Serves: 3 Ingredients: 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
- Grind spinach, mint, coriander, and green chili into a fine paste with a little water. Keep aside.
- Cut onion into long thin strips. Chop tomatoes finely. Keep aside.
- 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.
- Heat oil in a deep pot.
- Add spices listed under For Tempering, and wait for them to crackle.
- Add onion and fry till it starts to get golden brown. Add a little salt to speed up cooking. Should take 5-6 mins.
- Add ginger and garlic paste. Saute till raw smell goes. Should take around 1-2 mins.
- 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.
- Add tomato and fry till it gets mushy and oil starts to float on top.
- Meanwhile wash rice till water runs clear and keep aside.
- Add the ground leaf mixture and saute till raw smell goes.
- Add rice and mix well.
- Add hot water (4 cup water:2 cup rice) and mix well. Taste broth to check salt and add more as required.
- 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.
- Once cooked, fluff rice gently with fork.
- Serve hot with raita or gravy of your choice.