Ingredients
Baby potatoes, boiled and peeled 10-12
Green chutney 5 tbsp
Basmati rice, soaked for ½ hour 1 1/2 cup
Oil 2 tbsp
Bay leaf 1
Black cardamoms 2
Green cardamoms 3-4
Cloves 3-4
Cinnamon 1 inch stick
Mace 1-2 blades
Onions, sliced 2 medium
Spinach puree 3 1/2 tbsp
Procedure
Heat oil in a nonstick pan, add bay leaf, black cardamoms, green cardamoms, cloves, cinnamon, and mace, and sauté for a minute.
Add onions and sauté till light brown. Add potatoes and mix. Add spinach puree, green chutney, rice, 3 cups water, and salt and mix well.
Cook for 5-7 minutes or till it comes to a boil. Lower heat, cover, and cook for 10 minutes. Switch off the heat and let it stand for another 10 minutes.
Serve hot.
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