Corn Palak (Spinach) Pulao

Ingredients:
Rice – 2 cups
Palak(Spinach) Leaves – 2 Bunches
Green chillies – 4 ( If very spicy else 6)
Cumin Seeds (Jeera) – 2 tea spoons
Black Pepper Corns –5-6 nos.
Cloves – 5-6 nos.
Bay Leaves – 3-4 nos
Onions – 2 medium sized
Tomato – 1 medium sized
Turmeric Powder – 1/2 tea spoon
Red Chilly Powder - 11/2 table spoon
Garam Masala Powder - 1 tea spoon
Ginger Garlic paste – 1 tea spoon
Corn Kernels – 3-4 table spoons
Ghee : 2 table spoons
Salt – To taste

Method:

Palak Puree:

Boil the palak leaves in water and add 1/2 tea spoon soda-bi-carb to them while boiling. Boil for 7-8 minutes. Then drain the water and grind these leaves along with cumin seeds and green chilly to make a thick paste

Pulao:
Soak 2 cups of rice in water for 15-20 minutes.
Take 2 table spoons ghee and heat in a vessel. Add black pepper, cloves and bay leaves. Stir for 1-2 minutes. Then grate onions and add them in the vessel. Stir till onions turn light brown, then add ginger garlic paste and stir for 1-2 minutes.
Add finely chopped tomato and stir till it the mixture bends nicely. Then add turmeric powder, red chilly powder and garam masala powder. Stir for 1-2 minutes.
Then add the palak puree and stir well for 2-3 minutes. Add salt to taste and mix well. Drain the water from the rice and add the rice to this mixture and mix well. Add 4 1/2 cups of boiling water to the rice and keep on high flame till the rice cooks.
Once the rice settles in and water reduces, add the corn kernels ( If not available boiled, boil them separately in water before adding to the rice).
Leave the vessel on low flame place a pan below the vessel so that the rice does not stick to the pot inside.
Leave for 15 minutes till it is well done. Serve with raita or papad steaming hot!