Properly wash and soak basmati rice in enough water for 20 to 25 mins. Then heat water in a pan on medium flame. Add salt, lemon juice, oil. Drain excess water from basmati rice and add to the hot water. Cook till rice is 75 to 80 percent cooked. Switch off the flame. Remove in stainer and rinse with cold water and keep aside.

Puree - Wash palak properly. Blanch palak in hot water for 2 to 3 mins. Immediately add palak to the ice cold water. Keep for sometime and then remove in stainer. Add blanched palak to the mixer grinder jar along with chopped fresh green coriander leaves, garlic cloves and ginger and make smooth puree without adding water.

Pulao - Heat ghee in a kadhai on medium flame. Add jeera, bay leaf and cinnamon stick. Then add sliced onions and cook till it turns translucent. Then add prepared palak puree, mix and cook for 4 to 5 mins and then add boiled green peas. Mix well.

Further add cooked basmati rice, red chilli powder, salt, biryani masala, mix well and cook for 5 to 7 mins. Add chopped fresh green coriander leaves, mix well and switch off the flame.

Garnish with chopped fresh green coriander leaves and serve hot.