Serves: 3
Spinach - 2 cups
Basmati rice - 2 cups
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Mint leaf - 1/2 cup
Coriander leaf - 1/2 cup
Green chili - 2
Tomato - 2
Onion - 2
Red chili powder - 1 tbsp
Turmeric powder - 1 tsp
Vegetable oil - 1/4 cup
Hot Water - 3.5 cups
Salt - as required

For Tempering:
Clove whole - 3
Cinnamon stick - 1 * 1-inch piece
Star Anise - 1
Cumin seeds - 2 tsp


  1. Grind spinach, mint, coriander, and green chili into a fine paste with a little water. Keep aside.
  2. Cut onion into long thin strips. Chop tomatoes finely. Keep aside.
  3. Do NOT wash rice now. Basmati rice will need only 5 mins or so of soaking. Too long and it will become mushy when cooking.
  4. Heat oil in a deep pot.
  5. Add spices listed under For Tempering, and wait for them to crackle.
  6. Add onion and fry till it starts to get golden brown. Add a little salt to speed up cooking. Should take 5-6 mins.
  7. Add ginger and garlic paste. Saute till raw smell goes. Should take around 1-2 mins.
  8. Add red chili and turmeric powder. Saute till mixed and add a few tbsp of water so chili powder doesn’t burn. Cook till oil starts to seep out.
  9. Add tomato and fry till it gets mushy and oil starts to float on top.
  10. Meanwhile wash rice till water runs clear and keep aside.
  11. Add the ground leaf mixture and saute till raw smell goes.
  12. Add rice and mix well.
  13. Add hot water (4 cup water:2 cup rice) and mix well. Taste broth to check salt and add more as required.
  14. Cover and keep heat on high till broth starts to boil, and then simmer on low till rice cooks. Mix carefully every 4-5 mins to stop burning at bottom. Should take 10-15 mins.
  15. Once cooked,  fluff rice gently with fork.
  16. Serve hot with raita or gravy of your choice.