Spinach Rice Recipe

Ingredients:

• Rice - 1 cup
• Spinach - 1 bundle ( big )
• Green chilies - 3
• Peas - 1/2 cup
• Red chilies - 7
• Tomatoes - 3
• Bay leaf - 1
• Cinnamon - 1 inch piece
• Cloves - 2
• Salt - to taste
• Small onions peeled - 1/2 cup
• Grated fresh coconut - 2 table spoons
• Cashew nuts - 1 1/2 table spoon
• Coriander seeds - 2 tea spoons
• Oil - 3 table spoons

Preparation Methods:

1. Cook rice and allow it to cool. Separate the grains. Cook peas till soft. Slit green chilies into two. Cut tomatoes as finely as possible. Heat a tea spoon of oil and fry the chopped spinach in a low flame with little water sprinkled. When it is cooked and moisture evaporated, remove from fire and allow it to cool.
2. Fry red chilies and coriander seeds in little oil. Grind it along with coconut, cashew nut and cooked spinach. Use very little water for grinding.
3. Heat the rest of the oil in a broad frying pan and fry bay leaf, cinnamon and cloves. Add green chilies and small onions. Fry for two minutes and add tomatoes. When moisture is absorbed completely add ground masala and fry till the flavour comes out. Mix rice and salt to this. Fry in hot flame till rice becomes hot. Remove from fire.

To Serve:

Garnish with fried cashew nuts and serve hot with raitha.

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