Ingredients

The following ingredients have 4 Servings
  • 1 ½ c cups Basmati rice
  • 3 cups Spinach (I used frozen)
  • 1 cup Peas (I used frozen)
  • 1 large Onion (Sliced)
  • 1 tsp Fennel seeds
  • 1 inch piece Cinnamon
  • ½ tsp Turmeric powder
  • ½ tsp Red chili powder
  • 2 tbsp Oil / ghee
  • ½  cup Mint leaves
  • ½  cup Cilantro 
  • 2 cloves Garlic 
  • ½  inch piece Ginger 
  • 3 Green chili 

Instruction

  • Grind all the ingredients mentioned under the masala paste.
  • Wash and soak the rice for about 20 minutes. Drain and keep aside.
  • In a pan, heat the oil/ghee (I use the combination of both) and add the fennel seeds. Fry for about 10 seconds and then add the onions. Sauté until the onion is translucent.
  • Now add the ground masala paste and fry on low flame until the mixture becomes aromatic and the oil starts oozing out (takes about 5 to 6 minutes).
  • Now add the frozen spinach and all the dry spice powders (turmeric powder, red chili powder and salt). Cook until the spinach becomes soft (about 5-7 minutes).
  • Now add the frozen peas and give it a good mix. Add the water needed for the rice (I used 3 cups of water) and let it come to a boil.
  • Add the drained rice and mix well.
  • Cook covered until ¾th done. Now cover the pan with an aluminum foil and then the lid. This method locks in the steam and makes the dish more flavorful. Cook in low heat for about 10 more minutes and then fluff the rice with a fork.
  • Let the rice sit for about 10 minutes before serving.