1. you can skip the tomato in spinach pulao if you prefer. The tomato is typically used in spinach pulao to add a tangy flavor and acidity to the dish. However, if you don't have tomato or don't like the taste of it, you can certainly leave it out. To compensate for the missing acidity, you could add a squeeze of lemon juice to the dish once it's cooked. This will help balance the flavors and add a similar tangy note
2. Keerai Thengai paal sadaam should look half white. little tomatoes we add shouldn't change their color. Always deseed the tomatoes and chop them well. Also, avoid sauteeing it for a long time
3. Always use non-sour hung curd for this recipe. I prefer using homemade thick curd as it gives perfect texture. You can also use plain yogurt or sour cream. avoid curd with whey water
4. To get the best restaurant-style coconut milk pulao follow the recipe as mentioned. Altering the coconut milk might change pulav flavor
5. for the instant pot version avoid soaking the rice. cook for 5 minutes and do natural pressure release
6. using ghee is optional but it gives a good flavor to the rice. You can use oil for cooking and add a few drops of ghee for aroma

Variations of spinach pulao

1. Vegetable spinach pulao: This variation includes additional vegetables like carrots, peas, potatoes, and beans. These vegetables can be sautéed  before adding coconut milk
2. Paneer spinach pulao: This variation includes cubes of paneer Cru that are fried or sauteed
3. weight watchers keerai pulao: skip coconut milk and prepare with regular water
4. Spicy spinach pulao: This variation includes additional spices like red chili powder, garam masala, and black pepper.
5. Brown rice spinach pulao: This variation uses brown rice instead of white rice, making it a healthier and more nutritious option