add onions, brown it a bit. Add ginger-garlic paste, saute for 2-3 mins till the raw smell is gone.
4. Add the spice powders, saute for a quick 1 min till the raw smell disappears. Be careful not to burn the spices. 
5. Add the ground paste or chopped greens, saute them for 1 min.
6. Add tomatoes, cook for 2 mins till they turn soft.
7. If adding vegetables, add them, saute for a min. 
8. Add Basmati Rice with water, salt & give a stir.
9. If using electric rice cooker, add everything in the cooker, cook as usual. If using pressure cooker, cook for 2 whistles on medium flame. If cooking directly in a pot, cook on medium flame with closed lid, till done. 
10. After rice is cooked, add lemon juice, fluff it up gently. Serve with any Raita.