INGREDIENTS :-
2 CUPS LONG GRAINED RICE (BASMATI)
2 BUNCHES OF SPINACH (PALAK), WASHED,
BOILED AND PUREED
1 CUP TOMATO PUREE
2 ONIONS, FINELY CHOPPED
PASTE
1 \” PIECE OF GINGER (ADRAK) GREEN CHILLIES 3 PODS OF GARLIC (LEHSUN)
TEMPERING
1 TSP CUMIN SEEDS (JEERA) 3 CLOVES (LAUNG / LAVANG)
GARNISH
3 TBSP FRESH GRATED COCONUT
A FEW OF GINGER (ADRAK) JULLIENNES
OTHERS
2 TSP GHEE
SALT TO TASTE
METHOD
1. COOK RICE SEPARATELY WITH PINCH OF SALT & LESS WATER THAN USUAL.
2. ALLOW TO COOL.
3. FOR THE GRAVY
4. HEAT GHEE IN A KADAI.
5. ADD CUMMIN,CLOVES,BAYLEAF. 6. WHEN IT SPUTTERS ADD ONIONS & FRY TILL BROWN.
7. ADD TOMATO PUREE,GINGER-GARLIC GREEN CHILLY PASTE & COOK TILL GHEE SEPARATES.
8. ADD LITTLE WATER IF PUREE IS THICK IN THE BEGINNING.
9. ONCE COOKED ADD SPINACH PUREE & COOK FOR 5 MINS.
10. ADD SALT TO TASTE.
11. WHEN GRAVY THICKENS TURN OFF THE FLAME & MIX IN THE RICE GENTLY,SEPARATING THE GRAINS.
12. GARNISH WITH COCONUT SCRAPINGS,GINGER JULIENNES & SERVE HOT