Rinse rice and cook in a pot or cooker. Rice must be grainy and not mushy.

Wash palak thoroughly in lots of water. Drain completely. Add them to a small blender and puree to a smooth paste. You can also add few tablespoons of water to help blend smooth or alternately fine chop and use.

Heat a pan with oil, add cumin seeds and bay leaf.

When the cumin begins to sizzle, add garlic & saute until it turns fragrant for about 40 to 60 seconds.

Add onion and green chilli . Saute until the onions turn golden.

Then add potatoes. Saute until they become tender. If needed sprinkle some water and cook.

Sprinkle garam masala, salt and turmeric. Pour palak puree and saute until the raw smell goes off.

Add mint leaves and saute for a min or two. Switch off the stove.

Transfer the cooled rice, squeeze in the lemon juice. Mix everything well. Taste test and add more salt if needed

Serve palak rice hot or warm.

Heat oil in a pot. Add cumin and bay leaf. When the cumin sizzles, saute ginger garlic paste.

Then add onions and green chilies. Fry until transparent. Add potatoes or any other veggies you intend to use. Stir fry for 2 to 3 mins.

Stir in the garam masala, salt and turmeric. Transfer the pureed palak and saute until the raw smell goes away.

When the mixture turns thicker, add uncooked rice.

If using pressure cooker, pour 1¾ cups water for basmati rice. (2 cups if using normal rice). If cooking in a pot use 2 cups water.

Pressure cook on a medium high flame for 1 whistle for basmati rice. If using normal rice pressure cook for 2 whistles.

Release the pressure manually with the help of a spatula if using basmati rice.

Fluff up palak rice with a fork.