October 26, 2013 Posted by Shweta Shanbhag
Wash 2 cups of rice and soak it in water for about 20 mins. After 20 mins, drain the water and keep aside
Blanch 2 cups of spinach (palak) in hot water, drain and keep aside. Mix it in a mixer to a fine paste with 5 pods of garlic, 1 inch ginger and 2 green chillies and keep aside
In a pressure cooker, heat 1 tbsp ghee. When it is hot, add 1 tsp cumin seeds and 1/2 tsp shahi jeera seeds. Add 2 finely chopped onions and saute well till it is brown. Add pinch of salt while sauteing the onions. Once the onions are brown, add 2 finely chopped tomatoes and saute.
Add the spinach puree and 1/2 cup of frozen peas, 2 carrots chopped into 1 inch cubes.
To this mixture add 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala and saute well. To this add the rice and mix well. Now add 5 cups of water. Adjust the salt and then close the lid on the pressure cooker. After 2 whistles, cook for 5 mins on a slow flame and then switch off the gas. Keep the cooker closed for 10-15 mins before opening the lid to allow the rice to firm up.
Garnish with coriander leaves and serve with raita.