SPINACH-MINT PULAO

Ingredients :

Basmati rice soaked in water for half hour – 2 cups

Spinach leaves – around 15

Mint leaves – half the quantity of spinach

Salt to taste

Onions sliced thin – 1 big

Ginger garlic paste – 1 tbsp

Green chillies – coriander leaves paste – 3 tbsp

Curd – 3 tbsp

For tempering :

Rice bran oil – 3 tbsp

Ghee – 1 tbsp

Cinnamon – 1

Cloves – 4-5

Bay leaves – 1

Cardamom – 2-3

Method :

1)     Blanch spinach leaves  and make a puree of it along with the mint leaves

2)     In a pressure cooker, add the oil and ghee and temper with whole spices

3)     Add the sliced onions and sauté for a min

4)     Add ginger garlic paste and sauté till the onions turn light brown

5)     Add the green chillies-coriander leaves paste and spinach-mint leaves paste and sauté for another 5 mins

6)     Add the curd, salt and sauté well till the water is completely dried

7)     Add the soaked basmati rice and sauté for a min

8)     Add 4 cups of water and give 1 whistle

9)     Once the pressure is down fluff it with a fork gently making sure the rice grains are separate

10) Serve hot with raita