Step 1

Rinse basmati rice till the water runs clear of starch. Then soak the rice grains in enough water for 20 to 30 minutes. Later drain the water and keep the soaked rice aside.

Step 2

When the rice is soaking, rinse the spinach leaves very well and roughly chop them. You will need 3 cups roughly chopped spinach.

Step 3

Now add the spinach leaves in a blender or grinder jar. Also add green chilies, ginger and garlic cloves (all roughly chopped). For a moderatly spicy rice add 2 to 3 green chilies.

Step 4

Blend to a smooth puree. Keep covered aside.

Step 5

In a pressure cooker, heat oil.

Step 6

Add the following spices and saute them till they splutter - tej patta, cloves, cinnamon, green cardamoms, mace strand, small star anise and cumin seeds.

Step 7

Next add thinly sliced onions. Stirring often saute the onions till light golden or golden.

Step 8

Add the spinach puree. Stir and saute for 4 to 5 minutes on a low heat.

Step 9

Add the rice and mix rice very well.

Step 10

Add salt as required and water. 1 cup water gives an al dente rice. For a softer texture in the rice you can add 1.25 cups water. I added 1.25 cups water.

Step 11

Stir very well. At this step you can also add a few drops of lemon juice.

Step 12

Cover and pressure cook spinach rice for 8 to 9 minutes or 2 to 3 whistles on medium to medium-high heat.

Step 13

When the pressure falls down in the cooker on its own, then remove the lid and gently fluff the rice.

Step 14

Serve palak rice hot with a side salad or pickle or raita. While serving, if you want you can garnish with some chopped coriander or mint leaves.

Step 15

For some protein you can also add pan-fried tofu or paneer. Garnish the spinach rice with either of these.