Heat some oil or ghee in a pressure cooker and add cumin seeds (jeera) to it. Fry them till the cumin seeds start to splutter.
1 Teaspoon Cumin Seeds (Jeera)
Add bay leaf (tej patta), cloves (laung), hari elaichi (green cardamom) and cinnamom stick (dalchini) and fry for a few seconds. Also add a pinch of Asafoetida.
1 Bay Leaf (Tej Patta), 2-3 Laung (Cloves), 2-3 Green Cardamom (Hari Elaichi), 1 Inch Dalchini (Cinnamon Stick), 1/8 Teaspoon Heeng (Asafoetida)
Then add sliced onions along with ginger, garlic and green chilli paste to the cooker. Fry till the onions become soft and light brown in color.
1 Medium Sized Onion, 3-4 Cloves of Garlic, 1 Inch Piece of Ginger, 2 Green Chillies
Now add finely chopped or pureed spinach to the cooker.
250 gm Spinach Leaves (Palak)
The spinach leaves will start to leave water and reduce in quantity.
Now add green peas to the cooker.
1/2 Cup Green Peas (Matar)
Add red chilli powder, turmeric powder, garam masala and salt.
1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1 Teaspoon Salt, or to taste
Wash the rice thoroughly and add them to the cooker.
1 Cup Rice
Also add 2 cups of water. You need to add twice the quantity of water as compared to rice.
Palak Pulao is ready. Serve it hot with any raita.