Saturday, March 23, 2013



  1. Basmati Rice- 1 cup 
  2. Cumin seeds-1/4 tsp
  3. Cardamom- 2 nos
  4. Cloves- 2 nos
  5. Bay leaf- 1 no
  6. Cinnamon stick- 1" piece
  7. Cashew nuts- 6 to 8 nos
  8. Green chili-chopped- 1/2 tsp (or to taste)
  9. Onion -chopped-1/4 cup
  10. Turmeric powder-1/4 tsp
  11. Kashmiri chili powder-1/4 tsp
  12. Garam masala-1/2 tsp
  13. Oil
  14. Water- 1 tbsp ( if required)
  15. Salt to taste

For Masala paste

  1. Spinach- 1/2 a bunch or 1 cup (packed)
  2. Ginger-1/2 inch piece
  3. Garlic-3 to 4 small cloves
  4. Grated coconut- 1 tbsp


  • Cook rice until it is 3/4 th done.Allow it to cool completely.Keep aside.
  • Next blanch the spinach.For this bring a pot of water to boil over high heat.Add the washed spinach.Let it cook for 2 minutes.Drain and allow it to cool slightly.Puree the prepared spinach along with the rest of the ingredients for the masala paste( i.e ginger,garlic and grated coconut).Keep aside.
  • Heat oil in a pan ,add cumin seeds and let it splutter.Now add cardamom,cloves,bay leaf and cinnamon stick.Saute for few seconds.
  • Add cashew nuts and saute for few seconds.
  • Now add green chili and onion,saute till onion turns translucent.
  • Next add the masala paste ,turmeric powder,kashmiri chili powder,garam masala and salt to taste.Saute till oil separates.
  • Add the cooked rice and mix gently until combined.( sprinkle 1 or 2  tbsp water if you feel the rice is a bit dry)Cover and cook for 2 to 3 minutes over low flame.Keep covered for at least 10 minutes before serving.

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