- Palak or spinach - 2 cups ( cleaned and roughly chopped)
- Ground nuts - 1/4 cup
- Basmati rice - 1 and 1/2 cup
- Onion - 3/4 cup finely chopped
- Jeera (cumin seeds) - 1 tsp
- Ginger - 1 inch
- Garlic - 6 big cloves
- Green chillies - 2
- Red chilli powder - 1/2 tsp
- Salt as per taste
- Oil - 4 tbsp
- Bay leaves or tej patha - 2 no.s
- Wash the rice and soak it in water for 30 minutes.
- Heat some oil in a heavy bottomed vessel.
When the oil is hot, add the bay leaves and the ground nuts. Once the groundnuts have changed color, add the cumin seeds or jeera.
- When the groundnuts have slightly changed in color, add the onions.
- While the onions are cooking, make a paste of ginger, garlic and green chillies.
- Add this paste to the onions and cook for some time.
- Now grind the spinach (palak) using some water. Add water to this paste to make it about 3 and 1/4 cups of the spinach solution. Heat this solution while the onions are getting cooked.
|Heat the solution while the onion is cooking.|
- Add this hot spinach solution to the cooked onions.
- Drain the water from the rice and add it to this solution.
- Add the red chilli powder and salt.
- When it comes to a boil, close the lid and reduce the heat. (In my electric range , at about 3-4)
- Cook till the rice has cooked and all the moisture has evaporated.
- Serve hot with the raita of your choice.
Note: All my measurements are as per the US cup and spoon sizes. This varies for country to country. Hence adjust the quantities accordingly.