Corn and palak rice/pulao

Preparation

• Wash and soak the rice for half an hour. Cook the rice along with the whole garam masala(cloves, cardamom, bay leaf, cinnamon) and some salt.
• Cool the rice and set aside. In a pan add the oil and heat it. Add the jeera and the cashews. When the cashews turn golden brown add the chopped onions.
• When the onions turn golden brown add the cooked corn and green peas. When they are done add the finely chopped palak.
• Fry till all the moisture evaporates and the palak is dry. Now add little bit of salt( rice is cooked along with salt) and chopped green chilies.
• Sauté for a minute and add the cooked rice. Mix well and serve hot with any raita.
  TIPS You can also make this using the palak puree.
• Make sure that the palak is well cooked and the moisture is fully evaporated before adding the rice.
• Can use other veggies also. Fried onions enhances the taste of the dish. Try it. Rice when cooked with whole garam masala give an exotic flavor.
• So cook the rice with whole garam masala instead of using garam masala powder.