Ingredients:
Rice - 1 cup, soaked in water for 30 minutes
Spinach leaves - 1 cup
Mint leaves - a handful
Coriander leaves - a handful
Onion - 1,small
Green chilli - 1
Bay leaf - 1
Cloves - 2
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/4 teaspoon
Oil - 1 tablespoon
Salt to taste
Method:
In a vessel, bring water to boil. Add the spinach leaves and allow to simmer for 5 minutes. Drain the water. When the leaves have cooled down, blend with mint leaves, coriander leaves and green chilli.
Chop onions into fine pieces. Heat oil in a cooker pan and add mustard seeds, cloves and bay leaf. When the mustard pops, add cumin and allow to splutter. Add the onions and saute till translucent.
Add the blended paste and fry for few minutes. Drain water from the rice and transfer the rice to the pan. Fry till the moisture is absorbed. Add salt and a pinch of turmeric powder. Add 2 cups of water and place the lid and vent. Allow to cook until two whistles are heard.
Remove from fire and allow to cool. Sprinkle the rice with a few drops of lemon juice for a hint of a tangy taste.
This is very tasty and quick to cook, ive ony tried this with mint leaves.
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