Step 1: Prepare the Spices

Heat 2 teaspoons of oil in a pan. Add 2 cloves and 2 small pieces of cinnamon. Let them crackle for a few seconds. Then, add 1/4 teaspoon of hing (asafoetida) and continue to sauté until fragrant.

Step 2: Sauté Aromatics and Vegetables

Add 3 teaspoons of ginger chilli paste to the pan and sauté for about 1 minute until the raw smell disappears. Next, add 1 tablespoon of chopped green onion and sauté briefly. Then, add 1 tablespoon of green peas and mix well. Cover the pan with a lid and cook for 2-3 minutes on a slow flame, stirring occasionally, until the peas soften slightly.

Step 3: Add Spinach Puree and Season

Pour 1 cup of blanched and blended spinach puree into the pan. Add salt to taste and mix thoroughly. Cover the pan again and cook for another 2-3 minutes, stirring occasionally, until the excess water from the spinach evaporates and the puree thickens.

Step 4: Combine with Rice

Add 1.5 cups of 80-90% cooked basmati rice to the spinach mixture. Sprinkle 1/4 teaspoon of black pepper powder over the rice. Gently stir to combine all the ingredients, ensuring the spinach mixture evenly coats the rice grains without mashing them. Cook for 1-2 minutes on a slow flame to allow the flavors to meld.

Step 5: Serve Palak Pulav

Once the palak pulav is ready, serve it hot. It pairs wonderfully with a dollop of fresh yogurt and some thinly sliced onion rings.

• Cook the rice 80-90% done to ensure fluffy, separate grains in the pulav.

• Stir gently when mixing the rice with the spinach mixture to avoid breaking the rice grains.

• Adjust the amount of green chilies and black pepper according to your spice preference.

• Add other vegetables like carrots, corn, or potatoes for more variety.

• Use brown rice instead of basmati rice for a healthier alternative.

• Garnish with fried cashews or paneer cubes for added richness.