Heat a pan with a two tablespoons of ghee and add the whole spices. When aromatic, add the onions, half of the salt and sauté until onions turn light golden. Add ginger garlic paste and cook for couple minutes more
Then add the chopped tomatoes, chilis and cook until they turn mushy, add splashes of water in case the pan dries out. Throw in all the spice powders, mix well. Add a few tablespoons of water and cook the masalas until the ghee separates
Add the chopped palak or spinach and stir fry on high heat, until the moisture evaporates and the raw smell of the vegetable goes away. Next, add the drained rice grains, mix well and add the salt*
Pour 500g (double the quantity of rice) of water and cook over medium high flame until the water from the surface dries out. Then lower the flame to a minimum and cook covered for 7 minutes and remove from heat. Keep covered
In a separate small pan, heat remaining ghee and add the sliced garlic. Fry until it turns golden. Drizzle the garlic and ghee over the prepared rice, do not mix. Keep covered for 7-10 minutes so that the garlic flavor can infuse
Remove lid, fluff the rice using a fork and gently mix without breaking the rice grains. Serve your delicious spinach rice or palak pulao with raita or chilled yoghurt. Enjoy!
