Spinach Pulao/Palak Pulao

Ingredients
2 cups of basmati rice
1 big bunch of spinach (I used baby spinach) chopped into small pieces
Fist full of green peas
1 large onion cut into thin long slices
1 tomato cut into small cubes
2-3 garlic cloves
1/2 inch of ginger
4-5 small green chilies
2 cloves
1 cardamon
1-2 bay leaves
1/4 inch cinnamon stick
1/4 inch of anistar
1/4 teaspoon cumin seeds (jeera)
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli powder
1 1/2 teaspoon dhaniya powder (coriander powder)
Fist full of coriander leaves finely chopped
Few strings of mint leaves (optional) finely chopped
Salt to taste
3-4 tbs Oil
2 cup water

How I prepare
1. Wash and soak basmati rice for 30 minutes
2. In a stone pestle or any other pestle add garlic, ginger, green chilies  cloves, cinnamon stick, anistar and crush it nicely into a coarse powder. If you don't have a pestle use mixer to make a coarse paste.
3. Take a pressure cooker, heat up the oil in it. Add jeera, bay leaf, cardamon and saute for few seconds then add the above mix and saute it for 1-2 minutes.
4. Add Onions and cook it until translucent. Add peas, spinach and saute it for 2-3 minutes.
5. Add tomato, coriander and mint leaves. Cook it for 1-2 minutes.
6. Add Salt, turmeric powder, chilli powder, dhaniya powder and mix everything nicely
7. Add rice to the above mix and fry it for 1 more minute
8. Add water and pressure cook for 2 whistles
9. Serve hot with Raita.

Notes
1. Since the basmati rice is soaked for 30 minutes it needs less water. Adjust the water according to rice you use.
2. The same recipe can be used for making Methi pulao.